Sunbeam PZ0550 User Manual

PIZZA STONE
& PADDLE

30cm Ceramic Pizza Stone
and Stainless Steel Paddle

PZ0550

Contents

Features of your Pizza Stone & Paddle 1

Using your Pizza Stone & Paddle 2

Cooking Tips 3

Care and Cleaning 4

Recipes 5

Features of your Sunbeam
Pizza Stone & Paddle

30cm pizza stone

Recreates the intense dry heat
of a traditional pizza oven.

Ceramic stone

Distributes heat evenly and
allows steam to escape from
the dough during cooking for
a crispy base.

20cm pizza paddle

Stainless steel paddle easily
and safely lifts pizza from the
oven or BBQ.

Fold away handle

Cool grip handle folds
away for easy storage.

1

Using your Pizza Stone & Paddle

1. Place the Pizza Stone into a cold oven or
BBQ and preheat to desired temperature.

Important: Do not place a cold Pizza Stone
into a hot oven or BBQ as this can weaken
the Stone.

Note: The hotter the Pizza Stone is preheated,
the crispier the pizza crust will become.

2. Extend the handle on the Paddle (figure 1)
and lock into place by sliding the safety
bar down the handle (figure 2).

Figure 1

4. Use the paddle to remove the cooked pizza
from the stone.

Note: The Pizza Stone will acquire food stains
through use. These will not affect the cooking
performance and can help season the Pizza
Stone.

5. Do not use a pizza cutter or knife to cut
the pizza on the stone. Remove before
cutting or the cutting implement will be
damaged by the Pizza Stone.

Figure 2

3. Use the Paddle to transfer the pizza onto
the flat side of the pizza stone.

Important: Do not grease or oil the pizza stone
as it will damage the stone.

2

Cooking Tips

• The Sunbeam Pizza Stone can be used
in Sunbeam electric BBQs and some
Sunbeam compact ovens.

• Never place the Pizza Stone directly onto a
flame or electric element as this can crack
the Stone.

• You can cook frozen pizza using a Pizza
Stone. Preheat the stone in the oven and
cook following the pizza instructions.

• Pizza Stone also creates the ideal cooking
surface for baking bread, pastries and
cookies. Use a preheated Stone in the
place of a baking tray.

• Never place the Pizza Stone directly onto a
cold or non-heatproof surface or bench top.
Protect your surfaces by using a heatproof
mat.

3

Care and Cleaning

Pizza Stone

• Always allow the Pizza Stone to cool before
cleaning.

Note: Pizza Stones can retain their heat for
long periods of time.

• Use a metal implement such as a spatula
to remove any food stuck to the Pizza
Stone’s surface.

Note: Never immerse the Pizza Stone in water
as the Stone can crack.

• To clean the Pizza Stone, wipe with a
damp cloth.

Note: Never clean the Pizza Stone with soap
or detergents as they will leave a residue
taste in the stone.

• Allow to dry fully before further use or the
Pizza Stone may crack during cooking if
damp.

Pizza Paddle

• To clean the paddle, wipe with a damp
cloth.

4

Recipes

All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
Sunbeam Pizza Stone & Paddle. We hope you enjoy.

Pizza Dough

Makes: 2 small or 1 large

2 teaspoons (7g) dry yeast

1 teaspoon caster sugar

¾ cup warm water

2 cups plain flour

½ teaspoon salt

2 tablespoons olive oil

1. Combine the yeast, sugar and water in a
bowl. Stir to combine. Cover mixture with
cling wrap and place in a warm area until
the mixture starts to bubble.

2. Combine the yeast mixture, flour, salt and
oil in a large bowl and mix until combined.
Turn dough onto a floured surface and
knead for about 10 minutes or until the
dough is firm and elastic. Place dough in
a bowl and allow to rest in a warm place
until the dough has doubled in size.

3. Using your fist, punch the dough down.
Fold sides to centre and turn dough over.
Place dough onto a floured surface and
lightly knead. Cut dough in half. Roll
dough out to fit the 30cm Pizza Stone.
Dress pizza dough as required.

