Ricardo 63209 User manual

User manual
1
recipes, tips, maintenance & warranty
GAS-POWERED PIZZA OVEN
RICARDO
Thank you for purchasing the gas-powered pizza oven. Before using this
product, please read the user care and instruction manual carefully.

User manual User manual
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IMPORTANT SAFEGUARDS
:::This appliance is not intended for commercial use.
:::This appliance is not a toy and should not be used by children. Do not leave the appliance
unattended. Keep children and pets away from the appliance at all times.
:::The use of alcohol, prescription or non-prescription drugs may impair the consumer’s ability to
properly assemble or safely operate the appliance.
::: This appliance is intended FOR OUTDOOR USE ONLY. Do not use indoors, in a building, garage or
any other enclosed area. Do not obstruct the flow of combustion and ventilation air.
:::Do not use under any apartment or condominium balcony or deck.
:::This appliance is not intended to be installed in or on a boat.
:::This appliance is not intended to be installed in or on a recreational vehicle.
:::Do not use within a tent or under a marquee.
:::Do not use the appliance for anything other than its intended use. It should never be used
as a heater.
:::Always place the oven on a flat, stable and heat-resistant surface. Do not use the appliance on
temperature sensitive surfaces. Glass and plastic tables are not recommended.
:::Keep appliance area clear and free from combustible materials, gasoline and other flammable
vapors and liquids.
:::Do not operate the appliance in strong windy conditions. Wind can extinguish flame.
:::Clean and inspect the hose before each use of the appliance. If there is evidence of abrasion, wear,
cuts or leaks, the hose must be replaced prior to the appliance being put into operation.
The replacement hose assembly shall be that specified by the manufacturer.
:::Do not operate the appliance with a damaged hose, after the appliance malfunctions or has been
damaged in any manner. Do not attempt to repair this product yourself. If there is a problem, please
contact our customer service at 1-866-226-9222.
:::Do not modify the appliance. Parts sealed by the manufacturer, or the company shall
not be manipulated.
:::Do not use attachments or accessories that are not recommended or sold by the manufacturer.
:::Spiders and insects can nest inside the burner of the appliance and disrupt gas flow. A clogged tube
can lead to a fire beneath the appliance. CAUTION: A fire could cause property damage, personal
injury or death. Inspect the pizza oven at least twice a year or immediately if you smell gas while
the burner flames appear yellow, if the control knob has melted or if the burner is making
popping noises.
:::Do not smoke while leak testing. Never leak test with an open flame.
:::Ignite the appliance away from trees and any flammable objects.
:::While in use, provide adequate space around the appliance for air circulation.
:::Do not heat unopened food containers as a build-up of pressure may cause the containers to burst.
:::Do not use plastic or glass utensils inside the pizza oven.
If you smell gas:
• Shut off gas to the appliance.
• Extinguish any open flame.
• Open door.
• If odor continues, keep away from the appliance and
immediately call your fire department.
Failure to follow these instructions could result in fire or explosion
which could cause property damage, personal injury or death.
!DANGER
• Never operate this appliance unattended.
• Never operate this appliance within 10’’ (3.0 m) of any
structure, combustible material or other gas cylinder.
• Never operate this appliance within 25’’ (7.5 m) of any
flammable liquid.
• If a fire should occur, keep away from the appliance and
immediately call your fire department. Do not attempt to
extinguish an oil or a grease fire with water.
Failure to follow these instructions could result in fire, explosion
or burn hazard which could cause property damage, personal
injury or death.
!DANGER
This instruction manual contains important information necessary
for the proper assembly and safe use of the appliance. Read and
follow all warnings and instructions before assembling and using
the appliance. Follow all warnings and instructions when using
the appliance. Keep this manual for future reference.
!WARNING

