Pizza oven

Oh, nothing you wrote here. You just had to go to sleep

Did I understand correctly that the pizza grid softens the bottom frying in the pizza oven and lifts it up for a tanned top?

Yes that's right

I'd like to try the improvements, albeit scary. And sometimes I cook buns, pies, pies in the oven. They look like stove.

Marysenka, and where are the pictures, recipes? We also want ferrari pies and buns!

How to bake pies in it, Ossetian pies and so on.

STE at the start I'm already thinking about this, that we need to move on, not just bake pizza. But while I only tried focaccia, my hands did not reach anything else. Maybe Marysenka will move us off the ground

[Sveta]

Sveta, I bake in a non-core oven (GF), but since noble pizza bakers hang out here, I decided to ask here. The principle is similar. I want a toasty top and an unburned bottom. I even tried to bake on paper. As a result, I had to cut pizza from her.
Doesn't it stick to the mesh or should it be lubricated with something?

By the way, caprice23, Natasha, we turned the thermostat, and now what? Does it just run for 15 minutes (this is what I figuratively call turning the thermostat) hotter? Or does she always, at any position of the temperature sensor, fry like crazy (crazy)?

I do not know. I can measure with a pyrometer at every position. Or what is the best way to do it?

[Alenka212]

Alenka212, Elena, nothing sticks to me. I stretch the workpiece on corn flour.

I thought for a long time why it might stick. And I came to the conclusion that the only option was to make a hole when stretching. To close her up is very difficult. Here the filling either impregnated a very thin dough in this place, or hit it directly on the mesh.

I do not know. I can measure with a pyrometer at every position. Or what is the best way to do it?

Great option! If possible, Natasha, I will wait. I don't have a pyrometer, I can't check it like that

Sveta, I bake in a non-core oven (GF), but since noble pizza bakers hang out here, I decided to ask here. The principle is similar. I want a toasty top and an unburned bottom. I even tried to bake on paper. As a result, I had to cut pizza from her.

I think in the GF it will be good to bake on a Teflon mat, and under it you can use a Teflon mesh. I baked so much in Tristar. Nothing sticks and the bottom does not burn. And teflon mesh is cheaper than metal mesh.




Try siliconized paper. It does not stick to it.

Great option! If possible, Natasha, I will wait. I don't have a pyrometer, I can't check it like that

Svetik, only if on the weekend, it will not work earlier.



And I have such boards.
Just two. But I really want a plank with notches for portioning pizza. But everything turns out to be wrong. The size is not the same, then the price

If the oven is on a grid in a non-core oven, it will stick for sure. Indeed, in Ferrari and the like, the temperature is about 400 degrees and everything happens faster. It is fried for 5 minutes, 7 minutes, etc. And in non-core ovens, where pizzas and pies are fried for 15-25 minutes, everything will surely get stuck into this metal mesh so that it does not seem a little.
If you have one of the pizza ovens, for example GF, then all this is true, it can be easily removed with a Teflon mat in combination with a Teflon mesh, Natasha wrote to you absolutely correctly.

If you have one of the pizza ovens, for example GF, then all this is true, it can be easily removed with a Teflon mat in combination with a Teflon mesh, Natasha wrote to you absolutely correctly.

I support, I have GF vaguely, but I remember - an aggressive madam, one rug will not help, (the poor fellow is gathering dust, cooks well, but a lot .. and not to whom to feed so much)

[Svetlenki]

Svetlenki, Sveta, here are some links

* I have only pages in my records. I didn't download the pictures specially. Only croissants This is the object of my adoration and reverence
Page 12:

baked all kinds of pies. So that the pies are not stuck into the heaters, it is better to bake not on a stone, but on a baking sheet.

How long does it take to bake a pie with raw potatoes?

I baked buns, rolls and cookies, they turn out cool.

Buns, rolls ...:

This is what I did there

I didn't bake the sausages in the dough, but I did rolls with cheese and ham (I already posted a photo)

Page 15:

Did anyone bake Ossetian pies in this oven? (Does the top not burn?)

If the pies are not high, then nothing burns, I just bake the pies there. She made cottage cheese cookies, rolls. The main thing is that the products are not tall and do not touch the upper heating element.

baked, cookies, rolls, pies with potatoes with meat.

