Author Topic: Pizza Bella oven (Read 37450 times)

Foccaciaman · « **Reply #20 on:** March 18, 2004, 12:27:26 PM »

Stevey Wonka
I can see it now a pizza joint with a kitchen full of Pizza Bella's, instead of spending thousands on a oven. With a crew full of Oompa Loompas (ref. Willy Wonka & Chocolate Factory) running around cutting and boxing them every 3 minutes to then be delivered by the Wonka Mobile.

itsinthesauce · « **Reply #21 on:** March 18, 2004, 12:39:02 PM »

What a picture

Steve · « **Reply #22 on:** March 18, 2004, 12:48:51 PM »

Quote from: itsinthesauce on March 18, 2004, 12:24:42 PM

Stev, I didn't see where you got the oven and the price. Can you let us know. I saw it on PriceGrabber at +/- $51.00 from Wal-Mart.

I bought mine from QVC ($59.95)

Foccaciaman · « **Reply #23 on:** March 18, 2004, 12:57:05 PM »

:(You can also pick up mine at the local Goodwill if you look hard enough.
The more good fortune you have with your Bella the more my head hurts for letting mine go without trying it.GRRRRRRRRRRRRRR
If you are able to set different controls for the upper and lower elements it would be of great use as a small broiler with the deep pan.
Ouch my head hurts worse now that I thought of another use for it.

Randy · « **Reply #24 on:** March 18, 2004, 01:04:06 PM »

With a bit of hardware& software I would think it could be controled with your home PC.

How cool would that be.

Randy

old6537 · « **Reply #25 on:** March 18, 2004, 02:40:42 PM »

Instead of toggle switches why don't you consider a potentiometer or rheostat of some sort to have some sort of variable adjustment for the top coil.

Steve, why did you get this particular model of the pizza bella when they also ahave a deep dish model where you just replace the pizza stone with the non-stick ddep dish pan they provide.

Steve · « **Reply #26 on:** March 18, 2004, 03:19:18 PM »

The deep dish model was $10 more... plus I wanted it for NY style pizzas only as I don't have problems cooking Chicago style pizzas in my home oven.

Pierre · « **Reply #27 on:** March 18, 2004, 05:48:39 PM »

this all seems to have a slight direction towards.....

Tim Allens "Tool Time"

seems we're also possesed with building in that "Turbo mode", more power! into our kitchen utensils.....

oooh-- oooh-- oooh!

can't wait to see the first modification blueprints for the "Pizza Bella" - Special "Pizza Forum" Edition.

itsinthesauce · « **Reply #28 on:** March 18, 2004, 08:36:05 PM »

Like the time Tim built a Man's Kitchen where he used a blow torch to cook steaks. LOL

Randy · « **Reply #29 on:** March 25, 2004, 08:41:01 AM »

Steve have you done any more with your pizza oven?

Randy

Steve · « **Reply #30 on:** March 25, 2004, 09:09:48 AM »

Quote from: Randy on March 25, 2004, 08:41:01 AM

Steve have you done any more with your pizza oven?

Randy

Yeah, just the other night.

I'm having a serious problem with the bottom of the pizza burning black!

That little bugger heats the stone up to a whopping 950°F which incinerates the bottom of my crusts!!

Usually, by the third pizza, I get the temperature just right. I still have lots of experimenting to do!

Randy · « **Reply #31 on:** March 25, 2004, 10:13:33 AM »

Even the brick oven boys stay around 750-800 F.
That's Hot!
Maybe an e-mail to Pizza Bella would be in order.

Randy

Steve · « **Reply #32 on:** March 25, 2004, 10:31:41 AM »

I can't seem to get an accurate temperature reading with my IR thermometer.

When I open the lid and the stone reads 950°F, then it settles down to something like 800°F after a few seconds. I think the surface of the stone cools down which is my problem. I plop the pizza on the stone and next thing I know it's burning. I need to open the lid, let off some heat, then close the lid for a few seconds, then take another temperature reading. Like I said, this is going to take some experimenting.

BUT... when the temperature finally gets right, some good NY style pizza is the result! The kids absolutely love it and devour everything that I make. No leftovers!

Randy · « **Reply #33 on:** March 25, 2004, 12:44:47 PM »

Keep us posted on the testing. It sure sounds good.

Randy

svapne · « **Reply #34 on:** March 30, 2004, 11:32:58 AM »

Has anyone seen this:

http://www.pizzaoven.co.za/

-Scott

Got the link from here:

http://www.pizzasbypost.com/lks_ovens_1.html

Randy · « **Reply #35 on:** June 15, 2004, 09:25:45 AM »

Steve what is the latest on the pizza Bella? Working any better?
Did you try Reinhart's New York recipe in the Bella?
Randy

Steve · « **Reply #36 on:** June 15, 2004, 10:36:40 AM »

Haven't had time to play with it.

My most recent tests (a few months ago) resulted in burned pizza crust. The bottom was becoming burned very quickly. My IR thermometer showed the stone at ~700 degrees and it was still burning. So I'm begining to wonder whether the brick coal-fired pizza ovens of NYC are ~800 degrees at the roof of the oven, and only ~600 degrees on the deck.

Randy · « **Reply #37 on:** June 15, 2004, 10:49:38 AM »

Interesting thought, in my barbecue pits I have the same thing happening, close to the top the temp might be a 100 degrees or higher than a foot lower in the horizontal section.
I think you have something here.

Randy

Lars · « **Reply #38 on:** December 17, 2004, 01:33:54 PM »

Maybe this is what I need to get instead of a whole new oven. What's the final verdict on this? Do you recommend it? My regular oven will not get nearly hot enough for a thin crust pizza, and my toaster oven is really too small. Has anyone tried the Biaggia Pizza Oven?

Here's something I could buy locally, but it's a bit more expensive than I can afford at the moment.

pftaylor · « **Reply #39 on:** December 22, 2004, 01:29:02 PM »

I use a Tec Patio II grill to cook NY style pies. The temperature at the grate level is supposedly 800 degrees. It takes about 4 minutes to fully cook a pie. I wedged unglazed quarry tiles into the grate channels on the sides of the pizza stone to uniformly cook the top of the pie. Results are excellent. Expensive though.

Author Topic: Pizza Bella oven (Read 37450 times)

old6537