Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven. (Read 353689 times)

squid · « **on:** June 25, 2012, 11:00:29 AM »

Hello guys, first of all, sorry for my bad english $:-\$
These are my pizzas and my little G3 Ferrari Pizza Express electric oven (with some important changes).

All pizzas were made by using Caputo Pizzeria flour, 65-66% water, salt 45-50 gr/L and 0.5-1 gr/L of fresh yeast.

"Puntata" (that's how we call in Italy the 1st fermentation in mass): from 15 to 20 hour at controlled room temperature;
"Appretto", or "apretto" (that's how we call in Italy the 2nd fermentation in balls): from 4 to 6 hours in wooden boxes.

Balls weight from 190 to 210 gr., diameter about 27-28 cm, bake time 50-70 seconds.

squid · « **Reply #1 on:** June 25, 2012, 11:02:20 AM »

Some other pics...

squid · « **Reply #2 on:** June 25, 2012, 11:05:27 AM »

continued...

squid · « **Reply #3 on:** June 25, 2012, 11:07:02 AM »

...and this is my little oven.

This is a short baking video. Note: the dough was just a test and the electric oven was not fully modified (pizza baking was not so good).

ringkingpin · « **Reply #4 on:** June 25, 2012, 11:52:55 AM »

Cool pics Squid! I've never seen that oven before but found it here: http://www.ovenxpress.com/about_us.html

what mods did you do to the oven?

andreguidon · « **Reply #5 on:** June 25, 2012, 12:17:08 PM »

Hi Squid,

Congrats on the results! this is the best i have seen come out from a G3Ferrari. i would also love to know what kind of mods did you make?

Pizza Napoletana · « **Reply #6 on:** June 25, 2012, 12:34:59 PM »

Quote from: squid on June 25, 2012, 11:00:29 AM

Hello guys. . . .

Dear Carmine, welcome to the forum. Beautiful pizzas! I also enjoyed your youtube video. What you've done with the electric oven is very impressive. Have a great day!

Regards,
Omid

squid · « **Reply #7 on:** June 25, 2012, 12:50:11 PM »

Hello! Yes, that's the oven we're talking about. The ovens were made in Italy in the early 80's till now from G3 Ferrari. I have 3 types of this oven. The 1st original model (made in italy), a more recent version of the original red colored "Pizza Express Napoli" (which I modified as well as the grey colored one), and the grey one. The grey colored version was made in P.R.C, the red version was made in Italy. They're similar.

The most important mods I made are:

1) double heat element on the top of the oven;
2) a "deflector", which protects the center of the pizza and distributes the heat on the edges of the pizza;
3) reflective aluminum on the back of the heat elements, which reflects the heat on the stone;
4) rotating stone.

I called this mod type "M8-R" (because you can mod these oven with basic and less invasive changes). The oven power is up to 2000-2100W, instead of the original 1200W. The "consolle" allows to manage separately top heat elements and bottom heat elements.

Here are some pics of my other 2 G3 Ferrari Pizza Express ovens:

squid · « **Reply #8 on:** June 25, 2012, 12:57:38 PM »

Quote from: Pizza Napoletana on June 25, 2012, 12:34:59 PM

Dear Carmine, welcome to the forum. Beautiful pizzas! I also enjoyed your youtube video. What you've done with the electric oven is very impressive. Have a great day!

Regards,
Omid

Thank you Omid! I enjoyed all your "Pizza Napoletanismo" too... fantastic job!

Ciao!

ringkingpin · « **Reply #9 on:** June 25, 2012, 02:23:56 PM »

Ha, that's cool! I like all the tweaking you did and it looks factory.

dellavecchia · « **Reply #10 on:** June 25, 2012, 07:28:42 PM »

Thanks so much for posting your workflow and recipe. You are producing beautiful pizzas with your little oven.

What is your controlled room temperture?

John

TXCraig1 · « **Reply #11 on:** June 25, 2012, 08:31:15 PM »

Beautiful, beautiful pies. So soft and light and full of life. My complements.

Craig

parallei · « **Reply #12 on:** June 25, 2012, 10:57:58 PM »

Welcome Carmine.....

La pizza bella e una macchina molto cool!

(excuse my Italiano!)

squid · « **Reply #13 on:** June 26, 2012, 05:24:55 AM »

Quote from: dellavecchia on June 25, 2012, 07:28:42 PM

Thanks so much for posting your workflow and recipe. You are producing beautiful pizzas with your little oven.

What is your controlled room temperture?

John

It was about 17-18 °C... but now in Italy (particularly in Rome) we have high temperature (minimum 20-22 °C in the night and maximum 37-38 °C) so I solve the problem just by adding more salt and less yeast.

Pizza Brat · « **Reply #14 on:** June 27, 2012, 11:58:18 AM »

Great looking pies.

Here's a link on our administrator's experience with this oven in 2004.

http://www.pizzamaking.com/forum/index.php?topic=263.0

sub · « **Reply #15 on:** July 02, 2012, 08:15:42 AM »

Hi Squid,

It's cool to see you here !

I confirm mod this way the oven can cook great pizzas

Chicago Bob · « **Reply #16 on:** July 08, 2012, 06:30:29 PM »

Quote from: Pizza Brat on June 27, 2012, 11:58:18 AM

Great looking pies.

Here's a link on our administrator's experience with this oven in 2004.

http://www.pizzamaking.com/forum/index.php?topic=263.0

Ha!

Now that was a fun read fur sure.......this place certainly has come a long, long way....

Morgan · « **Reply #17 on:** February 06, 2013, 08:22:44 AM »

Where did you get the second heat element to the top of the oven ? Maybe i should just buy another oven and use the heat element from that...

sub · « **Reply #18 on:** February 06, 2013, 09:16:59 AM »

It's the hard part,

You'll need a 220v one for the bottom, the two round on top are 110v connected in serial.

try the service center at Obh Nordica or in Holland ask Italia4you

Morgan · « **Reply #19 on:** February 06, 2013, 10:42:06 AM »

Quote from: sub on February 06, 2013, 09:16:59 AM

It's the hard part,

You'll need a 220v one for the bottom, the two round on top are 110v connected in serial.

try the service center at Obh Nordica or in Holland ask Italia4you

Can i just buy same kind of oven i already have and take out one heat element for the other oven ?

Author Topic: Neapolitan Pizza and G3 Ferrari (modified) electric oven. (Read 353689 times)

parallei