Pizza oven

Pizza takes a little longer to bake on the grid than without it. Apparently, time is spent on heating the grid. I baked pizza Hut on a four without a grid for five minutes, and on a grid - seven and a half. And the bottom on my grid is not fried, but simply baked. But I like. I don't like deep fried pizza underneath.

[screw17]

screw17, if your bottom does not burn without a grid, why do you need a stove on a grid at all?

? When I had such a form (I baked it in the oven), the pizza constantly stuck to it.

There is no mesh.

Optimally 27-28 cm

The grid is exactly 28.
Thanks for the advice, I realized one thing is to repeat the experiment)))

Why do you need a griddle oven at all?

If I bake on a stone, the bottom is already starting to burn, and the edges are just browned, but I really want to be fried))) so I thought the grid would help, but the hike to achieve this result needs to be heated by 5 and baked by 5

you need to heat at 5 and bake at 5

Try it, that's exactly what I'm doing. Only between baking two pizzas, leave it open so that it does not overheat, otherwise the thermostat will trip.
Alternatively, after a minute or two (when the bottom is already browned), place a flattened aluminum baking dish under the pizza. She will not let the bottom burn. And the top will blush further.
And try to make the pizza a little smaller than the grid size. 27 cm for example

I realized one thing we need to repeat the experiment))

That's for sure

That's for sure

Thanks we will try. But you also wrote about sugar, there is no sugar in Vozny's recipe, and how much you add The dough will not be worse

It won't get any worse. I really love pizza on this dough. It's with sugar.

Pizza dough (slow) (Margit)

And I also have a foil baking dish in the lid. Reflects more heat on the pizza. The blush is a little more with her. But it will probably be more difficult for you to attach it.

Good day everyone.
Girls and boys who use such pizza flour in the photo is the package on the right. Pack on the left for pasta.

🔗

I did not find any differences between these two packs. So, I think that you can safely use any flour from these two packs. What do you say Dear pizza shops?

🔗 🔗

The difference is just there. Flour for pizza is not made from durum wheat, but for pasta - from durum.

[Natasha]

The difference is just there.

Natasha, so there are no differences in the composition of proteins, fats and carbohydrates
On two packs everything is written like a carbon copy.

Here is the pizza flour in the photo, the package on the right. Pack on the left for pasta.

So far, I usually use Macfoy for both pizza and noodles, I was looking for this in stores in St. Petersburg, and maybe I was looking badly. Unsubscribe later as she

[screw17]

I have not seen this in stores in St. Petersburg, but maybe I was looking badly.

screw17, look at Magnets. I bought it today in Magnet. The price of the issue is 45 rubles.

Unsubscribe later as she

I will definitely unsubscribe.
And here's another read Pasta machine Philips HR2355 / 09 # 4113

For durum pasta and protein like 10.8. I only make pasta from semolina. And with pizza, I also used to go out, I took Italian flour. On it, by the way, the dough turns out a little different. Now I'm doing all the rules on an ordinary Macfa
Experience, the son of difficult mistakes, still means a lot. I have been perfecting pizza for 5 years already, on Sunday we always have pizza for dinner. So do not be discouraged if the first times something does not work out. I got all sorts of pizzas in five years, and they were always eaten.

I also bought this flour today. Macfoo for pizza. Also in Magnet, according to the action. She put in the dough.Let's take a look)

[Natasha]

She put in the dough.

Natasha, and what kind of dough did you put, slow?

[screw17]

screw17, I bought Makfa flour for pizza in Moscow at METRO, baked in a ferry in 5 minutes. The pizza made from this flour is delicious. In St. Petersburg METRO, too, you can look there.

Good evening. She promised to unsubscribe on the slow Neapolitan test - the second run. Everything worked out. I liked the dough very much, the proportions that I calculated just came up. The bottom is thin, the sides are plump and just the size of the pizza grid. The only thing is, next time I will add a little more salt, it tastes fresh. Here's the result:



If anyone needs my proportions, I can write here. Write whether you need it or not. Calculated in proportion to the main recipe.

[Natalia K.]

Natalia K., Nataliya, did not put the dough specifically this

Pizza dough (slow) (Margit)

, but also cold fermentation, similar. Should be ready in 24 hours.
I also added some semolina to the makfa.
While I can say one thing, I made the dough with 70% water - it is absolutely not liquid. Plump enough. And it stretches as wonderful at the stage of "stretching-folding".
On the previous page Soneika Svetlana made Anis pizza dough and it turned out to be of a very liquid consistency. There, too, the percentage of water in the dough is 70%. But the torment was different.
And recently I baked a cake and also took 70% water (the same recipe I took for pizza now), so the dough was more liquid and floated. Flour Ryazanochka Extra.



sleepyhead, Svetlana, I am very glad that this time everything worked out !!! Very tasty pizza and beautiful.
And of course write the proportions, looking at your photos, I think there will be quickly those who want to repeat)

And what kind of flour do you have?

