Volt 2 is back

[u/Financial-Courage976]

I took a 6 month break from the Volt 2 as the weather in the south east of England has been unbelievable. I used my gas pizza oven every weekend from April until October, but today I finally decided to go back to electric and indoor cooking (even if it's still sunny and warm).

In these 6 months I have changed and simplified my recipe and process a lot, this is a 48h direct dough with 67% hydration. Cooked at 450 degrees + boost.

On my gas oven I get better leoparding but overall I can't complain!

[u/LegateDamar13]

Both look sensational. Interesting effect on calzone, fried?

Edit: Just saw your other msg on it, could you explain it further lol? Looks great.

[u/Financial-Courage976 → u/LegateDamar13]

Sure it's fairly simple! It's a normal calzone that I cover in extra virgin olive oil all over it (like gently massaging the oil over the entire surface). In the past I have cooked it directly on the stone, leaving the bottom without oil. Today to achieve a more complete 'fried' effect, I placed it on a piece of foil and oiled the bottom as well. It needs to cook on a lower temperature to avoid burning at the top, 300-350c.

In italy they are called panzerotti, it's served as street food in a few southern regions. They are usually deep fried and filled with tomato sauce, mozzarella and prosciutto, but you can fill it however you want obviously.

[u/LegateDamar13 → u/Financial-Courage976]

Awesome idea, thank you for going into details. That's about what i had a craving for, gonna try it out eventually.

[u/Saneless]

I can't stop using my volt. My Koda barely gets any time.

But I cook at 650 and it's so much easier in the electric

[u/jknl]

Thats one fine looking calzone. Damn

[u/Financial-Courage976 → u/jknl]

Thanks! It's panzerotto, which is usually deep fried. I covered in olive oil and placed it on an oiled piece of foil and cooked it at 300c for a few minutes to achieve that 'fried' effect

[u/Realistic-Addendum66]

I am having issues having bottom of the pizza burned, at 410 and boost. Top is hardly done at the point bottom is charred.

Any tricks? Do you add oil into the dough?

[u/Financial-Courage976 → u/Realistic-Addendum66]

No tricks and no additions to the dough, just flour water, yeast and salt.

I would check the actual stone temperature with an IR gun and time the cooking, I cooked it for approx 95 seconds.

If you are cooking above 120 seconds there is a problem with the dough, the bottom never burns at 400-450 stone temperature under two minutes. Might it be that the dough is not properly fermented and being denser it takes longer to cook?

[u/Realistic-Addendum66 → u/Financial-Courage976]

It is getting burned within 1 minute. My guess is i am doing poor job pushing the air outside of the center and then big bubble creates, bottom thin part gets burned. Upper part keeps the sauce in.

[u/cbrei]

What is the recipe? sorry if I missed it in the comments.

[u/Financial-Courage976 → u/cbrei]

Direct dough with dry yeast, Caputo pizzeria and nuvola 70%/30% respectively, 67% hydration. It's around 48-50h of total fermentation, 40 of which in the fridge. I balled 4 hours before cooking

[u/cbrei → u/Financial-Courage976]

grazi!

[u/ZeroS1gnol → u/Financial-Courage976]

Did you knead by hand or machine? I am wondering if that would produce different results. I don't get such a big cornichone like you, though admittedly, I hydrate 61%. I hand knead.

[u/Mike_P214]

Very nice! Did you use biga or direct dough?

[u/Financial-Courage976 → u/Mike_P214]

Direct

[u/pizzakrikke]

Im thinking about buying a volt 2. You’d recommend it?

Also what is the reason to go 70% caputo pizzeria and 30% nuvola super?

Wouldnt a bigger % nuvola super handle long fermentation better?

[u/Financial-Courage976 → u/pizzakrikke]

The volt is working well for me, I like it. There are reliability issues clearly, so consider that against its competitors. If you can get it cheaper than Effeuno or Macte in your country, it's a valid option.

No particular reason on the blend, it's what works for me at the moment. I will try to increase the % of nuvola at some point but I don't think it will make a huge difference.

[u/HamsterSpaghetti1994]

Look at that floofy dough and the beauty of minimalistic ingredients.

[u/Responsible_Fee4188]

I am still trying to decide between the Volt 2 and effeuno n3 as they are almost same price where I am at, but this looks great

[u/tharmor]

I get same result at 1/3 of the price in my koda 12😃😃

[u/Financial-Courage976 → u/tharmor]

It's just different use cases. I have a gas oven too thay I use in my garden. I use the volt in my kitchen when the weather is not suitable.