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

[caprice23]

caprice23, full of pictures of pies fried on top ...

Pirogov, yes, I mean pizza specifically. All pizza tops are not fried and cheese is not browned. Everyone is smeared with sauce. Well, if you have, of course, pizza as thick as pie.
I just baked baby pizza without sauce. Only sausages and cheese. I opened it, and it is absolutely white, does not look appetizing at all, although it is ready. I quickly smeared the sides and left to bake for a couple of minutes

[caprice23]

caprice23, strange, like a specialized pizza maker ... Is it the same in GF, eteres, or only in Princesses?

[Natasha]

As I understand it, the pie takes longer than the pizza to bake and is thicker, that is, closer to the top lid. So he has time to turn red.
And yesterday I baked a manna in a silicone form. 20 minutes. It turned out very wonderful. And what a ruddy one. Natasha, try baking sweet pastries, the same manna for example. They say that the sweet dough turns beautifully here

[caprice23]

caprice23, full of pictures of pies fried on top ...

Plus, everyone has different fotiki

The same pizza

In GF too

So too

[caprice23]

caprice23, well, I baked Tsvetaevsky pie, I wrote about it above. Top soggy in 35 minutes ...

Specialized are pizza ovens like Ferrari. There and the temperature is 400 and the upper ten and is baked on a stone. Here they are sharpened for pizza. By the way, there is such a Princess. I thought my Tristar was the same type, I expected just awesome, cool pizza like in a pizzeria. It turns out I bought the wrong little unit.

[Larssevsk]

Larssevsk, bliiin



caprice23, well, I just didn't take it for pizza, but for all sorts of focaccia and Ossetian-type pies. The pancakes are not fried, but people are fried

I baked cheesecakes from yeast dough with apples and sour cream. Minutes 25-30. I don't remember exactly. But there was a little sour cream. The top is not browned at all. But she was ready.
Here I miss the crispness of the pizza. If you can simulate ruddy, then there is no crisp (. And so the pizza is not bad, but not ideal. Now I want a pizza oven with a stone.

Here is an honest pizza in the GF for 195 grams on a thin crust in 20 minutes from the cold:

Ketchup edges

[Sibelis]

That's just the point, that in ketchup, without ketchup will be white.
Sibelis, Natasha, you seem to be like me and got a little different from what you wanted

[caprice23]

caprice23, I want to go to the service tomorrow, I'll ask them if it is possible to screw the heat on top.

I would screw myself too)



There would be Ten to sprinkle). There was beauty in general

The top of the biscuit is terribly far from the top of the stove, it will not brown!

It will brown! Here is an example of a biscuit in P1
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

This is the specificity of baking in appliances, when the dough is in a thin layer.

The specificity of all devices is different! No need to "bother" everyone in a bunch.
More than once I have already suggested reading part 1 at least "diagonally", many questions would disappear by themselves. Such experience has been accumulated there

I baked charlotte, in principle, biscuit dough. The top is browned, but not as in the oven, but pretty well. But I had it high)

[win-tat]

win-tat, yes I read! Someone is fried, someone is not ... How will this experience help me? What to do - change, fix, leave?

🔗

Plus, everyone has different fotiki

Why expose here a deliberately false photo, meaning?

[R]

... And why does it turn out so differently with different doughs: it burns, and then it is white ...

Duck because of the different composition!
Browning is Raction melanoid formation (, my native speech, my language is mine), in which amino acids interact with simple sugars (I will denote PM).The speed depends on the concentration of reagents (i.e. amino acids and sugars in the dough), time, temperature.
Compared to the oven, baking is fast - if there is little sugar in the dough, it does not have time to brown. It is far from the upper heating element, which means that the temperature at the upper surface of the products is low for RM. If there are few sugars in the dough (for example, yeast non-rich), then the PM rate is also low.
Conclusion: if you want to blush - bake thick baked goods made from sweet or butter dough: there are a lot of sugars, the dough is close to the top ten - so the "blush" will appear.
Well the girls write about it here about the fact that the test should be enough, and here again about the amount of dough and about sugar.

