Pizza oven

hopefully unscrewing, without critical consequences for the Princesses

There, gently unscrew the bolts a little, then completely remove the handle, be sure to tighten the bolts back, they hold the frame

[cleose]

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

No, it doesn't over-ferment. I think that nothing will happen in three days. Vozny has Kryvyi Rig yeast, Sveta has already said that they are super-megaactive. We don't have such. If we watch the video of Emelianenko, he generally puts in a huge amount of yeast and withstands the dough for a day.




cleose, Irina, I add some corn flour and then shake it off before putting the blank on the net. The dough is not sticky. And one more thing: I used to always stretch the dough on a silicone mat, it turns out badly, the dough gets stuck. I just tried it on the table - and oh, a miracle! Glides well when stretching.

Natasha, won't you try the size of your form?

The diameter of the bottom is 25 cm, at the top is 27 cm and the height of the side is 3 cm. I ordered it at Wildberry.
I must say right away that the size does not quite suit me, a little more
the diameter itself or the height of the sides. But this is the only form I could find. All the others were smaller (((.




I also found a rectangular shape in the fix price. She is 32 cm long, 27 wide and 6 cm side. I think I can somehow make it out of it. And what I liked is that it is very tight.

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 ..

Last time I also got a tough, thick crust, although I take little corn flour and shake it off. Probably you just need to add a little more water to the dough and the crust will be softer. It turns out very cool)



I read you here, I also put a 48-hour pizza dough yesterday. I will bake on Friday night).

The diameter of the bottom is 25 cm, at the top is 27 cm and the height of the side is 3 cm. I ordered it at Wildberry.

Thank you very much, Natasha. And also, please tell me, after contamination of this form, will you change it again by unscrewing the screws?

Last time I also got a tough, thick crust, although I take little corn flour and shake it off. Probably you just need to add a little more water to the dough and the crust will be softer. It turns out very cool)

Not necessarily a question about water. More yeast may be needed. For some reason I say, in parallel, I am improving in baking bread in a bread machine. So, I was always worried about the crust, especially the bottom one, it is denser than I would like. I bake bread much more often than pizza, so experiments with water-flour and all other possible combinations occur with greater regularity. So, this "hardening" can come from a lack of yeast. That's right, food for thought

So, this "hardening" can come from a lack of yeast.

Oh, so interesting! Thanks for the information. I just put the dough, there I have 0.5 g of live yeast for 400 g of flour. I'll see what kind of crust it turns out. And then I have a fad with this crust
But, if I'm not mistaken, I put a little more yeast in Vozny's dough than in his recipe. At that time, there were simply no scales that show up to tenths)) Now there is

after contamination of this form, will you change it again by unscrewing the screws?

You can take out the dirty one without unscrewing it (just tearing it apart), but inserting a new one neatly is very problematic. I think yes, I will unscrew it.

Why am I saying, in parallel, I am improving in baking bread in a bread machine

This forum has sections on bread makers, I can't find it on my own, can you tell me Vitek 4209 bw
And I get this kind of bread

[screw17]

screw17, take a look at the forum. Section Selection and operation of bread makers and then go to the section Other bread makers. Maybe there is. But, in principle, bread recipes for bread machines are suitable for all bread machines.
Oil oil
I found

Vitek VT-4209 BW. White bread made from first grade wheat flour (ju1ietta)

Vitek VT-4209 BW. Bread with bran and caraway seeds (ju1ietta)

Just fill in the name of your bread machine in the search on the site and see what it gives out.

I apologize for the off top.

Just fill in the name of your bread machine in the search on the site and see what it gives out.

Thank you

[Maryka]

There, gently unscrew the bolts a little, then completely remove the handle, be sure to tighten the bolts back, they hold the frame

Yeah, got it, thanks!

stretched the dough on a silicone mat, it turns out badly,

Maryka, By the way. I stretched the same thing on a silicone mat, and it also stuck, the last time I took a reusable Teflon mat, (I usually bake it in P2 at once) it turned out better already, but I still worked with a rolling pin, faster so. I'll just try it on the table next time. thanks for the advice!

Not necessarily a question about water. Maybe you need more yeast

Yes, it probably is. because when baking pizza on a quick dough. there is more yeast, the edges are tender soft .. (but you need to find the golden mean. because when there is a lot of yeast, the edges are too soft ...)

