Cuisinart CPO-600 Recipe - Page 3

What to Expect The Alfrescamoré Outdoor Pizza Oven has been designed to be the easiest way to make your own brick oven style pizza at home, and we hope you enjoy it. COOKING - The oven is designed to cook evenly. As with any grill or appliance you may have some unique variables, but that's where the fun of becoming the pizza expert comes in. Use your peel and check your crust while the pizza cooks. Turn and slide the pizza as needed just like real pizza chefs do! WEATHER - Cold or windy conditions will slow or prevent your oven from reaching its maximum temperatures, but that's OK. It will just take a little longer to make your pizzas. The oven will still cook evenly. MAKING PIZZA - You should create your pizza right on your pizza peel so once it's done you can slide it into the oven. Dough can be a tricky and sticky ingredient so make sure to use some corn meal on the peel to keep your dough from sticking, but there is no need to throw corn meal or flour on the stone itself. HINGED LID - Our patent-pending, hinged lid makes cleaning the surface very easy. It's also a great feature for fixing small mishaps while you're cooking, but it's best to keep the lid down as much as possible to keep the heat inside. TIME AND TEMP - Pizza cooking time and temperatures will vary through the process. The stone continues to absorb heat as you cook more pizzas so always be aware of the cooking environment and try to get used to how your pizza cooks. Your second pizza will not cook the same as the first, but they will all be delicious when you master the process. BUBBLES AND RISING CRUST - As you cook fresh pizza the crust will rise and air bubbles may form. If they are getting too close to the top of the grill you can pop them with a fork or pizza spinners (sold separately). SMOKE CHIP CUP - The integrated smoke chip cup is a great way to add smoky, wood fired flavor to your pizza experience. However, remember you are putting wood in a hot oven and it is combustible. If the chips/chunks ignite it's OK to let it burn out in the cup. The flame will be contained in the grill. However you should expect some soot on the inner lid and possible discoloration of the steel where the flame contacted the lid. None of this will affect the performance of your grill and the added heat and smoke can actually improve pizza cooking like a real wood fired pizza. To help prevent the chips/chunks from igniting, you should soak them in water for about an hour. Always be careful, responsible and attentive when grilling, especially with wood chips. Never leave the oven unattended and follow manual instructions and warnings precisely. YOUR STONE - Occasionally some debris from pizza will slip onto the stone. That's completely normal. You can scrape debris off when you're done to keep the surface clear, and you can wash the stone with water if you choose, but it is not necessary. Pizza stones condition a lot like a cast iron pan. Never use detergents to clean the stone as it is porous and will absorb the detergents. GAS USAGE - Your oven comes ready to use with any 1LB Propane Tank (not included) that you can find at any home center, mass store, grocery store etc. We designed it this way to be the simplest and most portable option for you. These tanks will run about an hour and a half of continuous use on high. If you're going to be using the oven in a little more stationary manner then you can simply connect an LP Adapter Hose (See Accessories in the back) to a 20lb tank and get a lot more cooking time. Have a problem, question or compliment not covered here? Give us a call (1-866-994-6390) or drop us a line ([email protected]). We've got people ready to help! 2 Of course you can use the fresh prepared pizza dough your grocery store offers to save some time, but nothing compares to fresh homemade pizza dough. So give this Cuisinart recipe a try. Makes 1½ pounds of dough (two 12-inch crusts) Pizza Dough INGREDIENTS: • 2¼ teaspoons (1 standard packet, ¼ ounce) active dry yeast • 1½ teaspoons granulated sugar • 1 cup warm water (105° - 115°F) • 3 cups bread flour (you may substitute un- bleached, all-purpose flour) • 1½ teaspoons kosher salt • 1 tablespoon olive oil, plus more for coating ball of dough DIRECTIONS: In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes. (Note: if the yeast does not get foamy within 10 minutes, that means that it is not active and you should toss it and start again.) Insert the dough or metal chopping blade into the work bowl of a food processor. Add the flour, salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may be slightly sticky. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size. Place dough on a lightly floured surface and gently fold over to "punch" down. Form into desired crust size(s) as directed by recipe. 3