And the stone "got dirty" after the curd biscuits.

Better to use molds or foil
Page 99 of the topic:

After pizza at Ferrari I made an apple tart ...

Page 100:

Focaccia in the Melchioni Bella Napoli pizza maker.

P. 107:

And here I was training to bake khachapuri in my marcato.

And ... Full delight !!! P. 109:

Made croissants at Ferrari. Liked.

bake after pizza. First 3, then 2 1/2. I bake on foil.

I place it inside the circle-ten. Enters when 4, when 3 pieces. Depends on the size. Once small 5 pieces fit. I bake for a few minutes, look at the layering and color. I didn't time it.

Page 137:

If you're talking about Delicia, then there is a great depth, up to a heating element 6 cm, and the khachapur will fit, and the buns have room to climb. I always make pizza thick, but of course not 6 cm, and I have never rested on teng and did not burn out. For buns and loaves, I think you can set the heating to "1" or "2", it should not burn out ..

Quote from: mur_myau on Thursday, January 08, 2015 07:03 AM
Something interesting to me, can you make khachapuri boats in this stove?
Lena, I did it last weekend. Delicious. She laid the foil.

in Delicia she made an apple pie ...
And I don't remember the tall, closed pie anymore ..

Another calzone recipe

Calzone with Adyghe cheese and salami (Ferrari Pizzepech) (Babushka)

Girls, thanks to everyone who showed and will show their boards.
BUT could you immediately write from which tree these boards are? Or is it not important

But I really want a plank with notches for portioning pizza.

Damn, I'll probably want one too
That's it, I have a clinic

[Marysya27]

here are some links

Marysya27, CLAAAAD !!!! Huge merci

I want serrated pizza planks.

Damn, I'll probably want one too

And I don't understand why you want her. Can you explain please. Here is the situation. you have pizza on such a board. In the hands of a pizza roller. Notches UNDER the pizza. Well, at the bead you can see the tip of this notch. And what? Do you think that this will help the roller get in and stay in the notch while driving? Should you hold the pizza at this time? For pizza scissors - yes, convenient. But I don't have them and I don't need them.

[Svetlenki]

Svetlenki,

I thought the same about the notched board, but I was brutally lazy to write)).

In addition, not a single notched board fits my pizza in diameter))).

Here is the situation. you have pizza on such a board. In the hands of a pizza roller. Notches UNDER the pizza. Well, at the bead you can see the tip of this notch. And what? Do you think that this will help the roller get in and stay in the notch while driving? Should you hold the pizza at this time?

Lan, Svetul, I already got sick after your writing

For pizza scissors - yes, convenient. But I don't have them and I don't need them.

Light, I saw these scissors in action. They did not impress me from the word in any way. I don't want them either.

In the hands of a pizza roller. Notches UNDER the pizza. Well, at the bead you can see the tip of this notch.

To be fair, the video really does hold in the groove. I do not use a notched board for pizza, but for thin cakes. It is convenient for me, although the thing is not essential, of course.
There was already a photo here somewhere in the subject:

For pizza, I have a large round and regular rectangular. When there are a lot of pizzas, I use all three

[Cifra]

Lan, Svetul, I already got sick after your writing

And I didn’t want to. I just want it and that's it! In pizzerias these are served, I really like it. Looks so cool! And it is cut very well on it, the knife does not walk.

It is convenient for me, although the thing is not essential, of course.

I wonder who has things on this site only essential?))))



Cifra, Elena, what a mind-blowing board !!! Well, tell me, you don't want such beauty!
But here I want for 8 pieces, and here for 6.

[Cifra]

Cifra, Elena, I really liked your boards, especially in the first photo and the dark one that hangs.
Where did you buy the boards?

I just want it and that's it!

Damn, I'm starting to want a board with grooves like Elena's

I wonder who has only essentials on this site?))))

No one

[Natalia K.]

Natalia K., rectangular I have an ancient one, as well as with grooves, they are 10 years old already, bought on ozone: 🔗 You can try to search by the picture.
Black made to order, I asked to make it thinner to use it, including as a spatula for dropping. In my opinion, as a result, she does them this way: 🔗
The rest is Foxwoodrus.

