Author Topic: Pizza Bella oven  (Read 48325 times)

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old6537

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Re:Pizza Bella oven
« 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.


Offline Steve

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Re:Pizza Bella oven
« 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.

Offline Pierre

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Re:Pizza Bella oven
« 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.  
« Last Edit: March 18, 2004, 05:51:43 PM by Pierre »

Offline itsinthesauce

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Re:Pizza Bella oven
« 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

Offline Randy

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Re:Pizza Bella oven
« Reply #29 on: March 25, 2004, 08:41:01 AM »
Steve have you done any more with your pizza oven?

Randy

Offline Steve

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Re:Pizza Bella oven
« Reply #30 on: March 25, 2004, 09:09:48 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 950F which incinerates the bottom of my crusts!!  :o

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

Offline Randy

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Re:Pizza Bella oven
« 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

Offline Steve

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Re:Pizza Bella oven
« 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 950F, then it settles down to something like 800F 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!

Offline Randy

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Re:Pizza Bella oven
« Reply #33 on: March 25, 2004, 12:44:47 PM »
Keep us posted on the testing.  It sure sounds good.

Randy


Offline svapne

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Re:Pizza Bella oven
« 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
« Last Edit: March 30, 2004, 11:34:39 AM by svapne »
::41554D::

Offline Randy

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Re:Pizza Bella oven
« 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

Offline Steve

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Re:Pizza Bella oven
« 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.

Offline Randy

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Re:Pizza Bella oven
« 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

Offline Lars

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Re:Pizza Bella oven
« 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.
« Last Edit: December 17, 2004, 01:39:04 PM by Lars »

Offline pftaylor

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Re:Pizza Bella oven
« 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.
« Last Edit: December 22, 2004, 07:16:52 PM by pftaylor »
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Offline Mahoney

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Re: Pizza Bella oven
« Reply #40 on: January 24, 2005, 09:33:07 PM »
Hi all - great forum

pftaylor - the Tec sounds interesting.  I'm just trying to picture how you are using the quarry tiles.  Do you put a pizza stone on the main grill, put some vertically on two sides, and some tiles on the elevated grill?

http://www.thegrillstoreandmore.com/image/products/big-pics/11094.jpg

Offline canadianbacon

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Re: Pizza Bella oven
« Reply #41 on: January 27, 2005, 03:50:01 PM »
Steve's model is: $143.55 + 10$ shipping to my house.

Wow.... and Steve paid $75 for it... boy we get taken for a ride up here.

Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.


Offline canadianbacon

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Re: Pizza Bella oven
« Reply #42 on: January 27, 2005, 03:57:18 PM »
Steve,

are you still using your Pizza Bella machine that you have pics of in this thread ? .... or have you switched back to using
your regular oven ?  Just curious.

Mark
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline Steve

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Re: Pizza Bella oven
« Reply #43 on: January 27, 2005, 06:17:57 PM »
I switched back to my regular oven for several reasons.

1. The Pizza Bella can only cook a 12" pie.

2. The Pizza Bella gets waaaay too hot. The stone, which should be relatively cool compared to the air above the pizza, is heated from below which results in it super-heating. Let me tell you... an 800 degree stone scorches the bottom of a pizza!  :o The first two pizzas are always burnt to a crisp in the Pizza Bella... by the time I do a third, the stone has cooled suffiently.

Offline canadianbacon

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Re: Pizza Bella oven
« Reply #44 on: January 27, 2005, 06:29:37 PM »
oh wow, that's kind of sad... the thing looked good, nice pictures of it anyway... I guess we all learn from others mistakes,
and money spent  :-\
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline Randy

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Re: Pizza Bella oven
« Reply #45 on: February 09, 2005, 07:32:31 AM »
After some reading about pizza ovens I was wondering if using a low protein flour like WhiteLily might make this little pizza oven work.  Use a recipe without fat and sugar.  the whitelily should be close to 00 flour I would think.  If the pizza comes out to light then do a mixture of flours.

Just a thought.

