Pizza makers: Princess 115000-01, Tristar, GF, Travola, Clatroniс, etc. (2)

do not need to withstand to raise the dough? Bake immediately?

I'm also interested in

Girls, thank you all very much for helping and explaining. With your help, I will definitely succeed)))
I hope I'll bring you some delicious pizza tonight

I have no luck with the Clathronics from Ozone. I ordered it twice in a row, they sent it both times with damage. I don't know, some kind of evil rock ...

Tristar is a very good oven, good quality, well made.

And I was not lucky with my Tristar. I bought it on Ozone and sent Ozone to the service. He did not serve for a year, the lower ten refused - on the one hand it bakes, on the other not. Exactly a year ago I bought it and soon a month as it lies in the service for diagnostics. I call every week, they say wait 45 days. Of course it's sad, I'm so used to it already ((((

[Pchela maja]

I will repeat my question: does the dough require proofing, bake it right away?

In the pizza maker I baked pizza only 2 times, for fun, because I bake it in a Ferrari pizza oven. So those 2 times formed the basis for pizza and left for 15 minutes for proofing. The Ferrari t is huge, the dough explodes there, so no proofing is required. In pizzerias, the workpieces are also not proofed, they form the pizza and immediately go into the oven, but .. in the same place, t is also high, not the same as in our pizza makers, since I would still recommend a small proofing.

Ozone sent to service

Pchela maja, it's a shame, especially when you get used to the device and without it "like no hands." And it's also surprising that Ozone sent it to the service, they usually take it without any problems and return the money.

Taak, and if you bake pizza without rugs, then you need to lubricate the oven with oil? Or directly to dry.
It has not yet disappeared from me, it smells when heated, will this smell be transferred to pizza?

[caprice23]

caprice23, Natasha! Bake, if there is no Teflon mat, using any baking paper. You don't need to lubricate anything with oil. The dough contains oil.



If you want to distance the dough, then put it on paper, do not put anything on the dough (no ketchup, no filling). Turn on the stove for a maximum of 2 minutes. Then unplug and do not open for 10-20 minutes. After 10 minutes, look to see if the dough has risen. If it hasn't risen, wait a little more. Once the dough has risen enough for you, spread the sauce and place the filling as described above.
I distribute the dough every other time, as more often it rises during the general baking process, that is, along with the filling.

I call every week, they say wait 45 days.

Marish, after 45 days, the X hour will come. That's serious. This is how I repaired my Cousin all the time.
Don't worry, Marishik, you will look after some other stove.

and what, the dough does not require proofing, bake right away? I always leave the yeast dough to rise.

No, the pizza dough does not require proofing. Bake immediately.
For everything else, proofing is required as always.

Girls, how do you clean your stoves, you can't wash it !?

Taak, and if you bake pizza without rugs, then you need to lubricate the oven with oil? Or directly to dry.

There is no need to sprinkle / grease the stove with oil or flour!
I wrote everything in detail)

[Irina]

All right, I put the pizza to bake. What will be, what will be Worried, as if this is the first time I bake pizza at all. I really want it to turn out better than in the oven. In principle, I took it for pizza. I hope I will not be disappointed.
I certainly understand that for the perfect pizza you need something like a Ferrari. But the price



Irina, thanks not smeared

Pchela Maja, it's a shame, especially when you get used to the instrument and without it "like no hands." And it's also surprising that Ozone sent it to the service, they usually take it without any problems and return the money.

I think they are looking for ten for him, from the same defective. This is apparently more profitable than returning money. (((
Generally a disposable device of some kind.

Marish, after 45 days, the X hour will come. That's serious. This is how I repaired my Cousin all the time.
Don't worry, Marishik, you will look after some other stove.

And then where is this Tristarik? Do you think they will eventually take it away and return the money?
Of course, it would be better this way, otherwise there is no trust in this. At home I have a lot of different equipment, but Tristar is the only one that broke down and a year has not passed.

Natasha! Now for an excellent pizza there is a Princess 115003 pizza oven. It is 2 times cheaper than a Ferrari and is sold here.

