User manual NEFF Z1912X0

[. . . ] Bake dough directly on stone at recommended temperature (180°C - 220°C) Take advantage of the Neff dough proving function. It ensures dough rises quickly and evenly and won't dry out or form a skin. Don't attempt to remove the stone from the oven until cooled. Did you know? [. . . ] Continue baking for 15-20 minutes or until golden on top with a golden brown base. Press dough down onto an oven tray and gently stretch out to fit, taking care not to have a very thin centre and thick edges. Top with chosen topping and leave to rise for 10-15 minutes or until puffy. Bake in preheated oven for 10 minutes or until firm enough to slide off tray onto pizza stone. Continue baking for 15-20 minutes or until bubbling and golden on top with a golden brown bottom. -3- Z1910XO Pizza Stone Suggested Pizza Toppings Spread base with tomato paste and top with: Traditional Onion rings Red and/or green capsicum Finely diced bacon or shaved ham Anchovies Kalamata olives Mozzarella cheese Mushrooms Gourmet Caramelized onions Pesto Cream cheese Chilli tomato or satay sauce Yoghurt and tandoori paste (mixed to a thick consistency) Prosciutto ham, sweet potato, sliced ricotta cheese Smoked salmon, capers and rocket Kids Mozzarella or parmesan cheese Finely diced bacon or shaved ham, with pineapple and cheese leaves added to cooked pizza base Roasted Italian vegetables e. g. eggplant, artichokes, zucchini Finely sliced potato drizzled with olive oil, rosemary and garlic. Finely sliced potato, alternated with slices of tomato and basil, topped with slices of bocconcini or mozzarella and drizzled with olive oil and chopped rosemary. Grilled chicken breast, roasted capsicum and zucchini Ground beef, your choice of herbs and spices, grilled vegetables and topped with sour cream. Cooked, shaved zucchini slices topped with mozzarella and scallops. -4- Z1910XO Pizza Stone Sweet Dessert Pizza (Schiacciata) Dessert pizzas are low in fat compared to pastries laden with butter, sugar and eggs. For alternative toppings use those you would put on fruit flans or tarts. Dough Dry Ingredients 2-3 cups white unbleached bread flour mix 2 teaspoons freeze dried yeast 100g finely chopped pecans or walnuts ½ teaspoon salt 2 teaspoons sugar Method 1. Add liquid ingredients with enough warm water to form a moist, stiff dough. Cover with plastic wrap and leave to rise in a warm place for 45 minutes. Turn out onto a well floured Liquid Ingredients 100-200mls warm water 2 tablespoons melted butter ½ cup apple juice surface and knead until smooth and soft. Spread base with cream cheese Topping 200g soft cream cheese or thick custard 2 thinly sliced apples 2 sliced bananas ½ cup sultanas ½ cup dates 1 teaspoon Dutch cinnamon, mixed with 3 tablespoons Demerara or brown sugar and sprinkles with 1/3 of sugar and cinnamon. Top with dollops of cream cheese and sprinkle with remaining sugar and cinnamon. Bake in preheated oven for 10 minutes or until firm enough to slide off tray onto pizza stone. [. . . ] Divide the dough into four and then into two or three - depending on your size preference. Liquid Ingredients 300-400mls warm water 1 tablespoon oil 7. Shape each piece into a ball then with a rolling pin rollout flat, approximately the size of a saucer. Place pita under grill, approximately 10-15cm away from element, allowing room to rise. [. . . ]