Pizza oven

[Rachel]

Rachel, if you are not in scrap, can you write a dough recipe in Russian with the maximum possible details? I would be very grateful to you!

[Rachel]

Rachel, join, lay out the recipe, if possible!

I am not in scrap, with pleasure, but I don’t know how.

[Rachel]

Rachel, just to get started, please write right here in this thread:
Take 500 grams of flour, add ..., stir, etc.

I'll write here how I did it. I took: 340 grams of flour, 8 grams of salt, 210 grams of water, 15 grams of olive oil and fresh yeast - a cube, about 1.5 / 1.5 cm. 1) Sifted the flour and added salt there. 2) I poured water into the mixer bowl (water temperature 26 degrees) and then poured flour and salt into it, mixed everything with a hook until combining. 3) took out the dough on the table, kneaded it a little and left it on the table for 30 minutes. 4) measured it into a cup 15 gram of olive oil. 5) after 30 minutes, returned the dough to the mixer and add butter while kneading and mix more. First, there will be butter dough, but then I took it out of the bowl onto the table and mixed the butter into the dough with my hands. And I kneaded everything together a little more. 6) I divided the yeast cube into two parts and first spread one part on the dough, as if rubbing, and kneaded well and did the same with the second part. 7) greased the top with water (a little) and covered with a film and left on the table for 20 minutes (the temperature of the dough will be 24 degrees). 8) then divided the dough into two equal parts and kneaded each (as in the video) so that the air would come out. 9) put both parts in a container under the lid and in the refrigerator. In the video for 24 hours, but I did it for 2 days. 10) took the dough out of the refrigerator 1.5 hours before cooking. Stretched on corn flour, the flour itself was Italian for pizza, regular fresh yeast from the store. I have a kitchen. Bosch machine and interfered with a hook at 2 speeds. The first time, so that water and flour with salt are combined - 5 minutes, the second time, after adding oil - also 5 minutes, and then all by hand.

[Rachel]

RachelThank you very much! Add. questions. At what speed, that is, slowly or quickly, and how many minutes in time did you mix the dough in the mixer for the first time and the second time with butter. If you add this all to your own post, that is, by clicking the edit button, then in general you will not have a price!
Thank you thank you thank you!!!

[Masha Ivanova]

Masha Ivanova, I added it. Thanks for the thanks.

[Rachel]

RachelThank you for everything! Those like me, who have "English with a dictionary", and other languages ​​are even worse, as well as a computer, really wonderful help from knowledgeable people!

"English with a dictionary", and other languages ​​are even worse,

On YouTube, subtitles in Russian are available in many videos.
Click in the video window at the bottom right on the "subtitles" rectangle so that a red bar appears under it, then the "settings" gear, select "subtitles", click on the checkmark on the right, then click "translate" and select Russian. The translation, of course, is clumsy, but in most cases it is easy to understand.

[sleepyhead]

sleepyhead, Svetochka! Thank you! We must already start learning something! My age is just the most suitable for this !!! But also laziness was born ahead of me.
And here the kind people have already done everything for me!

I also like the slow dough better. For some reason, it crunches more for me than a quick one, but I love the crunchy edges of pizza. Today I made a flat cake with olive oil and parmesan from the remains of the dough. This came out for two days in the refrigerator:

I promised how I would get the Tortilochka, make a comparison of the Ossetian pie in a round baking sheet in P3 and Tortilochka. Well, what can I say, P3 lost. In Tortilochka it turns out more airy with a thin crispy crust. But it takes longer.Here is a photo:
https://Mcooker-enn.tomathouse.com/in...402.0

I thought I had something wrong when I was baking Hut pizza from the forum. I have always enjoyed this pizza at their pizzeria, although it is an American version (some will recognize it as nothing but real Italian). Therefore, I took it up with enthusiasm and was disappointed. In the subject, everyone is delighted and praises the pizza. Therefore, I decided that I had hook hands, slowly crawled into the bushes and began to bake pizza according to Panasonic. And now I read the reviews and understand that I'm not alone
THANKS FOR SHARING. THANK YOU
Tastes are different, I respect the opinion of others.

