Pizza oven

[SvetaI]

SvetaI, Svetochka! Thank you so much! I, too, always fried in a frying pan and always with a margin. Sometimes the desired color will turn out, sometimes I gape and burn a little.
And then, no matter what kind of frying pan is clean, still a little oil somehow remains on it. And then this flour in reserve, even a little greasy, will quickly go rancid when you just forget about it.

[SvetaI]

250-300 grams of flour is cooked for 5-7 minutes. First, a couple of minutes at maximum power (I have 850 W), then 600-400 until ready. I cook without a lid in a glass saucepan. At first, the flour sticks together strongly, you need to stir well

SvetaI, Thank you!

I also love the nutty flavor. Fry the flour in the micro until it appears for the sauce

Svetlenki, Thank you!
Girls, it's good that you share with us

[caprice23]

caprice23, Natasha, thanks a lot, it seems that I do everything like this, but some points are not so ... so I will do everything as I wrote



Yes, about flour, this is a direct discovery, thanks !!!

Girls, it's good that you share with us

One spring I tried to post here pictures of a pizza that is made in a fully modified Ferrari oven. Then for some reason the photos were not displayed. I'll try again. Suddenly it will turn out Painfully beautiful pizza comes out, just a feast for the eyes. Leopard print. As I understand it, this "leopard" look is considered one of the main features of a properly prepared Neapolitan pizza. By the way, there is absolutely no sugar and oil in the dough. And she bakes from the strength of a minute and a half.

Eh, if I were a man with hands, I would also remake my Ferrari so-so.

[caprice23]

caprice23,

And what was the modification, Natasha?

[Scarecrow]

Scarecrow, oh, Natasha, everything is very complicated there. But if, in short, they demolish the thermostat, that is, the temperature rises above 400 degrees, put an additional heating element under the stone and in the lid and make the stone spinning. In some stoves, the stone itself is still replaced with some steeper one. And they put a reflector in the lid (well, just a plate made of foil) and attach a deflector (a metal plate) about this so that the heat was directed specifically to the sides of the pizza.
I have made a minimum, the so-called MOD1: the thermostat is twisted and a reflector and deflector are made. I am no longer capable of the rest.
I will try to find a video of baking in a modified oven.



Tell me, pizza is beautiful, isn't it?

[caprice23]

caprice23, Natasha, well, you're cool, you also modify

[caprice23]

caprice23,

The pizza is beautiful! But I feel sorry for the device!)))

Here is one of the videos

But I feel sorry for the device!)))

I don’t regret it if SUCH pizza will turn out! But I have no such specialists to remake

No, the sides are beautiful, I don't argue. But for me the aesthetics of the process is also very important. This is part of the "taste")). To such an extent, the device is reluctant to collective farm. Not if someone likes / wants - I'm always all for it. My husband can do it for me. I'm not giving it!!)))

But for me the aesthetics of the process is also very important. This is part of the "taste")).

For me, it is also important. But what does it hurt the view that spoils? All the alterations inside This video is a very scary device. Others are doing very well)
But to each his own

No, the sides are beautiful, I don't argue

I think it's not only about beauty, but also about taste. The baking temperature and speed clearly play a role.

Karochi, I would like



Here's another video. The stove looks decent. But what a pizza !!!! Well this is not to die!

[Natasha]

Natasha, yesterday I kneaded your dough, it came out very soft for me, like a ciabatta.If not weaker)) So it should be, or was my flour very wet? I watch the videos - even the Neapolitan pizza in the tuned ovens is denser.
This morning I stretched it out, folded it up, twisted the bun - kept it, but that was after a night at +2.

[Fotina]

Fotina, Svetlana, the dough is very soft, but not like a ciabatta, that's for sure. Although, probably close. I don't even know what to compare with. Definitely less dense than bread and than pie. Maybe the flour is really too wet? But even from a dough with a high percentage of liquid, a gorgeous pizza is obtained. With awesome bubbles. The main thing is to stretch it carefully.



See what dough the pizza is baked from. 80% hydration!

Gorgeous pizza turns out. And the bubbles are great!

This morning I stretched, folded, twisted the bun - held on

Svetlana, the bun spreads to the sides when it stands. Anyway.

The flour was Molino grassi for pizza. From the Metro. Therefore, I did not look at the dough, I immediately added all the water. But that's okay. Stretch))
Just next time I will watch)

[caprice23]

Yes caprice23, Natasha is a gorgeous pizza. The thickness of the dough reminds me of the dough that I make for baking yeast not pizza (pies, pies)

Maybe some kind of training video on how to stretch the dough for a pizza with corn flour. while it turns out well, very kosoboko .......