I must say right away that the size does not quite suit me, a little more

caprice23, Can't you just put the pizza on a stone, cover with this form and then close the lid?
My upper part is already all darkened, yesterday it was rubbed with baking soda, but it still hasn't completely cleared up ..

caprice23, Can't you just put the pizza on a stone, cover with this form and then close it with a lid?

No. You will have a heating element behind the form, but should be in front of it. The mold should reflect the heat from the heating element onto the pizza, in which case it will turn out that the heat will be reflected on the lid. So the top of the pizza will not be baked at all, the pizza will be boiled, the excess moisture will have nowhere to go.

Quote: caprice23 from Yesterday at 08:09
Last time I also got a tough, thick crust, although I take little corn flour and shake it off. Probably you just need to add a little more water to the dough and the crust will be softer. It turns out very cool)

Not necessarily a question about water. More yeast may be needed.

Yeah, Light. And there is. Deepened a little into the topic. But here the main thing is to visually understand the readiness of the dough for baking, whether it was good or not. If there is not enough yeast and the dough has not matured within the time specified in the recipe, and another time you do not want to increase the amount of yeast, then you need to increase the dough ripening time or temperature. Or, conversely, the dough ripening time and temperature conditions suit you, then you need to increase the amount of yeast.
I wrote something confused. I hope you understand.



Here, I found another wonderful calculator for pizza dough. Everything can be taken into account here. And the amount of flour, water, salt, sugar, butter, temperature, fermentation time, type and amount of yeast. Generally super!
🔗
This calculator is very competent, although it is located on some kind of advertising and sales site. I found a link to it on one serious "pizza" forum.
I hope it will be useful to someone. I think he's just gorgeous! Now I put the dough based on his calculations.

I don't know how accurate this recipe from Dodo is, but so far all I could find

Thanks for the science, I read the topic from the first page. And not only this one, all themes with pizza ovens. But your help is very necessary. Yesterday I finally bought a P2 stove (if I counted correctly) without a stone and with a regulator. Immediately I started with pizza, so far without complicated, but simpler. Upset that the top of the pizza is white as snow.Maybe naughty hands didn't let them bake? Opened early? Please write in detail from form to get ready, just step by step. Thanks again, your pizzas and pies in the photo are just a delight.

[TatkaBo]

Yesterday I finally bought a P2 stove (if I counted correctly) without a stone and with a regulator.

TatkaBo, well done, that you read and study so patiently and thoroughly. But you and your new assistant on a different topic

Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2)

I don't know how accurate this recipe from Dodo is, but so far all I could find

screw17, the recipe is controversial, I would even say that it is sabotage. I do not recommend using it. 10 grams of dry yeast for 250-300 grams of flour ...



screw17,

I forgot to say that screenshots cannot be uploaded to the site at all. This is written in the rules. You can link to this page. It is not excusable

I do not recommend using it. 10 grams of dry yeast for 250-300 grams of flour ...

Yes, then another ratio



Sveta, where is the promised pizza? We're all hungry!

Sveta, where is the promised pizza? We're all hungry!

Believe it or not, I got so angry with the foil today that I ripped it off and polished my lid to a shine. I took a surface cleaner that looks like a cream, and in 10 minutes I have it all shining and shining. I will try to keep in this state.

And as for pizza ... You see how well I waited ... You brought a wonderful calculator. At the same time we will try it

Well, since you're not bringing us pizza, I'll bring you
The recipe is all from the same site, which I carefully study.
Flour 400g
Water 250g
Salt 11g
Butter 15 g
Live yeast 0.5 g
At 12 degrees 48 hours
Salt dissolved in water, then yeast was there. She stirred everything with a whisk. I added some flour, mixed in a mixer. Then I added the remaining flour. I did not interfere at all for a long time, just waited until all the ingredients gathered in a rough lump. She took it out and put it on the table to rest for 10 minutes. Then I did several stretching folds, again 10 minutes rest under the film, again folding and stretching. And so on until the dough is smooth. Then I put all the dough in a container with a lid and put it on the middle shelf in the refrigerator. There it shows about 12 °. After 24 hours, it was necessary to take out the dough and form the balls, but I was distracted by something and I managed to make pizza balls only after 33 hours. The dough had risen by that time, bubbles appeared.
Again, everything in containers and in the refrigerator. Unfortunately, the dough did not reach me a little before the indicated 48 hours, since the whole family went in circles and urgently asked for pizza, I really can't wait))
I took it out on the table 3 hours earlier. It warmed up for another hour, while I was busy with the filling.
Well, here's the result:
First pizza. Was baked on a grid for 4 minutes.

