I know it's been posted several times but this is the cheapest it's been so far.
It got flaming hot when it was £62 now it's even cheaper at £57 i would sat get it now
£20 cheaper then in uk i would say it's worth getting from Amazon Italy
€80 delivered with exchange free card or £60 paying in pounds.
Check out previous posts for all comments, recepeis, idea's ect..
Credit goes to member: 89quidyoucantgowrong for the first post.
DESCRIPTION:
The G3 Ferrari G10006 DELIZIA pizza oven is the best solution for anyone who wants to make home-made pizza.
Very easy to use, it can bake home-made or frozen pizzas in only 5 minutes, thanks to the high cooking temperature.
The G3 Ferrari DELIZIA creates the authentic taste of pizza: the refractory cooking stone guarantees the same result as the traditional wood fueled pizza ovens. In addition it can be used to cook, without smoke or any bad smells, sweet or salted cakes, white pizzas and chestnuts.
Pizza oven with timer
Refractory stone hot-plate (Diameter 31cm)
Thermostat with 3 cooking settings and indicator light
Only household oven that can reach 390°C, the ideal temperature for
professional pizza cooking
Dimensions: 31.5cm x 37.5cm x 25cm (high)
Temperature range from 190 to 390 degree Celsius
Tempted to order one of these just so I can tell my car obsessed son that we will shortly own a Ferrari...:smile:
cheapo
28 Oct 153#44
I use a pizza stone and would get this but it is another thing on the kitchen side. I am building an outside pizza oven but it's going to take a while.
00 flour is the highest gluten flour, therefore the best. But I will use half 00 and half strong bread flour. I also 'cold rise' my dough.
Make your dough to whatever recipe you want, separate dough balls and put them in food bags with a bit of olive oil to stop it sticking, and leave for 48 hours.
My dough has always risen great. The key is in the prep. Spend a good amount of time rolling and stretching the dough until you start to get the 'see through' look when you stretch it. That means good gluten chains are forming. then take the dough out of the fridge to rise to room temperature before stretching.
I make my own sauce, but when at a push the Napolina sauce is great, as is the pizza express passata.
I find the shredded pizza cheese is good from Tesco (mozzarella/cheddar blend), but when I am trying my hardest I will source fresh mozzarella and provolone from an Italian deli, and make the blend myself. Don't buy mozzarella suspended in water as it will take ages to dry out and/or create a horrible 'slick on your pizza'.
Then no worries about EU plug, warranty returns etc etc.
ajavaid92
20 Nov 15#96
Twice we've burnt the base of a frozen pizza. Anybody know any recommended heat and timer settings for frozen pizza? :smiley:
chinesoul
4 Nov 15#95
Price drops again
IndianaBlues
4 Nov 151#94
Yes,tried it yesterday and worked a treat (the plug on the device is actually an EU one rather than Italian. The device plug clicks into this making it more secure than a standard travel/ shaving adaptor, plus you also benefit from earthing the oven "just in case".
souljacker
4 Nov 15#93
Have you bought that adapter and can confirm it works as Italy is not listed on the product page as being compatible
bokertov
2 Nov 15#92
what's wrong with a plain travel adapter?
IndianaBlues
2 Nov 15#91
Mine arrived today, noticed that it has one of the 2-pin euro plugs that is also earthed at the top - eventually found an adaptor on Amazon UK that caters for that, just in case!
LOL nah man, I'll just be making pizzas the Jamie Oliver way I saw on the telly, in a pan and under the grill ! :wink:
916nick
29 Oct 15#89
Ordered one on Wednesday and tracking as due for delivery by UPS tomorrow....I've ordered from Amazon Italy before and they seem a lot quicker than Amazon UK at actually processing orders. Looking forward to trying the pizza this weekend!
saeedp
29 Oct 15#88
this is for u then becuase the high temp on machine gives u crispy pizza
saeedp
29 Oct 15#87
just to help u the previous poster didn't add the cost of elec n ingredients...
p.s
if u do buy it and dont use it I'll buy off u half price : )
ashleyrunt
29 Oct 15#86
You should be sorry for watching the office full stop
loopylloyd
29 Oct 15#85
Anyone got the Plus version and can comment if it's worth the extra dough? No pun intended. Cheers.