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::: CAUTION Burn hazard! The appliance and the pizza stone will be hot during and after use. Do not
touch hot surfaces. Use protective oven mitts or gloves to avoid burns or serious personal injury.
Improper handling can cause severe burns.
:::Never let clothing or other flammables materials near or touch the hot surface until it has cooled.
The fabric could ignite, causing serious personal injury.
:::Do not wear flammable loose garments or sleeves when using the oven.
:::Keep the fuel supply hose away from any heated surface(s).
:::Do not move the appliance when in use.
:::Once cooled, exercise caution when carrying the appliance. Do not use the oven opening
as a handle.
:::Product may contain sharp edges. Please use with caution.
:::Do not operate the appliance for more than 1 hour continuously. Let appliance cool down before
using it again.
:::Always turn o the pizza oven and the gas supply after use. Allow to cool down completely before
handling and cleaning the appliance.
:::Do not store combustible material within 24 inches (60 cm) of the sides, front and back of the oven.
:::Do not store this appliance indoors unless the gas cylinder is disconnected.
IMPORTANT SAFEGUARDS FOR THE PIZZA STONE
:::Do not use the pizza stone over an open flame.
:::Avoid extreme temperature changes to the stone. This is dangerous and can crack the stone.
:::Use care when handling the stone. The stone is fragile and can break if bumped or dropped.
:::Do not use a damaged stone.
:::The pizza stone become very hot during use and stays hot for a long time after use. Allow it to cool
down completely before handling or cleaning it.
IMPORTANT SAFEGUARDS FOR THE PROPANE CYLINDER
:::Use a 20 lb propane gas (LPG) cylinder with this appliance. The size of a 20 lb propane gas cylinder
is 31 cm (12 inches) in diameter and 45.5 cm (18 inches) tall.
:::Do not use natural gas as it can damage the oven.
:::Always keep the cylinder outside in an upright position.
:::Never fill the cylinder beyond 80 percent full.
:::Do not connect multiple propane cylinder to the pizza oven.
:::Liquid propane cylinder must be fitted with an OVERFILL PROTECTION DEVICE (OPD).
:::The cylinder supply system must be arranged for vapour withdrawal.
:::The propane cylinder used must incorporate a safety collar to protect the valve assembly.
:::Do not use a rusty or dented propane cylinder or cylinder with a damaged gas valve.
:::The minimum distance between the appliance and the 20 lb propane cylinder is 24 inches
(60 cm) apart.
:::If the appliance is not in use, the gas must be turned o at the supply cylinder.
:::Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of
dust cap on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or
plugs may result in leakage of propane.
:::Cylinder must be stored outdoors out of the reach of children and shall not be stored in a building,
garage or any other enclosed area.
:::Do not store a spare propane cylinder under or near the pizza oven.
:::If the instructions above are not followed exactly, a fire causing death or serious injury may occur.
:::The installation must conform with local codes or, in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54, Storage and Handling of Liquefied Petroleum Gases,
ANSI/NFPA 58; or Natural Gas and Propane Installation Code, CSA B149.1; Propane Storage and
Handling, CSA B149.2
:::The propane cylinder used, must be constructed and marked in accordance with the specifications
for LP gas cylinders, U.S. Department of Transportation (DOT) or the Standards for cylinders,
Spheres and Tubes for the Transportation of Dangerous Goods, CAN/CSA-B339.
SAVE THESE INSTRUCTIONS - FOR HOUSEHOLD USE ONLY

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PRODUCT INFORMATION PARTS IDENTIFICATION
Product may vary slightly from diagram.
1. Body
2. Thermometer
3. Control knob
4. Hose
5. Regulator
6. Pizza stone
7. Matchstick holder
8. Door
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6
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4
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ANS Z21.89-2017 CSA 1.18-2017 Outdoor Cooking Specialty Gas Appliance
Atlantic Promotions Inc.
770, bd Guimond, Longueuil (Quebec), Canada, J4G 1V6
Item : 063209
Gas type: Propane Rate input: 12000 BTU/H
Gas pressure: 11" WC Orifice size: 1.04mm
This appliance is not intended for commercial use.
The instruction manual contains important information necessary for the proper
assembly and safe use of the appliance.
Read and follow all warnings and instructions before assembling and using
the appliance.
Follow all warnings and instructions when using the appliance.
For outdoor use only. If store indoors, detach and leave cylinder outdoors.
Minimum clearance from sides and back of the unit to combustible
constructions is 24 inches.
Do not use under overhead combustible surfaces.
Always route the gas hose away from the oven. The hose must not touch the
oven body.
WARNING: Hose pipe can be a tripping hazard.
CAUTION: The gas pressure regulator provided with this appliance must be
used. Replace only with regulator Model No. FR00A or GR-129A-01.
If instructions or parts are missing, contact customer service at 1-866-226-9222.
DATE : WWYY
60 cm
24’’
3

