Breville BPZ820 Serie Manual De Instrucciones página 14

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.
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TIPS
The aim is to use just enough flour/semolina to
ensure the pizza doesn't stick on the peel.
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.
NOTE
The peel needs to remain cold and clean to
prevent the dough from sticking.
Do not sit the peel under the pizza oven, while
waiting to load the pizza onto its surface.
HOW TO USE THE PAN
For pan style pizza, the pizza should
be prepared in the unheated pizza pan and
then placed in a preheated oven. Always ensure
to have deck in place when using the pizza pan.
Alternatively the pan can be preheated before
adding food, e.g. vegetables, to achieve better
charring results.
Tips for perfect toppings
• Remove buffalo mozzarella from brine and
press gently on paper towel to drain.
• Non-cured meats and thicker vegetables
should be pre-cooked before using as
pizza topping.
• Excessive amounts of sauce or toppings can
make the crust soggy.
• Increasing salt content in your dough can
help with achieving leopard spotting.
• Extra sauce for Neapolitan and Pizza
sauce can be frozen in smaller portions
until required.