[Elena]

Elena, bliiin, what chalkboards, especially dark ones (almost black in the photo) and that thing like a plate and the one next to it ... I also want to I don't know why, but ..

once someone asked, I don’t remember in what topic, where to buy a thick board, like how Vysotskaya uses it, and take it to my eyes and get caught, I didn't want to ... I didn't even buy it, and then looked at the prices for them. .. and there the action and one remained, went for tomorrow - it turned out to be a fig, except for me, no one needs it .... I bought it - I have never used it yet

Damn, I'm starting to want a board with grooves like Elena's

One must, one must want! Looks very nice for filing!
🔗 like this. 8 pieces. But it hurts big.

[Natasha]

Natasha, but this will not work
🔗

[Nataliya]

Nataliya, it is 6 pieces. And I want to be 8. Why then ... I don't know why myself. It's just that I usually always cut pizza into 8 pieces.

And I want 8

Will seek

in non-core ovens, where pizzas and pies are fried for 15-25 minutes, everything will surely get stuck into this metal mesh so that it will not seem like a little.

Yes, the experiment with paper was free, but it was so good that I didn't buy the net right away. Without the advice of smart people.
I'm going to bake a pale pizza.

[Cifra]

Cifra, Lena! I was just stunned by such a wonderful black board! And from the color and from the long handle!
There are two questions for you. Is it possible to contact the person who makes them, bypassing Instagram? How long have you had a black board and how does it behave? Does it change color? What is it impregnated with, what gives it exactly that color?

[Masha Ivanova]

Masha Ivanova, about two years. Nothing happens to her, the color wipes off a little, but only slightly. Color - staining + oil.

[Cifra]

Cifra, thanks Lena! And what about other ways of communicating with manufacturers (besides Instagram)?

And what about other ways of communicating with manufacturers (besides Instagram)?

I wrote you a personal message, look

[Masha Ivanova]

I just saw this board with beech notches in the Globe. 700re, something like that.



Masha Ivanova,

Does not stick in a conventional oven. And it has a maximum of 230 (in mine) and those same 15-20 minutes))).

[Cifra]

Cifra, Lena, thank you! I answered in a personal.



Scarecrow, Natasha! Speaking of a non-core oven, I meant a pizza maker. In the oven, everything is probably arranged differently. We must try it in the pizza maker too. I wrote only my theoretical opinion, I did not bake it myself in a pizza oven on a metal grid.

[Cifra]

I just saw this board with beech notches in the Globe. 700re, something like that.

Natasha, this is who Cifra, Elena, showed in your message?

[Natalia K.]

Natalia K.,

Well, it's round. Beech. It looks like.

Remove the space before ru 🔗... ru / products / 510385 /? sphrase_id = 1647233

[Scarecrow]

Scarecrow, thank you very much for your reply.

My link won't open

[caprice23]

caprice23,

Did you remove the space before ru? Then it will open. Copy to the address bar of your browser, remove the space, press enter.

[PIZZA NAPOLI]

A little more from the cache

"The heap is small" (dump), no pages. But by clicking on the quote, you can get to the desired page. Maybe someone will come in handy

Today Ferrari bakes pita bread from wheat and buckwheat flour. I later stuff them with herbs (lettuce, cucumbers, tomatoes) with cheese or ham or chicken or egg. There are many options.

puff tortillas in a ferrari for 2.5

lesik_l, you can bake pies, pits, chestnuts, baguettes and whatever you want if the temperatures are right. Use aluminum molds.

girls who complained that the pizza sticks to the shoulder blades? here's another way to manipulate it ...

***

in stoves with a stone, the temperature is high, if the end of the blade touches the stone, the fabric can begin to smolder, and you don't need to wash the "bamazhki", although if you are careful .. I first thought that he had a paper towel, I looked closely - it looks like a canvas.

so it seemed to me, not mad flax ...
Sometimes they sell by the meter.

***

and this finally .. was stunned by the skill and saliva came out
PIZZA NAPOLI...

above gave a link to recipes, where the Finns baked pizza, pies and baguettes in such an oven:

More:

Today I found a dough for dumplings a week ago in my fridge and decided to bake tortillas in a Ferrari, and I got very cute mini-chapatis hollow inside. The dough was rolled out on the Atlas at 4-5 divisions, cut out with the Tescom's device for ravioli, baked on a stone without paper. Are baked instantly

Experimenting with a pizza oven. Shortbread cookies today.