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BEFORE FIRST USE
1- Read all instructions and important safeguards.
2- Remove all packaging materials and ensure that all items have been received in good condition.
3- Tear up all plastic bags as they can pose a risk to children.
4- Wipe the exterior of the oven with a soft damp cloth. Dry thoroughly. NEVER IMMERSE IN WATER.
It will cause serious damage to the product.
5- Wipe the pizza stone with a damp cloth. DO NOT soak or immerse stone in water. Allow the stone to
dry completely before use.
NOTE: NEVER use metal scouring pads, abrasive cleaners or any other object that could scratch
when cleaning.
ASSEMBLY
1- Place the appliance on a stable, flat, heat-resistant surface outside.
2- Slide the pizza stone into the oven.
CONNECT TO A PROPANE GAS CYLINDER
CAUTION: This appliance is designed for use with propane gas only.
1- Place the propane cylinder in an upright position on a secure, level, and stable surface. The minimum
distance for the appliance and the 20 lb gas cylinder is 24 inches (60 cm).
2- Make sure the propane cylinder valve and oven control knob are turned o.
3- The hose and regulator are already connected to the pizza oven. Remove the cover of the regulator.
Inspect the valve connections, port and regulator assembly. Remove debris and inspect the hose for
damage before each use of the appliance. If there is evidence of abrasion, wear, cuts or leaks, the
hose must be replaced.
NOTE: To replace the hose, turn the coupling nut counterclockwise using a wrench.
4- The gas fitting is clockwise. Screw the regulator on to the propane cylinder valve fitting until tight.
5- Always route the gas hose away from the oven. The hose must not touch the oven body.
WARNING: Hose pipe can be a tripping hazard.
NOTE: Only the pressure regulator and gas hose assembly supplied with this appliance should be used.
For replacement pressure regulators and hose assemblies, please contact our customer service.
LEAK TESTING
A leak test must be carried out before every use.
CAUTION: If the smell of gas is detected at any time, you should immediately stop and check the entire
system for leaks. Do not leak test using open flame.
1- Prepare a solution of 50% water and 50% liquid dish detergent.
2- Ensure the pizza oven control knob is in the o position. CAUTION: Do not ignite the burner while
performing the leak check.
3- Open the propane cylinder valve by turning it counterclockwise.
4- Use a spray bottle or a brush to apply the solution to the connections between the propane cylinder
and the pizza oven. Soap bubbles would appear where a leak is present.

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4- Push and slowly turn the control knob counterclockwise to MAX. The burner should ignite immediately.
If the burner does not light within seconds, turn the control knob OFF and wait 5 minutes before
trying again.
NOTE:
:::When using it for the first time, run the pizza oven at max temperature for 30 minutes to burn
o any oils or coatings that are remnants from the manufacturing process. Do not cook anything
during this process. Turn o the oven, let cool and wipe down the inside.
:::To ensure safe operation, the pizza oven is equipped with a Flame Safety Device (FSD).
If the flame is extinguished while the gas supply is on, the FSD will automatically cut o the gas
supply to the pizza oven safely. If the flames have gone out, turn o the propane cylinder and the
oven control knob. Disconnect the pizza oven from the propane cylinder. Wait 5 minutes before
relighting the oven.
USING THE PIZZA OVEN
CAUTION: Do not touch hot surfaces. Use protective oven mitts or gloves to avoid burns or serious
personal injury.
1- Place the appliance on a stable, flat, heat-resistant surface outside.
2- Slide the pizza stone into the oven.
3- Connect to a propane cylinder and turn on the oven. Refer to the “LIGHTING INSTRUCTIONS” section.
4- Place the door on the oven and preheat for 20 minutes. The control knob should be at MAX.
NOTE: Preheating time of oven may vary depending on outdoor temperature.
5- Use the thermometer on the oven to monitor the temperature. When the temperature reaches
800 °F (420 °C), remove the door and slide pizza onto the stone using a pizza peel.
NOTE: Do not cook the pizza with the door on.
6- Turn the pizza every 20 to 30 seconds for even browning.
7- Cooking time depends on the thickness of the dough and the toppings. Monitor the cooking time
carefully. The pizza should be ready in less than 3 minutes. Once cooked, remove the pizza from the
oven using the pizza peel.
NOTE: Replace the door on the oven to retain heat between cooking pizzas.
DISCONNECT FROM PROPANE GAS CYLINDER
To disconnect the oven from the propane cylinder, follow the instructions below:
1- Turn o the oven control knob.
2- Close the propane cylinder valve by turning it clockwise until it is tight.
3- Detach the regulator from the cylinder valve by turning the coupling nut counterclockwise.
4- When not in use, replace the dust cap, provided with the propane cylinder, on the cylinder valve.
5- If a leak is found, immediately turn o the propane valve. Tighten any leaking connection and repeat
test until no leaks are detected.
6- If gas continues to leak from any of the connections, turn o the propane valve. NEVER use the
pizza oven if a leak is present. Do not attempt to repair this product yourself, please contact our
customer service at 1-866-226-9222.
LIGHTING INSTRUCTIONS
Read all the instructions before lighting the oven. Make sure the oven has been leak tested and
properly placed.
1- Connect the pizza oven to the propane cylinder. Ensure the oven control knob is in the OFF position.
2- Open in propane cylinder valve by turning it counterclockwise.
3- Push and slowly turn the oven knob counterclockwise until a click is heard and the burner ignites.
4- Continue to push in the oven knob for another 5 seconds after ignition to ensure the oven
remains lit.
If the burner does not stay lit after the control knob is released, turn the knob OFF and wait 5 minutes
before trying again.
MANUAL LIGHTING INSTRUCTIONS IF IGNITION WITH CONTROL KNOB FAILS
1- If after several attempts the burner does not light, the oven can be lit manually.
2- If you have already attempted to light the burner using the control knob, wait 5 minutes for any gas
to dissipate.
3- Insert a match into the matchstick holder, ignite the match and insert it through the front of the oven
to the burner.
L
Max. power Min. power O
CONTROL KNOB POSITIONS

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USEFUL TIPS FOR THE BEST COOKING EXPERIENCE
:::Prepare all toppings before starting to cook pizzas.
:::Pizza dough should be at room temperature to stretch with ease, do not overwork the dough.
:::Dust flour on hands and work surface while stretching dough.
:::Do not stretch dough too thin, as it may tear. Leave at least 1 cm of space on perimeter of dough to
form a generous crust.
:::Lightly dust pizza peel with semolina flour or cornmeal before laying the stretched dough onto the
peel, this will prevent sticking.
:::Check dough for holes and shake the peel before adding toppings to ensure the dough can
freely move.
:::To prevent a soggy pizza, refrain from adding too much sauce or toppings.
:::For best cooking results, the center of the pizza stone should be at least 752 °F (400 °C).
An infrared thermometer can be used to measure the exact temperature of the pizza stone.
:::Once the pizza is placed in the oven, always keep an eye it. The dough at the back of the oven
(closest to the flame) will cook faster, requiring the pizza to be rotated several times for an even bake.
:::Use a pizza turning peel to rotate the pizza while cooking. A perforated turning peel is
recommended to get rid of any excess flour.
:::Use the door to preheat the oven in between cooking pizzas to ensure the stone maintains
its temperature.
:::If cooking vegetables, meats or fish, never cook directly on the stone. Always use a high heat
resistant pan to retain fats and juices, as the stone is porous and will absorb the smell and taste of
the liquids.
CLEANING AND MAINTENANCE
Allow the pizza oven and the stone to cool down completely before handling or attempting to clean.
Once cooled, the pizza stone can be removed from the oven to be cleaned. Manipulate with caution.
The stone may chip or break if dropped onto hard surfaces.
:::Scrape o baked on foods with a scraper or spatula. Burnt on food can be cleaned by flipping the
stone where it will clean itself due to the high oven temperatures.
:::Rinse stone with warm water. Do not soak or immerse stone in water. Do not use soap, as the stone
is porous and will absorb the smell and taste of the detergent.
:::Allow the stone to dry completely before sliding it back into the oven. To dry it, you can put it in a
conventional oven at 140 °F (60 °C) for 2 hours.
:::The pizza stone will darken and discolor with use over time. This is normal and part of the stone’s
natural seasoning process. It will not aect the stone’s performance or the taste of the food.
Wipe down the interior of the oven with a paper towel between uses to remove any debris. If needed,
wipe the exterior surface of the oven with a soft, damp cloth. Dry thoroughly. Never use an abrasive
cleaner.
STORAGE
Do not expose the pizza oven to harsh weather conditions. Use an outdoor cover to protect the oven.
Store inside, in a dry place, when not in used for an extended period of time.
Propane cylinder must be disconnected from the oven for storage. Cylinder must be stored outdoors,
out of the reach of children and shall not be stored in a building, garage or any other enclosed area.
3-YEAR LIMITED WARRANTY
This limited warranty is non-transferable and applied only to the original end user purchaser. An original sale
receipt from the original retailer is required as proof of purchase to seek warranty service.
This limited warranty covers defects in materials and workmanship or quality when the product is used in a
normal domestic setting and in accordance with the use and maintenance instructions found in the manual
provided with the product.
3-year limited warranty on cook box (inner stainless steel) or grill body (outer carbon steel shell).
2-year limited warranty on burner, ignition system, gas regulator, hose and all other parts.
Due to product material, ceramic pizza stone is not warranted from cook discoloration, chipping or breaking.
This limited warranty does not cover: normal wear and tear, stains, discoloration, chips, surface rust, heat
tarnishing, scratches, minor distortions or warping caused by prolonged exposure to heat (where such
warping does not prevent use of the oven), water damage, excessive exposure to salt air conditions, sea spray
and humidity, severe weather conditions and natural disasters, use with improper fuel, negligent use, misuse
of the product, accident or abuse, use for commercial purposes and disassembly, repair or alteration by
anyone other than a authorized service agent.
Any complaints must be registered within the warranty period. The product will be repaired, replaced
(parts or entire appliance) or refunded at our sole discretion. Shipping charges may apply.
For assistance regarding this product or warranty, please contact our customer service:
:::by e-mail: kitchenproduc[email protected]om
:::by phone: [phone]

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TROUBLESHOOTING GUIDE
PROBLEM POSSIBLE CAUSE SOLUTION
Burner will not light
1- No gas flow.
2- Coupling nut and regulator
not fully connected.
3- Lighting instructions were
not properly followed.
1- Check to see if propane
cylinder is empty.
2- Turn the coupling nut about
one-half to three quarters
additional turn until solid stop.
3- To light the oven, push the
control knob and slowly turn
counterclockwise until a
click is heard and the
burner ignites. This should
take about 5 seconds as
you allow gas to flow into the
oven. Continue to push in the
control knob for another
5 seconds after ignition and
then release.
Sudden drop in gas flow
or low flame
1- Out of gas.
2-Possible gas leakage.
1- Check for gas in
propane cylinder.
2- Turn off the control knob and
propane tank valve. Disconnect
regulator. Reconnect regulator
and leak test. If no leak is found,
turn on propane propane valve,
wait 30 seconds and then
light oven.
Flames blow out
1- High or gusting winds.
2- Low on propane gas.
3- Thermocouple out of function.
1- Turn front of oven away from wind.
2- Refill propane cylinder.
3- Turn off the control knob, wait 5
minutes before relighting.
Continue to push in the knob for
15 seconds after ignition. If the
flames blow out again, contact
customer service.
PROBLEM POSSIBLE CAUSE SOLUTION
Flare-up
1- Grease build up.
2- Excessive cooking
temperature.
3- Excess flour on the
cooking surface.
4- Pizza stone is dirty.
1- Clean oven.
2- Adjust (lower)
temperature accordingly.
3- Brush remnant flour from
cooking surface.
4- Clean or flip stone once
cooled down.
Flashback (fire in burner
tube, roaring sound from
burner)
Pressure drop during ignition.
Turn off the control knob, ensure
the cylinder valve is fully open
and relight the oven.

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Recipes Recipes
pizza dough
preparation 20 minutes
rising 4 hours
makes 4 balls, for 12-inch (30 cm) pizzas
*FREEZES WELL*
4 ½ cups (675 g) unbleached all-purpose flour
8 tsp sugar
2 tsp instant yeast
2 tsp salt
2 cups (500 ml) warm water
1 In a large bowl, using a wooden spoon, or in a
stand mixer fitted with the dough hook, combine
the flour, sugar, yeast and salt. Add the water and
mix just until the dough starts to form a ball. Knead
the dough with your hands for 5 minutes on a lightly
floured work surface, or with the dough hook, just
until smooth.
2Form the dough into a ball and place in a clean,
lightly oiled bowl, turning to coat with the oil. Cover
and let rise in a warm spot for 3 hours or until the
dough has doubled in volume, or refrigerate for 24 to
48 hours in an airtight container or in a pot with a lid.
3On a lightly floured work surface, cut the dough into
4 equal pieces. Shape each piece into a ball and place in
a lightly floured large airtight container or baking sheet.
Cover with plastic wrap (see note). Let rise for 1 hour or
until doubled in volume.
|NOTE |You can refrigerate the balls of dough for up to
48 hours at this point. Let sit out at room temperature for
1 hour before rolling out.
You can also freeze the balls of dough. Once frozen, cover
tightly in plastic wrap and store in an airtight container.
Before using, let the frozen balls of dough thaw out in the
refrigerator. Once thawed, let sit out in a warm, humid
spot for 1 hour.
no-cook tomato sauce
preparation 15 minutes
cooking 10 minutes
makes about 1 ½ cups (375 ml)
*FREEZES WELL*
1 can (28 oz/796 ml) plum tomatoes
2 garlic cloves, chopped (optional)
2 tsp (30 ml) olive oil
1 tsp (15 ml) tomato paste
tsp red pepper flakes
1 Drain the tomatoes and save the juice for another
use. Remove the seeds and excess natural juices
stored at the centre of each tomato (see note).
Compost the seeds.
2In a bowl, coarsely crush the tomatoes with your
hands. Add the remaining ingredients. Season with
salt and pepper. Mix well to combine.
|NOTE |By seeding and removing the excess juices
from the tomatoes, you will obtain a thicker sauce that
will not water down your dough.