[Natasha]

What to do - change, fix, leave?

Natasha, I don’t understand your Mayata at all, it would be long ago passed such a device. After all, one forum member already wrote that she immediately changed it to another copy. P2, which bakes and fries right. If you don't want P2, choose another one, business

The specificity of all devices is different!

Here I am about the same. Perhaps, in the device, the link to the biscuit from which is given, the upper teng gives a higher t °. And I answer the author of the question about her situation.

would have handed over such a device long ago.

Agree! If it doesn't suit you in any way, you don't have to toil.
You can bake some charlotte as a "control", and make a decision.

[light and fluffy]

the test should be enough

But this does not mean that it should be "under the ceiling", where will it grow? The same focaccia d. B. light and fluffyrather than a densely baked cake.

[light and fluffy]

But this does not mean that it should be "under the ceiling", where will it grow? The same focaccia d. B. light and fluffyrather than a densely baked cake.

Well, it seems to mean that a competent user knows roughly how much his product will grow in baking, and puts in the dough

enough

.
And in my message, if you don't take it out of context, there is also a link, where the author writes specifically, in grams, for a specific product.

[12-15 minutes out of the cold.]

Here is an honest pizza in the GF for 195 grams on a thin crust in 20 minutes from the cold:

No less honest pizza from Tristar for 12-15 minutes out of the cold.
I don't smear the edges, I don't like illusions))) But the crust is always crispy.
You just need to make the right pizza dough)



The same honest kefir cake from Yulia's kefir dough (cheese is poured onto the finished cake, I hate fried, hard cheese)
Quite rosy for such a cake and thickness.

You just need to make the right pizza dough)

And what is correct?
I've been doing five minutes from Anis. And stretched out on cornmeal. Even if you crack the soft edges. I also took other dough recipes. Maybe it's time for me to create Tristar too? (((.
I'm not even close. White just edges if no sauce.



Girls, write at whom the edges of the pizza are white, if you do without sauce?

[Irin]

Irin, in short, don't keep the intrigue for so long, let's get the right recipe into the studio

Irin, don't keep the intrigue for so long, let's get the right recipe into the studio

Yes, urgent !!! : bravo: Did I really hope to get a pizza with a crispy crust !!!!

[caprice23]

caprice23, well, there is a classic recipe for thin pizza dough. If it needs to be changed for a pizza maker, then I'm not ready (

[caprice23]

caprice23,

The dough from Anise in the multi-baker did not brown too, there is a minimum of sugar in it - for fermentation! Unfortunately, I had to forget about him in the context of a multi-baker.

[Accomplishment]

Accomplishment, I do not pull out anything and read everything to the end, it just confirms once again that pizza makers of different brands radically differ in the baking results and the amount of dough for the same product to get a good color scheme.

in 12-15 minutes from the cold

In 15 minutes I did it at 210 degrees, but at that moment I liked the option 195 more (I don't remember why), and now I haven't made pizza for a hundred years
And on a richer dough, of course, it blushes better.
Photo on very lean and thin - flour, water and olive oil

five minutes from Anis

I also did it, the very first, because there are a million delights.
But I didn't like it for pizza ...

And stretched out on cornmeal

It's not at all clear what it is for .. well, maybe for GF.

White just edges

My edges are also white, but they are crispy.
There are volumes about the white top of the pizza, after the first such experience I threw P1 into the far corner for several months.

don't keep the intrigue for so long, let's get the right recipe in the studio

Girls, I'll find it now, in the first part I have a post about it, right now, right now))

[win-tat]

win-tat,

[win-tat]

win-tat, and which stove to take in the end?))
And how do you cook ruddy focacci, are they without sugar?

