background image

12

Hints & Tips

HOW TO MAKE A  
NEAPOLITAN PIZZA DOUGH

• 

Add flour, yeast and salt to the bowl of a 

bench mixer. Stir to combine. Add the water 

and knead on low speed until the dough is 

smooth and elastic, 10 minutes.

• 

Cover with plastic wrap and proof until 

doubled in size 45–60 minutes.

• 

Divide dough into ~240g pieces. Using 

lightly floured hands , shape each piece into a 

smooth ball.

• 

Lightly dust two baking trays with semolina 

mix and place the dough balls on the trays, 

leaving 10cm between the balls. Lightly oil 

the top of each ball then thoroughly wrap 

each tray with plastic wrap.  

Refrigerate for at least 6 hours or up to 4 days.

• 

Let dough stand, still wrapped, at room 

temperature for 1 hour before use. Create 

a generous mound of semolina mix on a 

clean work surface. Use a bench scraper 

(or a spatula) to lift out one dough ball 

and place on top of the mound. Keep the 

remaining dough covered until ready to use.

• 

Working with one dough ball at a time, coat 

dough in the a mix of flour and semolina. 

• 

Transfer to  a lightly floured work 

surface, gently press out dough from 

the centre into a 15cm circle, leaving 

a 2cm border around the edge. Gently 

stretch dough into a 25–30cm circle.

NOTE

The dough can be hard to shape if it has not 

rested long enough or is still too cold. 
If the dough snaps back when shaping, let it 

rest for a further 15–30 minutes under a damp 

cloth. It will make the dough easier to manage.

TIP

If having difficulty stretching the dough, 

place the floured dough on the top of an 

upside-down bowl, then gently stretch the 

dough down the sides.

TIP

The dough can also be kneaded by hand  

or by using a food processor. Dough is ready  

when it is possible to stretch a very thin  

(almost transparent) piece without tearing.

TIP

Extra pizza dough can be frozen for up to one 

month in airtight containers or zip-lock bags. 

Thaw pizza dough overnight in the refrigerator 

before using.

HOW TO USE THE PEEL

When cooking pizzas that do not require the 

use of the pan, it is essential to cook your  

pizza directly on the deck. This requires the  

use of the pizza peel to transfer your pizza  

into the oven.

• 

Ensure that the oven is already preheated 

before placing the dough on the pizza peel. 

• 

Sprinkle a small amount (approximately 

½ tsp) of flour and semolina mix (half 

and half) over the surface of the peel 

before placing the dough on it.

• 

Place your stretched dough onto your peel 

and begin saucing/topping your pizza.

• 

WORK FAST! Add your sauce and toppings 

quickly. If not, the moisture in your dough 

will cause it to stick to the peel and make it 

difficult to slide your pizza onto the stone.

• 

Do not let the dough sit on the peel for 

more than about 2 minutes to prevent 

it from sticking. 

• 

Once the pizza is topped and ready to cook, 

position the peel to the back of the oven. Let 

the tip of the peel rest on the deck and raise 

the handle so that the whole peel is tilting 

forward. Jiggle the peel back and forth gently 

to allow the tip of the pizza to touch the deck. 

• 

Gradually jiggle the peel out of the oven 

stretching the pizza out on the deck as you go.

• 

Once cooked, slide the peel under the pizza  

to remove from the oven.

TIPS

The aim is to use just enough flour and 

semolina  to ensure the pizza doesn’t stick on 

the peel.  

Summary of Contents for Smart Oven Pizzaiolo

Page 1: ...the Smart Oven Pizzaiolo Instruction Book BPZ820 ...

Page 2: ...e temperature of the door or the outer surface might be high when the appliance is operating Do not use on a cloth covered surface near curtains or other flammable materials A fire may occur if the oven is covered or touches flammable materials including curtains draperies walls and the like when in operation BREVILLE RECOMMENDS SAFETY FIRST At Breville we are very safety conscious We design and m...

Page 3: ... the oven Do not cover any part of the oven with metal foil This will cause overheating of the oven We recommend using the dedicated BPZ820 pan with the pizza oven although other cast iron carbon steel pans that fit are also suitable for usage Do not use non stick or coated pans in the oven Use caution when using stainless steel pans as they may discolor at high temperatures Caution should be exer...

Page 4: ...ory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised The appliance and it...