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Recipes Recipes
margherita pizza
preparation 10 minutes
cooking 2 to 3 minutes per pizza
makes 2 pizzas
2 balls pizza dough (recipe p. 15)
1 cup (250 ml) no-cook tomato sauce
(recipe p. 16)
2 balls (100 g each) buffalo mozzarella,
drained and torn into pieces
Basil leaves, to taste
Olive oil, for serving
1 Preheat the pizza oven on high (MAX) with the
door closed for 20 minutes.
2On a floured work surface, roll out one ball of pizza
dough at a time into a 12-inch (30 cm) circle, keeping
a thick border all the way around. Place the dough on
a pizza peel lightly dusted with cornmeal. Spread half
of the tomato sauce over the dough. Top with half of
the cheese (see note).
3Using the pizza peel, slide one pizza at a time onto
the hot stone. Bake in the pizza oven for 2 to 3 minutes,
rotating the pizza 4 or 5 times during cooking, or until
the crust is nicely browned.
4 Once out of the oven, garnish each pizza with basil
and season with pepper. Drizzle with olive oil. Cut into
slices and serve.
|NOTE |If you prefer your cheese less golden, simply
add it to the pizza halfway through cooking.
all-dressed pizza
preparation 20 minutes
cooking 12 minutes
makes 2 pizzas
lb (225 g) white mushrooms, thinly sliced
1 tsp (15 ml) olive oil
2 balls pizza dough (recipe p. 15)
1 cup (250 ml) no-cook tomato sauce
(recipe p. 16)
1 cups (150 g) mozzarella cheese, grated
1 Italian sausage, casing removed,
meat crumbled
1 ball (100 g) buffalo mozzarella,
drained and torn into pieces
1 Preheat the pizza oven on high (MAX) with the
door closed for 20 minutes.
2In a skillet over medium-high heat, brown the
mushrooms in the oil. Season with salt and pepper.
3On a floured work surface, roll out one ball of pizza
dough at a time into a 12-inch (30 cm) circle, keeping
a thick border all the way around. Place the dough on
a pizza peel lightly dusted with cornmeal. Spread half
of the tomato sauce over the dough. Top with half
of the grated cheese, sausage, mushrooms and torn
buffalo mozzarella.
4Using the pizza peel, slide one pizza at a time
onto the hot stone. Bake in the pizza oven for 2 to
3 minutes, rotating the pizza 4 or 5 times during
cooking, or until the crust is nicely browned and
the cheese is melted.
5Cut into slices and serve.

