Author Topic: Pizza from France  (Read 28864 times)

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Offline Chicago Bob

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Re: Pizza from France
« Reply #25 on: May 08, 2013, 04:48:23 PM »
That 'lil oven of yours cracks me up Seb...leoparding galore!  :chef:
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Offline breadstoneovens

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Re: Pizza from France
« Reply #26 on: May 08, 2013, 09:57:52 PM »
Trés belles pizza!

Will have to pay a visit this summer  :-D

J'améne la biére  ;)
WFO cooking is about passion.

Offline Chicago Bob

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Re: Pizza from France
« Reply #27 on: May 08, 2013, 10:04:35 PM »
Trés belles pizza!

Will have to pay a visit this summer  :-D

J'améne la biére  ;)
Please bring back one of those ovens for me.  :chef:
"Care Free Highway...let me slip away on you"

Offline breadstoneovens

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Re: Pizza from France
« Reply #28 on: May 08, 2013, 10:36:55 PM »
Will do, get your 220 plug going  :-D
WFO cooking is about passion.

Offline Chicago Bob

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Re: Pizza from France
« Reply #29 on: May 08, 2013, 10:50:20 PM »
Will do, get your 220 plug going  :-D
I've wired up a few out in the shop before so one more in the house is no problemo.  ;)

Serious question though Antoine, I could tag along with my GF on her next trip to southern Germany; and when I do we then always visit her sister in Italy...would I be allowed to bring one of these back with me even though the company is not licensed in US? Could I just have her sister send me one? Thank you for your expertise.

Bob
   
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Offline breadstoneovens

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Re: Pizza from France
« Reply #30 on: May 09, 2013, 10:29:19 PM »
That is a very good question.

Not sure how big the oven is but if it fits in your luggage, you can absolutely bring one back. You may need to report it to the custom for its  value. As long as it is for personal use they should leave you alone.
Technical pizza making equipment is duty free.

If someone sends it to you, make sure it is extrimly well packed as the various shipping company are extrimly rough and careless. Unfortunately I know too much about that. In that case make sure it is listed as a present for the custom or you need a license to bring that here.

Check the oven can take 50 and 60 hertz as it is not the same in EU and US and will fry any electrical equipment.

Good luck with all that  :-D

Antoine

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Offline Seb

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Offline Seb

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Re: Pizza from France
« Reply #32 on: May 10, 2013, 01:17:54 PM »
A little margharita with my last little dough ball.
A little more tomato would have been better
Baked in 60 seconds.


Offline Chicago Bob

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Re: Pizza from France
« Reply #33 on: May 10, 2013, 01:59:04 PM »
Don't even think about it : you will never bring back such an oven in your suitcase !
The oven weighs 50 pounds.
But, you got some very good electric ovens in the US, do you know the brand Bakers Pride ?
I know someone who own one and it delivers wonderful leopards.
For example :
http://www.ebay.com/itm/Commercial-BAKERS-PRIDE-Pizza-Oven-M02T-Electric-Counter-Top-/370790931599?pt=BI_Commercial_Ovens_Ranges&hash=item5654dc9c8f
http://www.ebay.com/itm/Commercial-BAKERS-PRIDE-Pizza-Oven-Electric-Counter-Top-single-phase-working-/230976255189?pt=BI_Commercial_Ovens_Ranges&hash=item35c741f4d5
http://www.ebay.com/itm/BAKERS-PRIDE-KOS-SINGLE-DOOR-ELECTRIC-DECK-PIZZA-PRETZEL-BAKE-OVEN-FOOD-PREP-/181136758058?pt=BI_Commercial_Ovens_Ranges&hash=item2a2c97952a
50lbs is not a problem, would need to meet the size requirement.  This is from United site....."Baggage in excess of 100 pounds (45 kilograms) or 115 linear inches (292 cm)(total length + width + height) will not be accepted as checked baggage. "

Baker's Pride counter types don't have a very good reputation around here. I wounder if you can get the model # of the one your friend has that "delivers wonderful leopards"?
Thanks,
Bob
"Care Free Highway...let me slip away on you"


Offline Seb

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Re: Pizza from France
« Reply #34 on: May 10, 2013, 02:28:04 PM »
It's a P22, check this out  (he added a glass to see the  baking) :



Offline Chicago Bob

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Re: Pizza from France
« Reply #35 on: May 10, 2013, 03:07:34 PM »
Thanks Seb!  :chef:
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Offline PetersPizza

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Re: Pizza from France
« Reply #36 on: May 10, 2013, 03:34:37 PM »
Beautiful pies Seb.
I haven't seen a BP oven that can hit those temps, do you know if the one your friend has is modified?

