Pizza oven

Quite right.

That's great. Tomorrow I will definitely put this dough. Your pizza looks very appetizing. I would even eat a slice at night (half the size of a pizza would not refuse) And how much of that diameter

[cleose]

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

cleose, IrinaI don’t know. If I do not knead the dough to the window, then the pizza comes out with a crumbly side. Not tough, but somehow not so. But this is my local flour, water. I decided that "without mixing" was bad for me.

That's great. Tomorrow I will definitely put this dough. Your pizza looks very appetizing.

Natus, but as a big fan of Vozny's dough, I warn you - this dough is generally soft and soft. As in pizzerias, really. Reinhart does not say this directly, because he has no right, but it looks sooooo like a dough from some pizza chain.

Natus, but as a big fan of Vozny's dough, I warn you - this dough is generally soft and soft. As in pizzerias, really. Reinhart does not say this directly, because he has no right, but it looks sooooo like a dough from some pizza chain.

Thank you Svetul for the warning. Here is just how I will compare two types of test Vozny and Reinhart.

screw17, above the Light answered, maybe I don't mix it.

So I mixed it normally, for about 7 minutes half the flour still in liquid form and then, after adding the second half of the flour, I kneaded mitut 15 with my hands. this is tight, now, according to your advice, I put it for two days, on Sunday we will check




Once, as they say, such a booze for dough mixers, the girls jump sensible at a reasonable cost.I honestly believe there is information on the forum, but I have already studied this forum so much, I have not read so much on cars, and now I am finishing the topic on forms for dumplings and not yet to get to the kneaders, so I will be very grateful for useful advice on what new game to buy, in short, everything and I got hooked on the baker, I start to force the kitchen with equipment

[screw17]

for kneaders

screw17, how many people on the forum, so many opinions for the kneaders. Everyone praises the kneader they have.
I'll write for mine. I have a standard Bosch MUM54P00 (dough hook, batter whisk, whisk). All that I bought for him was a flexi attachment and a dough sheeter (since my dough sheeter ordered to live a long time). All the other bells and whistles I have separately.
Boshik does an excellent job with pizza dough, dumplings, dumplings, cake dough and bread dough. The only thing that he is not suitable for kneading rye dough (it's hard for him to knead). The price for it is now quite acceptable, although if you monitor prices, you can buy it at a cheaper price (that is, get on the stock).

in short everything and I got hooked on the baker, I start to force the kitchen with equipment

Welcome to the ward violent # 6 Nobody left us just like that. Maybe there will be more ...
Girls and boys sorry for the flood

[Svetlenki]

caprice23, Natasha, could you remind me why we cover the stone with foil and when? Today I tried to remember, and I did not remember

Cover between the first and second pizzas. So that the stone does not overheat from the upper shade, otherwise the bottom will start burning. But if you put the second pizza right after the first, then of course you don't need to put the foil

I need your pizza, Svetulya, to try to make it, it looks too appetizing)). True, I already have dough in the refrigerator, when will I get to yours?)))

But the truth is, if I don't confuse it, it says in the recipe, if the dough is for pizza, then one or two folds are enough,

Specifically for the Neapolitan pizza. Many Italians use the folding method and fold until the dough is smooth (in several passes). The mixer is used only for mixing, wetting all ingredients. In other recipes, it is added only once or 2 times, but sent for a long fermentation, with a small amount of yeast naturally, for 2-3 days. During such a time, gluten will perfectly develop itself, without prior mechanical action. I even read a whole bunch of controversies, where they still lean more towards the biochemical development of gluten than to the mechanical one.
But there are many types of pizza and each type has its own nuances)
For example, when baking pizza in the focaccia style (sooo wet dough), use only a mixer and knead it for a very long time and thoroughly in two stages.
I do not pretend to be true, I am writing what I took from that forum about pizza. Maybe wrong somewhere



Svetlenki, Sveta, did you put the mold in the lid or just twisted the thermostat?
My husband suggested to me to use foil for baths and saunas instead of a uniform. From it, cut out what diameter you need and shape. But the question arose, will it withstand such a temperature? Or does the food foil hold up more? Maybe someone in the know? Otherwise I want to do it today and I don't know what to grab onto

So that the stone does not overheat from the upper shade, otherwise the bottom will start burning. But if you put the second pizza right after the first, then of course you don't need to put the foil

You have to put it to me. I do not immediately put the second pizza, I wait for the only grid to cool down.