I also decided to test the round shape, but not from the cold one, after seeing how Lazerson prepares khachapuri, I decided to warm up the oven and only then throw the blank. I warmed it up like a pizza, only the mold was inside, I thought the bottom would burn out, I wanted to throw the non-stick mat before laying out the khachapuri, but it deformed in just a second, removed it and, with the help of the dock, threw the khachapurin into the mold. I can say that, oddly enough, but the bottom did not burn at all, everything worked out great. Reheated for 5-10 minutes and baked for 4-7 minutes.

I also decided to test the round shape

I don’t understand anything ... And what is this round shape? Was it included with the stove? Or how? To the Princess?

I don’t understand anything ... And what is this round shape? Was it included with the stove? Or how? To the Princess?

She was not in the first issue, she subsequently appeared.

[Lyudochka]

Thank you, Lyudochka, now I will know))) And it is not sold separately anywhere? Didn't you come across?

[Lyudochka]

Thank you, Lyudochka, now I will know))) And it is not sold separately anywhere? Didn't you come across?

I do not know

[Masinen]

What is this round shape? Was it included with the stove?

Len, here Masha showed her Masinen Pizza oven # 5029, but from us (who later took it, thought it was necessary or not and did not run in the forefront), yes, it was already included

I wonder why they didn't send it to you along with the spatula, if this form was supposed to be included in the kit

I also do not have such a form. They sent me the shoulder blades and I was already happy with that. Well no and no

here Masha Masinen showed her

Thank you, Svetulya, I looked. I don't want this form anymore)))

I wonder why they didn't send it to you along with the spatula, if this form was supposed to be included in the kit

I bought my Princess in a store in Krasnodar. I didn't have a uniform in the kit. And of the shoulder blades, only one half was. No one should have sent me anything (((((In general, I love my stove and without a form, and without blades))))

I had this form for one of the old pizza ovens and it was called a Paella Form.
Maybe somewhere this one is on sale with SUCH name?

Sorry, I wrote in the wrong topic.

In short, I tested this unit (Princess 115003), a creditable friend in the kitchen, in short, I hope I forget what pizza delivery is. As for the first experience, the stone, as usual, was fucked up, I'm not the first, I'm not the last. I made the dough from Oleg Vozny, but so with the dough while on you, I did exactly according to the recipe, it turned out to be a very tight dough, I could not stretch it, I had to call my wife for help with a rolling pin, but one fig turned out great, the dough is crispy, but inside is soft, a little dry , the campaign is a lot of flour. In short, I will study and train, thank you all for the advice on the forum.
I also want to buy a pizza grid.
P.S Photo is not the case, was busy with the process)

As for the first experience, the stone, as usual, was fucked up

Do not worry, I am saving stone, baked with both foil and mesh. All the same, stains sometimes remain, the foil was mistakenly put on the oily side, the pizza filling leaked a little on the grid ...

Thank you, but I don’t worry too much, not for the museum))) The main thing is that the pizza is delicious, now I’ll deal with the dough and it will be super, I’m preparing any dishes, I’m always successful and I can cook a lot of things, but as for dishes with dough I have everything goes wrong, well, I will study, if I suffer for a long time, something will work out, although the pizza turned out to be fire and the family liked it.

[screw17]

screw17, you keep this dough in the refrigerator for at least two days, and 2 grams of yeast for 500 grams of flour. The dough after a day is really tight, and after two days it is already normal, I easily stretch it.
The other day we went to an Italian restaurant, the only one in town where I liked pizza. So, I gave myself a big fat daw: I made them! My pizza is the best!

keep this dough in the refrigerator for at least two days

Just Vozny in his video talked about a day. Well I'll try to keep it in the refrigerator for two days, thanks for the advice

yeast for 500 gr flour 2 grams

And if it's easy, write your full recipe for 500 grams Another question is how did you get it out of the refrigerator, how much to keep it warm, or you can cook right away
How many pizza balls come out
Thank you so much in advance for your answers



I also found such a recipe from a pizzeria, maybe someone tried from our

Flour 500, fresh yeast 2g, water 260, olive oil 25g, salt 10g. I follow the technology. From this amount, I get 3 pizzas. I roll the pizza ball tight, that is, I tuck the dough several times to spring. I can withstand it for two days. I take two hours to get warm. Stretching on cornmeal. I make a sauce from ordinary peeled tomatoes preserved in their own juice (the main thing is to take unsalted ones!), Blended. I bake in a Ferrari on a grid.
I don’t bother about the finished stone. And I cleaned the lid with soda - it became cleaner.

