Pizza oven

We have now switched to a la Ossetian pies.

Hmm ...

Natasha, I want to tell you a big thank you about folding the dough during fermentation.

Svetul, do you also make Ossetian pies in Ferrarka?

Natasha, no. In a frying pan.

[Scarecrow]

Girls, Scarecrow, Nata, I baked a pizza on the Hamelman dough.
I like it. Delicious!
The dough is tasteful, not empty, the crust is thin and crispy.
I'll take it on board in case you need to get pizza faster than three days after kneading the dough (I'm talking about "Italian pizza")
It is a shame that it is difficult to find the necessary temperature conditions for this test. 21 degrees. At least in winter and in summer, my home is warmer. Well, I'll think of something.
Still not very convenient in terms of ripening time. To get pizza by 19 o'clock today, I had to knead the biga at 12 o'clock in the morning. I didn't like it very much. I usually sleep at this time.
But apart from these nuances, the dough is very worthy!

I also poured a teaspoon of sugar into it. I could not do without changes))

It is a pity that it is difficult to find the required: girl_dance: the highest temperature conditions for this test. 21 degrees.

Greetings. Maybe someone will come in handy. They gave me an "unnecessary thing" on the DR - a refrigerator for a car: -50 ° ~ + 50 °. To everyone's delight :-) I thought to use it for making cheeses. Now I was prompted to try and "walk around" the dough.

[Marysya27]

Marysya27, a great idea, as I had not thought of it before !!!

Girls, yesterday I bought a bamboo board for pizza. Diameter 40cm. I have a 41 pizza grid, that's it.

🔗

[Nata]

Nata, what a cool one! Is it cut into 6 servings?
Unfortunately, this will be Bolshevat under Ferrara.

[caprice23]

caprice23,

Yes, I don't care about these slits, to be honest, Natasha. I always cut at 8. I'll just turn it over so that the gutters don't get in the way and that's it. From the back side, it is just smooth. I could not find a large one for my size anywhere. Not a single plate, not a single board could hold)). Therefore, I constantly dragged Ikeevsky beech rectangular. On the grid, I also bake not edge to edge, it is a little less than the diameter of the grid. Not much less, though, but less. Here it should fit on the board normally.

I ordered myself a pizza maker ... Eh ... was, was not))

[Scarecrow]

Scarecrow, Nata! Ferrari or Princess? Great anyway! After all, these conversations about pizza in a pizza oven have finished you!

[Masha Ivanova]

Masha Ivanova,

Ferrari. Neapolitan. I didn’t know when I saw her in a supermarket in Rimini. But they have their headquarters in Rimini)). Nobody has heard of her here yet. I already admired her and left. I did not want to shove it all the way from Italy. She found me anyway))).

[Nata]

I have a pizza grid

Nata, but tell me, please - is the mesh comfortable? I am both in metal molds and in perforated silicone ones, and I have adapted a grid-lid when frying which the pans are closed - and I still can't get a thin crispy crust from below. It will become too cold, then it will lock up, then something else. Lost here I still want to try the mesh ...

[Lanna]

Lanna,

Yes, I bake only on it. The oven has a special mode called "pizza". In this mode, put the baking sheet in the lowest position, the lower heating element works to create a crust, and convection works. Take a closer look at this option. If you do not have a combination of bottom ten and convection, then you can use the top-bottom ten, but move the pizza to one level below, not in the middle. Under the oven, in extreme heat, at the bottom, so that the bottom grasps (the temperature is high!) And rearranges upward under the upper ten - tint the dough of the sides.

I ordered myself a pizza maker ... Eh ... was, was not))

Congratulations!!!

[Scarecrow]

I ordered myself a pizza maker ...

Scarecrow, Nata, congratulations

Only now you will need 2 small stoves for the place of one big one. Here the ideal option is 27-28 cm

[Scarecrow]

Scarecrow, Natasha! And why did the choice fall on Neapolitan, and not on Delicia? I don't remember about the peculiarities of Neapolitan, I read about it for a long time. But, in any case, Ferrari, she is in Africa Ferrari. She and the stone itself is whiter and smoother in appearance than the Princess. Well, I dare to hope that the quality of performance is still better.
Congratulations from the bottom of my heart!

Scarecrow, Natasha! And why did the choice fall on Neapolitan, and not on Delicia?

By the way, yes. I'm interested too.
Delicia seems to be praised more.

I no longer remember the peculiarities of Neapolitan, for a long time

If I'm not mistaken, she has 2 stones. One at the bottom like Delicia, the other in the top cover.

Natasha, where did you order it? On our site or on ebay?

