Pizza Recipe / Oven Settings / Baking Guidelines - PizzaMaster 350 Series Owner's Manual

Pizza Recipe / Oven Settings / Baking Guidelines

Pizza Recipe and Baking Temperature
Pizza Dough Recipe
Flour
(*bakers % = 100)
Always use a high quality flour (double zero (00) preferably an Italian brand as quality is higher and
more consistent)
Water (*bakers % = 65)
Salt (*bakers % = 3)
Yeast
Fresh, (*bakers % = 1) or Dry (equivalent to fresh yeast as recommended by producer)
Required baking time (classic margarita pizza)
290 C / 554 F = 4min 10sec
310 C / 590 F = 3min 40sec
330 C / 626 F = 3min 20sec
350 C / 662 F = 2min 50sec
370 C / 698 F = 2min 30sec
400 C / 752 F = 2min 10sec
430 C / 806 F = 1min 50sec
460 C / 860 F = 90sec
490 C / 914 F = 60sec
Oven Settings
- Never set the Top Heat lower than 3
Pizza baked direct on stone
Temperature See above recipe
Stones/door 1
Top 6-8
Bottom 0-3
Roast/Bake/Grill Food
Temperature 180-220 C (355-430 F)
Stones/door 1
Top 5
Bottom 5
If you require further baking guidance contact your local PizzaMaster representative or PizzaMaster directly.
16
(change water to 50% change salt to 1.5%, add sugar with 1.5%, add oil with 3.5%)
(change water to 50% change salt to 1.5%, add sugar with 1.5%, add oil with 3.5%)
(change water to 55% change salt to 2%, add sugar with 1%, add oil with 3.5%)
(change water to 60% change salt to 2.5%, add sugar with 0.5%, add oil with 3.5%)
(baking at this temperature or higher we recommend our high temperature model)
(at this temperature or higher the pizza "positively dry out" as most of the fluids vaporize)
(5sec at this temperature or higher can make the difference between failure and success)
Important!
Pizza baked in Pan or on Grid
Temperature
2 Stones/door
5-7 Top
2-4 Bottom
Bread
Temperature
2
5-7 Stones/door
2-4 Top
Bottom
PizzaMaster®
See above recipe
1 2
3-5 5-7
6-10 2-4
Japanese/Asian bread 160-190 C (320-375 F)
European bread 200-240 C (390-465 F)
1 2
4 not suitable
6 not suitable