Witt Etna Rotante Orange….. il mio forno pizza definitivo ……

Witt Etna Rotante orange…….
www.bbqparadise.it/forno-pizz...
1 kg di farina Caputo Super Nuvola
800 gr acqua fredda…
22 gr di sale
2 gr di lievito di birra secco
Impastatrice Famag Grilletta….
1 ora di puntata, 20 ore in frigo a 4/5 gradi, staglio e 4 ore di apretto …..
3 pizze e 3 panuozzi ……….

[@_-martin-_]

One trick, keep the stone running for a while before inserting the pizza. This way the stone will be evenly hot when you cook.

[@thomasfarnik8240]

Which is your recipe for the dough? Looks amazing!!!

[@dudufir]

Hello, this oven is arriving in Brazil now, to work in small events with classic Italian pizza… do you think it is suitable? thanks

[@michelefinelli445]

yes... when you bake you lower the flame on the large burner a little and as you remove the pizza you raise it... between one. pizza and the other you don't have to wait long

[@D.D.T.123]

Is this the same oven you have been using for a year? In the very beginning of this video the stones look stained and then just before launching the first pizza they look brand new.🤔

[@michelefinelli445]

as soon as it was turned on the stones were stained... after about 20 minutes the pyrolysis effect makes them look new again... (the round one but not the one in front)

[@D.D.T.123]

Thanks for getting back…so how long have you had the oven? Any problems? How is the clean up below with having the opening around the stones. Here in the U.S. we have this oven under the name Everdur Kiln. Your pizzas are beautiful and seems like your oven gets a lot of use

[@shawnlauver7298]

To bad another pizza oven you can’t use on a pizza truck!!!!!!