Techniques and Recipes

Stone Mode

SATURATING HEAT FOR A “BRICK OVEN” EFFECT

For authentic pizza made like those in Italy by pizzaiolos—pizza bakers—you

need an extremely hot oven and cooking surface that mimics a wood-ﬁ red

brick oven environment. This mode uses the oven’s full arsenal of heating

sources and fans to create an intense, saturating heat up to 550°F. Using Stone

Mode along with the Wolf bake stone kit accessory, you can achieve crispy-

bottomed crusts for pizza, artisan breads, calzones, and ﬂ atbreads. But the

bake stone is meant for breads only—avoid placing meat, ﬁ sh, vegetables, or

other food items on the stone or it will produce unwanted odors, tastes, and

smoke. To prevent dough from sticking, dust the stone and pizza peel with

cornmeal or ﬂ our—never use oil as it will gum up the stone. Preheat the

stone with the oven, placing it on the bottom rack and removing all others.

After baking, leave the stone in the oven to cool.

STONE MODE REVIEW

– Single-rack cooking on bottom rack with

bake stone kit (available for purchase from

your appliance dealer)

– Creates an intense “brick oven” e ect

– Ideal for pizza, artisan breads, and calzones

INSIDE YOUR OVEN

Intense radiant heat from the bake and broil

elements, circulated by the convection fans.

Satisfy your sweet tooth with a dessert pizza. Use the

dough recipe on the following page and then top with

your favorite toppings. Shown here is mascarpone

cheese, strawberries, mint, and hazelnut-cocoa spread.

Quick tip: Dessert Pizza

MODES Stone