The distinctive feature of firestone is the ability of releasing heat evenly and of absorbing dough
humidity during the baking process.
Please cover the stone with aluminium foil to keep it clean.
USING THE APPLIANCE WITH FRESH PIZZA DOUGH
Turn the temperature knob on “3” and select both heating elements with the other knob.
Warm up the oven until the indicator light goes off (about 10 minutes).
Open the oven.
Carefully place the pizza, without mozzarella or any other ingredients, on the firestone, helping yourself
with a spatula or with tin foil if necessary.
Turn the temperature knob on 3½”.
Wait about 2 minutes and add the mozzarella cheese or other ingredients.
Bake for 2 to 5 more minutes.
Tip: use mozzarella specially made for pizza, as it contains less liquid.
USING THE APPLIANCE WITH FROZEN PIZZA OR PRE-BAKED PIZZA
The pizza oven lets you bake any kind of pizza: pre-baked, frozen and so on. In this case the baking time
indicated on the product box can be considerably decreased.
When using frozen pizza, it is advisable to let it sit at room temperature for about 10 to 15 minutes,
before placing it in the oven.
Tip 1: Make sure the pizza including filling is not thicker than 1 cm so that the ingredients cannot touch
the heating element during the baking process.
Tip 2: to avoid burning the pizza, check the baking every so often (normally it takes 5-7 minutes). Please
turn the temperature knob 0.5-1 point lower when you bake fresh pizza’s. You cannot bake American
style pizza’s in the oven.
PREPARING THE DOUGH
Ingredients:
- 500g “00” flour
- 25g brewer’s yeast
- salt
- sugar
- extra-virgin olive oil
- 1 (or no more than 1½) glass of water
Preparation:
Sift the flour and pour it on a surface forming a well (fountain). Dissolve the yeast in one glass of
lukewarm water. Pour a little in the middle of the flour. Stir slowly. Pour the remaining water and repeat
the operation adding salt and sugar. Add the oil.
Knead until the dough becomes soft and fairly dry.
Keep kneading with strength for further 5 to 10 minutes, until the dough becomes fairly elastic. Shape it
in a ball, cover it with a clean cloth and let it rise for about 3 hours.
To make a pizza just use 160/180gr dough to avoid the pizza becomes too thick.
The reason is that if the pizza is too thick the baking is not perfect and above
all, the pizza during the cooking will grow too much touching the upper
resistance.
