Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 117424 times)

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Offline Morgan

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #25 on: February 07, 2013, 03:41:07 PM »
Big family :-D


Offline thezaman

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #26 on: February 08, 2013, 12:58:21 PM »
are these ovens available anywhere???

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #27 on: February 08, 2013, 02:40:53 PM »
There are no longer sold in the US I think, try on ebay

Villaware Pizza Express Napoli
Deni Pizza Bella 2100
Welbilt Pizza Plus Pz120


Offline Subculture

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #28 on: February 12, 2013, 12:48:45 PM »
These just popped up on Costco.ca recently:

http://www.costco.ca/Forno-Magnifico-Electric-Pizza-Oven.product.100022230.html

Looks like a re-branded G3.  I've ordered one for sh*ts and giggles.

Offline Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #29 on: February 12, 2013, 04:46:46 PM »
These just popped up on Costco.ca recently:

http://www.costco.ca/Forno-Magnifico-Electric-Pizza-Oven.product.100022230.html

Looks like a re-branded G3.  I've ordered one for sh*ts and giggles.
Good luck with it subculture, they can get real hot!  8)
I have a Lil Deni that uses only a single top heating element. Couple day's ago I modded the control switch and while not paying attention(during 10 min. preheat)she got up to 1050 degrees.  :o
I was just goofing around and waited only a couple mins., didn't take a temp. reading an just launched....that pizza was burnt black in about 30 seconds man!  :-D
Scored some fresh mozz "pearls" today so I'll give it all another go tonight.
Bob
« Last Edit: February 12, 2013, 04:48:59 PM by Chicago Bob »
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Offline Subculture

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #30 on: February 12, 2013, 06:01:49 PM »
she got up to 1050 degrees.

Sweet lord!  You're going to burn down your kitchen! ;)

Offline Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #31 on: February 12, 2013, 06:19:28 PM »
Sweet lord!  You're going to burn down your kitchen! ;)
Dude...no pain , no gain.  ???
Believe me, I keep Lil Deni's butt parked right next to the kitchen sink...she jus caught me a 'lil off guard that's all   8)
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Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #32 on: February 12, 2013, 07:43:54 PM »
You're right Bob !

Tonights bake:

Divella Pizza (W220-240) 65% water, 3% salt, 0.5g fresh yeast per liter
24h in bulk and 24h in balls @ AT  Cooking time 60-65 seconds   refractory stone 880F

 

Offline bfguilford

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #33 on: February 12, 2013, 07:50:41 PM »
These just popped up on Costco.ca recently:

http://www.costco.ca/Forno-Magnifico-Electric-Pizza-Oven.product.100022230.html

Looks like a re-branded G3.  I've ordered one for sh*ts and giggles.

Sounds tempting. Let us know how it performs. I particularly like this part of the description: Dual elements and dome design ensure optional cooking of toppings and crust (underline is mine). I'm guessing most people will opt in for that. ;D

Barry
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Offline Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #34 on: February 12, 2013, 07:54:44 PM »
"Momma's got a squeeze box"...remember that song? ...accordion pizza, man...saweet!!  :chef:

Very interesting...I am about to fire up the same dough as yours on the Deni(mine is 50/50 caputo an AP though)..mind if I post up pics here sub?
Bob
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #35 on: February 12, 2013, 08:14:48 PM »
You're right Bob !

Tonights bake:

Divella Pizza (W220-240) 65% water, 3% salt, 0.5g fresh yeast per liter
24h in bulk and 24h in balls @ AT  Cooking time 60-65 seconds   refractory stone 880F

  
sub,
My rig has top heat only but I can turn it on and off at will...given that I have a similar dough as yours tonight what is your recommendation?
Launch at 880 stone temp and immediately turn top heater on full blast?  >:D
Thanks,
Bob
"Care Free Highway...let me slip away on you"

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #36 on: February 13, 2013, 09:20:37 AM »
I don't mind  ;)

With only one heating element the optimal temperature is +/- 720F beyond that, the bottom burn easily as you may have noticed  :P

I start by putting a flattened aluminum pie on the refractory stone (prevent overheating) put the thermostat on 3 and  then preheat 15min, then I remove the aluminum and I quickly put the pie in.
A good wooden pizza shovel is a Must have, you want to keep the hot air inside. 

If you have the Deni with the two handles on the refractory stone, remove one like this to turn the pie without opening the oven at half baking.

of my oven with only one heating element, I was monitoring the air temperature inside the dome (in Celsius) 


Offline Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #37 on: February 13, 2013, 02:31:53 PM »
Nice video sub.  8)
Unfortunately I have the no handles model buy I'm able to get in an out of there for a fast turn.
Good info/tip on the 720 degree sweet zone for this oven. Once I start getting up around 800 the element won't glow cherry red...it is still on(my mod)but just a weaker orange color and can't keep up with the bottom bake.
I'd like to add a second element...can you possibly provide me a link to where I could buy one. I accidently erased the PM's you sent me a while ago >:( and can't remember if you had mentioned how I can get another element.  Thanks sub!
Bob
"Care Free Highway...let me slip away on you"

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #38 on: February 13, 2013, 03:24:33 PM »
the mod of the thermostat is not enough, you need to put the aluminum pie pan in the dome and  the deflector (dia 17cm x 3.7cm ) that's called the M1 stage mod.