The second, ordered by my daughter, "two cheeses". It was baked for 3 minutes. 1 minute directly on the stone, then I slipped a flattened aluminum baking dish under the pizza so that the bottom would not burn. Very convenient, by the way.

The third one was baked for 3.5 minutes again on the grid.

What can I say. I really liked the dough. It smelled nice, not fermented or sour. Although there is still not enough experience to understand visually and by smell the readiness of the dough for baking. But I'm learning)) It's wonderful at work. It stretched very well. I usually get nervous during this process because things don't always go smoothly. But until the last I stretch it with my hands, no rolling pin. (only 1 time, I already wrote about it)
The taste is delicious. The crust is tender, thin and crispy. There is a slight rubberiness. Here I did not understand whether I liked it or not
Everyone said that this is the most delicious pizza. But children have the most delicious pizza)))
Soooo, I also did the modernization with my stove. First, I twisted the thermostat, and now it heats up more than before. In this case, not only the stone heats up more, but also the upper Ten. And now it does not turn off when it reaches a certain temperature.
Well, the second change is the baking dish in the lid.
I am happy with the result.
At first, I was worried that the bottom would burn more, but a flattened aluminum mold slipped under the pizza a minute after the start of baking solved all the problems. And it is convenient to spin the pizza for it, because it is larger than a stone in diameter. Well, or as an option - a grid. But turning it is more difficult for me.
Pizza is baking even faster now.
Well, the top blushes better - that's for sure. Before the alteration, even the dough with sugar in the composition rosy longer and worse. And in today's photos, sugar-free dough and such a ruddy crust

Nataaaash, pizza There are no words as beautiful!

Please tell me, can dough with the addition of milk be carried out the same way, what do you think? Or do I need to look for something on your magic site separately?

Listen, how can I break my stove, so how will it become for you? How to twist the thermostat? I'm sure you already gave the link somewhere, but I don't remember where at all. Stick your nose, huh?

Please tell me, can dough with the addition of milk be carried out the same way, what do you think?

Honestly I do not know . I haven't come across recipes with milk yet.

Listen, how can I break my stove, so how will it become for you? How to twist the thermostat?

I did not give a link to the video. Since I have a new type of stove and how they twist the thermostat from it, I did not find this on YouTube. I had to shove through a bunch of forum pages to understand how this is done. Oh, and I was tormented: -, it turned out not so easy. Not "shovel", but remodel))) On previous models, everything is as easy as shelling pears (and there is a video), but in my fig.

Here is how to twist the previous model. Look, do you have one?
And what's good, if you don't like it, then you can return everything back. ))



And if it's still the latest model, write and I'll tell you how to do everything.

Here is how to twist the previous model. Look, do you have one?

Natasha, looks like mine! My husband and I will twist the thermostat tomorrow morning.

Look, at the end of the video, he gives instructions on how to heat up the oven. 13 minutes for 2.5, cover the stone with a double layer of foil. Then bake the pizza for 3 for 180 seconds. Do you do that?

Light, I honestly did not try to translate this video, since it was not my little topic.
But in general I read that they warm up just by 3, the regulator is straight to the maximum. If there is no pyrometer, then heat for about 10-12 minutes, then put a flattened foil mold and heat for another 5-7 minutes. The form does not allow the stone to overheat, and the upper Ten is heated up during this time.
If there is a pyrometer, then the stone is heated to 370-390 degrees and baked.
In the interval between baking pizzas, the same flattened form is placed on the stone, again so that the stone does not overheat.
Today I heated the stone to 380. But the first pizza came out paler than the next. I think the next time you heat it harder, the main thing is to slip the mold in time so that the bottom does not burn out. Something like this. We need to experiment)



Look, in this video, a man heats a stone to 390 ° (written in the comments). Temperature controller at maximum. Puts the pizza on the stone. After 30 seconds, he slips a shovel (nada for me too) and bakes for a total of 3.5 minutes. And what a beautiful pizza in the end! Mmmmm ...
But besides the fact that the thermostat is twisted and there is a plate in the lid, there is also a deflector. It reflects the heat even more onto the edges of the pizza and away from the middle. It turns out that Italians do not like the toasted center. But this option is not for you, as I understand it, you just do not have enough ruddy, you all swear at the round Ten But they do not like the W-shaped))

I’m thinking, maybe my pyrometer is lying, after 30 seconds the bottom has not yet fried, so the temperature of the stone was initially lower?
And I want to try to put the deflector myself, I wonder what happens. You can always remove it

Can someone tell me what material he has in this video shovel? Stainless steel or aluminum?