Nabeelkhuweis
29 Oct 15#84
yep. wont price match for me either
cheapo
29 Oct 15#83
Whilst I agree, you will get a much better rise if you leave it for 48 hours.
89quidyoucantgowrong
29 Oct 15#82
I use a Kenwood chef for the heavy lifting when dough making, just finish it off by hand when splitting into balls. If you stick on it in the fridge all day to ferment, there's plenty of time for the gluten to develop anyway. The most important factor is to get the hydration rate right for the flour you're using.
jan81
29 Oct 151#81
I'd definitely recommend a food processor for all kinds of kitchen stuff, but I think I'll stop enabling your purchases now...
badasschris
29 Oct 15#80
Thanks, I went for one in the end. Be fun to make pizzas for guests... and myself. Now do I but a food processor....
leon121
28 Oct 15#79
I'll have a pizza that
Chrome1
28 Oct 15#78
I got one from last time dammit and it was the best decision ever. tried pizzas in ovens but my word that is stressful. this little red beauty cooks a pizza in 3 mins. perfecto. and contrary to popular misconceptions it's not gathering storage cupboard dust.
M_z
28 Oct 15#77
You can get a cast iron pan from an Indian general stores for that - will probably only cost £5 or so, and easier to store in kitchen.
Jonnyblock
28 Oct 15#76
Some odd pictures on the Amazon page. It can do lasagne?
totallyrandom
28 Oct 15#75
The main offer for it on Amazon UK's page is from a third party seller, but Amazon are selling it for £80.01- just look under the 'other sellers' section. As I said they may not agree in every case (I spend a lot with Amazon so maybe that was taken into consideration) but they've just confirmed the price adjustment for my order. I went through email (pre order questions) rather than chat. Hopefully someone else may be successful
jez794
28 Oct 15#74
always wanted a red Ferrari, cheers
glynsmith
28 Oct 15#73
Amazon UK will not price match..pretty well had a web arguement with them..they stood firm. If the UK supply was direct from Amazon they would match. However, it is from a third party, only fulfilled by Amazon.. As Amazon do not set pricing for third parties, matching cannot apply...hope that saves some people time getting on at Amazon uk
IndianaBlues
28 Oct 15#72
Tried but they didn't budge, said they came from two different suppliers...Italian version ordered :smiley:
friendlyfire321
28 Oct 15#71
This is very tempting
badgerman26
28 Oct 15#70
Great deal. Got mine from Italy a few months ago. Well good for family pizzas. Yet to be consistent with the pizza dough.
StillTheFlyest
28 Oct 15#69
Ah I see, ok thanks, I'll give it a miss.
89quidyoucantgowrong
28 Oct 15#68
I've always used a tawa for that, an Indian 'frying pan' with no sides:
The stone is porous, intended to produce a crispy bottom by rapidly transferring moisture form the contact surface whilst simultaneously heating it. Good for naan bread, but not roti, paratha, chapatti, etc.
StillTheFlyest
28 Oct 15#67
I wonder if the double stone sided version can be used to make chappatis/roti? They would be very thin, does anyone know if the upper and lower stone touch when closed and no dough inside?
Guessing it would take a chappati 30 seconds?
totallyrandom
28 Oct 15#66
Bonus. Contacted Amazon UK and asked if they'd price match Amazon Italy... And they said yes. Might not work for everyone but could be worth a go for anyone put off by the Euro plug or comparative inconvenience of dealing with Amazon Italy
souljacker
28 Oct 15#65
Finally gave in and ordered one after resisting for so long, looking forward to trying it out
Does this come with the standard euro two pin plug?
gcol
28 Oct 15#64
I bought one a few weeks back and have been raving about it since. Absolutely superb they are. The heat the pizza is subjected to is immense. The pizzas rise in seconds - a pizza stone is fine but your standard oven is not hot enough to cook pizza as they should be - seriously, you're wasting your time, just buy one of these.