After that, your heating element will be hotter  >:D

For a spare element, I don't know where to buy it in the US, try to get another oven on flebay for spare parts, or maybe ask the Chinese factory who built the Delizia model.

Offline Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #39 on: February 13, 2013, 03:44:51 PM »
Yes, was planning to do the deflector and reflector when I install second heating element. You say those mods will greatly help out what I already have now though? Was thinking of trying to locate a small ss bowl to install inverted for my deflector...how deep is yours, sub...maybe inch, inch an a half? Thanks!
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Offline Morgan

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #40 on: February 21, 2013, 06:05:30 PM »
Sub, your pies look amazing as allways :drool: Would really like to make those mods to my Obh countertop oven.

What do you think if i took the bottom heater and change that to top, after that there would be 1200w on top.
Would it be enough to heat the stone to +400c and would the stone reserve enough heat for that 60-120s baking time without the bottom heater ?
« Last Edit: February 21, 2013, 06:09:18 PM by Morgan »

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #41 on: February 24, 2013, 08:31:13 AM »
You say those mods will greatly help out what I already have now though? Was thinking of trying to locate a small ss bowl to install inverted for my deflector...how deep is yours, sub...maybe inch, inch an a half? Thanks!

Yeah don't waste you time to try without the mods !

For the bowl diameter +/- 6.69 inch       1.37-1.57 inch deep

Sub What do you think if i took the bottom heater and change that to top, after that there would be 1200w on top.
Would it be enough to heat the stone to +400c and would the stone reserve enough heat for that 60-120s baking time without the bottom heater ?

I don't know you have to try,  when you open the oven the stone cool down very quickly.


Offline Morgan

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #42 on: February 24, 2013, 09:44:01 AM »
I don't know you have to try,  when you open the oven the stone cool down very quickly.

Even Sub doesn't know everything ;) I will give this a shot, then will see!

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #43 on: April 09, 2013, 07:25:54 PM »
I've finally put a grill motor on my oven:

Divella pizza flour (W220-240) 52h at room temperature , 65% water, 3% salt, Fresh Yeast 0.5g for 1 liter
stone temp.: about 880F  Bake Time: 70 seconds

Offline rotanho

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #44 on: April 10, 2013, 10:10:01 AM »
I've finally put a grill motor on my oven:

Divella pizza flour (W220-240) 52h at room temperature , 65% water, 3% salt, Fresh Yeast 0.5g for 1 liter
stone temp.: about 880F  Bake Time: 70 seconds

Your pies look so delicious! I will have to go to talk to an electrician so that I can have such modifications also.

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #45 on: June 19, 2013, 08:43:49 AM »
Hi guys !

I've made a little video of my last pie



and those are from Master Squid who isn't coming here very often   :-\








Offline thezaman

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #46 on: June 19, 2013, 10:27:32 AM »
great videos the last one is perfect!!!! do we have any of these style of ovens available to us in the united states?

Offline Morgan

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #47 on: June 20, 2013, 10:30:51 AM »
great videos the last one is perfect!!!! do we have any of these style of ovens available to us in the united states?

Yes you have, but they all need some mods.

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #48 on: June 21, 2013, 05:42:19 PM »
great videos the last one is perfect!!!! do we have any of these style of ovens available to us in the united states?

Thanks, maybe the new Delizia with round heating element, try to ask Trevi if they have yet an US Dealer commerciale@g3ferrari.net



Like usual Omid was a great source of Inspiration, he posted some beautiful pictures of his AVPN dough trial today, I felt compelled to try it too.


Divella pizza Flour (W220-240)
65% hydration
2.7% salt (40g / liter )
3.3g fresh yeast for 1 liter
rise: 2h in bulk@23C 6 hours in balls @ 28C
stone @t 900F baking time: 1.30min




More crisp and and heavier than the pizza with a longer maturation, I like when they melt in my mouth light as a cloud, it was not the case.
« Last Edit: June 21, 2013, 06:00:02 PM by sub »

Offline Pizza Napoletana

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #49 on: June 22, 2013, 06:54:18 AM »
Thanks, maybe the new Delizia with round heating element, try to ask Trevi if they have yet an US Dealer commerciale@g3ferrari.net



Like usual Omid was a great source of Inspiration, he posted some beautiful pictures of his AVPN dough trial today, I felt compelled to try it too.


Divella pizza Flour (W220-240)
65% hydration
2.7% salt (40g / liter )
3.3g fresh yeast for 1 liter
rise: 2h in bulk@23C 6 hours in balls @ 28C
stone @t 900F baking time: 1.30min




More crisp and and heavier than the pizza with a longer maturation, I like when they melt in my mouth light as a cloud, it was not the case.

Dear Sub, considering that your dough underwent short fermentation and the limitations that you face, you obtained good results. Imagine if that was baked in a Neapolitan ovenit would have looked and tasted different. Do you plan to work in a Neapolitan pizzeria or even establish your own pizzeria in Belgique? Are there any Neapolitan pizzerias in your country? One more question: What is your favorite Belgian beer?  :D

Omid
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http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/