Pizza oven

[Masinen]

MasinenWhy did you choose Bestron?

[Sens]

Sens, Mirabel, I haven't read about Bestrons yet, but I've read a lot about Ferrari ..... if we take into account the Italian reviews, everyone strives for the highest temperature in order to get a golden brown crust on the edge and baking speed in a short time. You can't wash any stones, I haven't figured out what models are spinning yet, but I think that the main thing is uniform baking, and not the way it is achieved :) And the height of the dome is also important for me, because I also love closed pizzas!
Sens, this very Optima - the distance is more than 60 mm, stainless steel, the timer is in the Napoli express, withstands up to 500 grams, somewhere the information slipped that Ferrari and Optima are Italian brands, the Optima is a subsidiary campaign, like a brother of Ferrari. I can't find it while the Internet is dull in the country ...

[here]

Bestron
The handle is at the front and therefore not hot)

Ferrari has handles on the sides and also do not heat up at all, here here exhibited a photo.

[Bottling]

Bottling, I do not know)
I just took it and bought it.
I am always happy with such spontaneous purchases when you think less!
And sometimes you choose, you choose, and already the mood and no buy.

[win-tat]

win-tat, and what is the shape of the spiral? internal height?

[win-tat]

win-tat, and what is your model completely called?

I just have a Ferrari Delizia, at the top of the heating element is round and the distance to the top is not small. I don't know what's wrong with the temperature, but it bakes amazingly and very quickly.

[win-tat]

win-tat, and what is the shape of the spiral? internal height?

The spiral is so


distance to the top 7-8 cm, it is not convenient to measure

win-tat, and what is your model completely called?

Called G3 Ferrari Pizza Exspress Delizia

[win-tat]

win-tat, at what price did you buy it?

[win-tat]

win-tat, at what price did you buy it?

Oh, it was a long time ago .. then the euro was not so expensive, but also not cheap .. I ordered from Germany through a familiar OTTO agent (I was not familiar with ebay then).
I found it, the girls have already asked in this thread here

Now on ebay with delivery to Russia, you can buy for 138 euros (the price is already with delivery)
🔗

While I stopped at the option - Optima plus replacement of the spiral, they are sold separately. We're not looking for easy ways!

As I read, Delicia has a temperature of up to 390

[here]

As I read, Delicia has a temperature of up to 390

Oh, how I don’t want to raise this topic again ... where is some T ..
here showed a photo of the box, where T is indicated .. there were already conversations on this topic

[win-tat]

win-tat, I read this, it is not about that now. In addition, you have closed this question for yourself, but we have not yet, and I want to buy the best one for today!

[Rada-dms]

Rada-dms,

[win-tat]

win-tat, You already ate pizza, and baked pies, and dried nuts !?

[Rada-dms]

Rada-dms, but is it possible to gorge on pizza, there is not enough space for pies, there is nowhere to roam, I like it a lot, but my oven bakes well, and for some reason there is no heat from it in the kitchen.
As for nuts ... why dry them there, and roast chestnuts ... so they don't grow in St. Petersburg ..
Nah, I have it for pizza, I am very

[win-tat]

win-tat, Tatyana! Do you have a good oven and pizza oven? Why don't you bake in the oven? Why is a pizza oven better?

Girls, the Princess on Ozone appeared
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[win-tat]

win-tat, Tatyana! Do you have a good oven and pizza oven? Why don't you bake in the oven? Why is a pizza oven better?

Elena elenvassand the oven is great and the pizza oven. I used to bake pizza in the oven and everyone said super, but now I wanted a pizza maker. Pizza from the oven cannot be compared with the oven, it has a thin bottom crust, it is airy (I do not like flat pizza) and of course TIME baking- 5 minutes... I was stunned by this speed, in 10 minutes I have two 30 cm pizzas. In the oven, no matter how good it is, it won't work.

I also have a great oven and stove, but these are different devices! It is more convenient in a pizza oven, because it is faster and more economical - it is smaller and designed for a pizza of a certain diameter.

[win-tat]

win-tat, dopleta, Tanya, Larissa! Thank you, that's what I wanted to hear from the owners of both devices. So I also need ...

Virgo, I report. Today I got the Princess Pizza Maker. I'm happy so far. I immediately bungled 4 (!) Pizzas. All were baked for 15 minutes.

Of course, I didn't make a perfect circle. But it's delicious - brisket, tomatoes, olives, basil, cheese. I barely managed to take a picture - dare the zhoriks. It is large, for pizza at 30 cm, everything turned out a little less for me, about 27 cm. The coating seems to be quite good, wait and see. Tomorrow I am planning focaccia and khachapuri (I have a lot of whey and cottage cheese).

