Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 47721 times)

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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

Bestron Nuclaire pizza du jour


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

Cottura della pizza con G3 Ferrari modificato


Pizzata prepasquale con pizzagood


G3 Ferrari Pizza Express (M8) - Cottura di una Margherita



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


<a href="http://youtu.be/jAL3V3i4a4g" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/jAL3V3i4a4g</a>


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


http://youtu.be/jAL3V3i4a4g

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
Recipes make pizzas no more than sermons make saints!

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


Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #50 on: June 22, 2013, 05:27:58 PM »
Thanks Omid,

I can only imagine, but this little electric device is a good learning tool, it's not so easy to get the leoparding and the texture right, you got to earn it.

No I don't want to make it my job, it's just a good hobby, I like to cook a lot.

I do not know if there is a real authentic pizzeria in the area, it was not long ago since I was interested in the Neapolitan pizza.

We've got an era of mass immigration of Italians in Belgium after the Second World War, Belgium lacked manpower for its coal, its metallurgical industries, its quarries of coal, so we've got TONS of restaurants, specialized grocery store. . .

I like Strong Trappist beer, Westmalle Tripel, Chimay bleue, Rochefort Trappistes 10...

Quote
Divella pizza Flour (W220-240)
65% hydration
50g salt / liter )
0.25g fresh yeast for 1 liter
rise: 27h in bulk@18C 22 hours in balls @ 22C
stone @t 840F baking time: 1.10min


Pizza longue maturation


I'm still not happy with the cooking time, Next step: do a paint job on my rusty old ML Napoli from 1994 and put a more large and powerfull compatible circular heating element, 1600W should do it.


Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #51 on: June 23, 2013, 10:48:34 AM »
dough balls from yesterday put in the fridge for the night and cooked  today.

<a href="http://youtu.be/qut-kZv2Mmg" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/qut-kZv2Mmg</a>



Online Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #52 on: June 23, 2013, 08:25:41 PM »
Great pies man and those Arancini's look awesome too!  :drool:
"Care Free Highway...let me slip away on you"

Offline ccgus

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #53 on: June 24, 2013, 01:45:08 PM »
Is that durum flour your putting down when shaping your pizza?  I've got a bunch that I use for making bread, but I never thought about using it to shape the pie

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #54 on: June 25, 2013, 05:28:23 PM »
Yes it' Semola di grano duro rimacinata / regrinded Durum wheat Semolina used to make fresh pasta, It won't give you much bitterness.

I was thinking about the power of heating element I should put in my 'lil oven, so I've put water inside my stainless dome to calculate his volume.

We've got 3765g or 132.81oz


Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #55 on: June 30, 2013, 03:39:13 PM »
today's bake

Caputo pizzeria is very difficult to brown but I managed to tame it !

60% hydration, 3% salt, 0.03% fresh yeast

24h in bulk @ 65F 25h in balls @ 65-68F
baking time 1'10






Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #56 on: July 06, 2013, 05:44:32 AM »
2000W too much ?

Online Chicago Bob

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #57 on: July 06, 2013, 11:47:39 AM »
2000W too much ?
Sub, I have seen some of these burners and they were being sold in the "convection fan" section of catalogs. Notice the 90 degree angle of the ring where the wires connect. Are you going to flip yours over and have the connector prongs go up through the top reflector pan? Thanks!  :chef:
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Offline Jakeyjake

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #58 on: July 15, 2013, 02:49:09 PM »
I have just purchased a g3 ferrari and would like to add a deflector for the middle.as I seem to struggle to cook the middle properly.could anyone please send me a link to what I need to buy from eBay or similar.thanks

Offline Morgan

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #59 on: July 16, 2013, 03:58:23 AM »
I have just purchased a g3 ferrari and would like to add a deflector for the middle.as I seem to struggle to cook the middle properly.could anyone please send me a link to what I need to buy from eBay or similar.thanks

Adding deflector wont make it so much better only a hint better than original. You will need to add another heating element to top.


 

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