Cuisinart 105 - 115F User Manual

OUTDOOR PIZZA OVEN

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Table of Contents

What to Expect ........................................................................... 2

Congratulations!

You’re now the proud owner of a Cuisinart Alfrescamoré Outdoor Pizza Oven which makes you the
Pizzaiolo of the next party. Let’s face it, everyone loves pizza and you’re going to become very popular
once you perfect your pizza making skills. That’s what we’re here for, and why you should take a look
through this guide. We’ve crafted it over the course of countless pizza sessions to save you some
headaches and get you turning out perfect pies in no time. So take a look through the guide to avoid
some common pit falls, get delicious recipes and discover some additional tools to help you become the
best pizza maker your back yard has ever seen!

Pizza Dough Recipe

Simple Tomato Sauce

Spicy Pepperoni and Mushroom Pizza

Barbeque Chicken Pizza

Fig, Prosciutto, and Goat Cheese Pizza topped with Arugula

Four Cheese White Pizza with Fresh Herbs

Butternut Squash, Chard and Sage Pizza

Braided Cinnamon Wreath

Deck out your Oven (Direct Accessories)

Become the Perfect Pizziola

Frequently Asked Questions

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NOTE: This guide is intended to supplement the instruction manual, not replace it. Please read and follow official
manual instructions.

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What to Expect

The Alfrescamoré Outdoor Pizza Oven has been designed to be the easiest way

to make your own brick oven style pizza at home, and we hope you enjoy it.

COOKING – The oven is designed to cook evenly. As with any grill or

appliance you may have some unique variables, but that’s where the fun
of becoming the pizza expert comes in. Use your peel and check your
crust while the pizza cooks. Turn and slide the pizza as needed just like
real pizza chefs do!

WEATHER – Cold or windy conditions will slow or prevent your oven

from reaching its maximum temperatures, but that’s OK. It will just take a
little longer to make your pizzas. The oven will still cook evenly.

MAKING PIZZA – You should create your pizza right on your pizza peel

so once it’s done you can slide it into the oven. Dough can be a tricky
and sticky ingredient so make sure to use some corn meal on the peel to
keep your dough from sticking, but there is no need to throw corn meal or

our on the stone itself.

HINGED LID – Our patent-pending, hinged lid makes cleaning the surface

very easy. It’s also a great feature for fixing small mishaps while you’re
cooking, but it’s best to keep the lid down as much as possible to keep the
heat inside.

TIME AND TEMP – Pizza cooking time and temperatures will vary

through the process. The stone continues to absorb heat as you cook
more pizzas so always be aware of the cooking environment and try to
get used to how your pizza cooks. Your second pizza will not cook the
same as the first, but they will all be delicious when you master the process.

BUBBLES AND RISING CRUST – As you cook fresh pizza the crust will

rise and air bubbles may form. If they are getting too close to the top of
the grill you can pop them with a fork or pizza spinners (sold separately).

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SMOKE CHIP CUP – The integrated smoke chip cup is a great way

to add smoky, wood red avor to your pizza experience. However,

remember you are putting wood in a hot oven and it is combustible. If the

chips/chunks ignite it’s OK to let it burn out in the cup. The ame will be

contained in the grill. However you should expect some soot on the inner

lid and possible discoloration of the steel where the ame contacted the

lid. None of this will affect the performance of your grill and the added
heat and smoke can actually improve pizza cooking like a real wood
fired pizza. To help prevent the chips/chunks from igniting, you should
soak them in water for about an hour. Always be careful, responsible and
attentive when grilling, especially with wood chips. Never leave the oven
unattended and follow manual instructions and warnings precisely.

YOUR STONE – Occasionally some debris from pizza will slip onto the

stone. That’s completely normal. You can scrape debris off when you’re
done to keep the surface clear, and you can wash the stone with water if
you choose, but it is not necessary. Pizza stones condition a lot like a cast
iron pan. Never use detergents to clean the stone as it is porous and will
absorb the detergents.

GAS USAGE – Your oven comes ready to use with any 1LB Propane Tank

(not included) that you can find at any home center, mass store, grocery
store etc. We designed it this way to be the simplest and most portable
option for you. These tanks will run about an hour and a half of continu­ous use on high. If you’re going to be using the oven in a little more
stationary manner then you can simply connect an LP Adapter Hose (See
Accessories in the back) to a 20lb tank and get a lot more cooking time.

Of course you can use
the fresh prepared pizza
dough your grocery store
offers to save some time,
but nothing compares to
fresh homemade pizza
dough. So give this
Cuisinart recipe a try.

Makes 1½ pounds of
dough (two 12-inch crusts)

Pizza Dough

INGREDIENTS:

• 2¼ teaspoons (1 standard packet, ¼ ounce)

active dry yeast

• 1½ teaspoons granulated sugar

• 1 cup warm water (105° - 115°F)

• 3 cups bread our (you may substitute un­bleached, all-purpose our)

• 1½ teaspoons kosher salt

• 1 tablespoon olive oil, plus more for coating

ball of dough

DIRECTIONS:

In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy, about
5 minutes. (Note: if the yeast does not get foamy within 10 minutes, that means that it is not active
and you should toss it and start again.)

Insert the dough or metal chopping blade into the work bowl of a food processor. Add the our,

salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture

through the feed tube as fast as the our absorbs it. Process until the dough cleans the sides of the

work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may
be slightly sticky.

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Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl

with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size.

Place dough on a lightly oured surface and gently fold over to “punch” down. Form into

desired crust size(s) as directed by recipe.

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