Ariete 909 Pizzaofen mit Fiesoli Arte Biscotto und kalibriertem Thermostat Echtzeit

Hier zeige ich Euch den Backvorgang einer Pizza im Ariete 909 Pizzaofen. Ich habe den Ofen dahingehend modifiziert, dass ich das Thermostat neu eingestellt habe, dadurch erreicht der Ariete höhere Temperaturen (auf eigene Gefahr! gibt einige Videos hierzu auf KZbin). Die höhere Temperatur führt mit dem Original-Pizzastein aber dazu, dass der Boden leicht verbrennt. Deshalb habe ich den Stein mit einem Fiesoli Arte Biscotto ersetzt. Dieser gibt die Wärme langsamer ab, ist daher auch für höhere Temperaturen geeignet.
Music: Dreams - Bensound (www.bensound.com)

[@brunonotaro706]

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]

Very useful, thanks!

[@bouledoguefrancais1092]

Magnifique ta pizza :)

[@dncviorel]

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]

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

[@dncviorel]

@@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]

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

[@dncviorel]

@@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]

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

[@ahmetfarukaslan5789]

Good review, thanks.

[@execlipse]

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]

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]

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]

@@pizzalovalova2185 ok, thank you

[@debugar9066]

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

[@shinjid3705]

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]

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]

@@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]

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

[@Delphinfreundin]

👍👍👍👍

[@angelaceleste3638]

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

[@pizzalovalova2185]

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

[@zlatkozlatko1748]

preheat the oven?

[@samraaamar9669]

How to clean the stone?

[@badda_boom8017]

i usually put baking paper over mine.

[@DonnyDeleto]

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

[@Zeeman21]

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]

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

[@Zeeman21]

@@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]

@@Zeeman21 u dont understand me but nevermind

[@ingowes169]

Stufe 5???