Our Rostov flour "Pudov", the highest grade. I remind you Technology and calculations from the Neapolitan dough from Anise (I will add only salt to a teaspoon):
Flour - 270 grams
Salt - 2/3 teaspoon
Yeast - 2/3 teaspoon
Sugar 2/3 tablespoon,
Water - 162 grams
Olive oil - 1 tablespoon

[sleepyhead]

sleepyhead, Svetlana, did you make 2 pizzas out of this amount of dough?

In St. Petersburg METRO you can also see there

Thank you

soneyka, Svetlana, did you make 2 pizzas out of this amount of dough?

Why two pizzas? This is for one pizza.

It's just that I take about 220 grams of dough for one pizza (two times less than yours), so I decided that you have a calculation for two pieces.



On page 281 answer # 5615 I have given the number of ingredients for 3 pizzas. I didn't write there, but now I think, what if someone decides that this is for 1 pizza

On page 281 answer # 5615 I have the number of ingredients for 3 pizzas. I didn't write there, but now I think, what if someone decides that this is for 1 pizza

By the way, I tried this composition - just put the press on the yeast. 3 gr .. (and it looks like a dough from Pansonnik - 400 gr of flour and 250 water, only yeast of course less), in the refrigerator for almost 3 days (temp. +4 degrees) But it turned out in the end very tough. But now I think that I replaced the flour, perhaps because of this. (I baked on Makfa flour, before there was no such straight hard and rubbery ... recently there was an extra premium grade (I forgot the name, some new one).
Still, it probably also depends on flour ..

[Irina]

Irina, hmm, strange, I definitely didn't have a tough dough, very soft, with a crispy crust. There was a little rubberiness. And a different amount of yeast, I wonder, could somehow affect it?

And a different amount of yeast, I wonder, could somehow affect it?

Yeast, I don’t think, on the contrary, it seems to be softer from the increase, flour is possible .. Macfa is more moisture. and olive oil may need not 15 grams for this flour, but a little more.

I read that adding butter and sugar has a positive effect on the softness of the dough. I think next time add sugar and compare the result

[Natasha]

dough is positively affected by the addition of oil

Natasha, yes, I also read about it and forgot, the more Makfa is an ordinary stronger flour than extra, it was necessary to put more butter and reduce the gluten.

I now have Ryazanochka extra. I won't say that I like her

[Natasha]

She put in the dough. Let's take a look)

Natasha, what is there with pizza then? Did you like it?

Natasha, what's the matter with pizza? I prepared it, I liked it

I cooked it, liked it, but didn't take a picture
I'll tell you in order. The dough was 24 hours:
80% flour for pizza Makfa
20% semolina
70% water
2% salt
0.5% saf-moment yeast
2.5% sunflower oil
By the way, I really liked this way of serving recipes. Percentage. It seems to me much easier to count all the ingredients to the amount you need. I will also write in grams.
For two pizzas:
210 g pizza flour
53 g semolina
184 g water
6.58 g salt
0.63 g dry yeast
6 g butter
I put everything together in a bowl by hand. Gave them to rest for 30 minutes under the film, 2 times with a frequency of 10 minutes did "stretch-fold" formed pizza balls and sent them to the refrigerator on the middle shelf. After 12 hours, she carefully stretched and folded it again. Literally 4 movements (as a result, the top of the pizza ball turned out to be the bottom) and sent it back to the container in the refrigerator. After 11 hours, she took it out on the table and within one hour the dough was warmed up on the table. It stretched very well, did not pull back, did not tear.
And then the adventure began. Remember I have a baking dish in the lid? So, I already wrote that I did not install it very correctly, I was too lazy to unscrew all the screws, and in one place it was adjacent to the tenu. It fit so well, close. Well, during baking, there came just the moment when it burned out at my place of contact and the edge of the form hung down, stuck into the pizza, of course, outside of it the edge of the pizza did not want to fry, since the heat from the tin did not reach there. In short, I wrote confusingly. But while I figured out what's what, while I wasted a lot of nerves, during these endless 5 minutes, the pizza was baked. In the process of baking, I opened this stove a hell of a lot of times, so there is no purity of the experiment. It turned out, what happened. And it turned out like this: A crispy crust, delicious pizza, but it didn't rise much and there were no large bubbles (which I really need!). At first I didn't even want to try from the frustration, but after taking a bite, reluctantly, I realized that it turns out to be delicious Here's something like this))
By the way, I will definitely put a new form in the lid. With her, I like the baking result more. But now I will unscrew all the screws and attach it thoroughly so that it does not dangle. Where she did not touch the shadow and there was no hint of thinning of the form.



