Le 5 Stagioni Oro test, 48h, Lemady | Glowen Raptor "Canotto Machine" | Zsolt Kámán - Pizzaiolo

[@oleksijmelashenko3982]

The dough looks very high quality. So far, I have not been able to achieve such a result at home. Thank you.

[@zsoltkaman-pizzaiolo]

Thank you very much!

[@szipuka69]

Nice job, keep going Zsolt!

[@zsoltkaman-pizzaiolo]

Thanks!

[@toncibakotic8747]

Hello, is your owen get black inside from flame?

[@toncibakotic8747]

When using gas

[@zsoltkaman-pizzaiolo]

Yes, the inside color get changed over time up to usage

[@iainwallington474]

Really good video thanks 👍

[@PeroXepatonio]

When you take the dough ball on the flour try opening the pie having the bottom dough in the plastic as the bottom of your pizza and the top (the first that comes into contact with the flour) as your top of the pizza or better yet the top where you put the toppings. In the video you did it the other way round. This way you ll have a better puffage more air. Also the oven settings seemed too high.

[@zsoltkaman-pizzaiolo]

Thanks for your advice!

[@PeroXepatonio]

@@zsoltkaman-pizzaiolo just passing down the knowledge. Be well

[@HanS_YoL0]

That pizzda looks amazing! Where can I get that awesome owen?

[@zsoltkaman-pizzaiolo]

glowen.si/

[@timeout9851]

Just found your channel, some great content, I subbed. Just started using the Oro, they didn’t have Lemady at my local but they did have 5 Stagioni Naturkraft , lievito madre essiccato, do you happen to know if that does a similar thing as Lemady ?

[@zsoltkaman-pizzaiolo]

Thank you! No, Naturkraft is a regular sourdough powder for taste improvement mainly. Lemady is special an unique. It is for puffiness and texture too besides taste. Naturkraft will not substitute.

[@janosstrommer7054]

Hi Zsolt! Are You still use this oven? How are You satisfied with it? Would You advise for first oven with gas option? Thank You

[@zsoltkaman-pizzaiolo]

hello! Unfortunately I sold it already. This was my best high dome size oven with very powerful gas burner where I easily could make my canottos too. I for sure can recommend it! This was my oven that I purchased to replace my koda 16 that I did not like much.

[@natalinopascuzzo8345]

Hi, what a the weight of your dough per pizza

[@zsoltkaman-pizzaiolo]

Hello, 275g, see all details in the text description of the video.

[@natalinopascuzzo8345]

Thank you

[@jucuscuccos3824]

Szia Zsolt, nagyon köszi a videót és részletes leírást! Szeretném kérdezni, ha Budafokit és "igazi" kovászt használok, akkor Nálad mik a viszonyszámok? Élesztőnél 2-3 között látom mindenütt, viszont a kovászpor - igazi kovász arányról nem találok semmit. Köszönöm.

[@zsoltkaman-pizzaiolo]

Szia, köszi. Igazi kovasszal sajnos nincs tapasztalatom. En elotesztazok ami elesztos. A Lemady pedig adalek anyag, nem valt ki elesztot.

[@jucuscuccos3824]

Köszönöm a gyors választ@@zsoltkaman-pizzaiolo

[@fredNS]

hello! supervideo! the pizze looks soo good! what setting did you end up using? 75% of power, less? best regards from Portugal !

[@zsoltkaman-pizzaiolo]

Thank you for your feedback! Yes, I lowered down to ~75% or even more. Cannotto style runs on lower temp than authentic Neapolitan. 400-420max Cdeg is that you are looking for.

[@fredNS]

will try for sure! we anxiously await the arrival of one of Gregor's Raptors, great videos!

[@zsoltkaman-pizzaiolo]

Look around in my channel for the rest of the videos and materials, especially the method videos :-) I also have them organized with the playlists. Have a great baking! @@fredNS

[@bljteam]

Szia Zsolti! Kérdezem, hogy a lemadyt mikor kell hozzáadni dagasztásnál, illetve megváltoztatja-e az élesztő mennyiségét százalékos arányban? AZt néztem, hogy elég nagy kiszerelés. Te hogyan tárolod? Köszi! Üdv Sopronból, Zsolt

[@zsoltkaman-pizzaiolo]

Szia, én már előtészta fázisban hozzáadom a teljes mennyiséget. Részemről ez 2% a liszthez képest. Élesztő mennyiséget nem befolyásolja. Sokáig eláll. Én hűtőben tárolom, szorosan legumizva eredeti csomagolásában.

[@bljteam]

köszönöm! Sokat lehet tanulni tőled!!!!!@@zsoltkaman-pizzaiolo

[@roadrunner1095]

I see that your oven door is completely closed when heating up the oven... where is a air intake? at the back?

[@zsoltkaman-pizzaiolo]

Hi, no, it has some hole(s) on the door if I remember well. Or you do not close it fully. Anyway it is not closing fully sealed. It is good to use to save time and gas during warm up, maintain heat in between bakes if you have some breaks.

[@ciaobela8]

Yeah!! English! Awesome Video TY Zsolt Was that smoked oysters or mussels on pizza#1 ? Looks Delicious!

[@zsoltkaman-pizzaiolo]

Yes that was fruits of the sea! :-)

[@V1ktorNemeth]

Szia Zsolt. Azt szeretném kérdezni hogy így hosszabb idő után tudod ezt a sütőt ajánlani? Köszi :)

[@zsoltkaman-pizzaiolo]

Szia! Igen, jó ár érték arányba kapsz a pénzedért egy csinos, modern, innovatív kinézetű pizzasütőt. Igazából nekem ez volt az egyetlen, ahol nem hiányzott a biscotto kő. Nyílt lángos, így forgatni kell és távolságot tartani a tűztől. Gázégővel használva elég kényelmes benne a hely. A belmagassága nagy így jöhetnek a canottok is! ;-)

[@whatisthis-y8w]

Hi there… can Biga be left in the fridge for 4 days before using? Thank you

[@zsoltkaman-pizzaiolo]

Hi! I never tried but I would assume no issues with it. Use strong flour and try to maintain 4-6Cdeg for the extra period of storage after the 12-24hours of normal biga time.

[@whatisthis-y8w]

@@zsoltkaman-pizzaiolo Thank you! I’ll report back 😊

[@Mispeltyouth]

I canbot handle cutting the pizza with scissors 😱

[@savocafrancesco]

Abbassa quella fiamma quando entri la pizza,non ha fuso nemmeno il formaggio

[@zsoltkaman-pizzaiolo]

Yes, this is right, especially the first bake is like that as I also explain in the video. This is how experimenting happens and starts sometimes with a brand new oven. This is what this video is about.

[@MrJusmobile]

Try doing the dough using the AVPN regulations, canotto style is not authentic Napoletana verace pizza. The oven is not good, cheaply constructed and not offering the heat correctly to the dough. The pies are burned, Non mi piace!! Sorry, you are a nice guy but if you want pizza Napoletana, do it right with the correct ingredients and ovens!

[@zsoltkaman-pizzaiolo]

Thanks for your feedback. I will do also AVPN regulated experiments, however canotto is my main focus. Yes the baking had mistakes, it was the first try! I intent to show everything, not only good things and fancy outcome. The agend was to see how I can get started with my new open fire oven. I am not professional but happy to experiment and play and share. I keep learning, practicing and improving…

[@PakaBassPlaya]

I belive there is no such thing as a "bad oven". The operator needs to get to grips with his tools, that's all.

[@sebastienk.7461]

Perfect Pizza in Hungary ✅😊

[@zsoltkaman-pizzaiolo]

Thank you!