If you look on Amazon uk, my review is the one with the pepperoni pizza pic! :smiley:
jan81
28 Oct 151#63
Just trying to be helpful. If that no knead recipe works it would be about as convenient as what I do in the food processor and that's not too bad! I would like one of these but don't really have kitchen space at the moment so am keeping on with my pizza stone. That might be a good option if you're not sure about a bigger commitment to pizza!
SJT
28 Oct 15#62
ordered one - I'm sure Dominoes will notice the drop in profits! :smiley: Thx OP.
badasschris
28 Oct 15#61
haha stop giving me reasons to buy things. undecided again.
jan81
28 Oct 15#60
There are some no knead recipes where you just mix together and let the dough rise for a long time. Never tried this way myself though. Might be easy enough to do if you plan a day in advance.
Unless you have arthritis you should be kneading the dough by hand, whilst listening to Italian music with a glass of Barolo.
All part of the fun.
badasschris
28 Oct 15#58
hmm that's the problem, I don't have a food processor. I think I'll pass for now then. Shame as it looks great but I just know I'll only make a few and get too lazy to make the dough in the future.
glynsmith
28 Oct 15#57
I just ordered from the Amazon UK.. I know it cost more, but have peace of mind with returns and I don't have to bother about the plug chopping/changing/converting exercise...oh...and I got it in black..my preference to red.
abulkasam
28 Oct 151#47
has anyone who has it tried to make a naan? If it could make something remotely similar to a tandoor naan - i am in. Any ideas?
89quidyoucantgowrong to abulkasam
28 Oct 151#56
Yes, this cooks fantastic naan, and pizza express style garlic bread too - don't forget the three slashes to stop them puffing up too much.
badasschris
28 Oct 15#37
I want one because I love pizza but how long does dough take to make and do you just buy pizza sauce or make your own? Can you buy pre made dough in the supermarket and if I do that will this still make decent (better than store bought) pizzas?
jan81 to badasschris
28 Oct 15#55
By hand kneading can take a little while, but is very quick if you have a decent food processor. Lots of people use a bread maker, but that will require more careful measuring. I use a food processor so can do it all by sight, adding enough water until the dough is right. Giving the dough time to rise is crucial. It will need several hours at least, although you can speed up by putting the dough in a warm place. Once you've made the dough you can keep it in the fridge for 3 days at least and maybe more.
Liverpool_Bear
28 Oct 15#31
I got one of these the other week, and used it last week with pre-made frozen Pizzas (stuffed crust) from Morrisons. The results were fantastic. The base was just right, not dry and not undercooked whilst the cheese was nice & gooey on top.
Regarding home-made: what flour would you recommend and a recipe would be appreciated?
What pizza sauce is best?
jan81 to Liverpool_Bear
28 Oct 15#54
Pizza sauce is very simple to make. Loads of recipes online. I use chopped tomatoes, little salt, little pepper, little tomato puree, little bit of crushed garlic, some basil, oregano and marjoram. Maybe a spoon of sugar also. Then heat for a little while to thicken. The marjoram seems to make a big difference, bringing out the tomato flavour. Also cooking on a pizza stone (or this machine) really helps the sauce as the heat from underneath evaporates the sauce and makes the flavour more intense.
I make a big batch and then stick loads in the freezer for convenience. Can also use to bulk out pasta sauce etc.
jan81
28 Oct 15#53
I use standard bread flour from the supermarket (so Aldi/tesco for me). I find that if I roll it out for a bit and then stretch it out by hand I get a nice thin base and a lightly more bready edge. It's the rising of the base and the crispness/slight blackening around the edges where I think the pizza stone is much better than a normal tray, and I'd imagine that this machine does a similar thing.
glynsmith
28 Oct 15#52
I would imagine that may invalidate your warranty?
ahleung
28 Oct 15#51
Just tordered from the Italian website... Can't read a word of Italian so lets hope it goes through.....!
