Ariete 909 Pizzaofen mit Fiesoli Arte Biscotto und kalibriertem Thermostat Echtzeit

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  • Опубликовано: 29 окт 2024

Комментарии • 31

  • @brunonotaro706
    @brunonotaro706 7 месяцев назад +4

    Bravo non solo hai fatto una bella pizza , penso sia anche molto buona perché rimane abbastanza morbida e non eccessivamente biscottata come fanno pensare i minuti trascorsi, ma la cosa più importante e piacevole è stata alzare completamente la pizza per far vedere bene la cottura del sotto una onestà intellettuale molto apprezzata ed anche per questo ti ringrazio.

  • @Pe6ek
    @Pe6ek 2 года назад +2

    Very useful, thanks!

  • @bouledoguefrancais1092
    @bouledoguefrancais1092 2 года назад +3

    Magnifique ta pizza :)

  • @ahmetfarukaslan5789
    @ahmetfarukaslan5789 2 года назад

    Good review, thanks.

  • @Delphinfreundin
    @Delphinfreundin Год назад +2

    👍👍👍👍

  • @dncviorel
    @dncviorel 2 года назад +2

    375 C after 10 minutes...very good. Apparently you get better results if you change the factory stone with one made out of fireclay, there's an Italian talking about it on his channel (and he links you to some Italian stone producer), but maybe the guy was trying to sell it, even though I am also a fan of fireclay stone as I use it to bake sourdough bread on it. Also, he recommends heating the Ariete oven on setting 4 and cooking on setting 5, after the stone gets to about 370 C. I'm going to buy this unit and experiment myself, it's probably decent from what I see. Thank you!

    • @jdmmlg2931
      @jdmmlg2931 2 года назад

      hello, nice video! Is the thermostat modified or do you use it as it comes from the factory? a greeting

    • @dncviorel
      @dncviorel 2 года назад +1

      @@jdmmlg2931 I didn't modify the thermostat, I'm happy with the oven as it is, but I don't like the factory baking stone.

    • @jdmmlg2931
      @jdmmlg2931 2 года назад

      @@dncviorel possibly that over time the original stone will also change.

    • @dncviorel
      @dncviorel 2 года назад +1

      @@jdmmlg2931 Absolutely not the way I wish it to be. I love the fireclay stone because it impregnates that earthy smell to whatever is baked on it. It's unmatched, definitely will invest in a fireclay stone, because the oven is very well designed.

    • @teeaymusik9811
      @teeaymusik9811 Год назад +1

      @@dncviorel I will buy this oven soon. I had the G3 Ferrari before and it broke after only 2 months.

  • @execlipse
    @execlipse 4 месяца назад

    nice!! but don't you think that in 3 minutes the cheese boils and becomes saturated? im trying to put 2min with only tomato sauce and then another 2min with cheese

  • @fabiomausoleo1289
    @fabiomausoleo1289 2 года назад +2

    Hi, nice video. What did you do with the thermo fuse inside the owen dome? I know it cuts the electricity as soon it goes over 410 degrees centigrade. Thank you very much

    • @pizzalovalova2185
      @pizzalovalova2185  2 года назад +1

      Hi Fabio, I did not modify or replace the thermal fuse. Until now everything works fine for me. Yesterday I did 6 pizze in a row.

    • @fabiomausoleo1289
      @fabiomausoleo1289 2 года назад +1

      @@pizzalovalova2185 ok, thank you

  • @debugar9066
    @debugar9066 10 месяцев назад +1

    Mit kalibrierten Thermostat- kann du uns bitte sagen, was hast du ganz genau gemacht?

  • @shinjid3705
    @shinjid3705 2 года назад +1

    Do u recommend going with max temp? Last time i have tried it, it burnt my pizza in less than a minute. Maybe the dough was a bit stick but that cant be it can it? Does using more flour prevent it from burning?

    • @pizzalovalova2185
      @pizzalovalova2185  2 года назад

      The more hydration your dough has, the less temperature you need. Baking needs a little more time then.
      So if your dough was sticky I assume that it had 65 or more percent of hydration.

    • @shinjid3705
      @shinjid3705 2 года назад

      @@pizzalovalova2185 yes somewhere around 65%. It started burning on the third pizza when i increased the temp from number 4 to number 5 because it took like 5minutes to brown the bottom. Maybe 20minutes preheating is not enough? It was my first time using the oven after buying it.

    • @pizzalovalova2185
      @pizzalovalova2185  2 года назад +1

      @@shinjid3705 The stone is only about 1cm thick. If you bake more pizze in a row you should give it some time to reheat.

  • @angelaceleste3638
    @angelaceleste3638 2 года назад

    Durante la cottura delle successive pizze il termostato non viene toccato? Rimane con la stessa temperatura?

    • @pizzalovalova2185
      @pizzalovalova2185  2 года назад

      Yes, these kind of ovens need 3-5 minutes to reheat between the pizze.

  • @zlatkozlatko1748
    @zlatkozlatko1748 7 месяцев назад

    preheat the oven?

  • @samraaamar9669
    @samraaamar9669 Год назад

    How to clean the stone?

    • @badda_boom8017
      @badda_boom8017 10 месяцев назад

      i usually put baking paper over mine.

  • @DonnyDeleto
    @DonnyDeleto Год назад

    Certainly we get no heat from Above, the bottom is burnt but that the top is soft

    • @Zeeman21
      @Zeeman21 Год назад +1

      It’s a pizza not a sandwich, the top is always soft. Never ate a pizza that was crunchy on top 😂 at those temperatures from the bottom the heat is sufficient to cook the couple of ingredients on the top and you’re good.

    • @DonnyDeleto
      @DonnyDeleto Год назад

      @@Zeeman21 u my friend are drunk or got really zero taste

    • @Zeeman21
      @Zeeman21 Год назад

      @@DonnyDeleto or maybe we like different pizza styles. At least here in Italy pizza is not crunchy on top. But what do I know about pizzas.

    • @DonnyDeleto
      @DonnyDeleto Год назад

      @@Zeeman21 u dont understand me but nevermind

  • @ingowes169
    @ingowes169 7 месяцев назад +1

    Stufe 5???