Page 5: ...e installed in the electrical circuit supplying the appliance See your electrician for professional advice WARNING To prevent electric shock unplug before cleaning SHORT CORD INSTRUCTIONS Your Breville appliance is fitted with a short power supply cord to reduce personal injury or property damage resulting from pulling tripping or becoming entangled with a longer cord If an extension cord is used ...

Page 6: ...igned to move forward and down when you are opening the door this system makes loading and unloading the pizza easy while achieving ultimate performance B Ventilation Slots C Pizza Pan with removable handle D Pizza Peel E Manual Mode alternate interface magnet ...

Page 7: ...al allows you to increase or decrease the temperature of the oven Centre position is default Turn the dial clockwise to increase the temperature and counter clockwise to decrease it D MANUAL MODE light Indicates when you are in Manual Mode For further explanation refer to the Manual Mode section on page 10 E AT TEMPERATURE light Light will flash during the initial preheating of the oven or if the ...

Page 8: ...mit smoke when cooking 1 Insert the stone deck into the pizza oven cavity 2 Turn the STYLE dial to the desired setting 3 The TIME dial lights will illuminate with the recommended time specific to the setting The time can be adjusted by turning the time dial 4 The AT TEMPERATURE light will flash to indicate that the oven is preheating 5 Allow the oven to preheat until the AT TEMPERATURE light stops...

Page 9: ... oven that replicate that of a wood fired brick oven THIN CRISPY This dough is rolled out thinly which gives the pizza a crisp result The toppings should be right to the edge and the sauce can be spread to the very outside of the pizza THICK CRUST This heat profile has been designed to work best with a less hydrated larger dough ball that will form a fluffy yet sturdy foundation enabling you to be...

Page 10: ...he alternate interface magnet provided with the pizza oven should be placed on the front of the interface to indicate what temperatures you have set and what heaters you are using To set the oven to Manual Mode 1 Press and hold the TIME DECK TEMP dial 2 Turn the STYLE TOP TEMP dial from OFF to 160 C 3 Release the TIME DECK TEMP dial 4 The Manual Mode light will flash three times and then stay on 1...

Page 11: ...ith delicate ingredients When using Manual Mode refer to the table below for suggested times and temperature ranges depending on the style of pizza being cooked PIZZA TIME mins DECK TEMP TOP TEMP TOP CONTROL NEAPOLITAN Wood Fired 2 mins 370 400 C 370 400 C THIN CRISPY 7 mins 295 325 C 220 250 C THICK CRUST 9 mins 295 325 C 235 265 C PAN PIZZA 18 mins 325 355 C 205 235 C FROZEN 12 mins 220 250 C 19...

Page 12: ...owl then gently stretch the dough down the sides TIP The dough can also be kneaded by hand or by using a food processor Dough is ready when it is possible to stretch a very thin almost transparent piece without tearing TIP Extra pizza dough can be frozen for up to one month in airtight containers or zip lock bags Thaw pizza dough overnight in the refrigerator before using HOW TO USE THE PEEL When ...

Page 13: ...s reinsert the stone deck into the oven after cleaning and prior to inserting the power plug into a power outlet and turning the oven on If you use too much the excess flour will burn on the stone causing a bitter taste and a yellow color on the base of the pizza This excess flour will also increase the amount of smoke and chance of a fire occurring in the oven after you have removed your pizza NO...

Page 14: ...the pizza peel NOTE A natural patina will quickly develop on the surface of the stone deck with use This is expected and will not affect the performance of your oven Cleaning the pizza peel 1 Wash the pizza peel in warm soapy water with a soft sponge or soft plastic scouring pad Rinse and dry thoroughly Do not use abrasive cleansers metal scouring pads or metal utensils to clean any of the accesso...

Page 15: ...short bursts to give accurate temperature control This is normal There is a noise coming from the oven after it is turned off During cooking cooling fans turn on to protect sensitive electronic components from overheating Due to the extreme temperatures this oven gets to these fans remain on after cooking has finished until temperatures are low enough for the components Please do not unplug the ov...

Page 16: ... Customer Service Centre Breville the Breville logo Smart Oven Element iQ and Master Every Moment are trademarks of Breville Pty Ltd A B N 98 000 092 928 Copyright Breville Pty Ltd 2019 Due to continued product improvement the products illustrated photographed in this booklet may vary slightly from the actual product BPZ820 ANZ C19 ...

Reviews: