Author Topic: Pizza from France  (Read 20439 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10589
  • Location: North Carolina
  • Easy peazzy
Re: Pizza from France
« Reply #120 on: June 26, 2013, 01:09:39 PM »
Bob,
Havenīt seen either one in action.
You shouldnīt have a problem to get the oven to the US. The oven weights about 22kg.
You can confirm the GGF sell/ship to the US?
"Care Free Highway...let me slip away on you"


Offline pizzaja

  • Registered User
  • Posts: 5
Re: Pizza from France
« Reply #121 on: June 26, 2013, 01:49:44 PM »
canīt confirm. But there are lots of distributors willing to do so.

Offline sub

  • Registered User
  • Posts: 492
  • Location: Belgium
Re: Pizza from France
« Reply #122 on: June 26, 2013, 02:03:01 PM »
Sub, I'm confused about a couple things.  Is Leaufroide = Baker's Pride?  Who is 'He?'  Is it the person in the video that was linked to earlier?


Leaufroide is (another French guy lol ) the owner of the Bakers Pride P22S

you can see his messages on our French Board

When you talk about the bottom being filled with bricks are you referring to this person's modified version or does the P22 ship like that?

Btw, from another video of the same individual, it appears that the bottom baking chamber has a broiler in the top of it (or the bottom pizza wouldn't brown):


The oven is hard modded,  it's a 230VAC 3975W from factory ( 3 heating elements inside 2x 1450W and one 1075W)
Mods:
twins 1450w heating elements on the upper deck.
stainless steel  pan lid  under the heating elements to prevent the browning of the mozzarella / toppings.
refractory bricks on the lower deck, he only uses the top.
window in the door, and a light.
operate without thermostat.


My calculator makes the assumption that a 2 deck oven has 3 elements- 1 under the bottom stone, 1 under the middle stone and 1 under the ceiling.  If the P22 doesn't have an element under the bottom stone, then, looking at the specs, it references 3.6 kw, translating into two 1.8 kw elements. 1,800 watts divided  by 430 square inches (the area of each deck) equals about 4 watts per square inch.  That's still half the watts per square inch of the P134H.


Sorry, I was wrong about my calculation (it was late)

GGF MICRO A dimensions 40,5x40x5x11 centimeters = 18042cm3
1100W/18042cm3 = 0.0609W / cm3

P134H dimensions 35x41x9 centimeters = 12915 cm3
1750W/12915 cm3 = 0.1355W / cm3

P22 dimensions 52,7x52,7 x8,25 centimeters = 22912.6 cm3
2900W (1450+1450) / 22912.6 cm3 = 0.1265W cm3

Hi sub,

Could you elaborate on this please. I do prefer an ambient 48 hour rise. What should I do to ensure good leaparding?

I want a "little monster"! How much should I raise the stone, and with what? What spec refractory stone should I use for the walls? Any suppliers in France?

Kind regards.

Barry

Hi Barry,

For the leoparding Seb just show me I was wrong with his P134H, sorry my mistake but It's another story with the G3Ferrari,  a lot less powerfull.

Italians usually put another refractory stone on the actual one, so 3cm raise or cooking chamber height: 6 centimeters.

For the walls I'll go for 11mm cordierite stone but the oven seems very powerfull maybe it's useless, I actually never used it so...

Hi,

I am thinking about getting either the effeuno or the ggf micro a  http://www.ggf-srl.it/en/forni-per-pizza-serie-e-micro-a.html
I got told that you can get the micro also with a window in the door.
What do you think ? Price for the ggf is slightly higher.


I'll go for the P134H much powerfull, but the GGF is well build too, depends of the pizzas you want to cook inside.

Point two : I'm so disappointed by the lack of leoparding... It's a shame.


Gorgeous pie !

Yeah but you cheated ! 2 days at ambient temperature is too much longer ! you're way above the AVPN guideline !  ;)

how did you find the taste compared to the fridge ?

Offline scott123

  • Registered User
  • Posts: 6968
Re: Pizza from France
« Reply #123 on: June 26, 2013, 02:20:58 PM »
Sub, thanks for that informative post.

That's a great little forum you guys have there. Darn that language barrier! It's a shame that we're splitting up such valuable knowledge into two different communities. I'd love to have everyone from the French forum posting here (and vice versa). 

P134H dimensions 35x41x9 centimeters = 12915 cm3
1750W/12915 cm3 = 0.1355W / cm3

Based on the premise that heat rises, and, that, in a typical insulated oven, very little heat is lost through the walls, I don't use height in my calculations. I work in watts per square inch, not cubic inch (or cubic centimeters).
« Last Edit: June 26, 2013, 02:22:32 PM by scott123 »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10589
  • Location: North Carolina
  • Easy peazzy
Re: Pizza from France
« Reply #124 on: June 26, 2013, 02:48:20 PM »
canīt confirm. But there are lots of distributors willing to do so.
Would you please name a distributor for me pizzaja. Thank you.
"Care Free Highway...let me slip away on you"

Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #125 on: June 26, 2013, 02:51:58 PM »

Yeah but you cheated ! 2 days at ambient temperature is too much longer ! you're way above the AVPN guideline !  ;)

how did you find the taste compared to the fridge ?