Ladies, I also finally bought a stove, got princess, spas the forum and its inhabitants. So here's the thing: which test to start with? My eldest loves pizza, for her sake I bought the oven, so now I want the perfect dough. For me, an ideal stable, I love rubber, but I don't want to mess with the dough, etc. Well, that is, mix it, put it in the refrigerator and wait. What do you advise? And a few more questions. Poke your nose into the saw, where it is shown how to make blanks for pizza, then quickly, after work, to bungle. Is the net required or is it possible at first on the stone just? Oh, the device is completely unknown to me, my head is spinning

[Nathalte]

Nathalte, Natasha, congratulations on your purchase! I am sure the stove will not disappoint you!
You can try the dough, for example, this

Pizza dough (slow) I want to share with you a recipe for a wonderful pizza dough, to which, independently from each other, from different parts of the world, famous and simply experienced homemade bakers - pizza makers came ...Margit

Poke your nose into the saw, where it is shown how to make blanks for pizza,

Didn't understand what you mean

Is the net required or is it possible at first on the stone just?

The grid is not required at all. Try first on a stone and then you will already understand whether you need a grid or not.
Good luck!

[Natasha]

Natasha, Congratulations!!!

Didn't understand what you mean

So do I. Damn, I’m just wondering what the blanks mean.Maybe it’s like a semi-finished product, I came and took a finished product from the freezer, threw it into a preheated oven and it’s ready

just instantly came to mind only this, I remembered that my sister constantly buys frozen, but she says from them, in spain, it is very tasty.

That's how much I bake in it, I treated everyone whom I treated, so everyone feels the difference from an ordinary home, at least in anything from
this one, on a stone, I do not understand. I see a minus - it is eaten instantly

Oh, I put it so clearly))). Before the purchase, I re-read the topic three times (I periodically dripped saliva on it for about a year, but it seemed to be not a necessity at all), I read from Chuchelka that she folds like dough in blanks, etc. Well, that is, it has survived, divided into pieces and somehow especially folded. Is there such a thing or is it already delirium of my inflamed consciousness?

[Natasha]

Natasha, watch Oleg Vozny's video. He very clearly shows and talks about the preparation of pizza dough.

[Natalia K.]

Natalia K., Natasha, thank you very much. I'll take a look.

[Nathalte]

Nathalte, Natasha, I sincerely congratulate you on your assistant! may please you and your family with delicious pizza!

video by Oleg Vozny

I admit, I even watched his video several times.Very sensible - he speaks and shows great! Even if you don't make his dough, the technology is still the same.

found the shoulder blades separately. But even to Russia is expensive from the Amazon, for example. The paddles cost 20 euros + shipping 28. I wrote to several sellers on Ibei, let's see what they say.

🔗

[atrom]

atrom, atrom, oh, how great! Although of course the price is expensive!

[atrom]

atrom, have you tried to bake on an aluminum grid? Maybe the paddles will not be needed. For example, I never had them and I do not feel the need for them at all, especially for metal ones.

More precisely, there were wooden ones of this design, they went to the ferrari, but I tried it once and threw them somewhere. There is no more.

The paddles cost 20 euros + shipping 28.

wow, this price will come out, no, well, I understand that this is not a tree, but .. Isn't it cheaper to do it yourself? For me personally, the blades from the kit are not very straightforward, I always adjust one ... but I can't do it without them, if necessary, you can do these yourself, thin plywood + jigsaw - cut a circle with handles, then in half and grind everything

[Svetlana777]

Svetlana777, Sveta! So there are also wooden lattices, by this link, at the bottom left. But the price is also cool!

[Svetlenki]

Svetlenki, I used the grid (screen) in the oven, but on the grid it is not right. and in the princess it seems to me there is no roastiness from the stone. You can buy a single shovel for pizza on Ali, but two are easier. of course, at such a price, it is easier to order to make stupid steel or aluminum, and fill the handles with compound

you can buy a single shovel for pizza on Ali,

no, with a single spatula in the pizza oven, it seems to me that it will not work to throw pizza, (in a large oven, from which the heat does not come out quickly, you can still adapt, but in this one)

[Natalia K]

but the grid is not right. and in the princess it seems to me there is no roastiness from the stone

Wow, how interesting. Strange, maybe now Natusya Natalia K... will come and tell. She has a princess, bakes pizza on the grid, she seems to like it.

with a single spatula in the pizza oven, it seems to me that it will not work to throw off the pizza

It turns out, I took off (now I'm baking on the nets). But I have a wooden one, and, frankly, I think that it is better for throwing off pizza. Because before laying the workpiece, the wooden shovel must be dusty with a mixture of durum and BC flour. Then lay the stretched workpiece, apply the base sauce and filling. Raise the shovel, check if the pizza rides on it, and forward into the pizza oven.

