Pizza oven

how this or that dough is obtained in this oven

In this oven, any dough turns out to be 5+, stone and t 400C still matter, until recently there were no complaints, there were problems with insufficient fried top crust, which was written about here, but then ... it's really a matter of personal preference and taste.
The same dough from different housewives can give completely different results, everyone knows that.

Where are my favorite big bubbles you ask? Bubbles and cavities that result from a standing dough?

Such bubbles even give a quick 45 min dough from cotton Panasonic (tomato, cherry, if anything)

[caprice23]

caprice23, Natasha! But I am happy to read about the results of your painstaking research on the possibilities of using different doughs (fast and slow) in a pizza oven. And every time I can learn something for myself from your stories. The only bad thing is that after your stories, which, by the way, do not offend anyone, sometimes a response may follow that they say one dough is bad, but good is another, fast. Nobody scolds a quick dough. It is great in itself, just everyone has their own taste.
It is important that we all have different flour. And even Italian, or rather, which we buy as Italian and wait for Italian results with it, it was brought from nowhere, by whom and where it was scattered in bags, etc.
Therefore, sometimes there are such different results for different housewives.
In general, if our girls do not want to listen to you, write to those who wish in a personal. I will always be glad to hear from you, the rest will probably express their desire too.

[caprice23]

caprice23Natasha, thank you very much for sharing your experience in baking different types of dough in Ferrarka in detail. You stirred up the whole topic, I began to wonder how I can improve my results on pizza. And for me this is important - three boys who love delicious pizza!

Therefore, please, continue to tell how and what you get in a pizza oven on a stone. This is baking technology, not a discussion of recipes, IMHO.

Grid Reviews NataSh69 and Maryka they also helped me a lot to make my choice. I believe that it is a very fruitful discussion on this topic, which will help in the future those who have purchased a pizza oven with a stone.
And regarding the dough recipes, yes, we are all different. Everyone likes their dough, everyone has the right to choose and, by the way, express their opinion on this or that dough too.

express your opinion on a particular test

Sveta, I absolutely agree, but not so categorically

And it was never "that". I've tried it a couple of times ... it's not pizza at all, just a regular burger. There is no taste, sensations and charm of pizza in it. So, just food, very high-calorie food.

And this dough is very famous and loved by many on our forum

[win-tat]

win-tat, Tanya! Now I agree with you! 100 percent!
Girls! What are we to share? The main thing is that everyone is healthy!
And with the past and forthcoming holidays everyone! Delicious pizzas for everyone!

but not so categorically

Tan, yes Natasha apologized a hundred times to the fans of that test in her message when she expressed her opinion. Many have already stressed that one must be more careful in the wording. Why continue? Right now she will turn around and leave, say, and I will not write anything more, if the reaction is such. And I need and interesting her experience, you know? She watches the video, reads Italians and brings her knowledge here. Maybe for some recipes they are not needed, but for others they are needed.

I apologize to the quick test fans.Please, do not be angry and do not be offended that our tastes do not coincide.

You can close this discussion already.

And this dough is very famous and loved by many on our forum

In fact of the matter. Therefore, I did not remain silent, not because I was offended. It's just that newcomers who have not tried the Hut pizza dough, judging by that post, may have a wrong opinion about this dough and they will not even try it.

And that everyone has different tastes, I agree with this. I treated two acquaintances with this dough, and one, like me, was delighted, and the second said that the dough tasted better with the pizza I had previously treated, although it tasted like a baked crouton. But she likes thin crust (she's used to store pizzas from Magnet), not fluffy.

[Svetlana]

It's just that newcomers who have not tried the Hut pizza dough, judging by that post, may have a wrong opinion about this dough and they will not even try it.

Svetlana, as well as newcomers may not have a very good opinion about the pizza dough from Oleg Vozny (I really like this dough and I don’t perceive anything else after that). And also they (newcomers) will not test it, since there are also many who write that he does not like this dough.
So, how many people have so many opinions. IMHO.