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Recipes Recipes
smoked meat pizza
preparation 15 minutes
soaking 15 minutes
cooking 2 to 3 minutes per pizza
makes 2 pizzas
onion, thinly sliced
cup (125 ml) crème fraîche
2 tbsp (30 ml) prepared yellow mustard,
plus more for serving
2 packages (125 g each) smoked meat,
torn into pieces
2 balls pizza dough (recipe p. 15)
cup (35 g) sour gherkins, cut into rounds
1 Preheat the pizza oven on high (MAX) with the
door closed for 20 minutes.
2In a bowl, cover the onion with cold water and let
soak for 15 minutes. Rinse and drain well.
3In another bowl, combine the crème fraiche and
mustard.
4On a floured work surface, roll out one ball of pizza
dough at a time into a 12-inch (30 cm) circle, keeping
a thick border all the way around. Place the dough on
a pizza peel lightly dusted with cornmeal. Spread half
of the crème fraiche mixture over the dough.
Top with half of the onion and smoked meat.
5Using the pizza peel, slide one pizza at a time
onto the hot stone. Bake in the pizza oven for 2 to
3 minutes, rotating the pizza 4 or 5 times during
cooking, or until the crust is nicely browned.
6Once out of the oven, top each pizza with half of
the gherkins and a drizzle of mustard, to taste. Cut
into slices and serve.
shrimp pizza
preparation 15 minutes
cooking 2 to 3 minutes per pizza
makes 2 pizzas
Parmesan Crème Fraîche
cup (180 ml) crème fraîche
cup (20 g) fresh Parmesan cheese, finely grated
1 tbsp (15 ml) olive oil, plus more for serving
Pizza
2 balls pizza dough (recipe p. 15)
1 small shallot, thinly sliced
4 oz (115 g) bacon, chopped and cooked
7 oz (200 g) frozen Nordic shrimp, thawed and
patted very dry
1 cup (25 g) arugula
cup (10 g) chives, finely chopped
1 Preheat the pizza oven on high (MAX) with the
door closed for 20 minutes.
Parmesan Crème Fraîche
2In a small bowl, whisk together all of the
ingredients. Season with salt and pepper.
Pizza
3On a floured work surface, roll out one ball of pizza
dough at a time into a 12-inch (30 cm) circle, keeping
a thick border all the way around. Place the dough on
a pizza peel lightly dusted with cornmeal. Spread half
of the Parmesan crème fraiche over the dough.
Top with half of the shallot and bacon.
4Using the pizza peel, slide one pizza at a time
onto the hot stone. Bake in the pizza oven for 2 to
3 minutes, rotating the pizza 4 or 5 times during
cooking, or until the crust is nicely browned.
5Once out of the oven, garnish each pizza with half
of the shrimp, arugula and chives. Drizzle with olive
oil and season with pepper. Cut into slices and serve.

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Recipes Recipes
pesto and three cheese calzone
preparation 15 minutes
cooking 3 to 4 minutes per calzone
makes 2 calzones
cup (195 g) ricotta cheese
cup (50 g) mozzarella cheese, grated
cup (20 g) fresh Parmesan cheese, finely grated
2 balls pizza dough (recipe p. 15)
cup (60 ml) homemade or store-bought pesto
water, for brushing
1 Preheat the pizza oven on high (MAX) with the
door closed for 20 minutes.
2In a bowl, combine the three types of cheese.
3On a floured work surface, roll out one ball of pizza
dough at a time into a 12-inch (30 cm) circle, keeping
a thick border all the way around. Place the dough
on a pizza peel lightly dusted with cornmeal. Spread
half of the pesto over the dough. Spread half of the
cheese mixture over one side of the dough. Brush
half of the thick border of dough with water. Fold the
dough over to form into a turnover, pressing to stick
the dry border to the moistened border. Press the
edge of the dough with your fingertips to seal.
Brush the top of the turnover with water.
4Reduce the temperature of the pizza oven to
medium (2). Using the pizza peel, slide one calzone
at a time onto the hot stone. Bake in the pizza oven
for 3 to 4 minutes, rotating the calzone 4 or 5 times
during cooking, or until the crust is nicely browned.
5Cut in half and serve.
maple pizza
preparation 15 minutes
cooking 2 to 3 minutes per pizza
makes 2 pizzas
2 balls pizza dough (recipe p. 15)
cup (55 g) unsalted butter, melted
cup (80 g) maple sugar
1 Preheat the pizza oven on high (MAX) with the
door closed for 20 minutes.
2On a floured work surface, roll out one ball of pizza
dough at a time into an 11 x 7-inch (28 x 18 cm) oval.
Place the dough on a pizza peel lightly dusted with
cornmeal. Brush the dough with melted butter.
3Reduce the temperature of the pizza oven to
medium (2). Using the pizza peel, slide one pizza at
a time onto the hot stone. Bake in the pizza oven for
2 to 3 minutes, rotating the pizza 4 or 5 times during
cooking, or until the crust is nicely browned.
4Once out of the oven, brush each pizza with more
butter. Place on a plate buttered-side up and sprinkle
generously with maple sugar, shaking off any excess.
Cut into slices and serve. Delicious served with a
scoop of vanilla ice cream, maple butter or
dulce de leche.

Personal notes
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