GEFU DARIOSO Bedienungsanleitung Seite 5

Preheating on barbecue:
Place the stone onto the cold barbecue with indirect heat and
preheat at a temperature of 300-350°C for approx. 20 minutes.
The longer the stone is preheated the shorter the baking time.
When barbecuing, a lid is recommended so that the hot air can
circulate.
Use
 Dust the pizza stone with flour
 Place the goods for baking onto the hot and floured pizza
stone. Take care not to touch the stone as it is very hot! When
hand topping bakery products such as pizza or tarte flambée,
use the floured pizza peel.
 The baking time varies depending on the heat of the stone
and the thickness of the items being baked. (Pizza will be
ready in a few minutes) When using for the first time, fre-
quently check how well cooked the item is as it takes practice
to perfect the baking time.
 Carefully slide the pizza peel under the baked item and
remove from the stone. (if the item will not come away from
the stone, try using in a spatula to help). Slide the baked item
from the pizza peel onto a board or plate. The pizza cutter
makes it easy to divide the baked item into portions.
 When preparing several dishes one after another, always
preheat the stone back up to the maximum temperature.
Tips
 The baked goods can either be removed from the stone in the
oven or the stone can first be removed from the barbecue or
oven using the stand. Warning! The stand will also become
very hot. Place on a suitable surface.
 To add special flavour in a coal-powered barbecue, a piece
of beech wood may be placed in the coals. If using a gas
barbecue or oven, small beech wood chips can be packed in
some aluminium foil and placed next to the pizza stone.
Cleaning
 Allow the stone to cool fully before cleaning
 Clean the stone using a cloth or brush and warm
water
WARM
 Remove baked in food residues using an
oven-proof scraper
 Never clean the stone in a dishwasher or with
detergents
 The stone may become tarnished depending on
WARM WARM
degree of usage but this has no impact on the
baking result or hygiene.
RECIPE FOR
THE PERFECT PIZZA
Ingredients for 2 pizzas:
Method
 Dissolve yeast with pinch of sugar in lukewarm water
 Place the flour in a bowl. Pour the liquid and oil over the
flour and knead the dough for approx. 5-10 minutes until it is
smooth and elastic
 Cover the bowl with a cloth and leave to rise in a warm place
(approx. 35°C) for around 40 minutes
 Halve the dough into approx. 250-300g pieces and roll out on
a floured work surface.
 Now place the dough base onto the floured pizza peel and
spread around 2 tbsp pizza sauce on top leaving approx. 1cm
space around the edges so that they can rise and crisp
 Then tear pieces of mozzarella over the pizza
 Toppings can be added to the base to suit your taste
 Bake the pizza on the stone until crispy – enjoy!
500 g flour
250 ml water
cube yeast
1 tsp salt
2 tbsp olive oil
pinch sugar
pizza sauce
mozzarella cheese
toppings of choice
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