Thank you so much

Flour 500, fresh yeast 2g

Doesn't it ferment the dough in two days? Voznoy has 1 g of yeast per 1 kg of flour, and here it turns out 4 times more

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?

I answer to myself.))
I applied because I was buying from them. And this form was just brought to me (to work in the office in Moscow)!
Is free. They didn't even ask to pay for the delivery.
Thank you for comfort and RESPECT!

[LudMila]

LudMila, wow, great, well done

but here it turns out 4 times more

This recipe has even more yeast.

This recipe has even more yeast.

Of course more, because he bakes pizza 2 hours after kneading. And he says that the maximum this dough can stand in the refrigerator for 12 hours. That is, in principle, this is a variant of a quick test.
The longer your dough ripens, the less yeast should be in it. And of course the temperature plays a role. For two days, 6 grams will probably be superfluous.



I am now reading at a foreign forum the "philosophy of Neapolitan pizza" of a pizza maker. He writes a lot of interesting things. For example, he draws the following analogy (translated by Google translator):
“We all know that grape juice does not ferment into wine for a short period of time. In addition, the right temperature is critical to fermenting grape juice. Basically, making dough is not much different from making wine. As with good wine, dough it takes time - a long time, depending on the strength of the flour, the activity and amount of the fermenting agent, temperature, etc. In addition to the time factor, the dough also needs the correct temperatures to be alchemized into gold, i.e. to balance the right taste, acidity and texture In my opinion, four or six hours of fermentation and levitation may be enough for making regular pizza or commercial bread, but not enough for making pizza la vera pizza napoletana. (again, depending on the strength of the flour, the activity and the amount of fermenting agent, temperature, etc.). "

Good day. I have princesses, I also don’t bother about the stone, all dirty. But somehow I left the oven on for 5 minutes 10 minutes, before that I was preparing a couple of pizzas, it was already warmed up. So, when the timer rang, I remembered about it, I open it, and before the shadows, the middle is straight snow-white. I think if you keep more you can clean the whole thing. But the top cover has become noticeably dirtier. By the way, in my opinion, someone has already spoken about this method of cleaning.
And I cook the dough to my taste, much depends on the flour - each one has completely different cakes.

I remembered about her, I open it, and the middle is straight snow-white to the tenes

In fact, a very effective way. I did this, the stone cleans well. You can hold it longer)

[caprice23]

So, when the timer rang, I remembered about it, I open it, and before the shadows, the middle is straight snow-white. I think if you keep more you can clean the whole thing. But the top cover has become noticeably dirtier.

How interesting! It turns out that the particles of this carbon fly up and stick to the sticky inner surface of the lid. Yes, probably the laziest and most problem-free way to keep the lid clean is to find round tins for baking pies made of thick foil of a suitable diameter and change them regularly. Because cleaning the lid in the cracks around the heating element is still fun.

I am now reading at a foreign forum the "philosophy of Neapolitan pizza" of a pizza maker. He writes a lot of interesting things.

caprice23Natasha writes interestingly, almost romantically. And I have a new problem - my son said that he wants pizza from a local take-away pizza chain. We call it "Dominos". So I'm studying the videos and recipes closely now. I will try soon.

But judging by what I learned, and logically, all pizza chains make pizza dough through cold fermentation. Otherwise, they simply could not work effectively. This is me, by the way, for those who are looking for a complete approximation to some pizza once tasted.

Yes, it turns out that the laziest and most problem-free option for keeping the lid clean is to find round tins for baking pies made of thick foil of a suitable diameter and change them regularly

It turns out that way. I already bought the forms and sprinkled them on the lid. But for the most part, this is not done to protect against dirt. The aluminum mold on the lid works as a heat reflector and it is believed that the pizza browns a little more actively

Yes, probably the laziest and most problem-free way to keep the lid clean is to find round tins for baking pies made of thick foil of a suitable diameter and change them regularly.