And yet, the question torments me. Why some kind of dough stretches very well, does not resist, and you flatten another fig. Pulls back, even if you crack. I understand that it depends on the degree of fermentation, fermentation, dough readiness? So?



Now I put the dough again. Now with sugar and more butter. We'll have a look again.

And it turned out like this: Crispy crust, delicious pizza

Natasha is very good that she liked the pizza.

Good day! Tell me, craftswomen, will Anis's dough go to Ossetian pies or is it better to take the original recipe?

[caprice23]

Why is some dough stretching very well, does not resist, and you flatten another fig

caprice23, that now it seems to me also from flour, for example, Makfa's usual gluten is stronger than that of pizza flour (I think so) and therefore if the dough is not wet, it is more difficult to stretch it, and completely wet for P3 is not suitable. oil next time I will also try to reduce gluten by putting a larger amount. (in general, as in the recipe from HB Panasonic - 400 flour, 250 water and 2 tablespoons of oil)

I kneaded the dough according to the Maryka recipe, added 10 grams of sugar, I like it when the dough is sweet, I hope I won't ruin the dough by doing so.I put it in the refrigerator for two days, I will make pizza on Sundays, I hope I can take a photo

[cleose]

cleose, Irina, do not mix the dough. If the dough runs off, then the gluten is not sufficiently developed, this should not be! You need to knead well, up to the window. Even with cold fermentation.

caprice23, Natashawhat do you keep pizza balls in the fridge?

Coming soon with a report. Trying to turn off the thermostat now - it doesn't turn infection screw

Macfa, for example, has a stronger gluten than pizza flour (I think so) and therefore, if the dough is not wet, it is more difficult to stretch it

So maybe my dough stretches worse from Makfa, why should I increase the butter?

Coming soon with a report.

We are waiting - with

caprice23, Natasha, what do you keep pizza balls in the fridge?

In plastic containers. Each one separately.

[Svetlenki]

leose, Irina, you don't mix the dough.

Svetlenki, apparently I'm not stirring, there is no dough mixer, only with my hands ...

So maybe my dough stretches worse from Makfa, why should I increase the butter?

screw17, above Sveta answered, perhaps I am not mixing.

[Pizza Dough Americana]

I came.

So, the dough was from a book by Peter Reinhart. Immediately I give the recipe and insist to do it for everyone! The dough and pizza on it are gorgeous!

Pizza Dough Americana

(for 4 pizza balls with a diameter of 28 cm - do not divide by 220 grams, this is not enough)

baking flour - 640 gr
honey - 3 tbsp. spoons
salt - 2 tsp
instant yeast - 2 tsp (or 16 grams pressed)
olive oil - 60 ml
milk 4-6% fat - 237 gr
water - 177.8 g

1. Mix all the ingredients before combining, leave to rest (autolysis 5 minutes)
2. Knead the dough until the gluten develops well (must pass the window test). I give a video on how to do it under the spoiler

3. Divide the dough and roll the pizza balls, place in zip bags or plastic containers. Rest on your desk for 15 minutes and refrigerate until the next day.

4. If you will be making pizza on the same day, then leave the pizza balls on the table for 1 hour, do the kneading, roll the balls back into the pizza, put them in bags or containers and refrigerate for at least 2 hours.

5. Remove the dough from the refrigerator 2 hours before baking the pizza.

6. If you will not use the rest of the pizza balls, you can freeze them at this stage for up to 3 months.





caprice23, NatashaThank you very much for the recommendation to twist the thermostat! That's great!!! My husband said that he didn't think my pizza could be improved, but today it exceeded all expectations.

There is a crust-board, and the dough itself is downy, it holds the filling perfectly.

no dough mixer, only with your hands ...

cleose, Irina, is there a processor? With a dough knife?

[Shine]

cleose, Irina, is there a processor? With a dough knife?

No, Shine, there is no such thing either, only a hand mixer ...

I wrote down the recipe, thanks! If it suits the pizza oven great. Photo at first thought from his book Pizza is super!
PS / Shine, Was the pizza baked on the grid?

[Svetlenki]

Svetlenki, Sveta, pizza is just awesome !!!

caprice23, Natasha, thank you very much for the recommendation to twist the thermostat! That's great!

