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G3 Ferrari G10006 Delizia Pizza Oven - 1200W in Red
- Pizza oven with timer - Only household oven that can reach 390°C, the ideal temperature for professional pizza cooking
- Refractory stone hot-plate (Diameter 31cm)
- Thermostat with 3 cooking settings and indicator light - Temperature range from 190 to 390 degree Celsius
- Dimensions: 31.5cm x 37.5cm x 25cm (high) - Available in either Red or Black
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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
Note that this product is authentic and is imported direct from Italy. If you purchase this product from a UK based company, it will be supplied with a UK plug as standard. If you purchase from an Italian supplier, your unit will come with a European style power plug.
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I feel like I'm still learning to use it after almost a dozen pizzas.
Following the instructions almost always left me with an uncomfortably blackened base - I know this is fashionably called "char", but it's the sort of thing where a little goes a long way. No matter what I did I couldn't get the upper crust to "char" in a similar fashion, unless the base was absolutely incinerated.
You also have to be careful that your dough won't puff up too much, cause the dough to touch the element.
For me, making a very thin base pizza with chopped hard mozzarella, mushrooms and pepperoni, I worked out to pre-heat to around "2", when the light goes out increase this to "2.5"+, lift the lid and let the element fully heat up before putting the pizza in and lowering the lid. Pizza should be done in five or six minutes.
Lifting the lid seems to let the element heat up fully, while the base cools slightly, giving me a better ratio of top to bottom cooking.
Learning how to cook a frozen pizza with this, given the wide variety of sizes and thicknesses available, would probably give me a nervous breakdown, but I did have some success using it for the last couple of minutes of an oven cooked frozen pizza style garlic bread to toast the base and give some colour to the cheese. It worked so well I can potentially see this as something I might try with my actual homemade pizzas.
I also watched a SORTEDFood Youtube video (the second one where they devote an entire episode to it - I'll stick a link in comments) where they used this oven to cook a variety of foods with great success, which encouraged me to make some feta stuffed mushrooms. The mushrooms came out great but produced a LOT of condensation which ran down the back of the upper lid. I'd be worried about moisture building up in there if it was being stored for extended period between uses.
Get your dough right and you are golden. The photo above is of the first pizza made in the oven. It was crisp, and very tasty and it took 3 minutes to cook. Wonderful stuff. I use it nearly every single day and not only for pizza. I made naan bread in it. I have made garlic bread, rolls, and a sweetie based pizza too, with Nutella as the sugo!
Buy this. It's amazing.
This is my recipe for the base
500g strong white flour
7g dried yeast
1tsp of sugar
1tsp of salt
300ml lukewarm boiled water
30ml of good quality olive oil
Put all dry ingredients into a bowl and mix well.
Add oil to lukewarm water and then mix into dry ingredients with a fork. When the dough starts to come together and form a ball, tip it onto a floured surface and knead the dough until it feels elastic this can sometimes be about 10 mins.
When the ball of dough is formed, return to the bowl, cover and leave in a warm place for about three hours or until the dough doubles in size.
When the time elapses, knock back the dough in the bowl and place on a floured surface and knead the dough until it retains its elastic feel. The dough is ready to use.
Cut or pull a lump of dough and and roll out to a thin circle. Load with sugo then mozzarella and then whatever floats your boat. Enjoy.
I bought the 3 years ago and have used it at least once a week since then.
Cook delicious pizza at home whenever you want, for a fraction of the cost and in a quarter of the time as take away.
I'm sure it helped convince my partner that I was the one for her!
4 small gripes, but not enough to lose any stars:
1 - Came with a European style plug, so I had to replace with UK plug.
2 - The stone has cracked and discoloured - Doesn't make any difference to the cooking, but it saddens me a little bit that my pride and joy isn't perfect.
3 - Only cooks 1 pizza at a time, so if there are a few people eating, you will have to eat serially.
4 - I've put on a couple of kilos since buying it.