Revised the video. No, it seems that the regulator is not at the maximum, just 2.5. Before setting it down, he just turned the regulator to the maximum.

[caprice23]

caprice23, Natasha, pizza Super.
I don’t like the "rubberiness" in the dough, when it’s just cooked, I don’t really feel it, but when it’s down .... that's all. I struggle with it by adding semolina T.

The recipe is all from the same site, which I carefully study.

Or you can link to the site.
Thank you for the calculator

I struggle with it by adding semolina T

Oh how it means! Thank you! ... I had added it before, but I didn't. I'll add it next time.
All the same, I decided that I also don't like this rubber



Something I think about the calculator The strength of yeast is different for everyone, some, for example, yeast is very active, others are weaker. And one person, focusing on the calculator, will succeed, while the other will not. The calculator is exactly correct, you just need to understand what kind of yeast you have and if what to do to correct for their amount or temperature and time.
I also have a plate that reflects the dependence of the amount of yeast, temperature and time. This calculator is based on it. I can't figure out how to insert it here.

[caprice23]

No. You will have a heating element behind the form, but should be in front of it. The mold should reflect the heat from the heating element onto the pizza, in which case it will turn out that the heat will be reflected on the lid. So the top of the pizza will not be baked at all, the pizza will be boiled, the excess moisture will have nowhere to go.

oh, I didn't think about it, I understood. thanks also for the calculator, caprice23!

Revised the video. No, it seems that the regulator is not at the maximum, just 2.5. Before setting it down, he just turned the regulator to the maximum.

Natasha, I watched the video carefully. Firstly, I liked your pizza NOT less, and maybe even more than his. Fair. By crust color and appearance.

Further - to fence this garden with reflectors - I took note of the no. I have a question. Evaporation from the filling will still coat this foil surface with a yellow layer. This will happen sooner or later depending on the frequency of use. What's next? Rip off and install a new one?

Revised the video. No, it seems that the regulator is not at the maximum, just 2.5. Before setting it down, he just turned the regulator to the maximum.

Yes, I noticed it too

Can someone tell me what material he has in this video shovel? Stainless steel or aluminum?

I've only seen these made of aluminum. Not impressed yet. I'm afraid of this sticking out handle. I'm not standing near the pizza oven. I usually cook the next pizza. And this sticking handle.

The strength of the yeast is different for everyone, some, for example, yeast is very active, others are weaker. And one person, focusing on the calculator, will succeed, while the other will not. The calculator is exactly correct, you just need to understand what kind of yeast you have and if what to do to correct for their amount or temperature and time.

Yes, it is only determined empirically. And each of us will have a different result, because the yeast is different, the flour is different, and so on.

I also have a plate that reflects the dependence of the amount of yeast, temperature and time. This calculator is based on it. I can't figure out how to insert it here.

And in what format do you have it?

And in what format do you have it?

png. I formatted it in jpeg, but for some reason it turned out to be very low quality, I can't really see anything

I have a question. Evaporation from the filling will still coat this foil surface with a yellow layer. This will happen sooner or later depending on the frequency of use. What's next?

I just examined this form on purpose. Oddly enough, it is practically clean. Although I already used it quite a bit. The lid underneath is much dirtier. With and without a mold, I baked about the same number of times.
Yesterday, after baking, I left the oven at the maximum for another 10-15 minutes, cleaned the stone. Maybe the form was cleaned at the same time? I didn't pay attention.
I will change in the near future for another reason.Firstly, I want to fasten the deflector, and secondly, I somehow clumsily attached the form and it touches the shadow in one place. Slowly it starts to burn out. Where it doesn't touch everything is good.

and she touches tenu in one place. Slowly it starts to burn out.

Here! Because of this, I freaked out and ripped everything off. And the guy on the video also dangles in one place on the side. I carefully considered, because I am concerned about this moment.

Do you already have a suitable bowl and bracket for the deflector?

There is a bowl. There is no staple, I want to fix it the other way around. How many times I climbed the forum, he was the only one who attached the bowl with the edges to the lid with the bottom facing out. Everything, for some reason, is fixed on the contrary. A hole is made in the bottom, the bottom is pressed against the lid and put on the same screw.
I wonder if there is a difference or not?

And the guy on the video also dangles in one place on the side.