I think that it is better for throwing off pizza with a wooden one.

You think correctly, that's exactly what I do, it is convenient for me to put pizza in the oven with just such a half spatula, and to remove it with a metal one. Unfortunately, there is no grid, so I don't know how she behaves in Princesk. How many times have I been to the Metro there is only a large diameter, well, I look, but just so that I really want a grid - there is no such thing.

And I'm here with pizza. Haven't baked for a long time, everyone missed

On a three-day test. White sauce, pickled onions, salami, olives, mushrooms, mozzarella. Yum

[caprice23]

caprice23, three-day dough ... tell me in more detail ... what kind of flour do you take, how much yeast?

[atrom]

three-day dough ... tell me more.

Here
Italian pizza
My favorite
Everything is written there about flour and yeast. Only put in the refrigerator not on the bottom shelf, but on the middle or on the top.




atrom, to me on "you"

[caprice23]

caprice23, the burnt of the dough ideally from the protein should be processed by the yeast. it is necessary to take flour where there is more protein, I liked the tastevilovskaya from it and the dough is elastic due to fine grinding and protein more than 10g. you can ferment for a long time so that the yeast converts protein into sugars. but I would not add sugar - because of it the dough burns, you can try adding onion powder to sugar in it and the yeast will do its job. better salt, flour, water ...
I do in the trail of propotions:

250g. white flour 00 or extra, fine grind ...
150g. water 22 ° C, not lower than 18 ° C
5d. yeast quick dough or 0.4 g yeast (neapolitan)
15-30 g of olive oil
7 g salt
kneader 15 minutes, rest 10 minutes + balls of dough 30 minutes if quick. if long then 2 hours after kneading and at least 6 hours in the form of balls

[atrom]

atrom, I have read and re-read a lot about pizza.
You apparently did not carefully study what is written in the link.

elastic dough due to fine grinding and protein more than 10g.

I take pizza flour. It is usually called that. This is where the fine grinding is.

you need to take flour where there is more protein

Therefore, in the recipe and added semolina of hard varieties

can be a long proofing

Proofing? As far as I know, pizza is not poured like pies. Or do you mean the maturation stage?
My dough ferments for 3 days, in my opinion it is not enough.

I wouldn't add sugar - because of it the dough burns,

In classic Neapolitan, yes, sugar is not added. As well as oil, by the way, too.
But we all in the end select for ourselves. I have such a scanty amount of sugar, it tastes absolutely not felt. But just a little browning helps. Just a little bit. Much more sugar is needed for the dough to burn. I have nothing to burn in my ferrari.

30 minutes if fast. if long then 2 hours after kneading and at least 6 hours in the form of balls

Sorry, but for me this is not a pizza dough, no offense. Especially my opinion. A quick pizza is almost like a pie dough in general. Six o'clock - already quite a place to be. For me (and not only for me) the pizza dough should be fermented for a long time, then it acquires a certain taste and structure in the finished product. That's why I have dough in balls for 72 hours.

Sorry, but for me this is not a pizza dough, no offense.

Well, when you want pizza, but time is short, then at least so) the kneader, like the norms, kneads. although it’s not that, I sometimes add sugar for browning, but it burns on the stone. probably not so much on the net ... maybe I'll try on the net too, but on the stone it seems to me better.

but it burns on the stone. probably not so much on the net ... maybe I'll try on the net too, but on the stone it seems to me better.

At first I was categorically against the grid, it seemed that the bottom of the pizza would not be the same as when baking directly on the stone. But dances with tambourines were very tired, when the bottom was already browned, but the top was not yet and it was necessary to put an aluminum flat pancake under the pizza during the baking process so that the bottom did not burn, and the top had the opportunity to cook (I saw this option from Italians on YouTube) Very inconvenient , I will tell you. I had to constantly spy on what to put on time.
I decided to try it on the grid, the result surprised and pleased me. The bottom does not burn, but it is browned and crunchy, not wet. Maybe for each stove it is individual, different heating, etc. In my case, the grid refused to be an excellent option.