Bliiin, and what did I not know about her before? Upset now

Well, I'm bringing pizza. According to the recipe from the forum pizza dough Hut.


Preparing. 15 minutes. After 11 minutes, I put the mozzarella in. The bottom is crispy and crispy. Even less roasted could be done. It turned out so hard. Rose well. The edges are soft, but I would like them to be crispy on top and soft on the inside. This is impossible, as I understand it?



Less crispy bottom and crispiness. What to do to get closer to what you want? Decrease the temperature? A stove on a rug?

[caprice23]

caprice23, Natasha! The pizza is very beautiful, at least in the photo! I think that in nature it is not worse, and maybe even better. To make the bottom less baked, "sunbathe", it is best to first underlay a Teflon mesh, and on it a Teflon mat. Until then, put the same paper that was laid today in 2 layers, 3 layers. You can also play with the thermostat. Heat to maximum, then reduce slightly. But all this can be established only by experience. You will bake pizza three or four times, you will already know exactly how it is baked in your oven. Crisp on top is trickier. It may be that you will not achieve the ideal in a pizza maker. After all, this is an oven for Russian pizza, which is more of a pie than Italian one. This is only in the pizza oven. There the temperature inside is 400 degrees. But don't regret buying a pizza maker. In it, you can make all sorts of pies, charlottes, casseroles and much, much more. And in the pizza oven there is practically only pizza. You will still appreciate the pizza maker, especially in the heat, when the oven is very hard to turn on.

[caprice23]

caprice23, Natasha, for the ovens that bake only pizza, we have a separate topic.
We will not discuss them here, because these are different stoves.
Our stoves are versatile, cutlets, meat, chicken, pies, pies, pancakes, vegetables, etc.
That is, almost everything)
And in those ovens there is only pizza.

I think you have a good pizza.
The rest will be adjusted over time.

I think you have a good pizza.

Good, yes. But I need someone like a pizzeria. Oh, what a pity ... Well, what can I do, I will master Tristarchik. I just took more of it for pizza, I don't really understand why it is here to fry cutlets, potatoes or charlotte, if it is possible in a frying pan and in the oven, and most likely in a frying pan and in the oven it is tastier. I'll try of course. It seems to me that it is an ideal option for a summer residence, if there is also no gas there. ... Well, it's me with frustration. It’s my own fault, I got into a mess ... I thought about Ferrari that she was the same as simple pizza makers. And only today I studied and realized that this is generally a fundamentally different device. A couple of days early. This usually does not happen to me, before I buy, I study everything inside out and more often I am satisfied with my purchases. Well, there is a hole in the old woman.
There will be something to want. It is a pity that soon this would not come true. The husband has not yet left the bread maker and the coffee machine.

[caprice23]

caprice23, Natasha! Lord! What's the point of parting! A pizza maker is an excellent, versatile, very necessary device. And you will definitely buy a pizza oven. Here everyone buys one device and is going to limit it to that.It was not so! Once we got to the Bread Maker, it means now for a long time!

Everyone here buys one device and is going to limit it to that. It was not so! Once we got to the Bread Maker, it means now for a long time!

I feel that it will be the same with me. My husband has already announced her next Wishlist. Immediately she reassured me that I do not need her now, while I am playing with a tori star. And if it does not go at all with me, then I will give it to my parents at the dacha. There is just no gas) The price is not high to get upset.

And I won't give my Tristar to anyone!

And I would be glad if the device turned out to be more versatile than I expected)
You won't eat pizza every day.

I don’t remember the last time I took the frying pan in my hands ..... I like to cook in pizza makers more. Little or no oil is needed, there is no splashing.
I won't trade any of my PPs for a frying pan.

I won't trade any of my PPs for a frying pan

I really hope that it will be exactly the same.
The main thing for me is not where it is more convenient, more economical, healthier, and where it is tastier. I went to study the recipes. Tomorrow I'll start creating.
I also wanted to ask about the pancakes. When I bake in a pan, pour enough oil. Although the frying pan is non-stick and does not stick to anything without oil, the pancakes are tastier for me when they absorb the oil. And in a pizza maker as if without butter? Can you compare to baked in a pan?