I do not pretend to be true, I am writing what I took from that forum about pizza. Maybe wrong somewhere

Thank you, Natasha, we are on our side.

Did you put the form in the lid or just twisted the thermostat?

Natasha, just a thermostat. The result on a 26 cm pizza is very good, it seems to me. If they give me the same beautiful side on a pizza diameter of 28-30 cm, then I probably won't put any reflector.

My husband suggested to me to use foil for baths and saunas instead of a uniform. From it, cut out what diameter you need and shape. But the question arose, will it withstand such a temperature? Or does the food foil hold up more? Maybe someone in the know? Otherwise I want to do it today and I don't know what to grab onto

Why don't you want to see the characteristics of this foil on the Internet? If for saunas, then the temperature there is also hoo. Yes, the main thing is to endure.

[Babushka-Tanyushi]

use foil instead of mold

Girls, you can also ask about foil Babushka-Tanyushi, she used some kind of heat resistant.

I bake on foil. I am saving a stone. But I have foil without temperature limits. With this, you need to be careful and carefully look at the packaging.

you can still see from foil, such as disposable. I baked 4 times in one, and I will still be ..

I have a foil on which there is no temperature limit.

And a little of her pizza work

I make the pizza a little smaller than the size of the oven, so that when baking and lifting it does not touch the sides of the lid.

Dough (recommendation from Babushka-Tanechki )

I'm using Jamie Oliver's pizza dough:
"1 kg of class 00 bread flour or 800 g of 00 class bread flour and 200 g of semolino flour
1 tsp fine sea salt
2 bags of 7 g dry yeast
1 tablespoon sugar
4 tablespoons extra virgin olive oil
650 ml warm water
Sift flour and salt onto a smooth surface. Make a notch in the middle. In a mug, mix warm water, sugar, yeast and olive oil. Leave it on for a few minutes. Pour slowly into the groove in the flour, using a fork to stir in the flour from the edges. Once everything starts mixing, finish mixing with clean, flour-dusted hands.Knead until you learn a smooth, springy dough. Place the ball of dough in a large, floured bowl, sprinkle it lightly with flour and cover with a damp towel and place in a warm place to double. "
I took premium flour and very fine semolina, sifted through a sieve. I took live yeast. About 17-20 gr. and kneaded in a Bosch MUM 86 combine.

And I don’t freeze Jamie Oliver’s dough, it’s normally in the cooler compartment for a week.

I do this: before bothering with the filling, I take out the required amount of dough from the refrigerator, shape a ball / balls and put it in a very thick glass salad bowl heated with boiling water and wiped dry. I close it with a terry cloth soaked in boiling water and squeezed out. After that, I start setting the table, preparing the filling, reheating the pizza maker, etc. Usually, this time is enough for the dough to leave the refrigerator. And I don't use a rolling pin. I stretch the dough with my hands. Hope my experience helps.

Pita

You can bake lavash both thin and Armenian with yeast. I bake thin baking at 3, yeast at 2. I sprinkle both that and that with water immediately after planting in the Ferrari. Thin one almost immediately open the lid and turn it over. After baking, I put it in a multilayer towel. I warm up the Ferrari for 10 minutes.

About baking a flat cake.

Oksana, I want to suggest the algorithm specifically for baking cakes
We warm up the stove - 5 minutes for "2.5", 3 minutes for "3"
Baking at "3" - 5 min.

Save the girls, help me out, even my dough has been smashed in the refrigerator, soon it will start to fall from a large board, 3 balls have already turned into three huge cakes, so why am I, you can crush them again and roll them into pizza balls again and leave for a day

[screw17]

Natasha, just a thermostat. The result on a 26 cm pizza is very good, it seems to me. If they give me the same beautiful side on a pizza diameter of 28-30 cm, then I probably won't put any reflector.