It dangles from all sides, but it touches only in one.
I also tried foil, the shape definitely stands up better. I was just too lazy and did not unscrew all the screws, if you put the mold on all the screws, it will not touch the shadow.

Good evening. I decided to try the slow dough, on the advice of the girls I took the Neapolitan dough from Anis. It turned out to be terribly liquid for me, it blurred, I could not form a ball even after a 24-hour exposure in the refrigerator. And yet I did not bake it even in 10 and a half minutes on 4 modes. I took for 1 pizza half of the portion indicated in the recipe. Probably a lot. The middle was completely damp. I couldn’t finish the pizza, because the finish line was that it turned out of my spatula (large Ozon) when I took it off the stove and transferred it to the gas stove to cool down a little. It was then that I found out that the whole middle is raw, viscous dough. In general, the class I got!

[sleepyhead]

sleepyhead, Svetlana, it's a pity that it happened. : girl_sad: Neapolitan dough from Anise with a very high hydration of 70%. It is difficult to work with such a test out of habit.
Try to make the dough from which I baked pizza above, if there is still a desire to experiment. There is only 62.5 hydration. It will not be liquid at all. And comfortable at work.
And yet, why are you not baking pizza at maximum?
And maybe the stove was not warmed up enough? In a well-heated stove, in 10 minutes both the bottom and the top would have burnt, I think so. Although I do not have Princesses, but Ferrari, but they seem to be identical.

[caprice23]

why don't you bake pizza at maximum?

I bake as the instructions say. I warm up for 5 minutes on mode 5, and then bake on mode 4. I usually bake for 7 and a half minutes. Great pizza turned out.
Thanks for the advice I will continue to experiment, but later. Things didn't go well yesterday. I was worn out with the washing machine, I have it after the renovation and "breathes in frankincense", all my nerves were worn out, I didn't want to wash. And then it also happened with the pizza. Not my day!




caprice23, Natalia, I still want to continue with this test, I pinched off the edge that lay on top (not on the floor). I liked the dough itself. I’ll just take a little less water, the flour probably floated, because I didn’t work out the ball at all, everything spread, but not quite into a cake. And I'll take not half of the recipe, but 2/3, so that it turns out thinner, otherwise it comes out too thick.

Before buying a princess, I watched two videos about her on YouTube, and asked the author how he warms up the oven: 15 minutes by 4, then turn it on for 5 and put the pizza on a stone and bake for about 5 minutes, I did it according to his prompts and that's it it turned out great.

[Rachel]

Rachel, the ferrari also has recommendations, if I'm not mistaken, to heat it up at a lower temperature, and the oven to the maximum.
Svetlana, can you try like Rachel is talking?

[sleepyhead]

sleepyhead, 2/3 is more than half. Convert to 1/3 or 2/5.

[sleepyhead]

sleepyhead, Svetlana, how much dough did you get for 1 pizza? I take about 210-230 g. Maybe it was really fat?

I’ll just take a little less water, the flour probably floated, because I didn’t work out the ball at all, everything spread, but not quite into a cake.

Girls, I just recently revised this recipe in the original in the book and ... Imagine, Reinhart specifically emphasizes and takes flour for this recipe with protein 14 Based on this, feel free to reduce the water. Moreover, Reinhart in the description of the batch says that it is necessary to regulate the bun. By the end of kneading, the dough should hold its shape. It should stick slightly, be soft.

Under the spoiler, I give pages of a recipe from a book in English

[Svetlenki]

Svetlenki, Sveta, yes, I also read that it is weak, that is, our usual flour is not water-absorbing and the dough, respectively, turns out to be more liquid. And if you really want to leave such a large amount of water (let's say it's basically according to the recipe), then you need to add semolina of durum wheat to weak flour and knead in 2 stages. First, all flour, yeast and 2/3 of water are kneaded in a mixer and then the remaining water with salt dissolved in it is added to the formed bun. As a result, there should not be a smear, but there will be a denser dough than when kneading all the ingredients at once.
In this way, the pizza dough is kneaded in the style of pizza pizza alla Romana. There, the amount of water can reach 80%. But they also work with this dough, of course, in a completely different way.

soneyka, 2/3 is more than half. Convert to 1/3 or 2/5.

I’m a bastard, I just wrote it wrong. I meant 2/3 of the half of the recipe I took. But, now I figured - it probably won't be enough, the flour will turn out to be only 227 grams.

[Svetlana]

Svetlana, Light, so slightly reduce the liquid or increase the flour when preparing the dough? I do this sometimes and do not see jambs at the output.