I baked buns and cookies on baking paper. It's okay.

Baked puff pastry cinnamon rolls today

I baked batboots https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=128925.0, I liked it too. Some in the oven, and a few in the pizza oven, and so in the latter they turned out softer and baked faster

Here are the pita baked in the Ferrari oven.

tried the onion and egg pie. The shape is too big, did not close completely. The cake is too high, got it to the ten. It was baked for 15 minutes at 1 1/2, then at 2. It was baked well.

Tongues, apple puffs, cottage cheese puffs.

In Ferrari, the puff pastry is very airy due to the fact that there are holes in the lid rim for ventilation. And in Princesses, yeast dough pies and muffins are better.

Girls, who baked tandoor cakes in a Ferrari, can you have a recipe?

made according to this recipe:
Flour - 500 Grams
Water - 300 Milliliters
Dry yeast - 7 grams
Salt - 1 Teaspoon
Rast oil - 2 tablespoons
Sesame seeds - 1 teaspoon

do a lot of things. The pita is good: it inflates well, it is very convenient for the filling. Lavash is thin, cakes like tandoor, I make calzone.

I tried almost all the recipes for pizza dough, but stopped at the dough in 5 minutes from Anis, in fact, an ideal, universal dough for pizza, and for tortillas, and for khachapuri

I heat up the oven for 10 minutes for 3, I drop the formed cake directly onto the stone, turn on the timer for 5 minutes, and the gorgeous cake is ready
Believe me, I know the taste of real Uzbek tandoor cakes, it turns out one to one)))

Every time, in the morning, enjoying a hot cake with butter and mashed strawberries, I thank the creators of Ferrari Delizia for this stove and Annushka (Anis) for introducing me to the five-minute dough These two things in tandem create a gorgeous tandoor cake And all this in 5 minutes

I warm up the oven for about 8 minutes to "3", manually form a cake, for lack of chekish (I must buy it), I pierce it with a fork in the center and into the oven, on a stone)) 5 minutes and voila)))

By test.

the last 2 years as on our forum I have read about potato dough for pizza, just with him and make it! I like it very much and the dough is obedient, it does not stick to anything!

The recipe was here before ## new , now I don’t see it there, I’ll give it here in full
full serving half serving
dry yeast 2h. l. 1h the spoon
flour 400g 200 gr
dry cards. mashed potatoes 5 tbsp. l. 2.5 tbsp. spoons
milk, water 250ml 125 ml
olive oil 2 tbsp. l. 1 tbsp. the spoon
sugar 1 tbsp. l. 0.5 tbsp. spoons
salt 1.5 tsp l. 0.75 tsp
Preparation
From this dough (kneading in a bread maker, after 1.5 hours the dough is ready, if I am in a hurry, I take it out earlier, after the first deboning), 2 large pizzas are obtained (on a 33cm diameter mold). With my hands dipped in oil, I "butter" the mold and stretch the dough (I first divide it into 2 parts) according to the shape (I never roll a pizza with a rolling pin, only with my hands, the dough is very elastic and soft, easy to use), I make small sides. I turn on the oven at 220 degrees and start cutting the filling, the dough rises at this time (already in the form). For the filling, I definitely take mozzarella, 250-300 grams, 200-250 hams, as many olives as you like (I cut in half), sometimes pineapples from a can (I cut them into cubes). If I'm not lazy, I make the sauce myself (if you're interested, I'll write a recipe, it's just made in a blender from fresh tomatoes and bell peppers). I cut the mozzarella and ham into thin slices (I cut the cheese, it turns out tastier).
The styling is always like this - first the sauce (in extreme cases, ketchup), then the mozzarella, then the ham, olives, herbs. And in a hot oven for 10-12 minutes, I orient myself on the sides - as soon as they are browned, the pizza is ready. The dough in this pizza is wonderful - soft inside, fluffy, at the same time thin crust (not dry!) ​​And a lot of filling. A full serving is enough for 2 pizzas.

I am making dough from an English bread site linked to by Gypsy.
0.5 tsp dry yeast
0.5 tsp salt
300 gr. flour
180 g of water
3 tbsp. tablespoons of vegetable oil.
Me and all of mine really like this recipe.

