It almost would not have come to this review. Because some negative remarks here on Amazon have first let me strongly doubt whether this pizza oven is right for me. I was actually quite insecure because here was spoken by mortal danger, etc., but right away: My copy has a TÜV GS seal, still works and I'm still alive :) Also, I'm a huge fan of pizza making and could not resist. Have let me G3Ferrari but give to soothe my conscience if it would have been a flop. Meanwhile, however, are already several dozen pizzas "gone" and I - and all of my guests - are especially one: Restlos thrilled! Therefore, I want to express my opinion, tips and my pizza recipe like to share with you. Also, I have uploaded some photos under "customer images".
Unpacking:
In the package there is the G3Ferrari and two small semicircular Holzschäufelchen. Although I had not bought me a large wooden bucket, because I took other reviews, this small shovels would no good. After repeated comparison but I can not agree. With the two small pieces of wood can place the pizza very accurately centered on the stone and then pull each right / left. This works for me personally a little better than usual with a large wooden bucket or work with less practice. For a large wooden paddle is very nice to take out the pizza.
One might be quite interesting: The manual you can almost pay, unless you want to have fun. The manufacturer has obviously saved a competent translator and appears to have relied on Google or Babelfish. Pretty embarrassing anyway, but something funny at the same time.
The equipment and commissioning:
The device itself makes a good and high-quality impression. The "egg timer" above on the right is purely mechanical and does not affect the heating process itself, but is pretty handy. You have to pre-heat at level 2 1/2, so the pizza stone neatly gets temperature on the bottom. This takes about 10 minutes. It is important to keep the small lamp on the upper side in the eye. It lights up, then to the heating elements. If it lapses, the set level / heat has been reached and the heating elements switch off. However, these must necessarily be back to making pizza! Therefore, when baking the pizza, I turn to the highest level 3, to provide heating. It is also important for this reason between the pizzas the unit to be open always for 1-2 minutes (this turn back to 0.) - This is one of the few useful information from the guide. Otherwise it switches at some point at the highest level from and the result is not as desired.
Perhaps first sounds complicated but it's all very easy: preheating at 2 1/2. Pizza pure. Revving up to 3. Pizza out. Turn back to zero and let cool briefly. Next you go.
The baking pizza itself - so the pizza is:
After 3 minutes, the pizza already looks very good. I will always provide the egg timer therefore to 3 minutes, then look at times to and let them depending on the desired tan even maybe another minute in there. With more than 4 minutes, the pizza is usually already in places burned with me. The promise "pizza in 5 minutes" is thus even exceeded. Everyone must experiment itself but here. A minute or not already makes a great deal in terms of flavor and texture. And of course, depends also on the dough and its thickness. Especially the floor is just great by the pizza stone. While pizza from the baking tray quickly has a muddy bottom of the "sweating", the stone cut the dough moisture. He is like the Italians, from a certain baking time with the lovely little "fire blisters".
My perfect pizza: Recipe and Tips
Recipes are one thing, everyone has their own, and so I also. Since I have my (very good) results but it is achieved with "my" pizza dough, I share my recipe with you like. But who has his own perfect pizza recipe, it should of course remain. Tastes differ and of course I raise absolutely no claim that my recipe is "universally perfect." It is just perfect for me and at the same time the effort is quite low, which to me as sloth very accommodates)
Dough for 5 pizzas:
! An important info first: "Farina Tipo 00" unconditionally accept Italian pizza flour, 405er with conventional etc. the dough is * really * not so good, although many like profusion and my "Oh, that's just as well, as a tale!". These people seem to have never compared the two. It also has a higher proportion than our wheat gluten flour, making it more elastic. The flour can be purchased in online trading under 2 euros per kilo, which is about 20 cents per pizza. Here you should not save, so if you already have a pizza oven !!
- 500g flour
- About 270-280 ml water
- 30-35 ml of olive oil
- 5-8g salt
- Yeast, amount to an Internet connection. I take a pack of dry yeast, because fresh spoils always with me. But any way he likes. Is very good with less yeast.
(Oil and salt can be varied relative to any own preferences)
For a pizza then I take about 150 - 160g of this dough. This is a fairly thin crust pizzas. With Tipo 00 flour but it is due to the high wheat gluten content also significantly thinner roll out, if you like. That was practically. All stir well and knead to a smooth dough. Is it even after stirring to dry yet, little (!) To water and continue stirring. It sticks strongly offset by analogy, with small amounts of flour. The dough should be nice and smooth, and at the end no longer stick to your hands when you knead it. Then let her go. I make the dough most of the day on which it is used and then usually have something left for the next day. Technically taste I put no great differences between fixed the short and long walking. However, I notice that the dough the next day is not so nice to roll out, as if he is still a bit fresh. Many swear, too long and more walking time, dough, main dough and Pi-Pa-Po. For that matter, I am sometimes one who abwinkt. That would be all too much effort.
For the sauce, I consider it as simple and straightforward:
- A can of chunky tomatoes (eg Aldi)
- A fresh clove of garlic (pressed)
- Spices (salt, pepper, oregano, basil)
- Some sugar
Let the whole thing in a pot on low heat to simmer for a while in front of him, so that the spices and the garlic can draw beautifully and even some liquid is lost. Cold it is indeed necessary even when it is too lazy, but in this case, is worth the little extra effort already. After a while, just turn off the stove and let the sauce stand on. Longer than 20-30 minutes I never use to this whole story, however.
For more tips and important notes:
- For Pizza Italian style should take as cheese best only mozzarella, eg for spreading (Rewe, Low Priced ...)
- The white mozzarella balls mind too much water and make the pizza mushy if you just used these. "Decorate" no more than a little to take.
- I used to never want to see it, but is correct: The cheese comes under it and especially not just over it! So: dough, tomato sauce, mozzarella, lining. And then you can additionally sprinkle up some additional cheese, if you're cheese friend like me;)
- Not too rich prove that gives fast a mess and is more difficult to handlen. My favorite: sauce, cheese, salami and ready.
- The two shovels are a perfect template for the optimum size of the pizza. But something overhang goes.
- The blades always sprinkle well with flour, place the dough until it. Then there are no problems getting the dough from the blades down. For rolling it but are not very good, but you should have a great board.
- Sometimes the pizza gets on top of more burned punctate bodies. To avoid this just in between times quickly turning a bit.
- For cleaning: wipe the stone definitely not wet, thus it could be destroyed, because the moisture in the pores. Even if it gets dark after a while and has black spots: Just scrape that just fine. Sounds funny, but only by the many Branded with the time of the pizza crust is getting better and sweeter. And honestly, do you think at Luigi in a stone oven shines and flashes all like new? ;)
Sorry, that was now a truly interminable review. But wanted to pack an as many details as possible. I hope to have helped some one or the other.