And in a pizza maker as if without butter?

So no one says what is needed without oil, do as you are used to, with oil.
I just don't like fatty foods.

[Natasha]

Natasha, I always make in Butter Pizza!
Just like in a frying pan!
We love fried in oil, so that there would be a characteristic crust!
Only in Pizsepechki they turn out, in my opinion, more airy and tastier, due to the top heating as well!
And what is very important - there is no oil-splattered stove !!!!

[caprice23]

I feel that it will be the same with me ... as long as I play with the tristars. And if it does not go at all with me, then I will give it to my parents at the dacha ... The price is not great to get upset.

caprice23, will be. Natasha, and Tristar will not let you down, and I think it is unlikely that he will be sent to the dacha, well, if only an urgent need arises at the dacha, then yes. And all of these ovens have one badly needed advantage over pans and ovens. Although now it is almost winter and summer sensations are almost forgotten, but if desired, the memory will return. Summer ... hot ... stuffy ... and a plus to these summer delights is the included oven, or a frying pan hot on the stove, because sometimes you also want to eat in the heat, it's like death. And our universal pizza ovens will cook TAAAK dishes in just 15-30 minutes and ... almost no additional heat from them, instantly warmed up, cooled down just as quickly. Isn't that grace?

I'm just a lover of cheese cakes and pancakes without butter, but why, but because my children are sick to all this, and in butter they (children) will quickly become unusable))). My husband and I are already used to it, so when we eat something classic with our mother, we immediately begin to suffer)). Today I made pancakes for the first time in the State Fund, on a Teflon carpet, excellent pancakes came out, everyone praised. Thank you who advised recipes!



I did it with an apple, it was not even visible there)

Girls, and when you bake pancakes in oil, how do you wash Princescu afterwards?

did it with an apple, it was not even visible there)

Thank you. It turns out that there is a recipe without bananas. Found a link on the previous pages)))

[Mila Sweetheart]

Mila Sweetheart, usually ... first with a sponge and detergent, and then with a damp cloth to wipe clean ...

[Mila Sweetheart]

Mila Sweetheart, we are all different and the cooking methods are different, I wrote that I do everything on a thin rug, the gastrointestinal tract does not suffer, it is easy to remove and then I just wipe the boom. towels and cloth.

[Seven-year plan]

Seven-year plan, SoNika, thanks girls.
Virine, and if on a rug, then right on dry? I bought it but haven't tried it yet. And then just wash it with water and detergent?

[Mila Sweetheart]

Mila Sweetheart,

torbochka, Irina, how is that?

Instead of a detergent, a bit of mustard powder was mixed with some water, stood, rubbed, cleanly, it does not smell of anything!)))

[torbochka]

torbochka, Irina, thank you! Only there is no mustard in the house (((I'll see I need to buy.
Girls, and I thank you. While I was reading Temko, in between times I made pancakes using the link above. So fast. For the experiment, I made half in a frying pan, as usual, and half in Prinzeska without oil at all on a Teflon rug. That's lovely! In the pan, of course, is more familiar and higher. In princely, it's drier like buns. But just as delicious.
Another question arose. Do you turn them over the same way? They were pale on top of me. I turned them over.

And I tried to fry potatoes. So, purely symbolic. A couple of things. They were fried on paper for 24 minutes (long huh?). I waited for the top to brown at least a little. Didn't wait.

In principle, it's not bad if there is no time to stand by the pan and fry. Well, less oil was gone, of course.

[caprice23]

caprice23, beautiful potatoes, do not slander.

[Natasha]

Natasha, 24 minutes is a lot, I usually fry for 15 minutes. Then I check if the potatoes pierce well - I just leave them in the switched off oven, they come and turn red.

[Elena]

Elena, yes she was ready before, I just waited for the top to brown. Do you have Tristar too?



Virinemaster of course. Interestingly

[Natasha]

Natasha, yes I have Tristar for the second year. I'm still not overjoyed.