The result is great! It's just that those who put on the mold and deflator bake in our ferrari mainly Neapolitan pizza, without sugar and milk in the composition. And without these components, it will blush worse. So they need it))
As for 30 cm. I made a cake of this diameter, it was full of stone and the edges did not turn red. ... 28 cm will blush well

And now I have performed an operation on my Ferrara. We are now like this


I have now completely made MOD 1 (as it is called): a thermostat is twisted, an aluminum mold in the lid and a deflector.



screw17and what kind of dough do you have?

screw17, what kind of dough do you have?

According to Vozny's recipe, the current is 1 gram of yeast more, according to the advice of members of the forum

Isn't it time to bake yet?



So it is quite possible to do a few folds-stretches, again form pizza balls and in the refrigerator. In many recipes, this is done in the middle of a cold fermentation.

Isn't it time to bake yet?

Yes, they kind of advised to put it on for two days, so I prepared for Sunday

I think it is quite possible to knead. If only it did not stop.



I’ll come with the pizza soon. Vkuuuusnaya !!! I sit and chew, later I'll post the pictures and tell you everything))

[Natasha]

We're so ...

Natasha, my admiration !!! Very determined
Mistress !!! (And gender reassignment surgery ) Very brave! I can't believe my eyes! Now, probably, this is Delicius. The bake will not be like a girl. The first one went, there is someone to look up to and someone to follow

I’ll come with the pizza soon.

After already seen, !!!! I think no pizza will surprise and delight me more !!! (Do this with brand new with a stove !!!) Heart of heroic courage !!!
An example to follow!

and I'll tell you everything))

Probably, you will have to buy a second Ferrari for transformations. I don’t think that the hand will rise to the existing one. It’s scary to think, but thoughts began to swirl slowly, there is a temptation. I don't know if I'll fight back

[Marysya27]

Marysya27, Marysenka, well, they embarrassed me, thanks for the kind words

After already seen, !!!! I think no pizza will surprise and delight me more !!

Surprise, surprise! There are a lot of girls here, and there are boys who can make soooooooo pizza, you will download it !!!

[caprice23]

In other recipes, it is added only once or 2 times, but sent for a long fermentation, with a small amount of yeast naturally, for 2-3 days. During such a time, gluten will perfectly develop itself, without prior mechanical action.

caprice23, But that's why just one or two folds are enough for pizza, I still don't understand (although the topic is not about that .. the flood has gone) and then somewhere there it is written that if for bread, you need to fold three times and in the refrigerator, for pizza once is enough, and in the refrigerator.

[cleose]

cleose, tady niznay, but I would also like to know the answers to all the "why". Can someone clever and explain

Surprise, surprise!

I can marvel at the level of junk pizza, but such a redesign surpasses every level of my admiration! When you look that somewhere some guy is twisting something ... Let him twist ... It is not yet known what he will twist and for how long
And then Svoe, Kitzunya, does this with her hands !!! Incomprehensible !!!

Well, now I also want to equip with a thermostat. And I have princesses, I'll have to see if I can do something

[Okh-i]

Okh-i, I think you can, you just have to figure out how and what to do, there is hardly a video on the internet.

And then Svoe, Kitzunya, does this with her hands !!! Incomprehensible !!!

In fact, nothing complicated, and most importantly, everything is reversible, if suddenly the result is not pleasant. And, in principle, this alteration does not bring global changes. The main thing is that now the oven can accelerate to a higher temperature, the pizza cooks a little faster and the crust also browns a little faster.
But thanks for the praises, sooooo nice

[screw17]

screw17, only today I saw a message about the dough. I can't even imagine how the dough for 2 grams of yeast in the refrigerator can somehow escape. My balls only slightly blur, softening. Is the yeast really fresh, not dry? I always measure yeast on jewelry scales. In the refrigerator I have + 3 *. Maybe there is more yeast, or is it thermonuclear, or is it warm in the refrigerator?