V6ALFISTI
28 Oct 15#50
That's just the manufacturer link, copy the part code into google/amazon. Done
fazzy-bhoy
28 Oct 15#49
minimum order quantity of 250 from that link.
don't need that many.:neutral_face:
DoHS
28 Oct 151#48
or chop the euro plug, and re-connect it with 13A UK plug, problem solved.
glynsmith
28 Oct 15#39
So this Italian one will need to be plugged in to a travel adaptor?
V6ALFISTI to glynsmith
28 Oct 151#46
Yes, it uses the larger european plug. As a more permanent solution....get the SCP3 plug with I think the 13a fuse. (Check the ampage)
Anyone any idea what returns/warranty is like with Amazon Italy?
cheapo
28 Oct 153#44
I use a pizza stone and would get this but it is another thing on the kitchen side. I am building an outside pizza oven but it's going to take a while.
00 flour is the highest gluten flour, therefore the best. But I will use half 00 and half strong bread flour. I also 'cold rise' my dough.
Make your dough to whatever recipe you want, separate dough balls and put them in food bags with a bit of olive oil to stop it sticking, and leave for 48 hours.
My dough has always risen great. The key is in the prep. Spend a good amount of time rolling and stretching the dough until you start to get the 'see through' look when you stretch it. That means good gluten chains are forming. then take the dough out of the fridge to rise to room temperature before stretching.
I make my own sauce, but when at a push the Napolina sauce is great, as is the pizza express passata.
I find the shredded pizza cheese is good from Tesco (mozzarella/cheddar blend), but when I am trying my hardest I will source fresh mozzarella and provolone from an Italian deli, and make the blend myself. Don't buy mozzarella suspended in water as it will take ages to dry out and/or create a horrible 'slick on your pizza'.
Just my two penneth.
scallygally
28 Oct 15#43
sounds like to much messing about all this pizza making.
littletime
28 Oct 15#42
Want one but have run out of room for kitchen gadgets :disappointed:
mancmackem
28 Oct 15#41
I've bought one too, bargain really and gives me something to do in the evening :-)
steford
28 Oct 15#40
Finally gone for one after saying I'd never buy another kitchen gadget as I do like making pizzas but am often disappointed by the bases from the oven. The deep fat fryer can go to make way for it.
thugzlife1121
28 Oct 15#38
Ok that's a good point
thugzlife1121
28 Oct 15#35
A good deal. With the quick temperature gained, it must take a hit on the electricity bills with regular use?
It's 1200W I believe?
89quidyoucantgowrong to thugzlife1121
28 Oct 152#36
Less energy than heating a pizza stone for 40 minutes, plus another 30 minutes between each pizza in a conventional oven.
89quidyoucantgowrong
28 Oct 15#34
Basically, if you've been making pizzas from scratch at home and cooking in the oven either on trays or stones; get this G3 - you won't regret it. Your results will be elevated to a whole new level. You will be making the best pizza you've ever made and be kicking yourself for believing that your oven baked pizzas were any good.
kingbal
28 Oct 15#33
bought this last time not to sure about it doesn't do frozen pizza well at all,
Basically anything like Paninis, toasties, rotis, naans, calzones. Anything where you want dough on the top side and you don't want a burnt effect.