Two stones bribed me)). I don't think Neapolitan is worse. The model has practically not changed for so many years and is simple as an ax)).

I ordered it in Marcato here. With ibey, delivery is even more expensive (and it is heavy).

Natasha! All clear. Now you will bake various delights in it. Hurrah!

Only now you will need 2 small stoves for the place of one big one. Here the ideal option is 27-28 cm

I have 2 pieces of 30cm pizza nets))). I look forward to baking two in a row instead of one big one. I use these nets in a wood-burning stove. I can't even get close to a big one.

I have 2 pieces of 30cm pizza nets))).

Well then, great!

Girls can anyone remember where they compare two pizza ovens Ferrari Neopalitano and Ferrari deletion?

I have three pizza ovens, not counting the Princesses, I use Napoletano.

[Rada-dms]

Rada-dms, Olga tell me !!!
I go and think, although the oven is very sophisticated and has a Pizza mode, something I wanted so much after a trip to Italy a real Picepechka.
There is a Princess, but a simple one without stones, I often bake in it, but I want a Real

[Kokoschka]

Kokoschka, here I wrote comparisons of Optima and Bella Napoli.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=457.1850

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=457.1975

As a result, both are idle, and I bake in a Ferrari Napolitano with two stones. I use the second stone in the oven for bread. Really pizza in five minutes. Do not suffer, buy a Ferrara, and removable stones are good.

I tried my Ferrari. Nicherta did not understand why the second stone was closed - the distance between the two stones is scanty, the top of the pizza is welded to the stone. There are no instructions in Russian. I studied English, but so far without details and subtleties. Made two pizzas yesterday from my standard leavened dough. As a result, the top stone was removed before laying the second one. The top ten is very crap until burnt. We must adapt ourselves. In short, while everything worked out pretty stupidly for me, for the first time after all. It is necessary to calmly read / watch the videos, but I can already say that this pizza tastes different! In a very positive way.

Today I made 2 simple pizza dough cakes. Without everything. I mean, no filling. In meat broth with onions. It turned out gorgeous. One was struck with a chekich, the other was simply stretched out. The second is better.

Natuska cool loss

[Scarecrow]

Scarecrow, Nata, the second stone, I suspect, was planned to be used under

Italian crumpets "TIGELLE" (flatbreads baked in a pan on dough with lard) (Rada-dms)

But I have not yet been honored to try to bake them with the second stone. He lives in the oven in Moscow, and the oven in the countryside.
But in the reports, Light-Lamp wrote that she baked them in Klatronic, she liked it. We must still try to bake these donuts in this oven with two stones.
As for the burns ... Try to turn down the heat, don't bake at full power. And it is necessary to make pizza thinner, pierce the dough so that it does not rise much.Sometimes such a bubble will inflate immediately, which burns mercilessly.
Get used to it! Good luck in learning. Burning or not burning, but the dough itself is completely different from Ferrarca.
What algorithm did you use to bake?

[Scarecrow]

Now I also remembered about Napoletana. When there was a thought - to buy it or not, then it was just sold on our website and I put a reservation on it. Then I contacted all the owners of these stoves known to me then. And none of these housewives has ever tried to perform in them anything that can be baked in addition to pizza in them. No Tigella and nothing else. And they all said in a voice that I shouldn't fool myself and use my Delicia with pleasure. Well, and if there was no other before her, then even then God himself ordered such a try.
Maybe it is Nata who will bake everything in it, for which it is intended.
Scarecrow, Natasha! We are waiting for all kinds of beauty and deliciousness from you! Congratulations on the arrival of the stove again!

[Rada-dms]

Rada-dms,

My dough is always very thin, I can do that)).


The sides are burnt, the pizza has them and protrudes higher. Here they were under the heating element and he blackened them a little. I don't want to turn down the heat yet. Pizza needs a temperature of 370g. She made a flat cake (in meat broth with onions), a la focaccia. It turned out very tasty.

No, it is definitely not necessary to subtract. I already added mine, almost to 500 spar

[caprice23]

caprice23,

No, this is overkill. The instructions say put between 2 1/2 and 3. Today I put it at 3. The bottom is on. Where to cross over 400?

Natasha, believe me - this is not overkill. I shoveled a bunch of sites. Italians do this, and not only they. Here is Sveta, Svetlenki also did this. It seems happy).
Some time ago they limited the temperature on Ferrara, earlier it got hotter.
Although, on the other hand, and without these changes in Ferrarca, excellent pizza is obtained. So delicious pizza for you!

The bottom is on fire.

You have nets.