Here I have pizzaballs for two days just lay in the refrigerator, diameter 10-11 cm.

I can't even imagine how the dough for 2 grams of yeast in the refrigerator can somehow escape

Well, not straight to run away, but they grew up so normally, after being crushed yesterday they grew up again. In the refrigerator +5, the yeast is fresh live, I think the sugar that I added is to blame, okay we'll try it in the evening

deflator.

what scientific terminology! It is necessary to study the topic as soon as possible, otherwise I am completely behind the times.

Quote: caprice23 from Yesterday at 07:28 PM
deflator

Oh, mothers, what am I writing. It worked, it's called. What a deflator !!! Deflector!!!! Here!

[caprice23]

caprice23, Natasha, you zababahala excellent tuning for your ferrari. Now I will think about whether I need one.

All the same, my question is, have you thought about cleaning all this beauty? After five times it will not shine so much. Well, okay, ten ... What, you have to unscrew everything, wash the dome in the middle and change the foil plate?

[Svetlenki]

Svetlenki, I'll tell you right now how I baked pizza today and yesterday, but for now think

This very deflector produced a very interesting effect. I didn't even expect. But everything is in order. And so, dough. The recipe is all from there))) Ripening time 72 hours.
For 2 pizzas of 250 grams each:

Makfa flour for pizza 100% (283g)
Water 64% (181g)
Saf-moment yeast 0.4% (1.13g)
Salt 2.5% (7g)
Sunflower oil 6% (15.5 g)
Sugar 2% (6 g)

Dissolve salt and sugar in cold water. Mix yeast with flour. Knead the dough by hand, everything except butter. Just mix until moist. Refrigerate for 15 minutes. It is important here that the dough is not heated. Remove, add oil, fold-stretch, return to the refrigerator, and so on 2-3 times. At first, the butter will not mix well with the dough - this is normal.Then shape the pizza balls and place in the refrigerator on the coldest shelf.
12 hours before baking the pizza ball, stretch-fold, re-form and return to the refrigerator. Put it on the table to warm up for 1 hour.
In general, according to the recipe, this dough should mature for 72 hours, but I decided to bake one pizza after 48, and the second, as it was said, after 72. See the difference.
The stove was heated to 410 °, baked on a grid.
The first one in 48 hours. The dough, when stretched, bounced back a little, but in principle it stretched without problems. The pizza turned out to be delicious, the edges are fluffy, the crust is thin and crispy. Absolutely not rubber. I really liked the dough, I will definitely make more and I advise you!


But I didn't really feel the action of the deflector
The next day, improvements were made The deflector was covered with foil on all sides and also added a foil rim along the edges of the lid.
It was

Has become

Photo of course not very

The dough was also folded-stretched 12 hours before baking, and taken out on the table to warm up in an hour.
Stretched better this time. In general, on the 3rd day I liked it even more.
The baking conditions are the same. 410 ° C stone. Baking on a grid. And here's the result:



This is where the deflector action is at its best! Look at what a ruddy, fried circle is closer to the crust. That is, if you make a pizza with a diameter slightly smaller, not 28, but 26-27, then the crust will redden even faster, since all the heat will be directed at it. Three minutes and the pizza with ruddy edges is ready! It is a pity that there is no test left to verify this. Next time I'll bring you 26 cm pizza. It must be awesome !!!!
Soooo! Or it is necessary to change the deflector and make it from a bowl of a larger diameter, then, probably, the main "tan" zone will move closer to the edge and there will be no need to reduce the size of the pizza. Eshkin-koshkin, where can I get now such a bowl and the one who will saw it off for me?




Damn, the photo is upside down, I can't turn it over.
Svetlenki, Light, about washing and unscrewing.
The deflector is in foil, i.e., if necessary, only change the foil. And unscrew the screws and attach the new form to the case for 5-10 minutes. Wash longer. By the way, I could only unscrew 2 screws. The third got used to it and did not want to move in any way. But even with him the form was not difficult to establish
Truncated, I'm sleeping

[caprice23]

caprice23, Natasha, you got a very beautiful pizza! Bubbles in the side are valid. And it, of course, is already becoming useful - long fermentation. Well done, what to say. And thank you again. I'm very glad I twisted the thermostat on my ferrari. The result is clearly better!