I can not give links from the phone, but if something is not found, knock on the LAN, I will find everything from the computer

Vikochka, thank you. I found and copied everything. I will gradually test and select for myself. It is necessary that there is also a slow good dough in the piggy bank. Moreover, sometimes I have a weakness, that I walk around the apartment and hold on to the walls. And in this case, if some event is planned for such a day, then it is more convenient to make the dough in advance and distribute the forces evenly.

In fact of the matter. Therefore, I did not remain silent, not because I was offended. It's just that newcomers who have not tried the Hut pizza dough, judging by that post, may have a wrong opinion about this dough and they will not even try it.

And that everyone has different tastes, I agree with this. I treated two acquaintances with this dough, and one, like me, was delighted, and the second said that the dough tasted better with the pizza I had previously treated, although it tasted like a baked crouton. But she likes thin crust (she's used to store pizzas from Magnet), not fluffy.

A stone in my garden, so I'll write my opinion again. Having some life experience of eating pizzas in their country of origin, not on the hiking trails, as well as my son, who was also there and extremely picky, I will say it again. Hut dough has nothing to do with Italian pizza. And no wonder its origin and the source on the forum is the author from Germany, probably this is the German interpretation of pizza, anything can be. But from the Germans it is better to adopt potato salad and the methods of cooking pork. Pizza is not their strong point. You may like this dough, you may not like it, but it does not look like Italian pizza. But! if you compare it with "pizza" from Magnet, then probably - this is the height of perfection and bliss, here I completely agree. However, people who use semi-finished products from Magnet cannot be the authorities on the local forum.
I really like Vozny's dough, we make it often, but Magritte and Anise dough are more like authentic Italian pizzas.
There is one more recipe here on the forum, very interesting, but somehow I can't find it. If I find it later, I'll post a link.

And further. There is an aspect - like it or not. And there is another aspect - similar to the origin or not. If there is already a topic about the best pizza maker, and Ferrarri has no competitors here, but only followers. The device with a stone at the Princess is better than the first device, which is red (I hope I wrote it clearly). Every now and then the dough, IMHO, should look like Italian, not German, Austrian or Ossetian, and even more so from Magnet.
The pizza should be like Italian pizza.
The Ossetian pie should be similar to the Ossetian pie.
And German potato salad is in German, not French or Ukrainian.
And Ukrainian borscht should be similar to Ukrainian.
From this place you can start to take offense.

Girls
The Food channel has several recipes from the Italian chef Gianni Tizzi. You can read and look at the site. Maybe someone will find something for themselves.

From this place you can start to take offense

That is why I offered to unsubscribe on a specific recipe in a specific topic, so that there would be no such statements here.
Or create a separate topic "My search for the perfect pizza dough".

The pizza should be like Italian pizza.

Pizza owes nothing to anyone, it has long gone beyond the borders of Italy, for some it is a masterpiece, for others it is fast food, everyone has their own priorities and you should not impose the Italian template. And if we talk about the source of the origin of pizza, then this is generally a bland flat cake.

Every now and then the dough, IMHO, should look like Italian, not German, Austrian

The presence of a Ferrari pizza machine does not at all oblige to cook Italian pizza, and I consider it unacceptable to say about a burgundy and propose to refrain from harsh expressions.

this is not bread, but just a stuffed cake

And the statement above jarred me and I consider it to be unacceptable. And my Italian friend would have received a heartbreak if he had read these lines. Why is it impossible to say "bun", but "cake" can be? Selective unacceptability is obtained.

Pizza owes nothing to anyone, it has long gone beyond the borders of Italy, for some it is a masterpiece, for others it is fast food, everyone has their own priorities and you should not impose the Italian template.

