FORNO DE PIZZA A GÁS COM PEDRA ROTANTE! Conheça o forno Kiln da FORNOFLEX para pizzas em casa

In this video, you'll see the Kiln oven from FornoFlex! A beautiful oven with a modern design, perfect for home use, events, and delivery, as it has a rotating stone! Purchase your oven here with our 2% discount coupon: PIZZAPARA2 https://www.fornoflexkiln.com.br/forn... --------------------------------------------------------------------------------------------------------- 🔔Master Contemporary Neapolitan Pizza at Home With My Unique Method, Even If You've Never Made a Pizza in Your Life! https://pizzaparadoiss.com/curso-maos... ---------------------------------------------------------------- Other 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 to the Kiln Oven (Fornoflex) 00:28 Applications: Ideal for events and delivery Domestic 00:44 The difference of the Rotating Stone and heating time 01:12 Portability: Weight and handling of the oven 01:58 Gas connection and quick-connect system 02:28 Stone power supply: Batteries vs. Dual Voltage Power Supply 03:14 Ignition and Sparking System 04:30 Practical Operation of the Rotating Stone 05:03 Safety Tip When Placing the Pizza in the Oven 06:18 Demonstration of the Powerful "U" Flame 06:50 Pilot Flame and Lower Heating of the Stone 08:50 Mise en place: Portuguese Sausage and Friariello 11:35 Analysis of the Stone Temperature (Laser) after 40 min 12:20 How to Regulate the Flame During Production 14:15 Opening the Dough: Caputo Nuvola Blend, Super Doppio, and Semolina 15:20 Opening Technique for Contemporary Pizza (70% Hydration) 18:30 Assembling the Sausage and Black Garlic Pizza 19:20 Placing the Pizza: The "Edge Jump" in the Kiln 20:50 Cooking Time and Control flame 22:05 Final result: Analysis of the loop and bottom baking 23:30 Technical cut with scissors and analysis of the alveolation 26:20 Second Pizza: Tuna, Fior di Latte and Artichoke 30:25 Tasting and considerations on oven productivity