The bake time with the G3 is in production use about 3-4 mins. I didn't time every pizza, i tried, because it was to much hassle. I just preheated the oven and then put the oven on full power when in use.
Most of the time baking was pretty hectic because of all the friends hanging around the kitchen who wanted to chat or help out, but instead they were standing in the way of me trying to streamlining production
Since the baking time is short and the avaible space is not large enough to roll out 20 pizza on forehand.. i had to 'juggle' a lot. So some pizza's stayed in longer than others when i was trying to prepare the next pizza. But nothing black came out and i did not see any crust coming back
Sometimes i could hear the mozeralla steaming away and by hearing that sound i knew it was just about to be ready. The problem is that i can't see the pizza when it is inside and opening the lid makes a lot of the heat go away. And that is not good for baking the toppings which essentially makes the baking time longer and is the thing to watch out for with this oven.
So i've gotten a real feel for the oven now and i think i can make 1 pizza in around 2 minutes. It all depends on the preheating. The heat should be hot enough to bake it, but not to burn it. Which can happen fast if it heated up on full temprature for a while with the lid closed.
I've orded an infrared thermometer a while back which should be delivered any moment... I hope that helps a bit.
About the dough, i had about 1kg left of dough, made with the normal flour.
It rised for about 2 days in the fridge and i made a very tastefull fociacio with it. Baked in about 20 mins on 200 degrees. I am amazed about the flavor. It tasted much better then the plate pizza.
I am not sure how long the plate pizza baked in the oven or at what temprature. It could be 250-280 celsius.
The normal oven is just a normal electric ATAG build-in oven 90 cm. I can set the heat from two directions.
I am sure to keep on using the G3 pizza and not the ATAG oven.
And maybe i am going to try the Kettle Pizza.
Ow.. And i can now make the pizza's by hand.
Hand toss them and everything
Yes, unfortanely i am still infatuated by the pizza making
I was even daydreaming about starting a real wood oven pizzeria. I even think there could very well be a market for it.
The place i live in, there are none. Only Amsterdam there a lot, which is like 100km away. But that is also only recenty, i've read that only 2 years ago there were 2 pizzaria's and there are now 16 in Amsterdam.
So it must be generating some money, but i have a well-paid job in IT and a family with 2 young childeren, so i am not really reading to dive in that adventure with absolutely no experience as a restaurant-entrepeneur or anything remotely similair.