Here you and I strongly disagree in ideology and understanding ...
You can mix everything, everything and everyone, make you forget your roots, stop appreciating your ancestors, lose your country. You can ... but is it necessary?

and "cake" can be

Sveta, what else can you call the pizza base?
Well, if you look into history, then this is an unleavened flat cake with a filling.

You can mix everything, everything and everyone, make you forget your roots, stop appreciating your ancestors, lose your country.

I tried the Hut pizza dough, I didn't like it. There is no desire to repeat: the amount of yeast is huge, there is milk in the dough (why?). But I agree that everyone has their own idea of ​​pizza and dough for it. I love the Neapolitan dough, but in Ferrari it shoots a lot, the holes are big, which is cool in itself, but the pizza is fried to the ten. More often than not, I make a simple thin pizza dough from Panasonic. Nice quick option. But I am delighted with Vozny's test, it is exactly what I have been looking for for a long time. And very tasty. I ate 4 slices at a time (that is, half of the pizza) and the next day I ate a microwaved pizza for breakfast, which I never did, since I only love fresh. And it was very tasty for me.
And, by the way, I bought the second grid. And I twist the mesh with a stainless steel confectionery spatula.

.

Hello everyone))) Girls, thank you so much for the forum, for your experiments and tests both on the device, as well as on different tests, thanks for the links to the recipes, I learned a lot from this topic. I agree that recipes are needed here, as well as a description, like it or not, it looks like it or not, as well as taste and color all markers are different, but your experiments help beginners figure out, like me and opinion is very important. After reading yesterday, I made an order for Ozone Princess 115003 at a discount, 4199 came out, maybe someone will use a discount code of 200 rubles PODAROK200, suddenly someone like me is looking for a cheaper one. Today they promised to bring it by the evening, after receiving it, I will unsubscribe about the configuration and so on, I hope you will accept me into your friendly female team.
P.S I look forward to new recipes and experiments from you, many thanks again

[screw17]

screw17, welcome to the forum from all sleeping! Buy a stove soon and we are waiting for you with questions. The controversy here can be hot, but delicious pizza wins in the end!

[screw17]

screw17, congratulations on the new thing! This stove is magical! And pizza is just a fairy tale!

Thank you girls =))) They brought everything, unpacked two shovels and an additional baking sheet, the smell of Chinese technology is present, of course Ozone pleases with its discounts and free shipping, yesterday at 19 I made an order today by 14 I already have it. As I have free time, I will definitely conduct tests, thank you again for your messages)))
Something does not work to insert a photo, it must first be uploaded somewhere

Something does not work to insert a photo, you first need to upload it somewhere

Yes, first to the gallery on the forum!
And congratulations on your new oven!

Yes, first to the gallery on the forum!
And congratulations on your new oven!

Thanks, it turned out like

[screw17]

screw17, the beauty! And the presence of two planks still pleases!

And the presence of two planks still pleases!

I also chewed on what would be missing in the package bundle, but no luck the complete package. Have a question on the baking sheet, who does what in it ?? , as I understand it, instead of a stone, it is installed and there is not much difference in the distance to the awning, maybe share the recipes I read that people bake potatoes

The girls will share recipes, I mean those who have such a stove. But on the last few pages, Soneika-Svetlana showed several items on this pallet.

Soneika-Svetlana showed several items on this pallet.

I read it strange, so I missed it, I'll look, thank you again

In a round baking sheet, baked Focaccia, Khachapuri:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=457.5460
and the Ossetian pie:
https://Mcooker-enn.tomathouse.com/in...457.0
All liked it.
The day after tomorrow I receive a Tortilla, I will try to bake an Ossetian pie in it, and compare it with our oven. Then I will unsubscribe where I liked it more.

Thank you very much, I will study well and look forward to new tests

Ossetian pie:

And tell me what power they put loaded on cold

And tell me what power they put loaded on cold

I load everything in a baking sheet onto a cold one. I am afraid that heating the baking sheet for too long at such a high temperature will damage the non-stick coating.
The Ossetian pie was baked on a mode of 4 - 11 minutes. Ready, hot immediately greased on top with butter.