On Amazon: ideal to prepare toast, panni's, Tigelle , Pladina Plus many more
furiousjammin
28 Oct 15#30
Is the twin stone version for calzone?
pergylmouse
28 Oct 15#29
You can buy ready made bread flour if you want to save time and as long as you have the cheese making pizza is an excellent way to use left overs at the end of the week. I like using pizza stone and it doesn't take too long either. If I bought one of these it would end up just taking space under the sink.Voted hot though as some will find useful.
mart321
28 Oct 15#28
Try get some high gluten flour, I use marriages Canadian four and usually proof in the fridge for 3 days before allowing to come to room temp for around 8-10 hours
curr
28 Oct 15#27
Forgot to say... We make the dough in a bread machine. Enough dough for 4 pizzas.
curr
28 Oct 15#26
Bought 4m ago from eBay for £80. This is an absolute bargain. The pizzas are restaurant quality. We make dough using "00" flour and invite the family around for a pizza party. Check out all the Italians using their g3 on YouTube. Proof enough about this products great performance!
Jetpac
28 Oct 15#24
Wantthis but cant justify it over a pizza stone. Can anyone recommend a good one!?
V6ALFISTI to Jetpac
28 Oct 15#25
It is far better than a pizza stone, we had a little gathering of about 10 people over the weekend and basically used this to make 8 pizza's over the course of the evening.
Guests were initially sceptical but were amazed by the results, the base was just perfect. The only slight weakness is the grill at the top doesn't quite keep up with the base. Far far better results than a pizza stone imo and it will cook a raw pizza in 5 minutes !
What are peoples recommendations on how to make the pizza dough though? We used normal flour initially and it was really impressive, with a nice texture in the middle. For the weekend we used Waitrose 00 flour which we thought was going to be even better but it just didn't perform (perhaps because it mentioned Pasta flour on the packet, but Ocado reviews said it was great for pizza....not convinced!)
Tejstar
28 Oct 15#23
Thanks OP - ordered as a Xmas pressie.
brendanhickey
28 Oct 15#4
I've been thinking about buying this for ages. how does it compare with just sticking a baking stone in a normal oven and putting in on full?
bokertov to brendanhickey
28 Oct 151#6
You won't get this temperature
jan81 to brendanhickey
28 Oct 151#22
You can get quite good results with a pizza stone. In my experience you need to let it preheat for 30-40 minutes, make a thin pizza (which is my preference anyway) and use a bit polenta or cornmeal to dust the base so that you can slide it off your tray and into the oven easily. The cornmeal makes if far easier to get the pizza on the stone.
Never used this appliance, so may well give you better results than the pizza stone, but you can do alright with a pizza stone.
whoknew
28 Oct 15#21
have been making homemade pizzas for the whole family for a while now using a non stick pizza trays and an oven. you don't need all these individual, pricey, room wasting products.
da_murphster
28 Oct 15#20
Got one and impressed by it.
Would recommend getting decent flour - makes a big difference to the dough,much easier to stretch to size.
MRGRINGO
28 Oct 15#19
i like your style.
R1992
28 Oct 151#18
I used to always make my own pizza from scratch, but recently with work etc I didn't have really much time (or energy) so just get a delivery from the local, it's to die for pizza anyway plus don't eat out too much and have a relatively healthy ish diet usually, so a pizza a week shouldn't be too harmful (hopefully) ..plus life's too short lol.
But good on you for making your own :smile:
I'll try get back into making pizzas again soon..using my household oven..
lucyferror
28 Oct 152#17
You have to buy it. It's a DEAL :man:
M_z
28 Oct 155#16
Tempted to order one of these just so I can tell my car obsessed son that we will shortly own a Ferrari...:smile:
Hondacars
28 Oct 151#15
Got this from Amazon Italy a few weeks back, awesome piece of kit. You'll never get a better Pizza, Conventional ovens just don't get hot enough, even with a stone.
ollie87
28 Oct 15#14
Pizza is literally one of the most simple foods you can make. I nearly always have a tupperware full of dough in my fridge at all times and always have a couple of portions of my homemade tomato sauce in the freezer.
R1992
28 Oct 15#13
Omg I spend roughly 450quid minimum a year on obligatory pizza every week. That's depressing.
Very sad..wow.
But then again I'd have to buy all the ingredients etc for this so yeah, no thanks but heat anyway.
But that is seriously a lot of money simply on pizza damnit.