But dances with tambourines were very tired, when the bottom was already browned, but the top was not yet

I heat up to 360-370 degrees, this is somewhere 4, then when the indicator goes out I turn it on at 5 and lay out the pizza ... everything has time to bake and does not burn, I have a pyrometer and it is probably easier to control the temperature with it and in general quickly as then got used to

[atrom]

atromhow long does your pizza bake?




I also bake with a pyrometer. And I heat up to about 380. But in the future, my stove gives out a higher temperature than yours, so the bottom begins to redden too much.

[atrom]

atrom, You persistently want to teach caprice23 bake pizza. Yes, she herself will teach whom she likes, and many Italians as well!

No joke, of course you share your experience and it will definitely be useful to someone!

At first I was categorically against the grid

I decided to try it on the grid, the result surprised and pleased me.

LTD! And I'm very, very glad that you got the taste!

I bought mozzarella, pizza flour too, I sense that I will soon put the dough. I really want a delicious pizza

But in the future, my stove gives out a higher temperature than yours, so the bottom starts to redden too much.

It also seems to me that a ferrari is hotter than a princess. Maybe because of the glass window?

[caprice23]

caprice23, 3 minutes somewhere. that is, one and a half, then turn 180. in the princess, the heater is not entirely round.
I will have to put it on maturing this weekend, otherwise I don’t remember what I did for more than a day)

[caprice23]

We just ate pizza yesterday. ))

caprice23, the burnt of the dough ideally from the protein should be processed by the yeast. I need to take flour where there is more protein, I liked the vkusvilovskaya from it and the dough is elastic due to fine grinding and protein more than 10g. you can ferment for a long time so that the yeast converts protein into sugars. but I would not add sugar - because of it the dough burns,
I do in the trail of propotions:

Nuuu ... Everything seems to be twofold here. More protein - depending on how much more. For high-temperature ovens, a relatively weak flour is advised. Strong - for American style pizza. Lots of gluten - at high temperatures there will be a thick oak crust and poor boarding.
Sugar is not only added, sugar is also present in flour. The more - the more it burns in a high-temperature oven. And if microorganisms produce sugars (we need to look at the theory, I don't remember that sugars were produced there in principle, they are consumed mainly), then it will burn even more.
In short, since I am using 400 degrees in stone, I use the Italian pizza type 00.

3 minutes somewhere

Hmm ... I wonder ... And what is the diameter of the pizza? And how many grams of dough do you have for one pizza?
I don’t remember that someone here in the princess baked pizza in 3 minutes ... Can I have a photo?

LTD! And I'm very, very glad that you got the taste!

Yes, Svetul, she came in and was very pleased.

I already really want a delicious pizza

We are waiting, we are waiting

I don’t remember that sugars were produced there, in principle, they are consumed mainly

So it is, Natul, you are right)

Hmm ... I wonder ... And what is the diameter of the pizza? And how many grams of dough do you have for one pizza?

above I wrote a recipe for 2 balls, that is, somewhere between 200-220 grams per pizza. diameter exactly on the shoulder blades 28cm like. below are pictures on a quick test, the sides are not very fried, or rather they do not burn.

I tried it on a grid, in general, it's not mine .. the filling is boiling, and the dough is raw. made on stone it turned out great. if you set it for 2-3 or longer, it will probably be normal to cook, but this can be done in a regular oven. My bottom does not burn much because there is no sugar and it takes only 3 minutes to cook

I haven't baked pizza for a very long time - since summer. How delicious it is - homemade pizza from Ferrari. Domino's and Papa Johns, honestly, weren’t standing nearby!

It was 3, only the last one was able to take a picture.



I also want to say that the "Italian" sauce from KuhMaster in a bottle is not suitable as a base for pizza - the filling floats on it. I made one on it and set it aside. On Dolmio "Traditional" is good.

Svetul is a great pizza.

On Dolmio "Traditional" is good.

Nice sauce, I like it. But, homemade "A la Dolmio" is much tastier. I advise you to cook

[Nataliya]

Nataliya, where's the recipe, please? I did not find it by searching on our forum.

Ala Dolmio sauce If you love Dolmio as I do, then this is for you. I bought this sauce in packages. But now the price for it, to put it mildly, is a bit biting. Have tried several recipes. Disassembled all the composition ...Fofochka