The only excuse I can still use is : my flour isn't Caputo Pizzeria.
Do you validate this excuse ?  ;D

The dough was really perfect, I was really hoping to get a wonderful leoparding.
You should have seen me crying in front of the window of my oven  ;D
IMO the taste was very natural, sweet and pure.

I have a remaining dough ball for tomorrow.

« Last Edit: June 26, 2013, 02:53:45 PM by Seb »

Offline Barry

  • Registered User
  • Posts: 191
  • Age: 59
  • Location: Cape Town, South Africa
  • Pizza Passion Perserverance
Re: Pizza from France
« Reply #126 on: June 28, 2013, 09:02:34 AM »
Hi sub,

Thank you for your reply re the lifting of the floor and stone for the sides.

I am back in South Africa, but will place an order soon for a P134H (modified) which will have to wait for me until next June when I return to Figeac.

I will be in contact again about the best flour to use at that stage.

Kind regards.

Barry in Cape Town

Offline tinroofrusted

  • Supporting Member
  • *
  • Posts: 1248
  • Location: OC, CA
  • Experimenting....
Re: Pizza from France
« Reply #127 on: June 28, 2013, 09:40:28 AM »
Seb has great results with the oven because he uses very long cold ferment method, it's a trick to get the leoparding with electrical oven, but trust me, it will be more difficult if he uses ambiant rise.


TXCraig, the master of leoparding, uses a 48 hour rise at 65F (he keeps his dough in an  Igloo style cooler with a frozen bottle of water in it).  He uses natural leavening but I would think it should work with yeast too. 

Some techie should set up an RSS feed of the French pizza forum you guys use that gets automatically translated via Google Translate so we can find out what's happening pizza-wise in France. 
http://forum.hardware.fr/hfr/Discussions/Cuisine/unique-pizza-maison-sujet_28563_1.htm
   

Online Mmmph

  • Lifetime Member
  • *
  • Posts: 847
  • Location: ILM NC
Re: Pizza from France
« Reply #128 on: June 28, 2013, 10:01:39 AM »


Some techie should set up an RSS feed of the French pizza forum you guys use that gets automatically translated via Google Translate so we can find out what's happening pizza-wise in France. 
http://forum.hardware.fr/hfr/Discussions/Cuisine/unique-pizza-maison-sujet_28563_1.htm
 


This individual has "borrowed" images freely from this site.
Sono venuto, ho visto, ho mangiato

Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #129 on: June 28, 2013, 03:35:01 PM »
sub, t'es dans la merde  ;D
Il va te coller la CIA et Interpol au cul.
Moi, l'autre fois, j'ai imprimé une photo de pizza de Da Michele et je l'ai mangée, gratuitement !  ;D


Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #130 on: June 29, 2013, 09:47:15 AM »
36H (24+12) room temp.


Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #131 on: July 06, 2013, 12:17:29 PM »
60 hours "basement" (about 16°C) temp.


Offline adm

  • Registered User
  • Posts: 196
  • Location: Surrey, UK
  • I Love Pizza!
Re: Pizza from France
« Reply #132 on: July 10, 2013, 10:34:52 AM »
Hey Seb,

I am about to buy a P134H - but before I do, I have a question for you.....

You said below to make sure in to buy the modified version:

Be careful !
You have to ask for the modified version.
The classic version is 1000W up & 1000W down.
The special version is 1750W up & 700W down.
I'm surprised the company did not tell you about this.

I asked the company to give me a price for the modified version, but they replied that they only produce the modded version:

"We produce ONLY the version with top heating element 1700W and bottom heating element 750W."

So maybe they have changed production away from the classic version. I just wanted to check this is the correct version before I commit to the order....

Thanks,

Alasdair

Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #133 on: July 12, 2013, 02:46:29 PM »
I just wanted to check this is the correct version before I commit to the order....


Yes, it is !


48h basement temp plus 24h in dough ball in the fridge :





Offline adm

  • Registered User
  • Posts: 196
  • Location: Surrey, UK
  • I Love Pizza!
Re: Pizza from France
« Reply #134 on: July 12, 2013, 05:28:46 PM »
Thanks! I am ordering one.....

The good weather here in the UK won't last forever, so this will give me indoor pizza capability as well!

Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #135 on: July 21, 2013, 07:21:29 AM »
Lil' sunny margherita.


Offline Morgan

  • Registered User
  • Posts: 331
  • Location: Finland
Re: Pizza from France
« Reply #136 on: July 21, 2013, 04:36:29 PM »
Very nice looking pies, really like them.

Offline swatson

  • Supporting Member
  • *
  • Posts: 86
  • Location: Clydebank, Scotland
    • Clydebank Build
Re: Pizza from France
« Reply #137 on: July 27, 2013, 07:42:49 AM »
Adm,

I emailed them yesterday requesting a quote to ship to Glasgow and I'm awaiting a reply, if you don't mind me asking what we're you quoted? Also, can it be plugged straight into the wall without any conversion?

Offline Seb

  • Registered User
  • Posts: 83
  • Location: Paris, France
Re: Pizza from France
« Reply #138 on: July 28, 2013, 07:02:22 AM »
Margherita :


Offline dhorst

  • Registered User
  • Posts: 651
Re: Pizza from France
« Reply #139 on: July 28, 2013, 07:34:34 AM »
You're breaking my heart with these wonderful pizzas that I so want to taste.  Beautiful work.