Here's a recipe from a German site. From this quantity, 4 pizzas with a thin bottom or 3 pizzas with a thick bottom are obtained in this oven.
600 gr. flour
4 gr. fresh yeast
300 gr. water
12 gr. salt
1/2 tea tablespoons of sugar
3 tbsp. spoons of olives. oils

in a bread maker I knead the dough according to this recipe:
1 packet of dry yeast (though I do it from half).
500g - flour
0.5h l - salt
2st. l - rast. oils
2h l. - sugar
300ml - water
1 st. l - tomato paste (it is possible without it).
Children agree to eat from this dough and just cakes, greased with mayonnaise on top with garlic squeezed into it.

Recipe for pizza base from J. Oliver from the book "Your Bread":
15 g fresh yeast
500 g Italian wheat flour
10 g salt
50 g (ml) olive oil
320 g (ml) water
wheat flour for sprinkling
Preparation: Use your fingertips to rub the yeast into the flour until finely crumbled. Add salt, olive oil and water and work with the dough according to his method. Leave for an hour in a warm place or overnight in the refrigerator - with this option, the dough will rise very slowly and in the process it will become a little more sour, which will improve the taste, and the cake itself will be crispy on the outside, with a slightly viscous texture on the inside.
Also, the author first writes that he does not use semolina in this recipe, because he wants the pizza dough to be absolutely smooth and elastic.

What to consider when baking a cake.

there was only one attempt immediately after the purchase. The fruit pie (apple) turned out pretty good. With onions and eggs, the impression is ambiguous:
Quote from: Babushka on Friday, 05 September 2014, 11:17 am
And, of course, I tried the onion and egg pie. The shape is too big, did not close completely. The cake is too high, got it to the ten. It was baked for 15 minutes at 1 1/2, then at 2. It was baked well.
Quote from: Babushka on Friday, 05 September 2014, 12:24 PM
warmed up the stove for 5 minutes on 2 divisions. She turned it off and started making a pie. Then she turned on and put on the cake. The shape is 4 cm high, plus the pie has grown from above by about 1.5 cm. The dough can be rolled thinner, the shape can be chosen lower and smaller in diameter, and not to make a curl seam. It will be fine. I have a shape of 28 cm in diameter.

Croissant dough from Babushka

Pie with cabbage and egg (Pizzepech Princesses and Jamie Oliver HomeCooker Philips HR1050 / 90) (Babushka)

Pizza is sacred, but also tortillas, pita bread, pita bread, and much more. And croissants - you can sell your soul.

And the recipe is very simple:
500 gr. flour
1 tsp salt
1 tablespoon sugar
200 gr. butter at room temperature (50 gr. for dough and 150 gr. for lamination)
25 g yeast
50 ml warm water
200 ml. milk
sunflower oil
Cooking technology usual for puff yeast dough:
from all products except for 150 g of oil and vegetable oil, I knead the yeast dough in the combine. I shape a ball, grease it with vegetable oil and melt it twice. Then I form a rectangle and put it in the refrigerator. Butter (150 gr), softened. When the dough has cooled, I roll it out about 1 cm. I smear half of it with butter, leaving the edge unstuffed to seal. I fold this envelope 3 times and put it in the refrigerator. When it cools down, I roll it out to a thickness of 1 cm. Fold in three again and put it in the refrigerator. And so 3-4 times. Each time fold the dough, turning it 90 degrees. Put in a bag in the refrigerator. I usually make the dough the day before baking.

I baked four pizzas: two on yeast-free dough from our site, two on yeast. The most delicious was mushroom dough on yeast-free dough: I spread the dough with homemade sour cream, sprinkled with ground porcini mushrooms (I have them in powder directly, I ordered them from the family estate "Milenki", myself in mushrooms no-boom-boom), cheese, finely chopped champignons, red chopped onion (in this I was helped by the new "Giant" shredder - very convenient and quick) and a little more cheese on top and a little dill. It turned out to be tender, with a creamy mushroom taste.

After some experiments, I liked to cook Turkish Gozleme cakes with different fillings in it.
I took this video of the Turkish grandmother Fatima as a basis.

The dough I had was like this:
flour 420 g, water 1/2 cup, yogurt 1/2 cup .. slightly diluted with water .. salt 1/2 tsp
Filling: Russian cheese, sertaki feta cheese, defrosted spinach, oregano spice.
Bake for 2 minutes on each side. Ready cakes were greased with butter.
It turns out very tasty.

