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RECIPE FOR NEAPOLITAN PIZZA DOUGH:
This recipe provides a base for 4 pizzas.
Ingredients:
595 g (ca. 9 dl) of 00 pizza our
385 g (ca. 4 dl) of water
18 g (ca. 3 tsp) of ne sea salt
1 g (ca. 1/3 tsp) of dried yeast
To achieve the best result, we recommend weighing all ingredi-
ents on a scale. You can also make the dough without a scale.
Put the cold water into a bowl. Mix the dry yeast with the our
and stir them in the water. You can use a food mixer or knead
the dough by hand. Knead the dough for about 15 minutes
until it becomes smooth and no longer sticks to the bowl or
hands. Add the salt last and knead for a moment. Grease an
airtight rising container with olive oil, shape the dough into a
ball and let it rise in room temperature for 8 hours. You can also
use the bowl, but remember to cover it with plastic lm.
Divide the risen dough into four portions. Shape the portions
into balls. Let them rise in an airtight container greased with
olive oil for another hour in room temperature. After this, shape
the pizza bases by hand and add your favorite toppings!
LIGHTING THE PIZZA OVEN:
1. Open the gas ow using the low-pressure regulator.
2. Press the control knob of the burner down and set it to . The
piezo integrated into the control knob ignites the burner.
3. Set the burner ame at a suitable power, between and .
NB! If the burner does not light up, turn the control knob to
OFF and wait 5 minutes before attempting to ignite the burner
again. If you cannot get the burner to ignite using the piezo
igniter, you can try lighting the burner up with a long match or
lighter.
LIGHTING THE OVEN WITH A MATCH IF THE
BATTERYOPERATED PIEZO IS NOT WORKING
1. Connect the regulator to the gas bottle.
2. Open the regulator or the gas bottle valve (if the gas bottle
has a threaded valve).
3. Hold a lit match next to the burner.
4. Push the control knob in and turn it to .
Warning! Never lean over the oven when lighting or using it.
If the oven burner does not light up within 10 seconds, despite
several attempts, turn the control knob to OFF and shut down
the gas supply from the bottle. Wait for 5 minutes, at the
minimum, before retrying to light the oven. This way, the gas
accumulated in the oven will be ventilated out.
USING THE PIZZA OVEN:
1. Place the pizza stone into the oven.
2. Light the burner as instructed.
3. Set the burner to full power and keep the oven on for 25–30
minutes.
4. The pizza stone is now suciently hot for baking pizza.
5. You can check the stone’s temperature with the Mustang
infrared thermometer (611808).
6. Put the pizza in using a spatula. The Mustang product selec-
tion also includes a variety of spatulas.
7. Set the burner power lower using the control knob.
8. Turn the pizza by 90 degrees after 25–30 seconds.
9. Turn the pizza by another 90 degrees after 25–30 seconds.
10.The pizza will be ready in about 90 seconds from putting it
in.
11.Toward the end of the baking, you can raise the pizza a bit
higher, close to the oven’s ceiling, if you want to bake the top-
pings some more.
12.As you gain experience, you will nd the suitable range for
baking your pizza.
13.If you are baking multiple pizzas at a time, you should set
the burner to full power between the pizzas. Lower the power
when baking.
14.You may need to set the power higher in cold weather than
in warm weather.
CLEANING THE PIZZA OVEN
For the pizza oven to remain in good condition and to use it in
the best possible way for many years, you need to clean and
maintain the oven and its parts. Do at least the following after
each use, as soon as the oven has cooled down.
Clean the steel parts of the oven in the following way:
• All steel parts of the oven must be cleaned regularly with
water and soap and a damp cloth.
• Dry the cleaned surfaces carefully.
• Do not wipe the texts and symbols printed on the control
panel with anything other than a damp cloth. Do not scrub the
surface or use detergents. Detergents may dissolve the texts
and other labels on the control panel.
• Treat all steel parts at least 2–3 times a year with steel clean-
er and care products sold in general stores, such as the CRC
5-56 multi-purpose spray. This way, you can prevent permanent
stains and rust spots on the steel surfaces. Use all instructions
of the cleaning product’s manufacturer, and also test the prod-
uct’s suitability for the oven’s steel surfaces. It is recommended
that you test the cleaning and care products on a steel part that
is not directly visible, such as the back corner of the top, before
using the products. This way, you can ensure that the cleaning
product is suitable for the steel surfaces.
• Only use cleaning and care products on the oven’s external
surfaces.
Cleaning the pizza stone:
• Let the oven cool down before taking out the stone. Please
note! Rapid changes in temperature may cause the stone to
break.
• After use, always dry the pizza stone carefully so that it is not
left damp.
• Clean the stone by brushing away food stains, and nish by
wiping it with a dry cloth.
• Since the pizza stone will be heated extremely hot and kept
in a hot oven or grill for long periods, it does not require disin-
fection, as bacteria will die during the heating.
STORAGE
Store the pizza oven indoors and with the regulator removed
from the gas bottle. The gas bottles must be stored as specied
in their separate instructions.
Before long-term storage, clean the oven and the stone care-
fully.
Store the oven in a dry and warm place.
WARRANTY
All Mustang products have been carefully manufactured and
quality-tested before leaving the factory. This appliance and its
parts have a 24-month warranty from the date of purchase. The
warranty covers defects in material and workmanship.
Normal wear and tear, rusting or corrosion of parts is not cov-
ered by the warranty. For example, cracking of ceramic surfaces,
discoloration of steel surfaces and the occurrence of rust spots
are normal during use and over time and do not aect the use
of the appliance. Nor does the warranty cover parts that are
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