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OPERATING THE PIZZA OVEN
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Ensure the pizza stone is in place per the assembly instructions and that the lid is open before attempting
to light the oven.
•
After the oven is lit, close the lid and pizza door and preheat the stone on high for 15 minutes.
•
Before placing your pizza in, turn the contorl knob to the "PIZZA" setting on the dial and allow the
thermometer to reach the corresponding setting. This will help to match the stone temperature with the
ambient temperature of the oven for even cooking on the top and bottom.
•
Open the front pizza door and use a pizza peel to place the pizza in to the oven and center it on the stone.
NOTE: Dust your pizza peel with flour or cornmeal to prevent sticking when transferring pizzas to and from
the stone.
•
Keep pizza door and lid closed while pizza is cooking.
•
Cook for about 5 minutes or until desired doneness is reached.
•
To ensure your crust cooks evenly, it is necessary to turn your pizza at least once during cooking.
After putting the pizza in the oven, use a pizza peel or pizza turner to rotate the pizza 180 degrees
around the 2 minute mark. You can turn the pizza additional times to achieve your desired doneness.
NOTE: Cooking times can vary based on outdoor conditions, use your best judgment when deciding the
time to turn your pizza.
HOW TO CLEAN YOUR PIZZA STONE
1. Let the stone cool completely before attempting to clean.
2. Scrub the pizza stone thoroughly with a stone brush and flat edge scraper.
(We recommend the Cuisinart CCB-399 pizza stone brush)
3. If needed, use a damp wash cloth with hot water to help break up any burnt-on debris before brushing again.
4. If using water, let the stone air dry or dry it with a clean towel thoroughly before storing.
!
Note: Water will help to loosen debris on the stone, but is not necessary if you
can remove debris with the brush first. The less water you use on your stone
the better.
ADDITIONAL TIPS AND TRICKS
Water should be the only moisture that your stone is exposed to. Do not use any soap, cleaning chemicals, or oils
on your pizza stone. The pizza stone is made from cordierite stone which is a very porous material. It will absorb
liquids that are applied to it and will damage your stone over time. If you allow your stone to get too wet it will not
produce a crispy pizza crust. Liquids that are absorbed into your stone will affect the taste of your pizza as well.
When heating your stone for the first time you may experience an odor coming from the stone. This smell is from
the cordierite and is non-toxic. To help rid your stone of this smell, before the first use, heat your stone in your
oven for 30 minutes at 400+ degrees F. On second use, most of the smell will have dissipated.
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