About foil.

On my foil there is no indication in the limitation: Reynolds Wrap.
But, unfortunately, you can only buy abroad ...
🔗

Paterra paper withstands up to 400 ° C 🔗 .

Heat Resistant Baking Cloth:

special for baking, it withstands fiberglass with teflon 450 degrees. Sold in specials. stores.
🔗 of this type
🔗

About sauces and fillings.
https://Mcooker-enn.tomathouse.com/in...52187.0

[Marysya27]

Marysya27, Thank you so much! So many useful things are collected in one place!

And how to do such caches? And where? To keep the links active

Hello everyone!
I'm with pizza to you. Made Svetochkin pizza Americana.

I liked the dough very much at work, it stretches perfectly, evenly, without bald spots, does not shrink back. In the finished pizza, the bubbles are beautiful, the sides are lush, while the crust is thin, tender, not crunchy.
I got 300 g of dough for 1 pizza 28 cm. But for me this is a bit too much. That's for me, as it is written at the beginning of the recipe for 220 g (for a thin pizza) - the very thing, but who loves it, of course
And yet, for me it is very sweet dough, well, sooo. Light, are you okay? Moreover, I put not 3, but 2 tablespoons of honey. It's still sweet.It’s strange for me to taste that kind of pizza. Recently I have been making dough without sugar in the composition. All the same for me it is closer.
A high amount of sugar, in this case honey, is good because the pizza blushes faster. Plus milk in the composition gives the same effect. But it turned out so that she not only quickly browned, but also managed to burn on the bottom of the net.

But in general I liked the dough, I will definitely try it again, but I will put just a drop of honey.
Svetul, thanks for the dough!
By the way, I baked without a deflector. I removed it before baking, as it will brown the sides of the pizza 26 cm well, and I stretched it to 28-29. Blush would be in the wrong place. I can imagine how she would have turned brown with a deflector

She promised to measure the temperature of the stone at different positions of the thermostat and completely forgot. I measured only at the maximum when I forgot to turn off the stove after baking. Recovered in 15 minutes. The temperature was 495 ° C.
Next time I'll try not to forget

Hello everyone!

Hi Natasha

I'm with pizza to you

Where is the pizza that I don't see

pizza something I don't see

It will be. I will add a photo))

It will be.

Yeah, I already saw it. Pizza turned out
I'll put the dough tomorrow too.

[caprice23]

caprice23, Natasha, tinted perfectly

And yet, for me the dough is very sweet, well, sooo. Light, are you okay? Moreover, I put not 3, but 2 tablespoons of honey. It's still sweet. It’s strange for me to taste that kind of pizza.

Natasha, this is Americana. I know this taste and, in principle, I expected it. The dough is so tasty, I would say, close to butter. Very far from the classic Italian pizza, let's just say. But my children love him very much.

You shape the pizza gorgeous, of course, the handles are golden

Look, about too sweet, I found in another Reinhart book a gramme of 3 tablespoons of honey = 56.5 grams. I put 55 Intuition in general, apparently. But I didn't have such a bottom, honestly, honestly

She gave the recipe straight from the book, did not change anything, because this is Reinhart. Where am I to him

By the way, maybe just for this pizza, you need to reduce the heat of your ferrari. Don't forget, you tuned it to a pizza with no sugar at all! And here is such a dough for americana ... There is something to think about.

I measured only at the maximum when I forgot to turn off the stove after baking. I caught myself 15 minutes later.

You see how good it is that I am!

The temperature was 495 ° C.

This is in full heat from above, right? There the reflection goes wow! How she endured, poor!

The dough is so tasty, I would say, close to butter. Very far from classic Italian pizza, let's just say

That's, for sure, it looks like a delicious tasty in itself, but I just recently focused on nepolitana. And she is generally sugar-free. I like
These types of pizzas are dark. Everyone will find to their liking.
But I liked the dough itself. It stretches like in a fairy tale. I'll try to decrease the amount of honey.

You see how good it is that I am!

This is just great!

By the way, maybe just for this pizza, you need to reduce the heat of your ferrari.