[the first]

Here is mine the first good luck with pizza in Tristar, after which P1 was also rehabilitated for pizza)
The edges are white, of course!
Dough recipe in a quote from Lera-7... Thank you very much again!
From this portion, I make dough for just two pizzas.
Then my pizzas just got better and better

Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 16573
Yes, Larissa, here is a tablespoon of sugar in the dough.
But I didn’t talk about the rosy color of the pizza dough;

I took it for 4900 in due time and here alone

I also
Girls, do not throw too much slippers, but why does pizza have brown-baked edges? I repeat, not only the stoves are different, but our preferences and expectations are with you.And if I have a GF, and Tanya or Irina Princess, then we get attached to their character, do not change the same ...

[Accomplishment]

win-tat,

Accomplishment,

win-tat, and which stove to take in the end?))
And how do you cook ruddy focacci, are they without sugar?

Sibelis, here no one will give a direct answer, everyone is mostly happy by their stoves and they are all different. I don’t remember something dissatisfied with GF.
Focacci and all other baked goods turn red in my P1, because this is the hottest stove and in it the top and bottom are heated almost the same, in other PPs the top is weaker than the bottom, so it turns out that the bottom is on fire, and the top is still white.

You can clarify. There, the link says that the bottom crust is crispy. I have no problems with the bottom. I want the sides to be crispy on top. In the sense of the edges that would be crunchy not only from below but also from above. Is it possible?

[Sibelis]

Sibelis, I have a focaca like this

I did at 210 degrees in 15 minutes,

Larissa, 15 minutes in GF-ke? After 10 minutes, the bottom is already burning, ideally 8 minutes for pizza. I spread it out in the cold.

I want the sides to be crispy on top.

My edges are also white, but they are crispy.

I honestly cannot imagine that the edges were not crispy.
But you need to understand that the dough is not fried, as in the oven or pizza oven.

Yesterday I made pizza and replaced a third of the flour with durum flour (it is like fine yellow semolina) - it had a much crisper crust. Well, it crunched a lot))
And the top of the pizza in the GF is always white, in 8-10 minutes it cannot turn brown in any way ... I do not suffer at all ...
Charlotte for 20-25 minutes turns red for 195 minutes, although I put very little sugar - 2 tablespoons and unsweetened apples like granny smith or antonovka ...

Girls, if you do not like the purely aesthetically pleasing white edges of the pizza, then grease them with a drop of ketchup + mayonnaise or p. oil. Directly with your fingers or a silicone brush - there will be a beautiful golden edge!

there is a classic recipe for thin pizza dough

Here, as it turned out in the course of reasoning from the above link, this is exactly the classic dough for thin pizza.
Although, why only for thin, take more dough, give proofing and the pizza will be thick)))

[Olga]

After 10 minutes, the bottom is already burning, ideally 8 minutes for pizza. I spread it out in the cold.

Olga, honestly, I didn't bother too much. I put the timer somewhere around 15 and that's it. Turned off, got out. I baked a total of 8 pizzas all the time and then baked first. Probably 4 times for the family and once for my husband to work in the DR, so in these matters I am not a specialist, not an advisor or an expert.
I specialize in vegetables, casseroles and meatballs

Girls who baked Omeline Srimati in Tristar, answer me! Urgently needed! Purex silicone form.

who baked Omeline Srimati in Tristar,

I baked, I don't remember having any problems with him.

[Pchela maja]

Pchela maja, Thank you so much! and then I think only to fire the oven, to bungle only in Tristar.

Devulki, good evening!
Intellectually understood that Tristarka was not sharpened for gravy from lagman, but I tried.
I really liked the result.

[Ritochka]

Ritochka, smart girl!
While we are balaboling here, you make delicious

[Irishik]

Irishik, thanks, I'll be born!
I really liked the result. I made such a sauce for a very long time, when we lived in an old apartment. I was too lazy, but then I tried it.
Yes, I had to put a rug under the shape just in case, but maybe in vain.
More and more is being cooked in the pan, and here, due to the top-bottom, it is somehow oven-stewing.
Very good.
Tristarka rules! Yohu!