[Linadoc]

Linadoc, the pizza looks good, and I think it's delicious, like everything else with you! And where is the photo of the stove itself?))

[Linadoc]

LinadocThe pizza is very tempting!
How? 4 pizzas in 15 minutes?
Or was each baked for 15 minutes?
Maybe I don’t understand something, I don’t pretend to have a high knowledge of baking and the taste of pizza (although I ate in pizzerias in Italy), but it seems to me that it’s not much worse than the Princess of famous ovens. Only if it takes more time to cook.

[Linadoc]

Linadoc, the pizza turned out great! And 15 minutes is not much.
Does it taste like a pizzeria?

I'll try to insert an image from the official site:

And this is my pizza in the oven:
It tastes like a pizzeria (as far as I remember, I was there a long time ago, about 10 years ago).
Each pizza was baked for 15 minutes, but I decided that 10-12 minutes would be enough for the second and the next one. The bottom is crispy, the dough is fluffy. It doesn't fry a lot from above, it's pretty light there. Your dough, on whey.

The pizzas turned out to be somewhat elongated, because from habit I could not throw the pizza off the spatula into the oven. She pulled, pulled, then pulled the shovel. So she stretched out. But by the 4th pizza, I figured to sprinkle the shovel with semolina and everything turned out much better. In the oven, I shape the ciabatta on paper and put it on the stone with the paper. And here I decided without a paper. I'll have to try with paper.

Here, I took it off from above, it is quite large - it occupies almost the entire surface of the plate, next to boxes. But flat - 6cm.

Ooo-oh, life is more beautiful than in the photo, straight Ferrari

[Linadoc]

Linadoc, congratulations on a successful purchase !!!!

I understand why Italians are chasing hot pizza makers. Firstly, the result is close to a wood-burning stove, where the temperature is very high. In the city of Tropea, we several times went to an incomparable restaurant with a wood-burning stove, and so on the third time, when I wanted to book a table for seven o'clock, the owner told me, they say, early, come at seven. To my bewilderment, he explained that the oven will not yet reach the maximum temperature.
Secondly, reading the Italian discussions, I realized that it is the five-minute speed that is important to them, so that everyone sat down and ate at once, all the more so that everyone needs a pizza.

And I again walked through the reviews on Bestron.
well, the belgians are not Italians, but they are quite happy with it. Price and quality! and the Italians envy them already.

I understand why Italians are chasing hot pizza makers. Firstly, the result is close to a wood-burning stove, where the temperature is very high.

I want to share a link to a post from XBT, I think many will be interested:

The best pizza is made in a wood-fired oven, in which the temperature reaches very high values, of the order of 500 degrees Celsius, and this is exactly what you need for this kind of baking (flat cakes made from yeast dough). It is in such conditions that a thin layer of dough can warm up very quickly without losing moisture, which will provide instant swelling of the dough and a thin ruddy elastic crust (at a temperature of 450 degrees, the baking time can be less than 3 minutes). Plus, such a short exposure keeps moisture in the filling and prevents it from leaking out of some ingredients (mushrooms are the worst in this sense).

This means that the first task that we face is to increase the temperature as much as possible in order to get closer to the ideal (alas, the noble light aroma of haze that the burning firewood imparts to pizza will have to be immediately neglected).Unfortunately, the manufacturers of home ovens do not help us here, but on the contrary, as I have noticed recently, they have taken a tendency to decrease (!) The maximum temperature in them, that is, to deteriorate their characteristics in comparison with those already achieved, they say, the people do not need this ... So, for example, in 2000, when I was choosing an oven for myself, almost everyone (in the price segment that I aimed at - a step below the "top") had a maximum temperature of 300 degrees Celsius, and now, as I see according to the discussions here, the norm is already 270. True, if you have an oven with pyrolysis, and the warranty period has expired (or you are ready to neglect it), then you are in luck: it is enough to disable the door lock, which prevents it from opening in the pyro-cleaning mode, and 450 degrees in your pocket! I am very sorry that I did not take the oven with pyrolysis then (the actual cleaning would also be very useful).