R1992
28 Oct 152#12
I did not need this reply, don't you understand, I cannot buy any more stuff from this site it's making me skint D:
No.
I'm not buying it.
Leave me alone.
jonohanson
28 Oct 15#9
I've noticed there is a plus version that has a stone on top too, does anyone know how this compares to the original?
89quidyoucantgowrong to jonohanson
28 Oct 151#11
You have to remove the top stone when cooking pizzas. Nobody seems to have come up with a use for the twin stone version. I think the manufacturer imagines it as some kind of sandwich toaster with the top stone in place. It's possible that the twin stone version might have a bit more headroom for deeper pizzas with the stone removed, I'm not sure though.
89quidyoucantgowrong
28 Oct 15#10
Set the reviews to latest first. Back when the Euro was 1.44 to the pound it was bound to be a fair bit cheaper, heck, eight years ago everything was cheaper! But these days, more people are interested in saving money in the household budget and a reasonable cook can make fantastic pizzas with this oven, potentially saving some families with a Dominos habit hundreds, perhaps thousands of pounds a year (£40 pizza bill x 50 weeks).
In the long thread I had running, it looked to me that a considerably large number of people ordered one and I only saw one or two people seeming to have regretted doing so. The positive feedback was overwhelming.
Go on, you know you want it!
nbgrobbo
28 Oct 151#8
Got this from Amazon Italy a couple of months ago, excellent piece of kit
stuarthanley
28 Oct 15#5
Not big enough then. Shame really.
delusion to stuarthanley
28 Oct 152#7
12 inches not big enough for you? That's what she said
(sorry - watched the US version of the office yesterday)
dergal
28 Oct 15#3
31cm according to the Web page.
stuarthanley
28 Oct 15#2
Can't really gauge how big this is. What size pizzas (inches) can this cook?
![Fresh Breakfast Meat Box (Using code) @ Campbells Meat [Haggis / Lorne Sausage / Bacon / Black Pudding & More]](/images/topics/208684_1.jpg)
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Opening post
It got flaming hot when it was £62 now it's even cheaper at £57 i would sat get it now
£20 cheaper then in uk i would say it's worth getting from Amazon Italy
€80 delivered with exchange free card or £60 paying in pounds.
Check out previous posts for all comments, recepeis, idea's ect..
Credit goes to member: 89quidyoucantgowrong for the first post.
DESCRIPTION:
The G3 Ferrari G10006 DELIZIA pizza oven is the best solution for anyone who wants to make home-made pizza.
Very easy to use, it can bake home-made or frozen pizzas in only 5 minutes, thanks to the high cooking temperature.
The G3 Ferrari DELIZIA creates the authentic taste of pizza: the refractory cooking stone guarantees the same result as the traditional wood fueled pizza ovens. In addition it can be used to cook, without smoke or any bad smells, sweet or salted cakes, white pizzas and chestnuts.
Pizza oven with timer
Refractory stone hot-plate (Diameter 31cm)
Thermostat with 3 cooking settings and indicator light
Only household oven that can reach 390°C, the ideal temperature for
professional pizza cooking
Dimensions: 31.5cm x 37.5cm x 25cm (high)
Temperature range from 190 to 390 degree Celsius
Top comments
00 flour is the highest gluten flour, therefore the best. But I will use half 00 and half strong bread flour. I also 'cold rise' my dough.
Make your dough to whatever recipe you want, separate dough balls and put them in food bags with a bit of olive oil to stop it sticking, and leave for 48 hours.
My dough has always risen great. The key is in the prep. Spend a good amount of time rolling and stretching the dough until you start to get the 'see through' look when you stretch it. That means good gluten chains are forming. then take the dough out of the fridge to rise to room temperature before stretching.
I make my own sauce, but when at a push the Napolina sauce is great, as is the pizza express passata.
