Miele Oven - Intensive Bake + Pizza

momotomMarch 25, 2009

Miele Pizza Bakers...I've just completed a search on this topic here because I have a Miele oven which is working fine; love pizza; have drooled at all your pictures. Yet I can not produce a pizza that has a cooked through crust that is not overbaked/burned. I did buy a pizza stone, but don't know:

1) what temp. to preheat oven with stone and for how long

2) whether to place stone on bottom rack or on oven floor

3) what temp to cook pizza on intensive setting

4) How long to bake pizza for

This is one of the many reasons I purchased this particular oven and need to get this right or my DH threatens to put the oven back! Only kidding....

Additionally if you know of dough recipies here, or on the cooking forum that you know work well with this oven, if you could create a link to them that may help too. Right now I'm just grabbing them from cookbooks and magazines.

Thanks everyone as usual.

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I have a Bosch, but it seems to have the same programmes as the Miele. We just made our first pizzas in it, using a pizza stone. I used Mark Bittman's recipe, from the New York Times. In answer to your questions:

1. I just pre-heated for as long as it took the oven to reach the cooking temperature.
2. You should not place anything on the floor of the oven, because the lower element is hidden underneath. The stone should be on the lowest rack position
3. We cooked it at 450F, because the Bosch 'recipe' programme selected that temperature, when I checked it.
4. Baked it for 20 mins.

the recipe I used is in the link.

Here is a link that might be useful: Mark Bittman's pizza dough recipe

    Bookmark   March 25, 2009 at 1:35PM
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Glad you are exploring the use of the Miele for pizza. DONOT put the stone on the floor of the oven. It could really ruin the surface. On the lowest rack is fine. You should aim for 45 min - 60 min preheat of stone. Also at 500 degrees is best. The pizza should cook beautifully in 6-8 min.

I always slide my crust in and bake it to set it up for 2 min and then remove and top and then return to oven to finish. This a foolproof way of getting the crust all the way done . It also insures that the crust does not get soggy. You need to brush the crust w/o EVOO before this, very lightly. Bake a couple minutes and top. If you limit the toppings and also the sauce is on top not on the crust they result will be crunchier.

There are 100's of crust recipes. If you look on The Fresh Loaf you can do a search for pizza and find a lot of good ideas. Also if you go to Wild Yeast's Blog she is a very very good baker and has a number of great pizza ideas. Hope this helps and please do post more quesitons and pics. Caroline

    Bookmark   March 25, 2009 at 3:59PM
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Trailrunner, how do you remove the crust after 2 minutes of baking without it mushing together. I assume you bake directly on the stone? Also do you preheat and bake at 500 degrees? You put the cheese on first and then top it with the sauce...am I understanding what you mean here. Thanks,
Pizza Challenged Girl

    Bookmark   March 25, 2009 at 4:17PM
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I've been working very hard on creating Neapolitan-style pizza in my Miele. This type of pizza requires very high heat (generally 800 degrees or so). Obviously this is a challenge in a home oven.

You should preheat your stone at least an hour.

Your oven should be at the highest setting possible.

I've just started experimenting with the pizza stone on the top rack, and setting the oven for 550 (preheated for 2 hours). Actually, it's on the second to top rack, but sitting on 3 quarry tiles, to raise it up, but not quite up where it would be if it were on the top rack.

After about 3 minutes with the pizza on the stone, I turn on the maxi-broil to 575 to finish the top of the pizza. My pizze are done in 4 minutes, and sometimes less.

Actually, I've now started using both ovens. I keep the top oven on 575 maxi-broil, with the configuration mentioned above. This gets the stone well over 600 degrees. After 2-3 minutes, I put the pizza in the second oven, which is set to 525, with the same configuration. I then turn on maxi-broil to 575. The reason I keep that second oven at 525 instead of higher is to make sure the broiler kicks on on-demand.

One of the goals of Neapolitan style pizza is a soft, chewy, breadlike texture in the dough. Short cooking times enable you to get these results.

