PORTABLE WOOD BURNING PIZZA OVENS WITH Welt STAND “MAXIMUS” BLACK Inside Diameter: 60x60cm External Dimensions: Width: 70cm Depth: 70cm Height: 65cm Weight: 55kgs Output: Up to 30 unit.(23cm) or 15 unit. (32cm) Pizzas Hour Pizza Capacity: 2 pizzas Ø 230mm Wood consumption: 3kgs Hour Portable Wood Burning Pizza Ovens with Welt STAND - MAXIMUS BLACK Outside: Aluminium wall. Inside: Stainless steel Double wall with high temperature ceramic blanket and a special fire-Blanket. Floor: Refractory Tiles. Front: Refractory cement (Lafarge) and inside structure forged iron. Chimney: 100% Stainless steel. Shipped in a crate. Advantages: - Heating time (300º): 20 minutes - Weight: 55kg - Ideal solution for Families or parties of 5/7 people - Economic: 3kgs hour wood consumption - Eco friend: 90% less smoke - 100% portable including Camping and Picnic Portable Wood Burning Pizza Ovens with Welt STAND - MAXIMUS BLACK Price Includes: - Thermometer - Stainless Steel Chimney with Cap - Wood STAND (same in the photo) - Red - Transportation Crate Free! - Pizza Peel - Clay roasting Pan 37x26x8cm You can accompany your MAXIMUS oven with a available in the cover . accessories Payment methods: - Credit Card - Bank Transfer - Paypal - When you buy an item with Paypal, you are delivered or refunded, more information available at: Paypal Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please . conta ct us * Except Corsica Portable Wood Burning Pizza Ovens Your specialized online Store where you can buy the best, Portable Wood Burning Pizza Ovens . VIDEO VIDEO Pizza´s Recipe for your Portable Wood Burning Pizza Ovens with STAND - MAXIMUS BLACK Cibatta Ingredients Starter ¾ cup warm water 1. teaspoon active dry yeast(save the rest of the package for use in the dough). 1. cup bread flour pinch granulated sugar Dough 1.1/4. Teaspoons active dry yeast (remainder of the package used for the starter). 1. cup warm water 1. teaspoon salt 1. tablespoon olive oil 1. teaspoon honey 2.1/2. cups bread flour For starter Prepare the starter 6-12 hours ahead. Pour warm water into a large, non-metallic bowl, sprinkle yeast on top and stir to dissolve. Add flour and sugar and beat until smooth. Cover with plastic wrap and let stand in a warm place 6-12 hours. For dough Dissolve yeast in warm water in a small bowl and add to starter along with salt, oil and honey. Beat until smooth. Add flour (it’s okay to add it all at once) and mix until thoroughly incorporated. The dough consistency will be halfway between a batter and regular bread dough; hard to stir, but too wet to knead. Let mixture rest about 5 minutes, then beat and fold dough with a heavy wooden spoon, cover with plastic wrap and let rise in a warm, draft-free place 1.1/2-2. Hours or until nearly tripled inbulk heavily flour a baking sheet and have extra flour available to dust your hands. Very carefully turn out 1 piece of dough (it will be extremely soft and sticky) onto the floured baking sheet without deflating the air bubble. Run your fingers along the sides to plump the loaf and form the distinctive slipper shape. To make a squarer “cushion” loaf, lift dough in center and allow ends to fold under. Repeat with second loaf on the same sheet. Let rise, uncovered, for 30 minutes. About 15 minutes before end of rising time, preheat your oven to 400°F. Bake bread for 30-35 minutes or up to 40 minutes if you prefer a crisper crust. Remove from pan and let cool on wire racks This bread is best eaten on the day it is made, but if you must store it, use a waxed paper bag from the bakery, rather than plastic, to keep the crust crisp.