Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven.  (Read 62142 times)

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Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #120 on: November 18, 2013, 05:42:36 AM »
Haha, I also bought an unused Hit Company and another G3ferrari on eBay classifieds Germany. I have a little collection here now ;) The wife thinks I'm crazy...
Ask my wife, haha! Even the kids get bored by me cooking Pizza...


Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #121 on: November 18, 2013, 03:55:35 PM »
So, first run with the Napoli (Clone) w/M1 Mod. Really satisfied. The dough was only 48 Hours old (Caputo 00 Flour (1 Kg Blue Bag whatever that is), 62,5% Hydration, 3% Salt, 0,3% fresh yeast)  - maybe a day more would have helped even more but - very good taste and cooked in 2:30 Minutes.  I will have to make further tests of course but will have a lot to do the next days so need to make a "forced" Pizza-break.

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #122 on: November 18, 2013, 04:16:21 PM »
Great, very nice crumb !

With the cold ferment the pies are usually better with 3 to 5 days.





I just tested the oven without a pie and it's promissing !
 
in preheating, the internal air temperature rises a little faster with the stone in the reflector
 
the cooking refractory stone need  one minute more to reach the same temperature without the new mod
 
But the most important thing  is: generally I lost 100 C when I one/close the oven to put a pie
Now it rises quickly and remains stable :)

Offline misterschu

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #123 on: November 18, 2013, 04:18:51 PM »
Don Luigi, that looks really good for having only a single top element.  I read elsewhere that you've modded the thermostat.  Did you bend the governor/limiter tab out of the way?  Or are you just using a fan to cool it?  I'm wondering if your element stays on 100% of the time. 

Offline misterschu

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #124 on: November 18, 2013, 04:21:51 PM »
Sub, in your last post are you saying that adding the stone to the dome decreased your preheating temperature?  Sorry to ask, but it seems counter-intuitive, since you've added a fair amount of mass that needs to heat.

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #125 on: November 18, 2013, 05:17:23 PM »
No, the cooking stone need more time to heat

without mod 12min to get around 450C

with the mod after 12 min 360C -  after 13 min 440C

but the air temperature inside the dome rises quickly
« Last Edit: November 18, 2013, 05:22:14 PM by sub »

Offline Don Luigi

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #126 on: November 18, 2013, 05:19:07 PM »
Don Luigi, that looks really good for having only a single top element.  I read elsewhere that you've modded the thermostat.  Did you bend the governor/limiter tab out of the way?  Or are you just using a fan to cool it?  I'm wondering if your element stays on 100% of the time.

I actually have two ovens - a Bestron 9070 on which the thermostat is cooled by a fan and the Napoli Clone (which cooked the above Pizza) on which I "recalibrated" the thermostat by turning its internal srew counter clockwise. In both ovens the top element is always on. I preheat the stone to approximately 350-380C and then shove the Pizza in and turn the thermostat up to make sure the Top Element stays on. On my Napoli Clone the reflective alumium pie and the central heat deflector really did wonders to the outcome.

@Sub: Thanks alot! Your Pizzas and modding to the ovens are really a great inspiration! 

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #127 on: November 20, 2013, 03:00:01 PM »
Thanks I'm glad !

Another good topic about the mods from Vespa72 Modifica della doppia resistenza e pietra rotante forno pizza express M.L. G3 Ferrari

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #128 on: November 20, 2013, 05:18:03 PM »
Thanks I'm glad !

Another good topic about the mods from Vespa72 Modifica della doppia resistenza e pietra rotante forno pizza express M.L. G3 Ferrari

I can't read a word, but great pictures in there.  Love the controller.  Is the warranty still intact on that unit? ;D
Dave

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #129 on: November 26, 2013, 06:46:50 PM »
Today's pies

Caputo pizzeria 65% hydration, cake yeast 0.5g / liter.

42 hours for the margharita (24h in bulk and 18h in ball ) and 49h for the others (25h in balls)

Baking time around 1m20'


 


Offline StoneCut

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #130 on: November 26, 2013, 08:31:33 PM »
Wow, they just keep getting better and better, sub!

Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #131 on: November 27, 2013, 10:43:40 AM »
Very nice.
Dave

Offline misterschu

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #132 on: November 27, 2013, 11:53:27 AM »
Sub, are those cooked in your oven with the rotating stone?

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #133 on: November 27, 2013, 12:48:44 PM »
Pies are cooked in the Bestron, I only used the motor few time because it don't run smoothly and get stuck sometimes (I need a a drill column to make a hole perpendicular for the  stone holder )

I do a half turn manualy of the stone after 40 seconds with the handle.

« Last Edit: November 27, 2013, 12:50:39 PM by sub »

Offline festremadoyro

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #134 on: December 03, 2013, 02:25:34 PM »
Hi guys,

I've been reading your experiences with the pizza makers for awhile and really enjoy them. I'm newbie in this matter so please be a little patience  ;).   I stared doing the mods for my Demi Pizza Bella 2100 but  I got stuck  trying to have the stone rotating. When the stone rotates is a little wavy and touch the base and stop when I close the upper part of the oven.I assume that I have to sand the stone  at least like 1/2 cm so the lid can close freely, but I do not how to resolve the problem with the stone going up and down. Anyone of you guys could give some advise? Thank you for reading this post.

Fernando

Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #135 on: December 03, 2013, 03:59:20 PM »
Hi Fernando,

What mod do you talk about, the manual or with the motor ?

Offline festremadoyro

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #136 on: December 03, 2013, 08:23:40 PM »
Hi Sub,

Thank you for your interest. I am talking about the one with the motor, but I would like to know about the manual also. If you could direct me would be great. At the end anyone that works is fine with me, I do not want to open the lid to turn the pizza, that's my goal :D

Offline sub

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Offline sub

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #138 on: December 04, 2013, 08:23:00 AM »
For manual method:

Remove one handle from the stone
bend the eyelets who hold the handle, you can also shape the metal part like me.
Sand the edges of the two metallic parts who holds the stone.
Put the handle near the left or Right leg

to turn the pie: take the handle of the oven an lift it up a little bit, with the other hand take the handle of the stone and make a circular move to rotate it
et voila !   


Offline Tampa

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Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
« Reply #139 on: December 04, 2013, 08:49:08 AM »
Wow Sub, really helpful reply.  I'm sure you have many fans (like me).
Dave