Thank you very much, we need a section to make a separate recipe for a pizza oven with a stone Princess and Ferrari

Cool round baking sheet! And in my such nouuu ... (((
There were no paddles either, but then they gave it to me.
Has anyone at Comfort-Maximum contacted about this form?

Ready, hot, immediately greased with butter on top.

Woo, I forgot to ask about greasing, I know you can't smear a stone, but this baking sheet is probably better to grease

I know you can't smear a stone, but this baking sheet is probably better to grease

Yes, I spray vegetable oil from a spray bottle and rub it over the baking sheet.

Yes, I spray vegetable oil from a spray bottle and rub it over the baking sheet.

Thank you )))

Yesterday I made something like an Ossetian pie. Only with the filling - eggs with green onions. So cool got up. A lot depends on the yeast, I have recently used other dry yeast, not the usual ones, so, probably, the dough rose worse. I wanted to take a picture, then I forgot - they ate everything.

I'm now temporarily strained with money, I ordered a Tortilla for myself, so My Princess with a stone helps me a lot with her pies like Ossetian. They are very satisfying. I bake a little one with potatoes, then with minced meat (I put it raw), now with eggs. I also want to try with canned fish.

And potatoes - I don't bother with cooking. I bake it in a Chinese microwave bag, cook a medium potato in it for 6 minutes, then peel it, knead it, salt it, and put the filling in the mashed cake. And on top a little butter with petals.I pinch and knead again. Very fast.

I distribute the dough, as I wrote, also in micron. Let me remind you just in case. I put a large teacup of water in the microwave for 2 minutes at full power. I have a power of 1400 watts. Then I turn off the microwave, put the kneaded dough in a cup without a lid for half an hour. I don't knead it for long. A cup of water is still in the microwave. Rises beautifully. But, again, I cook with a small amount of flour, only 150 grams. While I don't seem to gain much weight, the past two weeks have been plumb.

I made a pizza dough according to the recipe from the video posted here, only it stood in the refrigerator not for 1 day, but for two; it turned out very tasty. The crust is slightly baked at the bottom, it becomes crispy and the edges remain soft and crispy. The flour was Italian for pizza.

according to the recipe from the video posted here

If it's easy, throw off the link to the video, otherwise there were a lot of them, thanks in advance

[screw17]

throw off the link to the video

screw17, try to make this dough here. I really hope you enjoy it. I do it myself all the time. Think that Rachel, writes for him, if I'm not mistaken.

Baked Calzone (closed pizza). Delicious. I baked in a round baking sheet for 10 minutes on mode 4. I didn't bother with the dough, I took the recipe according to which I bake Ossetian pies, so there are no big bubbles on the cut, but everything was baked perfectly.

try to make this dough. I really hope you like it

Thank you very much, I want to start with him, although I dug a lot of recipes in the tyrnet, as I try, I will throw worthy ones here

[screw17]

as I test the worthy ones I will throw here

screw17, we will look forward to your feedback on dough and pizza.

[screw17]

screw17, I made the dough according to this recipe from the video under the spoiler # 5384

I made dough according to this recipe from the video under the spoiler # 5384

If you can better link

If you can better link

Here Pizza oven # 5384

.

[Rachel]

Rachel, please tell me, did you introduce yeast in the same way as he did? Have you made any changes to the technology and recipe? Or is it as he told it?

[Svetlenki]

Svetlenki, I turned on the translation and first wrote everything down, did all the steps as in the video, did not make any changes, and even took 26 degrees of water, live yeast (I took a 1.5 \ 1.5 cm cube) and smeared it as if in the video, as if rubbing on dough, in two stages: smeared and kneaded, then spread again and kneaded with hands for 10-15 minutes.

Here Pizza oven # 5384

Thank you

[Svetlenki]

Svetlenki, screw17, Good luck!