I find the shredded pizza cheese is good from Tesco (mozzarella/cheddar blend), but when I am trying my hardest I will source fresh mozzarella and provolone from an Italian deli, and make the blend myself. Don't buy mozzarella suspended in water as it will take ages to dry out and/or create a horrible 'slick on your pizza'.
Just my two penneth.
Latest comments (100)
http://www.hotukdeals.com/deals/g3-ferrari-pizza-oven-amazon-co-uk-60-61-242-43-for-4-2344829
Then no worries about EU plug, warranty returns etc etc.
http://www.amazon.co.uk/gp/product/B001L2UN6C
p.s
if u do buy it and dont use it I'll buy off u half price : )
http://www.amazon.co.uk/30cm-Indian-ROTI-Cooking-Plate-x/dp/B005EQYYWU
The stone is porous, intended to produce a crispy bottom by rapidly transferring moisture form the contact surface whilst simultaneously heating it. Good for naan bread, but not roti, paratha, chapatti, etc.
Guessing it would take a chappati 30 seconds?
Does this come with the standard euro two pin plug?
If you look on Amazon uk, my review is the one with the pepperoni pizza pic! :smiley:
http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
Unless you have arthritis you should be kneading the dough by hand, whilst listening to Italian music with a glass of Barolo.
All part of the fun.
Regarding home-made: what flour would you recommend and a recipe would be appreciated?
What pizza sauce is best?
I make a big batch and then stick loads in the freezer for convenience. Can also use to bulk out pasta sauce etc.
don't need that many.:neutral_face:
http://www.powerconnections.co.uk/convert_eurotouk_scp3.htm
00 flour is the highest gluten flour, therefore the best. But I will use half 00 and half strong bread flour. I also 'cold rise' my dough.
Make your dough to whatever recipe you want, separate dough balls and put them in food bags with a bit of olive oil to stop it sticking, and leave for 48 hours.
My dough has always risen great. The key is in the prep. Spend a good amount of time rolling and stretching the dough until you start to get the 'see through' look when you stretch it. That means good gluten chains are forming. then take the dough out of the fridge to rise to room temperature before stretching.
I make my own sauce, but when at a push the Napolina sauce is great, as is the pizza express passata.
I find the shredded pizza cheese is good from Tesco (mozzarella/cheddar blend), but when I am trying my hardest I will source fresh mozzarella and provolone from an Italian deli, and make the blend myself. Don't buy mozzarella suspended in water as it will take ages to dry out and/or create a horrible 'slick on your pizza'.
Just my two penneth.
It's 1200W I believe?
In the "multi purpose" section
Basically anything like Paninis, toasties, rotis, naans, calzones. Anything where you want dough on the top side and you don't want a burnt effect.
On Amazon: ideal to prepare toast, panni's, Tigelle , Pladina Plus many more
Guests were initially sceptical but were amazed by the results, the base was just perfect. The only slight weakness is the grill at the top doesn't quite keep up with the base. Far far better results than a pizza stone imo and it will cook a raw pizza in 5 minutes !
What are peoples recommendations on how to make the pizza dough though? We used normal flour initially and it was really impressive, with a nice texture in the middle. For the weekend we used Waitrose 00 flour which we thought was going to be even better but it just didn't perform (perhaps because it mentioned Pasta flour on the packet, but Ocado reviews said it was great for pizza....not convinced!)
Never used this appliance, so may well give you better results than the pizza stone, but you can do alright with a pizza stone.
Would recommend getting decent flour - makes a big difference to the dough,much easier to stretch to size.
But good on you for making your own :smile:
I'll try get back into making pizzas again soon..using my household oven..
Very sad..wow.
But then again I'd have to buy all the ingredients etc for this so yeah, no thanks but heat anyway.
But that is seriously a lot of money simply on pizza damnit.
No.
I'm not buying it.
Leave me alone.
In the long thread I had running, it looked to me that a considerably large number of people ordered one and I only saw one or two people seeming to have regretted doing so. The positive feedback was overwhelming.
Go on, you know you want it!
(sorry - watched the US version of the office yesterday)