Glad you were satisfied! I'm alone here with my thermostat

[Svetlenki]

Svetlenki, and I ran to your pizza. I follow the topic because my son "tortured" the dough. Thank you for writing everything well. I'll try, just don't appreciate it

[Svetlenki]

At the expense of thorough kneading ...
There is, after all, the so-called "no kneading" dough, for example. There are a lot of recipes where kneading is done simply by hand and then the folding-stretching method is used. During cold fermentation, the dough develops gluten without thorough kneading (with a mixer). I basically make pizza dough this way, without the participation of a mixer. Folding-stretching a certain number of times and that's it. And then the dough is molded very well and stretches without problems. All the same, I think it also depends on the duration of fermentation. Unfermented dough does not stretch well.
I am always afraid that the dough will ferment, here's how to catch this moment between "ripe" and already "fermented"?



Svetlenki, Sveta, how did you heat, tell? How much did you warm up, in what mode? Baking on a grid or without? How many minutes?

[Irina]

No, Light, there is none either, only a hand mixer ...

So, Irina, if you don't even have a bread machine, then you have a huge respect for holding out on HP and not getting anything like that yet. What kind of endurance and sober mind you need to have so as not to buy a bunch of devices and fill your apartment with them !?

In general, have you seen Natasha gave the folding technology? Try it out, please. It seems that some kind of ordinary folding will not be able to affect the dough - they have a great effect.

and how did you heat, tell? How much did you warm up, in what mode? Baking on a grid or without? How many minutes?

So, sir, I baked on a grid, warmed up for 15 minutes for 2.5, then, when laying the pizza, changed it to 3. At this time, I was forming the next pizza. When I heard that it was rustling, open it in a minute and twirl it. I don’t know how many minutes I didn’t. I was so nervous with the thermostat - it did not want to spin, the dough had to be molded, in general, excuse me. Next time I'll spot it for sure.

caprice23, Natasha, but could you remind me why we cover the stone with foil and when? I tried to remember today, and I didn't remember

But with a twisted thermostat is clearly, clearly cooler! It's just VERY cooler!

Yes, about the amount of yeast. Do not decrease the first time. Trust Reinhart.

I made 5 pizza balls out of this portion. On the first day, I baked 2 pizzas (I stood proofing, as per the recipe, that is, these pizza bolas stood on the table for 1 hour before being put in the refrigerator, and not 15 minutes). Stretched up to 30 cm - a bit thin. American pizza should be thicker.

On the second day (today, and the pictures above), I made pizzas with a diameter of 26 cm somewhere. At 26 cm, it seems like nothing.




I would also like to say about the amount of salt in the recipe of the Neopolitan dough. Remember 30 grams of salt per 1 kg of flour? Here is a video in which a young man explains very well why such a significant amount of salt.

You can turn on subtitles, but I will say the main idea this way - in the dough, where there is no sugar and very little yeast, salt inhibits the pathogenic flora of flour and helps the yeast work. So put it down boldly. And he also says that after dissolving the salt in water, you cannot immediately introduce yeast there, you need to make a barrier - introduce part of the flour into the liquid. And only then introduce yeast.

What kind of endurance and sober mind you need to have so as not to buy a bunch of devices and fill your apartment with them !?

Svetulya, these are the golden words you wrote. And some (I will not point a finger at myself) have no exposure at all.

I made 5 pizza balls out of this portion.

It turns out that for 1 pizza ball of dough you need 275-285 grams, right?

[Natalia K.]

And some (I will not point a finger at myself) have no exposure at all.

Natalia K., Natus, yes I am the same.

It turns out that for 1 pizza ball of dough you need 275-285 grams, right?

Yes, that's right. I usually make pizza about 29-30 cm. If you make pizza 26, then you can divide by 5. In my photo it is pizza 26 cm. I got confused at the end, right?

I got confused in the end, right?

No Svetul, I confused it.
I made this calculation for 1 pizza ball with a pizza diameter of 28cm. It turns out from this amount of dough there will be 4 pizza balls of 275-285 grams each.

with a pizza diameter of 28cm. It turns out from this amount of dough 4 pizza balls will be released, 275-285 grams each

Quite right.

[Svetlenki]

that she lasted on HP and has not acquired anything like that yet

Svetlenki, Yes. yes for a long time, followed the topic of the kneader. then I decided that it was not bad either by hand and there was more space. So far, two PPs, a dough sheeter, a grill and other little things are enough)) and I have been using the folding method since I baked on Anise's dough, Peter Reinhart himself shows there she has a form).But the truth is, if I'm not confusing, it says in the recipe, if the dough is for pizza, then one or two folds are enough, (why? I don't know) for more bread ..
I understood the salt, thanks, I introduced less than in the recipe.