[Admin]

I'm with buns in Tristarik.

Recipe advice from Tanechka Admin.

caprice23, cool potato! Gold!

[Rita]

Rita, and in more detail: what kind of dough, what's inside?

[Longina]

Longina, Helen, now I’ll bring the full recipe.

Here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6803.0

[Mila Sweetheart]

Another question arose. Do you turn them over the same way? They were pale on top of me. I turned them over.

Mila Sweetheart, of course turn over !!!

Yes, she was ready before, I just waited for the top to brown.

Natasha, no need to wait! ... need to mix!

[caprice23]

caprice23, Natasha! Mila Sweetheart, Mila!
It is easy to find out what to cook among the huge number of recipes on 1 page 1 of the part of this topic. Or in a search engine, type Recipes for a pizza maker. There are a lot of recipes for every taste. And all in sections.
About frying the top and turning over. The top is fried almost only when it touches the top lid, or almost touches, or just close enough to it. That is, in the event that the baking rises or a lot of dough is poured at a non-rising one at once. Or a lot of potatoes, etc.
If the contents of the stove are not high, then it is imperative to turn it over so that the top is fried too.
Lay down Teflon mats and wash them afterwards with a fat-dissolving agent. The stove itself can either be wiped with a damp cloth or washed with mustard, as mentioned above.

And I baked bagels according to Lerele's recipe. Half in the oven, but these are from P2.

They were delicious and the top was browned so well.

the contents of the stove are not high, then it is imperative to turn it over so that the top is fried too.

Natasha, don't wait! ... you need to mix

And I scribbled a pot on the topic and in many places it does not interfere. So I was waiting for browning. I will know now. Thank you

[caprice23]

caprice23, Natasha! A large amount of potatoes, if the pizza is full, the top and bottom will brown, the middle, of course, not. Just stir. But it will be tasty anyway.

Girls, do you first boil potatoes a little? Or do you put it raw? And I still can't understand, if you fry on a rug, oil will still fall under it, from the edges. This is normal? And how to interfere, is it so low, does not the potato jump out?

Girls, thanks. Yes, we master it a little. Thanks for the recipes. And tell me you can only bookmark the whole topic, or can you also mark a separate message somehow? And then interesting recipes and tips come across, and then it is difficult to find them. And you can't save from the phone. And is there a search on the topic?

Why boil it)))? I already have it more baked than pure fried.
In general, I'm surprised that potatoes are raising questions for you. I did it immediately and unconditionally. I cook often - sometimes I cut into large slices, sometimes with a combine in thin semicircles. If it's thin, it's ready in 15 minutes. In a large salad bowl I mix it with salt, spices and oil and dump it into the GF, also slightly oiled. Of course, without any rugs. Imagine a rug in a casserole pan. I fry at the maximum temperature. I stir 2-3 times so that there is more crisp. I turn it over with a wide wooden spade.
But here, of course, the taste and color ... Our whole family drags on such potatoes, and dad said - no, it's not fried, but baked, not that)). But I have not fryed for a long time, but baked, before GF I did it in the oven.



As I understand it, only prepared recipes are added to bookmarks Or not?

Why boil it)))?
In a large salad bowl I mix it with salt, spices and oil and dump it into the GF, also slightly oiled. Of course, without any rugs. Imagine a rug in a casserole pan. I fry at the maximum temperature. I stir 2-3 times so that there is more crisp. I turn it over with a wide wooden spade.

I do the same thing, only I don't grease the stove, I have enough of the oil that the potatoes already have.
Why is there a rug, I don't understand either ...

Yes, probably, the surface should not be oiled. Out of old habit, I smear, as I used to when I did in a large, simple frying pan without coating.

[Lena]

Lena, Irina, Thank you. I'll try as you do.
And with a coating, nothing is done if you cook directly on it? And then everything around is in forms, then on rugs, then on foil, on paper. But God forbid on the very surface.



Mila Sweetheart, and if you do a screenshot?
I take a screenshot from the phone and then you can find it in the gallery. Or, if you wish, you can issue a recipe on the same phone, for example, in Evernote.