So, whatever oven you have, if you only rely on standard heating modes, you need to raise the temperature at all costs as much as possible. And here we can be helped by the second "whale" of pizza - a stone. A "stone" in home baking is a massive and heat-absorbing stove (it can be, of course, not only made of stone, but also, like mine, made of cast iron), which imitates the oven. For pizza you can't do without this "stone"! All kinds of modes "for pizza" in ovens are like a poultice for a dead (and in general, as for me, this is just marketing, it is baked in the best way, as I will now explain, on modes that are in any oven: heating "from above and bottom "and" grill top "- we will use them alternately). The optimal thickness of the "stone" is about 10 mm (the thicker the better, but the preheating time may become unacceptable), the area and shape are such that it fits your pizza and there is enough space along the edges to the walls of the oven for easy convection, which is necessary for uniform heating of the entire volume. As a rule, finding a stone of the right shape, size and desired thickness is not easy, but I advise you not to steam, but to take ordinary ceramic floor tiles of large sizes. When I didn't have my cast iron stove yet, I baked both bread and pizza on a fairly thin 33 * 33 cm plate, and it worked out quite well.

So, we put the “stone” in the middle on the wire rack, the wire rack one level closer to the top, so that there is a little space between the pizza, which you then put there, and the heating elements of the “grill” (I have this second “division” from the top). We turn on the type of heating at which the highest temperature is reached (normal heating "from above and from below", as a rule, is quite suitable) and wait a while until, according to your calculations, the "stone" warms up completely and a stable thermal regime is established. I usually wait about an hour with my 11mm cast iron stove, but if you have a thinner tile as "stone", the time can naturally be shortened. Now let's use the trick. The trick here is that when heating in the "grill" mode from above, the temperature in the oven chamber is not controlled by the thermostat, which will allow us to overcome the limit set by the oven manufacturer. So (we assume that by this moment the pizza is already sitting on the intermediate baking sheet - the "shovel"), ready for planting in the oven), switch the mode to "large area grill", and wait another ten minutes. Starting from the already reached temperature of 270 degrees (or whatever you have), this "grill" by radiation will quickly raise the temperature by a few tens of degrees (unfortunately, I had nothing to measure it with, but the temperature rise was clearly noticeable by some reduction time until cooked), and then we put the pizza on a stone in the oven. The grill mode is not switchable. From that moment on, the pizza is exposed to two powerful heat flows: from below from contact with a well-heated massive "stone", from above radiation from closely spaced hot heating elements (both there and there the temperature is more than 300 degrees), and it does not take long to cook.For example, for me, a pizza made from wet dough stuffed with fresh (that is, also wet) ingredients is cooked until it is well browned for seven to eight minutes. This, of course, is not 2-3 minutes in a wood-burning stove, but already a good approximation to it.
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[Margit]

Margit, thanks for the useful info, I just have an oven with pyrolysis, it remains only to decide to disable the lock

Linadoc, congratulations

Virgin here is the stone for pizza
🔗

Whoever has a good oven, then you can only buy a stone and that's it)

[Mirabel]

Mirabel, good reviews on bestron! And what are Italians jealous of?

[Rada-dms]

Rada-dmsThis is how the belgie write in the comments
We made such delicious pizza that Italians will envy
But ten there, still sigmoid.

I put the dough according to the recipe today

Regular heating "from above and below" is more than enough if the temperature is high (ideally, in general, over 500 Celsius, but 300 degrees are also good) and the pizza is placed not on a thin baking sheet, but on a thick heated under ("stone", although it can be cast iron, like mine). The third "whale" - the dough made as it should be - is also extremely important, the key point here is long, several days, fermentation at low temperatures (in the refrigerator); accordingly, the amount of yeast should also be small. Warning the numerous "but it is possible to do so", I will say right away that this is by no means the only possible option, but at home, in my opinion, such a test scheme is optimal, since it allows you to get a fragrant dough with almost no hassle (but over time) with a beautiful crumb structure and a golden brown crust in pizza. The recipe I am using comes from extremely skillful bakers (it is interesting that they, without saying a word, came to the same scheme, which goes back to the description in the book by Peter Reinhart - this is a famous American popularizer of baking). I don't know anything better. (By the way, whoever says anything there, food in Italy, namely in Rome, and first of all pizza, disappointed me very much; they probably really consider it possible to take 7 grams of dry yeast per 300 grams of flour and ferment only 40 minutes. C'est une catastrophe, as the famous French food lovers say.)
So, the standard and most reliable recipe for a "long" pizza dough, if anyone needs it. Start two days before baking. For two medium-sized (about 33 cm in diameter) pizzas:

flour 500 g;
water 350 g (70 baking percent);
dry instant yeast (standard - "SAF Moment") 2 g (1/2 measuring teaspoon);
salt 10 g (1 and 1/2 measuring teaspoon);
olive oil 15 ml (1 measuring tablespoon);
granulated sugar 18 g (1 measuring tablespoon).

A measured teaspoon, if someone is not in the know - 5 ml, a tablespoon - 15 ml, are measured without a top.