[caprice23]

It worked, it's called. What a deflator !!! Deflector!!!! Here!

caprice23, Natasha, in terms of meaning, a reflector is more suitable, that is, a reflector, a mirror

long fermentation.

But thank you very much for the long fermentation. It was you who brought me to him

more reflector fits

Maybe yes . I just google-translator so translates, so I write.
Although no, now I specifically looked as written in the original - deflector. "Scored" translation - reflector, deflecting device.

In short, neither can I make friends with Vozny's recipe, everything is according to the recipe. 1) The dough rises strongly in the refrigerator, 2) It is very difficult to roll it out.
This time I managed to take a photo, the pizza is certainly delicious.

[screw17]

screw17, very cute pizza, and that delicious, I have no doubt

neither can I make friends with Vozny's recipe

Well, it doesn’t work, nothing terrible, make friends with other recipes. After all, their darkness
If you don't go far, look at the last couple of pages, there is Sveta Svetlenki, the recipe was exhibited or my recipe is a little higher. Or take a look at the forum, there are a lot of pizza recipes. The same, for example, slow dough, which I persistently praise.

screw17, my board is exactly the same, I love it very much

We need to understand the reason, we will conduct experiments

well, first of all, a dough with very little liquid content. Anything will be hard to stretch. Try wetter.
And what rises strongly, maybe your yeast is too active, put less, as in the recipe itself, for example.
I advise you to leave Vozny's dough alone for a while and try to do something else)

[screw17]

screw17, I support Natasha. Try making Sveta's pizza. I loved the pizza. My yeast was too active. From the containers where the pizza balls lay, the lids were torn off in the refrigerator. I planted the dough very often. Since there were 4 pizza balls, 2 had to be frozen. I will definitely repeat this dough.
True, I had no problems with Vozny's test. It stretched very well.

My dough from Vozny, too, stretches perfectly after two days. Yesterday I made three pizzas, delicious.

[Maryka]

Maryka, Mayan, if only they brought pictures

So I recently brought, nothing has changed.

Try Sveta's Pizza

What a recipe, even if I'm already confused

What a recipe, even if I'm already confused

That is why
Pizza oven # 5689

[Svetlenki]

Svetlenki, and can I make a recipe for the American pizza dough? That would be easier to search.

That is why

Thank you, I can't do that, I'm allergic to honey

I'm allergic to honey

So substitute sugar for honey. I think that the replacement of the role will not play a big role.

So swap honey for sugar

one to one

[screw17]

one to one

screw17, I think that 3 tbsp. l. it will be a lot of sugar. I would have sprinkled 1.5 tbsp. l. sugar for 640 grams of flour. IMHO.
Perhaps Sveta will correct me if I'm wrong.

[Natalia K.]

honey for sugar

One-to-one, the author in the book suggests replacing. That is 3 tablespoons of sugar or honey.

I think that 3 tbsp. l. it will be a lot of sugar. I would have sprinkled 1.5 tbsp. l.

Natalia K., Natus, I don’t know what to tell you. But Reinhart puts 1.5 tablespoons in the recipe for the dough for the Neopolitan pizza, and this one contains 3

in this one exactly 3

So let it be on the correct 3st. l. Sahara.

thank you very much

[screw17]

screw17I warn you right away, my dough behaved intelligently. Natasha's Natalia K. it had a concert in the refrigerator. She cheated on him several times. But still, I insist that the first time must be done according to the recipe. Then you can experiment

[screw17]

screw17I warn you right away, my dough behaved intelligently. Natasha's Natalia K. it had a concert in the refrigerator. She cheated on him several times. But still, I insist that the first time must be done according to the recipe. Then you can experiment

Thanks for the warning, but I think everything will work out, not by foot from the recipe