I tried it with foil - at best, you don't need to clean the glass, otherwise it's just as dirty. I wash the top in a fresh way with dishwashing detergent, if there was no time, after a few days the coffee fat remover helps - it washes everything of any degree of contamination

[Okh-i]

The aluminum mold on the lid works as a heat reflector and it is believed that the pizza browns a little more actively

I understand this. But for it to shine, it must be clean. And to keep it clean, you need to either wash or sprinkle the forms

I tried with foil

Okh-i, this is the key phrase. You have tried with foil, but you need to find bakeware made of thick foil. This was shown by a man in a video that Natasha caprice23 brought 10 pages back.

My foil went out of order a couple of times. Or she didn’t stand up there well, I don’t know, but burned out on the ten. I threw it out

So I'm studying the videos and recipes closely now. I will try soon.

Svetochka, I'm looking forward to

You have tried with foil, but you need to find bakeware made of thick foil.

I have princesses, there are ten w-shaped and three fasteners, in order to shove the form, most likely you will have to unscrew them. I have already unscrewed one handle near the stone so that you can turn it. I think further modification is not far off

there are ten w-shaped and three fasteners, in order to shove the form, most likely you will have to unscrew them

I unscrewed it on Ferrari, otherwise it doesn't get up very well. And the foil, yes, is not enough for a long time.

I have already unscrewed one handle near the stone so that you can turn it.

Oh class! That's what I'm missing! Turning the pizza without opening the oven is a dream))

I have already unscrewed one handle near the stone so that you can turn it.

From this our way! I can't even imagine what you did there and how you twist the stone now Does it get better though?

I unscrewed it on Ferrari, otherwise it doesn't get up very well.

I feel that this is waiting for me Natasha, and you will not measure the size of your form? Top diameter, bottom diameter and approximate collar height. I want to understand whether I bought it or not. Found in the local Fix-price for cheap, but it seems to me that they are a little too small. The guy in the video, like a bigger one, had this form for insertion under the lid ...

We call it "Dominos"

I also like dough in dodopizza

From this our way! I can't even imagine what you did there and how you twist the stone now Does it get better though?

Ha, yes, it’s better, it doesn’t bake the top very evenly, it was impossible to turn with two handles, only the pizza itself, and this is open for a long time, and it’s lazy ... And so, I lifted the lid a little, spun the stone and it’s done

By the way, I even found a recipe for DODO somewhere, if I am not mistaken they have without butter and sugar, but it looks like "slow" from here

[Okh-i]

she does not bake my top very evenly

So the ferrari is even worse, I think, because her ten does not even have a W, as in a princess. I also spin pizza, otherwise a pale spot that I see and it annoys me terribly on the pizza.

By the way, I even found a recipe for DODO somewhere

Okh-i, if you suddenly remember where you saw the recipe, throw a link, please. I heard about this network, they have delicious pizza.

suddenly remember where you saw the recipe, throw a link, please. I heard about this network, they have delicious pizza

It was on their Instagram, for a long time, you have to look in the comments, in general - I doubt that anyone will have the patience to go through everything

[Okh-i]

I have princesses, there are ten w-shaped and three fasteners, in order to shove the form, most likely you will have to unscrew them. I have already unscrewed one handle near the stone so that you can turn it.

ABOUT!Okh-i, I also have P3 and the top bakes unevenly, the top on the left side of me burns more., so you also need to unscrew the handle. hopefully loosening, without critical consequences for the Princesses. Thank you. for advice!
I made Vozny's dough all the same, and indeed, the dough after two days (and in my case, 3 days) became much softer, although it was rolled out to uniform the thickness of the entire surface, it still broke with a rolling pin in some places .. I am crooked. ] by the way, either a coincidence. or what, but if the pizza is turned after 4 minutes and baked for another 30-60 seconds. then the bottom burned more. but the second turned after 2.5 minutes. and baked for another 2 minutes. the bottom was already better. True, it is more difficult to turn with the shoulder blades after 2.5 minutes ... you probably need a net ..
The dough if rolled out like a wagon with a lot of corn flour. I got it with a tough and tasteless crust and edges, if you use flour to a minimum, it's better ..