Author Topic: Pizza from France  (Read 27942 times)

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Offline Seb

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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

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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

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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
   

Offline Mmmph

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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

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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

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


Offline Seb

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


Offline adm

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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

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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

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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

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Re: Pizza from France
« Reply #135 on: July 21, 2013, 07:21:29 AM »
Lil' sunny margherita.


Offline Morgan

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Re: Pizza from France
« Reply #136 on: July 21, 2013, 04:36:29 PM »
Very nice looking pies, really like them.

Offline swatson

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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

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Re: Pizza from France
« Reply #138 on: July 28, 2013, 07:02:22 AM »
Margherita :


Offline dhorst

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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.

Offline adm

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Re: Pizza from France
« Reply #140 on: July 28, 2013, 06:26:39 PM »
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?

swatson,

(BTW - are you also on the UK WFO forum if I am correct? I read your build thread all the way through.... nice oven!)

Anyway, shipping was pretty expensive - €120. I did give them a UK VAT number though, so didn't get charged VAT on the whole order. It came in at €425 delivered.

I am currently on holiday in Florida. I hope this little beast gets delivered shortly after I return home. It's obviously capable of some serious pizza! I will post pics and details as I go....

Offline adm

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Re: Pizza from France
« Reply #141 on: July 28, 2013, 06:31:49 PM »
Also - forgot to say...yes it can be plugged straight into the wall in a normal single phase UK 240V socket. 2450W power should run about 10 Amps - about the same as a normal kettle.



Offline swatson

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Re: Pizza from France
« Reply #142 on: July 29, 2013, 05:29:58 AM »
Hi Adm,

Thanks for replying and sharing your details, yes that's my build thread on the WFO forum theres a link at the bottom of my posts. I've just completed the final layer but the weather has reverted back to the usual rain, rain, rain so haven't be able to use it yet. The weather is the reason I'm looking at an indoor oven but I want one I don't need to make any mods to and will cook at 350 to 400D and going by the comments on this thread the Effeuno p134h is the best on the market, although if I'm wrong on that I hope someone will correct me.

Offline sub

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Re: Pizza from France
« Reply #143 on: July 29, 2013, 04:24:47 PM »
Hi Swatson,

I watched the models from most of the brands available (GGF, Firmar, GGM, Gam Int, Bartcher, Roller Grill, Gastro...) for the price it's the best choice  ;)

Offline swatson

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Re: Pizza from France
« Reply #144 on: July 29, 2013, 06:32:27 PM »
Thanks Sub,

I really appreciate your feed back £400 is a lot of money so really dont want to be wasting it on inferior products.

Offline Seb

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Re: Pizza from France
« Reply #145 on: July 30, 2013, 02:35:21 PM »
This oven is great but I've no intel about his durability.

Margherita :


Offline Seb

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Re: Pizza from France
« Reply #146 on: August 08, 2013, 02:06:15 PM »
Margherita :


Offline Chicago Bob

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Re: Pizza from France
« Reply #147 on: August 08, 2013, 02:17:34 PM »
Strange char on the 2nd two.  ???
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: Pizza from France
« Reply #148 on: August 08, 2013, 02:50:50 PM »
Strange char on the 2nd two.  ???

Maybe it is shading from something above.

Peter

Offline Chicago Bob

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Re: Pizza from France
« Reply #149 on: August 08, 2013, 04:04:31 PM »
Maybe it is shading from something above.

Peter
Ha!  Exactly Peter...funny how one can see something differently when another perspective is suggested.

Seb, those pies are gorgeous man.  :chef:
"Care Free Highway...let me slip away on you"