50lbs is not a problem, would need to meet the size requirement.  This is from United site....."Baggage in excess of 100 pounds (45 kilograms) or 115 linear inches (292 cm)(total length + width + height) will not be accepted as checked baggage. "
I think it's possible, but you might be hit with import taxes at customs. I would also worry about damage in the cargo hold, shipping it back might be the safer option.
Oddly enough, I'll be in southern Germany for the summer...might have to try this too.  ;D

-Peter

Offline Seb

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Re: Pizza from France
« Reply #37 on: May 10, 2013, 03:48:01 PM »
Beautiful pies Seb.
I haven't seen a BP oven that can hit those temps, do you know if the one your friend has is modified?


Yes.
This is a two level oven.
He doubled up with the resistance of the lower one.

Mine isn't modified.
« Last Edit: May 10, 2013, 03:50:40 PM by Seb »

Offline Chicago Bob

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Re: Pizza from France
« Reply #38 on: May 10, 2013, 04:30:17 PM »
Beautiful pies Seb.
I haven't seen a BP oven that can hit those temps, do you know if the one your friend has is modified?
I think it's possible, but you might be hit with import taxes at customs. I would also worry about damage in the cargo hold, shipping it back might be the safer option.
Oddly enough, I'll be in southern Germany for the summer...might have to try this too.  ;D

-Peter
Thanks Peter; I too believe shipping one back would be the wise option. Enjoy your summer in Germany; Gf's family live just outside of Kaiserslautern.  :)  Village of Siegelbach. http://vereinsring.pytalhost.at/index.htm
"Care Free Highway...let me slip away on you"

Offline Seb

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Re: Pizza from France
« Reply #39 on: May 13, 2013, 12:22:45 PM »
A lil' margherita :


Offline Chicago Bob

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Re: Pizza from France
« Reply #40 on: May 13, 2013, 02:34:06 PM »
A lil' margherita :
Killer pie Seb!!  :chef:
I'm sure you know about TXCraig....have you ever made his dough? http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

Hope you keep posting pics of your beautiful pizza!

Bob
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Offline Seb

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Re: Pizza from France
« Reply #41 on: May 13, 2013, 02:52:59 PM »
I don't know very much about TXCraig techniques.
I just know that he uses caputo flour, a WFO and that he's one of the best neapolitan makers in the US ;)
I improve myself by making about four pizzas a week for a year.
Training (and making mistakes) is the best way to improve.
Now that I've got a good oven, training is much more effective than a few month ago.


Offline Seb

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Re: Pizza from France
« Reply #42 on: May 14, 2013, 01:56:56 PM »
My daily margherita.
Dough is getting old ! (6 days)

« Last Edit: May 14, 2013, 02:01:11 PM by Seb »

Offline Chicago Bob

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Re: Pizza from France
« Reply #43 on: May 14, 2013, 02:18:32 PM »
Very nice Seb! At a small town in Italy I visit they say you can tell which pizzioli made your pie by the way the toppings are arranged.
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Offline Seb

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Re: Pizza from France
« Reply #44 on: May 15, 2013, 02:52:24 PM »
Margherita :


Offline dhorst

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Re: Pizza from France
« Reply #45 on: May 15, 2013, 04:17:32 PM »
Beautiful.  I am envious.  Wish I had an oven that could do that.

Online MightyPizzaOven

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Re: Pizza from France
« Reply #46 on: May 15, 2013, 07:33:00 PM »
I agree, beautiful pies.

Offline Seb

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Re: Pizza from France
« Reply #47 on: May 18, 2013, 07:38:54 AM »
260g dough ball baked in 80 seconds.


Offline Chicago Bob

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Re: Pizza from France
« Reply #48 on: May 18, 2013, 02:33:16 PM »
Wow!!  :o
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Offline Seb

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Re: Pizza from France
« Reply #49 on: May 19, 2013, 07:27:38 AM »
This time I tried to make a large pizza with a classic 250g dough ball.