Testei a nova PEDRA REFRATÁRIA no forno Pizze Home P400 | Resultado impressionante!

In this video, I'll show you the performance of the new Pizze Home P400 oven stone. If you'd like to purchase one, take advantage of our coupon PIZZAPARADOISS, which gives you a 5% discount on any product! https://www.pizzehome.com.br/produtos... ---------------------- Finally, learn how to make the best pizza of your life at home! 🔔 Learn in detail how to make the best contemporary Neapolitan pizza of your life with the Hands-On Pizza course and rock the pizza making scene at home. 👉🏼 https://pizzaparadoiss.com/curso-maos... 🔔 Learn more advanced techniques with increased hydration and the use of a dough mixer in Mãos na Massa Pro 👉🏼 https://pay.hotmart.com/K98389729C?of... 🔔 Get access to all our courses forever with a 20% discount 👉🏼 https://pay.hotmart.com/A104114963Q?o... 🔔 Join our In-Person Workshop 👉🏼 https://pizzaparadoiss.com/presencial --------------------------- Playlists you might like: See the pizzas we bake at home: 👉🏼    • Assando Pizza em Casa   Your questions answered in a chat: 👉🏼    • Respondendo as dúvidas   Recipes with national flours: 👉🏼    • Receita com Farinhas Nacionais   Our shorts: 👉🏼    • Shorts de Pizzas em Casa   --------------------------- Follow us on social media: YouTube:    / @pizzaparadoiss   Instagram:   / pizzaparadoiss   TikTok:   / pizzaparadoiss   ✉️ Partnerships: [email protected] ---------------------------- Chapters: 00:00 Introduction: Introducing the new accessory for the Pizze Home P400 00:46 Unboxing: 20mm thick stone (Double the previous one) 01:05 The technical benefits of a thicker refractory stone 01:45 Comparison: Analyzing the old 10mm stone after 1 year of use Usage 03:05 Golden Tip: How to clean the refractory stone without using water 04:15 Internal cleaning of the P400 with a vacuum cleaner 04:50 Installing the new 20mm stone in the electric oven 06:53 Heating Test: Measuring the actual temperature of the hearth (Laser) 07:05 Thermostat adjustments (Lid vs. Base) and the danger of burning the base 08:42 Opening the contemporary semolina pizza dough on the countertop 09:58 Assembling the Blumenau Sausage Pizza 10:38 Baking in the P400: Baking time and dynamics 11:46 The weak point of the electric oven and how to compensate for rear heat loss 12:45 Hearth Result: Analysis of bottom baking with the thick stone 14:18 Finishing: Pepper jelly, biquinho pepper and basil Fresh 15:29 Technical Cut: Evaluation of the external crispness provided by the electric oven 16:20 Verdict and discount coupon for upgrading the stone