[Mirabel]

MirabelExactly, I will take all the ingredients, as I wrote 2/3 of half of the recipe, and increase the flour by 40 grams. What do you think, girls, 40 grams will be okay for a bun and not a puddle of dough to turn out? Or add more flour?



I always use the same flour "Pudov", I like it, so I need to adapt it to this dough.

[sleepyhead]

slightly reduce the liquid or increase the flour

I adjust the fluid. I consider flour to be a constant position in the recipe.

What do you think, girls, 40 grams will be okay for a bun and not a puddle of dough to turn out? Or add more flour?

sleepyhead, Svetlana, do not inject all the liquid at once. Leave 20 percent of the prescribed amount. The only thing is that all the flour must be moistened before autolysis. There were no dry lumps or sand. And then you will add

I adjust the fluid. I consider flour to be a constant position in the recipe.

Something pizza wanted, perhaps I need to put the dough

Yes, I already did as I wrote. An excellent kolobok turned out and not too thick, just what you need. Anise writes in the recipe that it is better not to add the ingredients later. And I increased the flour so as not to bother with the calculations. And I reduced it by half the recipe because I got too thick pizza yesterday, I stretched it to the size of the pizza rack and it came out thick. Probably, too, and therefore the middle was not baked, not only because the dough came out thin.



God will give health, tomorrow I will unsubscribe what happened. I hope I won't turn it out on the floor

[Svetlenki]

Svetlenki, Sveta, and in the original recipe "5 glasses (221/2 ounces)" - how many grams?

5 cups (221/2 oz.)

this is 637.8643 grams

ounce to grams conversion link

🔗

[Sveta]

Sveta, Thank you.
I also tried to convert ounces to grams. But I found some kind of calculator that was wrong and it gave me 6265 grams
So I asked

[caprice23]

I was given 6265 grams

caprice23, Natasha, Reinhart decided to confuse you with his writing of a fractional number. Instead of 22.5, he wrote 22 1/2. And the calculator translated 221 ounces into grams when you tried to enter the number in the form in which it is in the book.

inut 15 for 4, then turn on 5 and put the pizza on a stone and bake for about 5 minutes,

I also do this and the bottom is not burnt and ruddy and everything is baked




I tried to cook according to this recipe, in principle, it turned out to be a delicious and thin dough, next weekend I will do it according to Maryka's recipe. There is no photo again, in short they eat everything. I also need to figure out how to make more fried crusts, I have ruddy, while the cheese is already boiling away



Another problem appeared, girls without your advice in any way I bought myself a grid, threw the dough on it, and did everything as I wrote above - I heated it for 15 minutes for 4, and then switched to 5 and threw the pizza, the bottom was almost not baked and stuck to the grid , boards too. What is the problem, maybe it was necessary to warm it up for 5 and why did the dough stick, like sprinkled with flour and while it was raw, it moved well from the grid ??

[screw17]

But if neither the bottom nor the sides are baked, then the stove is poorly warmed up. On the net, of course, and so it turns out a slightly less ruddy bottom (it certainly will not burn), but so that the edges do not turn brown ...
Try to warm it up longer next time.
And what stuck ... Maybe the workpiece lay on the grid for too long and the dough sank a little into the cells? I stretch the dough on the table, transfer it to the grid, quickly lay out the filling and into the oven. Not a second delay.



screw17, and how many minutes do you bake pizza?

screw17, how many minutes do you have to bake pizza?

On Voznoy's test 3-3.5, on the last 5.5 minutes. The stove was heated to 389 degrees, I check it with a pyrometer before loading and immediately rearranged the regulator to 5, that is, the temperature went up. The edges were baked, they were ready but without tanning. I didn't keep the dough on the net for a long time. That is, there are no secrets on the grid, do not lubricate, roll out the dough, transfer it to the grid, filling and into the oven, did I understand everything correctly?

Yes, absolutely everything is correct.
The reason for the pale crust in this case may be that, firstly, the dough is without sugar. Sugar in the composition gives more color.
And secondly, in too large a diameter of the pizza. Optimally 27-28 cm.
On the contrary, diameter is the first, and sugar is second)))
On the grid, I can't say anything at all. It's strange that it sticks. Do you have a mesh? Not a metal pizza mold with round holes? When I had such a form (I baked on it in the oven) pizza constantly stuck to it.




I stretch the dough with corn flour. Nothing sticks. I don't even sprinkle the mesh.