Neff Z1912X0 Instruction manual
Pizza Stone
Z1912XO
Features Benefits
Glazed clay stone Easy to clean
High, rapid heat transfer from stone to dough Ensures crisp crust
Dough paddle Easy removal of baked product
Uses for your Neff Pizza Stone
Pizzas Scones Calzone
Pastries Foccacia Loaves of bread
Bread rolls Damper Soda bread
Quiches Flans
Care Instructions
Before use wipe over with warm, soapy water, using a soft cloth or sponge.
Clean immediately after use with warm water and mild detergent; air dry.
Do not place in dishwasher.
Using the Pizza Stone
1. Place wire oven shelf in shelf position 1.
2. Place baking stone on shelf.
3. Preheat oven on bread baking function at 220°C for 20 minutes.
4. 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.
NB. Don’t place the baking stone on the open oven door. Don’t attempt to
remove the stone from the oven until cooled.
Did you know?
12,000 years ago bread was first made in Turkish mountain villages by cooking
dough on sun baked stones.
The Neff baking stone allows you to replicate the flavour and texture of these
early loaves using the modern convenience of a Neff oven.
Home bread baking is uncomplicated and requires a small amount of effort.
The reward is the wonderful aroma and flavour of home baked bread.
Neff telescopic shelves will assist with the use of the Pizza Stone.
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Recipes
Pizza
Preheat pizza stone in preheated
oven at 220°C for 15 minutes.
Make your pizza base using the
following recipe or alternatively use a
base purchased from the
supermarket. You could also use
Turkish or Lebanese bread as a quick
base. For pre-purchased bases
simply put your desired topping on
top of the base then place directly on
preheated pizza stone. Place stone
on third shelf and cook at 200°C for
20-25 minutes or until cheese (if using)
is golden and bubbling.
Home made pizza base
This recipe will make 2 large pizza
bases or 3 small ones.
Bases can be frozen – bake untopped
base for 10 minutes at 200°C or until
firm.
Dry Ingredients
4 cups white bread flour
3 teaspoons freeze dried yeast
2 teaspoons bread improver
1 cup grated cheese
2 teaspoons salt
Liquid Ingredients
400-500 mls warm water
2 tablespoons olive oil
Method
1. Mix all dry ingredients together in
the bowl.
2. Pour in the oil and approximately
half of the water.
3. Add enough water to achieve a
moist, sticky dough.
4. Cover with plastic wrap and leave
in warm place i.e. Sink filled with
warm water for 45 minutes.
5. Once risen, remove plastic wrap
and knead until smooth and soft.
6. Divide the dough into two or three
balls.
For Thin Crust
1. Roll out dough with rolling pin,
slightly larger than the pizza tray.
2. Top with chosen topping and
bake immediately in preheated
oven for 10 minutes or until firm
enough to slide off tray on to pizza
stone. Continue baking for 15-20
minutes or until golden on top with
a golden brown base.
For Thick Crust
1. 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.
2. Top with chosen topping and
leave to rise for 10-15 minutes or
until puffy.
3. Bake in preheated oven for 10
minutes or until firm enough to
slide off tray onto pizza stone.
4. Continue baking for 15-20 minutes
or until bubbling and golden on
top with a golden brown bottom.
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