OZpig OZP-OS001-01, Руководство пользователя

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Pizza
Nothing beats that traditional woodfired pizza taste and you can get that using
your Ozpig Oven-Smoker. There are many combos of pizza so choose your
favourite toppings and create a pizza that tantalizes your own taste buds. Follow a
few simple rules to get the best out of your pizza.
1. Simplicity is best when it comes to toppings. A few select ingredients that
combine well together works much better than throwing on every ingredient
out of the fridge. Don’t pile the toppings so high that your base will burn before
your toppings cook through.
2. Place half the cheese under your toppings and half on top of the toppings.
3. Keep your sauce to a thin layer so it doesn’t make the top of your base soggy.
4. Precook any raw toppings
5. Scatter a handful of rice flour or polenta on your pizza spatula to allow the pizza
to slide off easily.
6. Get your smoker oven hot hot hot using a hardwood timber fire without the
diffuser plate. You will want it up over 250+
7. Be sure to put your pizza stone into a cool smoker to avoid cracking it with
sudden temp changes.
1. BBQ Chicken, onion, cheese and pineapple.
2. Hawaiian (Ham, cheese and pineapple).
3. Tomato sauce, pepperoni and mozzarella
cheese
4. Meat lovers (tomato sauce, mozzarella,
pepperoni, Italian sausage and salami).
5. Margherita (plum tomatoes, fresh mozzarella
and fresh basil leaves).
6. Mexican (Ham, onion, capsicum and chilli).
7. Aussie (Ham, bacon and egg).
TOPPINGS
As stated, it’s great to create your
own topping combo but there are
some traditional classic combos
that can’t be over looked.
Have fun and create your own
pizza masterpiece.
Pre made bases work fine but you can’t
beat a homemade base, below is one of
the easiest bases to make and tastes great.
Greek Yoghurt Base
1 cup Greek yoghurt
1 cup self-raising flour.
Mix together into a bowl and knead until
a smooth dough ball is created. It really is
that simple.
BASES
CAKE
280g roughly chopped dates
1 teaspoon bicarb soda
250ml boiling water
1/4 cup brown sugar
80g softened butter
2 eggs
1 1/4 cups plain flour
1 1/2 teaspoons baking powder SAUCE
375ml cream
80g butter
1 1/4 cups brown sugar
1/2 tsp vanilla
salt
Smoked Salted Caramel
Sticky Date Pudding
CAKE:
1. In a bowl sprinkle bicarb over the dates and pour on
the boiling water., allow to stand for 10 minutes then
mash with a fork until a porridge like consistency.
2. Beat butter and sugar until smooth, add eggs and beat
until mixed well, add flour baking powder. Mix well before
stirring through dates. Pour into a greased cake pan.
3. Cook in the pre heated smoker at 150C (300f) with apple
wood smoke (or other subtle smoke) until a skewer comes
out clean (somewhere between 1 ¼ and 1 ½ hours).
SAUCE:
1. Place cream in a saucepan or metal dish and smoke for
10-15 minutes with the cake, then add butter and continue
to smoke stirring occasionally until butter is melted.
2. Add vanilla and brown sugar and stir well.
Continue smoking for another 10 minutes or
so until everything is well combined.
3. Remove from smoker and add salt one pinch at
a time, stirring and tasting until a subtle amount
of salt balances well with the sweetness.
4. Bring to the boil, reduce heat and simmer for 2 minutes.
INGREDIENTS:
METHOD:
Serve hot,
reheats well.
You can either
poke holes in the
cake and tip sauce
over the whole
cake, or cut into
serving sized
portions and
pour sauce over
each portion
(that way you
can control how
much sauce each
individual gets).
Serve with
whipped cream
or ice cream.
TIPS
16.