At the very least you have to heat your stone for at least an hour to get it to the temperature that it's capable of getting to. Anything less and you're not using it to its fullest.

    Bookmark   March 25, 2009 at 4:48PM
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Tommy and his power company are BEST friends LOL. I just can't do all of that for a pizza but it sounds great.

Anyway to answer your question. I do preheat at 500 on convection bake . I don't use the broiler although that sure does get the temp up. I also don't use the other settings. I found that this works for the crust I use. I don't care for the thicker chewy crusts. The crust is placed on the hot stone directly using a peel. If you shape the crust and have the counter and the peel well dusted with flour/cornmeal then it won't stick. And the 2 min. is plenty for it not to scrunch up when you move it out again. You will have brushed it well with the olive oil and then when you remove it you can place you toppings and then the sauce ( very small amount) and then the whole milk mozz and the parmasan or whatever you are using.

I sometimes spread pesto on the partially cooked crust and then the sauteed onions and peppers and then the cheese and that is that. "Real" pizza crust comes in all different styles. You really do need to do some of the reading I suggested and then when you are thouroughly confused :) choose one and try it. It is hard, really, to mess it up if you don't put too much stuff on top and if you don't make the crust too thick or thin.

I hope this helps. There are folks that have tried for years to get the :right: one...GOOD LUCK and please do post again ...you can also e-mail me if you like. Caroline

    Bookmark   March 25, 2009 at 6:18PM
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Oh I'm getting so hungry and it's 6:30 am.....this is a dangerous topic for me. Ha Ha. Caroline, you mentioned convection bake....please clarify, do you use CB or Intensive to bake your pizza and if CB why? It helps to learn about this oven. Tommy keep experimenting it's fun to read about, and all the electricity you use probably still comes out cheaper than calling for a pizza delivery!
Thanks again!!!!

    Bookmark   March 26, 2009 at 6:34AM
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moomotom sorry I have been out of town....it is bluegrass festival time :)

I don't use the intensive as it only heats from the bottom. I know it uses the fan but I like CB as it heats from all elements and the fan still circulates. I didn't feel that my pizza browned enough on the top with Intensive. Which is why Tommy is using the broiler. It is making me hungry too. I have some crust in the freezer . I may need to get crackin and make a pizza . c

    Bookmark   March 31, 2009 at 12:23PM
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I didn't realize that in intensive mode there is no actual heat coming from the convection fan, that it just blows the surrounding air heated from below. Went back to the book and some other documents Miele sent me and you're right. Why do you think they say this is the hottest setting?

    Bookmark   April 1, 2009 at 8:41AM
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I don't know why they say many of the things they say. The Surround is max heat no convection at 550. The max broil is 575. They are the hottest temps you can get. As far as switching from one setting to another while baking there is some precedent for that if you read some of the threads on The Fresh Loaf. They have a whole forum devoted to pizza. You might want to check it as well as other threads out. Hope this helps. c

    Bookmark   April 2, 2009 at 1:23PM
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Just had excellent results with my t & t pizza recipe very straightforward sauce and cheese on raw dough, preheating stone on rack on second runner for 45 mins using surround at 550. Pizzas cooked in 7-8 mins whereas in old oven they took 10-12.

If I need more heat I'd put the stone in the Weber, which can be tweaked up to 600.

I worry about loading up the oven with more than 1 stone and cannot see benefit of the oven getting any hotter than it does in 45 mins which now cooks both the no-knead bread and pizzas to perfection. Of course, everyone has their own methods.

    Bookmark   April 3, 2009 at 10:29AM
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The secret is pre-heating the stone and using cornmeal on your paddle to keep the dough from sticking.

    Bookmark   April 7, 2009 at 2:25PM
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Miele's Intensive mode uses bottom heat and the convection heat as well. It is not just the fan.

    Bookmark   August 16, 2009 at 2:26PM
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I've always like the pizza at Lombardi's in NYC. These old (1910 - 1920 era) pizzarias have coal fired ovens - they are really hot (like 800 degrees). They continiously tend the pizzas. A little of the crust will burned.

