Use pre-baked pizza bases – it is more convenient. Pre-heat your KITCHEN OVEN at 180◦C for 15 minutes. Place the raw rolled-out pizza base on a pan and bake for max 60 seconds. Repeat the process until you have enough pizza bases for your baking.
Prepare your pizza toppings before you light the fire.
Prepare your first pizza with the tomato paste and toppings to be ready for the first baking.
Use your PIZZA PADDLE to slide the pizza through the PIZZA OVEN OPENING onto the PIZZA STONE. (Picture)
Bake the Pizza for 2 to 3 minutes – if it takes longer than 3 minutes, the PIZZA STONE is not hot enough OR you do not have adequate heat (flames) in the chamber. Flames should be visible throughout the baking cycle.
Use your LIFTER SPATULA to manually turn your PIZZA STONE to ensure an even baking of your pizza.
Remove the KETTLE LID at any stage during the baking cycle when your chamber needs a bit of air to get the flames going again. Normally it will take a few seconds and as soon as the flames fire up properly, close the lid and continue with your baking cycle.
If you follow the instructions carefully, the result will amaze you – everytime!
ENJOY the feast.