Randy

Offline MTPIZZA

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Re: Pizza Bella oven
« Reply #46 on: March 25, 2005, 08:45:49 AM »
Hi Steve, well I also have a Pizza Bella oven and its the best thing since pizza by the slice! I used to try and fiddle with my oven..never being able to get the stone hot enough or the surrounding temp hot enough to bake a perfect pie. After seeing your pics I realized this is what I should purchase. I agree with you that it only cooks a 12" pie and temp is really hot BUT... after using it a while my pies were coming out excellent!!!!  Next decided to try pizza party at band practice..(play keyboards as well)... I made 6 doughs...Muir Glen tomatoes, cheese etc... set the thing up at my friends house and cranked out 6 of the best pies...the guys were amazed. One guitar player is a CIA chef and could'nt believe I made them! A true compliment for a master chef. The pies were light, crispy, with some charring, and tasted amazing! Needless to say guys wanted to know where to get one.

Offline scott r

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Re: Pizza Bella oven
« Reply #47 on: November 09, 2005, 12:38:21 AM »
A few weeks ago I ran across this old post about the Pizza Bella oven.  When Steve mentioned that the unit actually got too hot (800 degrees) I thought that I would give it a try for my Neapolitan pizzas where I actually prefer that extra high temperature.  I found a used one on ebay for $16 and figured that I might as well try it. 

I just wanted to write this post because I had a totally different experience than I expected, and I might have figured out why some people seem to love it, and some seem to hate it.  The version I picked up was the deep dish model.  This version has an extra insert for deep dish, but also has the standard stone, and that is what I used.   I have found that with the unit on max, and preheating for 10 minutes or even up to an hour the temperature never got above 550.  This was not high enough for my Neapolitan pies, but worked perfectly with my New York style pies.  I can recommend it to anyone who wants an inexpensive alternative to cranking up the oven for New York Style pizza. 

My guess is that the deep dish version has more space between the bottom heating element and the stone, and that keeps the temp to a even and manageable 550.
« Last Edit: November 09, 2005, 10:31:56 AM by scott r »

Offline Henrik

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Re: Pizza Bella oven compared to Ferrari G3
« Reply #48 on: November 09, 2005, 08:08:37 AM »
I have an Italian oven called Pizza Express made to the same concept as the Pizza Bella, but from G3 Ferrari: http://www.g3Ferrari.com/en/

I find that the major problems are:

1) Lack of height in the oven between stone and heating element, and
2) the diameter of the heating element is too small.

If a pizza is larger than the circular heating element in the lid or above about 8", it easily touch the heating element and crust or toppings burn to carbon in seconds.

Also, the outer rim of the pizza does not bake enough, when the pizza is made larger than the heating element.

However, if the pie is small enough, it makes a good result when the tweaking of the thermostat is right. The instruction tells you only to bake the pizza during the time the heating is on, so it means in my experience, keep the thermostat around mark 1 to 2, and crank it up to 2 to 3, 30 sec. before the pizza is loaded onto the stone.

I will measure the distance between the heating element and the base when home later today, and it would be interesting to have some measures of "The Bella".

The major advantage of the oven is that it is quite quick to heat, and will take the first pie after 10-15 minutes heating up.

Thanks,
Henrik

Offline scott r

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Re: Pizza Bella oven
« Reply #49 on: November 09, 2005, 10:27:45 AM »
Henrik, It sounds like there might be a little more space in the Pizza Bella, although from looking at your picture they appear to be REALLY similar.  I have not had a pie touch the element, and the heat up top seems pretty uniform.  I do tend to make fairly thin pies, though.   It is certainly not the perfect pizza cooking device, and you do have to play some games to get it to work right.  I still prefer my oven, but this is a great alternative since they are now so cheap on ebay.   I look at it more as the perfect tool to have if you are going camping in a motorhome, want to keep utility costs down, or are worried about heating up your kitchen too much in the middle of summer.  I am a big proponent of having home cooked pizza all year!
« Last Edit: November 09, 2005, 10:35:05 AM by scott r »