Use a stone, and a paddle. We have a Smeg oven that goes to 600 degrees. Make the crust thin, not too moist, and go easy with the ingredients on top - so the pizza is not too thick.

    Bookmark   August 16, 2009 at 4:02PM
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I didn't see mention of this tweak on this particular thread:

Some of us roll out the dough on parchment paper and use the parchment paper to transport the pizza to the peel and then to the stone (or in my case quarry tiles) on the bottom rack.

Sometimes I have to lift the tip of the paper to help the pizza onto or off the peel and/or the stone, but otherwise the transfer is easy and I don't have to clean corn meal pebbles out of the oven. True, the edges of the parchment paper get very brown at these high temps, but the rest of the paper stays strong enough to make transport easy.

Hope this helps someone!


    Bookmark   August 16, 2009 at 4:05PM
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I just started making whole wheat pizzas in my Miele oven. This post has been helpful. I was using intensive, thinking that would be hottest, but it only goes to 500. I just got two pizza stones, and I used them last night. It was an adventure getting the pizzas onto the stones, even with cornmeal. I'm going to buy polenta to use next time, as my cornmeal was stoneground, bolted from Tennessee, and too fine.
I'll try the surround at 550 (didn't know it went that high) and the parchment paper trick on top of the peel.
My Miele repairman who installed the ovens told me that they are so efficient that the electric use is minimal. He also told me that when the oven tells you it has reached the temperature indicated, to wait at least 10-15 more minutes, as the temp gauge is towards the back, and it needs more time for the whole oven to reach the indicated temp. Hope that helps.

    Bookmark   March 1, 2014 at 9:07PM
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We make pizza frequently though not in a Miele. To reiterate comments made that I have found to be true for us in our 1950's electric oven w/broiler. Tommy's comments particularly resonated.

*preheat stone for a solid hour or more
*include broiler and/or get oven as hot as possible
*i put pizza on second to top rack near broiler
*parchment is a godsend for getting the pizza onto the stone (some slide it off after ~2 minutes but I find it doesn't matter) I don't have a pizza peel, just use a cutting board to slide it on/off
*load lightly: light sauce, light cheese minimal toppings will prevent soggy crust
*our pies bake in ~6 minutes

I've tried many pizza dough recipe and my favorite these days is Peter Rheinhart's American Pie cookbook's recipe for Neo-Neopolitan pizza dough. It's supple, workable, and yet has a little more structure. I use bread flour (Bob's Redmill or King Arthur) which I think is worth it.

    Bookmark   March 2, 2014 at 8:00PM
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I have a Miele oven. I use a pizza stone on the bottom roll-out rack which makes the entire process easier. I preheat for at least 45 minutes and I've recently found I get the best results on plain old Bake. I had been using Intensive and also tried Convection Bake but the regular dumb Bake setting cooks the bottom of the pizza better than the others and cooks it through.

Here's my dough recipe:

1/2 tsp dry active yeast
1/3 cup warm water
1/2 cup bread flour

1-1/4 to 1-1/3 cups bread flour
1/3 cup water
3/4 tsp salt

I proof the starter in a 1 qt container with tightly fitting lid. When it's spongy I mix it into the rest of the flour and water plus the salt in the food processor and knead it for about 30 seconds.

I rinse out a plastic 1 qt bag and put the dough in there. It gets a refrigerated rise overnight. I scrape it out of the bag, form 2 rounds and refrigerate again for several hours or overnight.

Each circle rolls out well to a 9- to 10-inch pizza. I transfer each to a baker's peel rubbed with rice flour and add the topping. The pizza slides right onto the stone and is done in a few minutes.

So easy. If there's any leftover dough I pull it into out into a flat rectangle, brush it with olive oil and salt and bake it. Sort of a quick ciabatta.

    Bookmark   March 3, 2014 at 7:39AM
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