Mix and knead everything just barely, until smooth, leave on the table (covered) for an hour at room temperature, performing the “folding” procedure three times after 20 minutes (what it consists of, you can check it on the Internet), and then put it in a plastic bag , oiled from the inside with olive oil, close and put in the refrigerator. According to my data, the optimal fermentation time is 2 days at a temperature of about 10 degrees Celsius, but this is in my not quite working refrigerator, in yours it will most likely be colder, which means that you may get better results with longer fermentation. In any case, even if your dough sits there for at least a day, the result will be incomparably better than in any pizzeria in Moscow, not to mention Rome (br-rrr).
Before baking, take out the dough in 1.5-2 hours, divide it into 2 parts, put it on the table, straighten it and leave to take room temperature (covered with a film; I usually cut the package where it was in the refrigerator for this purpose). Handle the dough with care, in no case knead or roll out with a rolling pin, just gently stretch it with your hands (so that bubbles with gas inside it are preserved), you can gently slap your hand on top to remove large bubbles and make the workpiece flat.The dough is quite moist and sticky, so sprinkle with flour (only in the amount that is necessary).

Contrary to popular belief, the type of flour is not that important. Of course, it is better to take "weak" flour (at least for general purposes - this information is for those to whom these words say something), but, in principle, any flour of average quality will work (because we have weakened the gluten by adding butter). The type of flour certainly affects the taste, but this influence is, so to speak, of the second order, so there is no point in chasing after some special flour (at least until you start to feel the difference).

Sugar in this recipe is added so that the dough browns noticeably and the pizza looks beautiful (with prolonged fermentation, yeast consumes sugar and the flour's own sugars may not be enough). At the same time, a certain excess of sweetness of the dough does not make a problem; in pizza, sweet and sour dough is what you need (but in certain types of bread this can be a problem). The amount of sugar is given the maximum, for the mass, so to speak, taste; I usually put less for myself. The amount of olive oil can also be reduced (depending on the properties of the flour).
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I'll try to see if the pizza from this dough and its technology is really that good. At the same time I will check the Yaroslavl stone. It is a pity that the oven is without pyrolysis, but it is good - Bosch HBN 380751, it may bake pizza as quickly as T. Rakhimov's.

[Margit]

Margit, read it with interest! Thank you! In Italy, you still need to look for delicious pizza! Of the many times, I'm not afraid of this word, I remember three options! And all not from the guidebooks! Mom Tina bakes the first number in Ischia in a home restaurant! The second, in Tropea with their world-famous bow. The third, oddly enough, is in Naples! In principle, you can first zatsti and see how and from what they are made, everything is immediately visible!

And for the fourth day in a row I have been making focaccia with dill and garlic in Princesse, I cooked it once, then my husband began to demand. But the bread does not have to be cooked yet, it is eaten instead of bread, and focaccia can be made faster than bread (in a pizza oven for about 10 minutes). And hands never reach pizza. Eh, you need to stir up some kind of open pie, or with a fish or jam.

[Rada-dms]

Rada-dmswhy oddly enough in Naples? They consider themselves the founders of pizza)) and their pizza is good, but you also need to know the place, away from the tourist paths.

[Margit]

Margit, Margarita, thanks for the post. I'll try your version again. I have a thing about pizza (tasty, but not that). P.S. I have an oven with pyrolysis, she is 7 years old, can I break the lock? But I love her very much.

[glad]

The third, oddly enough, is in Naples!

Why strange, glad? After all, the birthplace of pizza is just Naples!
Oh sorry, julia_bb, - first reacted to the post Happy, and then read on.

and their pizza is good, but you also need to know the place, away from the hiking trails.

Especially "Margarita"!

[Rada-dms]

Linadoc, congratulations on a successful purchase !!!!

Rada-dms, this is the prize for the best recipe of the month, not a purchase. But I'm sooooo happy that the oven doesn't need to be driven. After work I will make a focaccia, take a picture and, if I have time to report. Then to the dacha, there is almost no Internet.

[julia_bb]

julia_bb, I meant this, you need to know the places, and if you don’t know, then go in and see what is done and how :)

[julia_bb]

julia_bb, dopleta, I probably did not express myself clearly! Pizza in Naples is in third place after the above! Although two times we went to special places and once we were treated at home :)
I also do not like dough mash, we like simple compositions, especially Margarita and ttypa cheeses. I was absolutely extraordinary just with a bow in Tropea, my husband still remembers every three days :)

She was absolutely extraordinary just with a bow in Tropea,

And what kind of onion was there: raw, pickled or fried?

[irysikf]

irysikf, there is some kind of special onion that grows, red and the sweetest, it is exported to the best restaurants (I even took it home), I did not think which one, but now it seems to me that it is slightly stewed in butter. Roughly, maybe I can find a photo :)