[caprice23]

caprice23,

Why raise the temperature so that it burns, and then fight it? The grid will raise the pizza to the top tone and the top will burn more strongly. Che, I don't really understand the meaning of this action yet)).

[Scarecrow]

Scarecrow, Nata, you seem to have excellent top heat. I, just, this heat was not enough initially for a normal tinting of the upper side, so dancing with twisting the thermostat and using a mesh so that the bottom does not burn.

[Svetlenki]

Svetlenki,

Aaaaa, and I don't know. So far, everything seems to be fine with the upper heating element and the upper heat. Sears the current in the way.

[Scarecrow]

Scarecrow, well, this is me to the fact that you have a hot beauty, don't look at us too much ... it looks like you're already doing great.

I can ask you here. I'm going to arrange a pizza party on the road. I found only such flour. Are there any nuances for kneading pizza dough? I just don't feel like doing on the BC

[Svetlenki]

Svetlenki, Sveta, it is suitable for pasta, for pizza this company has a special one, and it is called - for pizza.
The best way to make the pizza dough is to make it yourself - you take somewhere 100 g of such flour, 100 g of corn flour and 300 g of soft flour (play here, you can shift it with whole grain as you like.
Italians always mix different types of pizza flour, and they make sure to add corn flour for color and brittleness. Good luck!
And at the same time, the dough must be elastic, which gives us a soft flour.

[Svetlenki]

Svetlenki,

Nuuuu, like, this is not flour for pizza. And the concept of pizza too. They need flour of increased elasticity. Because it should stretch well, but not tear. This is clearly not for Semolina. You can, of course, use semolina as an additive, but ... meaning ?? Add then manitoba if you have. She has crazy gluten and elasticity after swelling. Better yet, just buy pizza flour.

[Jouravl]

Jouravl, Nadia is super! I will try

[Jouravl]

Jouravl, Nadya, and where is corn added? They stretch it on it, but to add it - for the first time I hear it. Is a lobe made or just injected into the dough? Curious.

[Svetlenki]

Svetlenki,

Light, then take some good baking flour.I read that many professional pizza makers use regular normal "soft" bakery flour. The fact is that everything is complicated with flour. And with the types of pizza, everything is complicated. Pizza is prepared in different ways. Flour with a high sugar content is not suitable for a high-temperature Pompeian oven. It burns stupidly !! This is about burning, by the way. American flour is famous for its high sugar content. In addition, there is a Napolitana pizza, for example, and there is an American-style pizza. Yes, Americans have their own preferences in pizza, the style of baking is different there and different characteristics of flour are needed. They use more rubber, while Italians use softer. At the frenzied temperatures of the Pompeian oven, the "gum" of strong gluten, on the contrary, interferes with the rise.

Better to do a long fermentation in advance. This is the rich and varied taste of pizza. And not at all solid flour or some kind of special mega-Italian)). And on ordinary bread flour with all sorts of 16 hours at 21 degrees, pulisches and the like, you get a mega-giga taste. I'm telling you exactly!))

[Sveta]

Sveta, add directly to the batch. I didn't know either, until I asked in an Italian pizzeria about the dough)) He did not tell me the proportions, but he listed flour 00, 01, 02, corn, In general, this is a secret for all pizzerias, they do not spread too much.
Therefore, I selected the proportions myself, you can also try to choose for yourself. Make a trial batch, bake and taste. I like the dough with corn flour more, only yesterday I was looking for it in the Globe, I did not find it, but my husband bought it from us somewhere.

[Jouravl]

Girls, we bake hoeb with corn flour on a regular basis, 20% by weight. Without her, bread is no longer bread for us

Jouravl, Nadia good whole grain corn flour is sold in Vkusville ("Izbknka")
It sometimes disappears for a long time and then reappears there. Now our store has.

[Kokoschka]

Kokoschka, Lilya, thank you, we don't have a Vkus Villa in the village, honestly, I don't like this network. But I'll be in Moscow, I'll come. But in Globus I bought McFu flour, especially for Italian pizza, this is for those cases when you need to very quickly)))
Corn flour gives the dough a golden look and it turns out very tasty pizza, and I always add it to white bread too, we also like it. And 20% corn flour for 500 g flour, just 100 g.

[Jouravl]

bought McFoo flour, especially for Italian pizza,

Jouravl, Nadia, I have such torment. In Auchan, I bought at the stock (39.90).
Tell me, do you also add corn flour to this flour?
Will my cornmeal "Pudov" go for adding to the dough?

[Natalia K.]

Natalia K., Natasha, I just bought it until I tried it. But I will definitely add, I like the taste.
The flour is like this, you can add a little and try, whether you like it or not.

Natasha, Pudov is good flour, add it!