user manual
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- 4.1 Flame and cooking oor for Neapolitan pizza
The ame for the Neapolitan Pizza has to be strong. Use laser
thermometer to measure the temperature of the oven oor. The
ambient and oven oor temps should both be about 700°F. The
ame should go across the top of the dome ceiling in the oven.
- 4.2 Flame for roman and focaccia pizza
The focaccia (also called roman pizza) needs lower temperature
than the Neapolitan pizza. Reaching this temperature is easy: you
need a small ame that reaches the highest point of the dome.
- 4.3 Deep Dish Pizza/Detroit Style Pizza
Pizza in a tray/pan is made for more toppings and a thicker pan
crust. Cast Iron, stainless steel or mixed-use heavy trays are
recommended. The difculty in cooking this kind of pizza is to
cook the bottom of the pizza: we suggest covering the pizza with
an aluminum foil with ame. After 10 minutes, check the bottom of
pizza: if it is almost brown, you can remove the aluminum paper and
leave the pizza to be cooked on top.
- 4.4 Small bread (rest of the pizza dough)
It is common to have some leftovers when you make many dough
balls.
We suggest freezing them. Otherwise, you can give them as a
present to your party guests and cook for them before they go. Put
a small piece of wood, close the door partially and reach 450°F.
Stretch to lengthen the dough, put the oil on top and place it on the
cooking oor; after 15 minutes your bread should be ready. Do not
cut it till it gets cold (we know the smell will attract you so much).
- 4.5 Big bread (rest of the pizza dough)
If you want to cook a larger loaf of bread (at least 4 pizza
dough, 1 Kg) you want to have lot of embers. With temperature
approximately 400°F and the cooking oor is around 400°F you
can insert the bread dough.
We suggest closing the door and checking the temperature every
5-10 minutes. The oven should cool down to 325°F in one hour and
the bread should be ready (do not cut it till it’s cold).
FLAME INTENSITY, COOKING FLOOR AND TEMPERATURE