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Author Topic: Another Effeuno P134H user  (Read 81974 times)

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Offline schold

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Re: Another Effeuno P134H user
« Reply #500 on: December 22, 2020, 07:43:53 AM »
Alas, sometimes life (and work!) gets in the way of pizza, so it was great to finally make some pies again yesterday. I kicked things off with the greatest American invention since Pepsi, namely the Rosa. It has been sorely missed. Christmas is soon upon us and I wish everyone a merry one!
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Icelandr

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Re: Another Effeuno P134H user
« Reply #501 on: December 22, 2020, 09:49:10 AM »
Nice to see another post, wondered if all was well. All the Best to you.
Greg
PizzaParty 70x70, saputo floor

Offline schold

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Re: Another Effeuno P134H user
« Reply #502 on: December 23, 2020, 10:59:02 AM »
Nice to see another post, wondered if all was well. All the Best to you.

Thank you, Icelandr! Keep the oven burning! :chef:
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Arne_Jervell

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Re: Another Effeuno P134H user
« Reply #503 on: December 24, 2020, 04:45:09 AM »
The Rosa looks wonderful Schold! Are you going for a repeat today? :)

Merry Christmas!

Offline schold

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Re: Another Effeuno P134H user
« Reply #504 on: December 24, 2020, 05:42:42 PM »
The Rosa looks wonderful Schold! Are you going for a repeat today? :)

Merry Christmas!

Haha, I would be game, but then I would probably be chased out of the house - so same procedure as last year, every year :-). I hope you've had a great day today and I look forward to seeing your creations to come.

Merry Christmas!
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

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Offline Wario

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Re: Another Effeuno P134H user
« Reply #505 on: January 26, 2021, 10:36:45 AM »
I received my 500 degree Effeuno today! Since it arrived a day too late i prepared the dough more then in time!

Offline Wario

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Re: Another Effeuno P134H user
« Reply #506 on: January 26, 2021, 02:20:03 PM »
Still lots of room for improvement but the taste of this pizza was better then anything i baked with the Ferrari.
« Last Edit: January 26, 2021, 02:23:01 PM by Wario »

Offline Wario

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Re: Another Effeuno P134H user
« Reply #507 on: January 26, 2021, 05:58:57 PM »
And this was made from dough that i made three hours ago. It didn't taste by far as good as the pizza i baked from yesterdays dough though.

Offline Wario

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Re: Another Effeuno P134H user
« Reply #508 on: January 28, 2021, 09:15:32 AM »
Really enjoyed reading through this topic.

On the subject wfo vs electric one user added he places apple wood under the biscotto to get the wfo taste. That sounds interesting to me.

@ Scold, your pies look stunning! I can learn much from you! What temperatures do you use and did you place the biscotto on top of the smaller stone?

Offline Wario

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Re: Another Effeuno P134H user
« Reply #509 on: January 28, 2021, 12:59:19 PM »
My pies never tasted better. What an amazing oven.

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Offline typicalsam

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Re: Another Effeuno P134H user
« Reply #510 on: January 29, 2021, 09:01:23 AM »
nice!! personally I'd try to bring the sauce in a bit so it doesnt end up on the crust

the 'wetness' of that part means it doesnt char / leopard which is a shame, mostly aesthetic tho 

Offline Wario

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Re: Another Effeuno P134H user
« Reply #511 on: January 29, 2021, 07:18:26 PM »
I see what you mean. Thanks for the tip! 

Offline schold

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Re: Another Effeuno P134H user
« Reply #512 on: May 13, 2021, 12:47:08 PM »
Ascension Day Pizza.

Julienned basil. I don't think I like to look of it - very untraditional. But I do like a lot of basil evenly distributed. I can't agree with myself if I prefer pre- or post-bake either.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Icelandr

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Re: Another Effeuno P134H user
« Reply #513 on: May 14, 2021, 12:47:58 AM »
Your favourite!
And a very Nice Pizza Schold, good to see a post from you again, all the best!
Greg
PizzaParty 70x70, saputo floor

Offline Arne_Jervell

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Re: Another Effeuno P134H user
« Reply #514 on: May 14, 2021, 06:21:15 AM »
Nice pie, good to see you post!

Basil pre or post, does it have to be either or? :D

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Offline schold

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Re: Another Effeuno P134H user
« Reply #515 on: May 14, 2021, 04:26:53 PM »
Thank you Icelandr and Arne for your kind posts. I've also tried basil pre- and post-bake combined. Under the fior di latte and above. Pre-soaked in water or "protected" with a splash of olive oil, et cetera. I think the reason for my indecisiveness is the fact that basil is not basil is not basil. I much prefer the taste I've experienced in Italy with basil pre-bake - it is a highly aromatic and complex taste. I don't get the same results with the significantly weaker, Norwegian, store-bought variety, however.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Arne_Jervell

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Re: Another Effeuno P134H user
« Reply #516 on: May 14, 2021, 05:08:42 PM »
I know what you mean. The closest I've come to the intense basil flavors from the Italy of my memory is a batch we grew in 2018. Never could repeat those results and like you I find the store bought variety lacking in so many ways. Kolonial/Oda used to have some pretty amazing ones but they are discontinued long ago unfortunately. I've recently learned that the neopolotans have a very special breed of basil, known as "lettuce leaf basil". Maybe get a hold of some seeds and see if it makes a difference in non-volcanic soil up north. ;)

Offline schold

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Re: Another Effeuno P134H user
« Reply #517 on: May 16, 2021, 02:27:37 AM »
I think Craig has done that, if memory serves.

Pizza with pistachio pesto, pomodorini and black pepper.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline schold

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Re: Another Effeuno P134H user
« Reply #518 on: May 16, 2021, 03:54:10 PM »
@ Scold, your pies look stunning! I can learn much from you! What temperatures do you use and did you place the biscotto on top of the smaller stone?

I took out the original stone before adding the biscotto. 300 degrees Celsius below and max on top. When the top broiler turns on in the on/off-cycle, I time it, then adding the pizza after about 1.5 min.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline typicalsam

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Re: Another Effeuno P134H user
« Reply #519 on: May 17, 2021, 05:05:42 PM »
When the top broiler turns on in the on/off-cycle, I time it, then adding the pizza after about 1.5 min.

This is interesting / good to know. I normally leave the top at 450 and flick to 500 when I'm topping the pizza. Will try your approach.

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