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No offense, but it seems like you would have done that research before you bought the oven. Are you already unsatisfied with it, or have you just heard about mods other people have done? What's the story?

So i purchased a Forno Magnifico a year ago and tried to work with tbe pac man heating element but its not ideal. Ive eliminated thermostat and thermo fuse. Put a reflector and deflector.

The forno magnifico has a black enamel as a stone and the pizzas burn on the bottom e to fast.

The forno magnifico has cheaper components. And i have detroyed it with little use. It still works but its falling appart
So now I got the black G3. And want to curate some mods for it. Starting with a better stone and another round heating element no pac man. Also i want to elevate upper dome an inch to ad space. Plus i want to replace al cables for higher heat rating.

If ypu can help guied me i really appretiate it. I dont know were to get components here in usa
Dough Clinic / Re: Canotto Airy & Crunchy Rim, Suggestion Needed
« Last post by ivowiblo on Today at 03:42:44 PM »
You can try a double cook. you get the pizzas as you do today, wait 15 mins and put it on the oven again just 2-3 mins to get to the right temperature. it will be crunchy but just on the surface
New York Style / Re: 7 minute New York bake
« Last post by Pizzaman106 on Today at 03:26:47 PM »
These look GREAT! It looks like we share pretty much the same recipe, ingredients, and process for our NY Slice pies! The only differences I note are: 1) My oven will only get to 500f so I end up with about an 8 min. bake (It prefer 550f...I get better oven spring), and 2) I am using a two-stone set-up (about 5 mins on bottom then 3 on top). Looks fantastic!!
When I was using an oven that got to 550f I was doing 4 mins. bottom and 3 mins. top.
Feel free to try the 500f for 8 mins, but I preferred the 550f for 6.5-7 mins.

I am definitely gonna try 500-525 next time!
Home Ovens / Re: Portable Outdoor Gas Pizza oven
« Last post by Jackitup on Today at 03:17:47 PM »
For a couple hundred, worth a shot!
Dough Clinic / Enzyme Malt vs Diastatic Malt?
« Last post by Dwain on Today at 02:31:00 PM »
Google's not helping me here, probably because I don't know the exact way to word what I'm searching.  I found this enzyme malt


can't argue with the price, 5llbs is about what 1lb costs on amazon. I don't know if this is diastatic or non-diastatic. The description says "Diastatic power WK dm" so I'm assuming it's diastatic but is it? and if so, would this be a good choice for pizza?  They have a couple different brands on there, and they have different Moisture %
Please disregard if you know this: That is malted barley. …as in grain used for brewing and distilling. You’ll need a mill to crack it and then you’ll have to separate husks from it, then mill it again to get barley flour. It’s easier just to buy dry malt extract.

It is diastic meaning it has the enzymes to convert the starch to sugar.
Neapolitan Style / Re: Pizza Canotto with Biga
« Last post by DoouBall on Today at 01:35:21 PM »
KitchenAid is not ideal, but it's possible to make a biga based dough in one. If you're using a normal biga (45-50% hydration), then you can put soak your biga in some water for about 30 minutes prior to mixing. This will help soften the hard crusty bits on the outside and form a smoother dough. When mixing biga based doughs in the KitchenAid, I've had better success using the paddle hook - I found the dough hook to be pretty useless.

Peter's advice to do folds every 15 minutes until the dough is smooth might also help this time.

You could also consider using a sponge method which uses a 60% hydrated fridge biga also known as sponge - much easier to mix in a KitchenAid:

General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by OhioGuy on Today at 01:02:05 PM »
2nd pie
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by OhioGuy on Today at 01:00:33 PM »
about my 10th round of pies in Ooni Fyra.
Standard Ooni neopolitan dough- CF for 2 days
Costco san marzano tomatoes pureed
Calabrain dry oregano to finish

shaved onion and peperoni
oil cured peppers, bacon and banana peppers
New York Style / Re: Joj's NY Style Learning Thread (Waring WPO500)
« Last post by pwc123 on Today at 12:21:10 PM »
Wow, night and day difference without the screen in terms of the crust. That makes me sad since it entirely eliminates my option of 18" pies.

Good work!
Dough Clinic / Re: Enzyme Malt vs Diastatic Malt?
« Last post by billg on Today at 12:19:46 PM »
I only use it for my home oven to make NY pies.  It helps with the browning of the crust.  I use about 1-2 % of total flour weight. 
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