Probably yes. Now I’m wondering if it’s possible to subtract it at all, or is it the same at any mark?
We must not forget to measure the temperature

You shape the pizza gorgeous, of course, the handles are golden

Just today, I just thought, whether the dough is so wonderful, or I have already done it like that, but the pizza was molded once or twice. Straightened it with pleasure. I suspect it's still dough

I'll put the dough tomorrow too

We are waiting, we are waiting with pictures of delicious pizza.

I will try to decrease the amount of honey.

Try it! But I can't vouch for the consequences. Did you see the yeast lope there? And they need to eat something.And if there is nothing to eat, then ... In general, the recipe is a recipe ...

Here, I also thought about yeast. It turns out you need to reduce them. And if I remove the honey and reduce the amount of yeast, then there will be a completely different coat
No, probably next time I'll make pizza again on Italian dough, and then I'll try to return to American)) I have to figure out what and how.

I love when the dough is sweet

Vooot, I found someone who will be delighted with this test. The main thing is to replace honey with sugar (since you are allergic)

Also made dough for Americana. No, it's not mine. My feelings are the same: too sweet. And instantly fried, even burnt.

[Sveta]

Sveta, I carry the promised temperature changes. Maybe someone else will be interested.
The most important thing that I found out, after twisting the thermostat, the stove does not fry like crazy at any point, but there is a temperature limit. That is, by twisting the thermostat, we simply shifted the temperature value at which the thermostat is triggered and the heating is turned off.
Well, my experiment itself:
Turned on the oven at "1"
warmed up for 5 minutes - the temperature of the stone is 176 ° C. After another 4 minutes, the thermostat worked - the temperature was 310 ° C. That is, the stove will not give out more temperature by "1".
I switched immediately to "2". Measured after 5 minutes - 420 ° C. After another 3 minutes, the thermostat worked, the heating turned off, the temperature was 460 ° C. I did not heat it further.

And yet, another time I tried to put it at "3" from a cold stove. After 10 minutes - 360 °, after 15 - 440 °, after 18 - 500 °.
Something like this

Girls! The help of Muscovites is very, very much needed, who better live not so far from the Sokol metro station. If there are kind people, please respond! All costs will be paid.

Hello everyone!
I'm back with pizza. Delicious!
The so-called ITALIAN PIZZA:
For 2 pizzas of 250g each:
flour 100% - 283 g.
water 65% - 184g.
vegetable oil 8% - 22 g.
sugar 2% - 6 g.
salt 2.5% - 7g.
dry yeast 0.44% - 1.24 g.
The percentages are given so that you can easily calculate the amount of ingredients for the weight of flour you need. Any flour weight is always 100%. It's so convenient for me, maybe it will come in handy for you, that's why I'm writing)). Who is uncomfortable, just watch the grams. On Italian forums, all recipes are written simply in percentage and everyone calculates himself for the right amount of flour)
I took flour makfa for pizza 200g + durum semolina 83g.
Oil - half olive, half sunflower.

I put all the ingredients in a bucket of a bread machine, kneaded for 1-2 minutes. Gave 15 minutes to rest. Then on the program "dumplings" kneaded for about 10 minutes. I put it on the table. Divided into 2 parts. I made a "fold-stretch", formed a pizza ball and sent it to the refrigerator for 72 hours (3 days). During this time, I took out the dough twice, crumpled it, folded it, stretched it, formed pizzaballs again and sent it to the refrigerator.
Before baking, I took it out for an hour.
The dough stretches very well, it is pleasant to work with. Bubbles are felt directly under the hands during the pizza forming process
Baked for 3.5 - 4 minutes on the grid (I still got accustomed). The stone was heated to 400 ° C.
Well, here's what happened:


Pizza with a diameter of 27-28 cm.I do not recommend doing more, the edges will turn red worse)

[caprice23]

caprice23, Natasha, good pizza turned out

[Natalia K.]

Natalia K., and what a delicious !!!

[caprice23]

caprice23, Natasha! I understand that, in your opinion, is your favorite pizza in taste and quality so far? (I mean dough?) I just really trust your taste, because I see how much work has been applied to develop the recipe, and even the flour in the recipe indicates the one that almost everyone can buy in Russia, which is very important! I want to try to make it according to your recipe, you just need to buy solid semolina, but it's achievable.