Pumpkin, Caramelized Onion
and Goats Cheese Pizza

Makes: 2 Pizzas

1kg pumpkin, peeled, deseeded, cubed

3 onions, sliced

1 clove garlic, crushed

1 teaspoon fresh thyme

¹⁄³ cup olive oil

1 quantity basic pizza dough, rolled out into

two 26cm circles

1 cup pizza sauce

150g goats cheese, crumbled

Salt and freshly ground black pepper, to taste

1. Place the Pizza Stone into the oven and
preheat to 210°C.

2. Toss pumpkin, onions, garlic and thyme in
oil. Place onto a lined baking tray and bake
for 25-30 minutes or until pumpkin and
onions are tender and golden.

3. Spread pizza sauce evenly over pizza
bases. Scatter pumpkin mixture and goats
cheese over the bases.

4. Use the Paddle to place the pizza onto the
Pizza Stone and bake for 15-20 minutes
or until golden brown. Season to taste with
salt and pepper.

5

Recipes continued

Margherita Pizza

Makes: 2 Pizzas

1 quantity basic pizza dough, rolled out into

two 26cm circles

1 cup tomato puree

150g mozzarella, thinly sliced

2 tablespoons fresh basil, chopped

Salt and freshly ground black pepper, to taste

1. Place the Pizza Stone into the oven and
preheat to 210°C.

2. Spread tomato puree over bases. Top with
cheese.

3. Use the Paddle to place the pizza onto
the Pizza Stone and bake for about 15-20
minutes or until golden.

4. Top with basil. Season to taste with salt
and pepper.

Meat Lovers Pizza

Makes: 2 Pizzas

1 quantity basic pizza dough, rolled out into

two 26cm circles

1 cup tomato puree

1 red onion, finely sliced

100g pepperoni, sliced

100g prosciutto, roughly chopped

100g salami, sliced

100g mozzarella, grated

¼ cup barbeque sauce

Salt and freshly ground black pepper, to taste

1. Place the Pizza Stone into the oven and
preheat to 210°C.

2. Spread tomato puree over pizza bases.
Scatter onion, pepperoni, prosciutto and
salami over the bases. Top with mozzarella
and barbeque sauce.

3. Use the Paddle to place the pizza onto the
Pizza Stone and bake for 15-20 minutes or
until golden. Season to taste with salt and
pepper.

6

Recipes continued

Mediterranean Pizza

Makes: 2 Pizzas

1 quantity basic pizza dough, rolled out into

two 26cm circles

¼ cup basil pesto

200g roasted eggplant; chopped *

100g roasted artichoke; chopped *

100g roasted red pepper; chopped *

100g semi dried tomato *

50g kalamata olives, pitted *

150g feta cheese, crumbled

½ teaspoon dried basil

Salt and freshly ground black pepper, to taste

1. Place the Pizza Stone into the oven and
preheat oven to 210°C.

2. Spread pesto over the pizza bases.
Top with roasted vegetables, tomatoes and
olives. Scatter feta and dried basil over
pizza.

3. Use the Paddle to place the pizza onto the
Pizza Stone and bake for 15-20 minutes or
until golden. Season to taste with salt and
pepper.

* If you don’t wish to roast your own

vegetables, roasted vegetables are also
available from your local supermarket in
the deli section.

Tandoori Chicken Pizza

Makes: 2 Pizzas

1 quantity basic pizza dough, rolled out into

two 26cm circles

½ cup plain Greek yoghurt

¹⁄³ cup tandoori paste

400g chicken thigh fillets

200g tzakiki spread

1 teaspoon mint sauce

1 red onion, finely sliced

200g bocconcini cheese, roughly chopped

¼ cup fresh coriander, chopped

Salt and freshly ground black pepper, to taste

1. Place the Pizza Stone into the oven and
preheat oven to 210°C.

2. Combine yoghurt and tandoori paste.
Stir through chicken, cover and refrigerate
for 1 hour.

3. Place chicken on a lined baking tray and
bake for 10 minutes or until the chicken
juices run clear. Cool and roughly chop.

4. Combine tzakiki and mint sauce. Season
with salt and pepper. Spread over pizza
bases. Scatter bases with chicken and
onion. Top with cheese.

5. Use the Paddle to place the pizza onto the
Pizza Stone and bake for 15-20 minutes or
until golden. Top with coriander. Season to
taste with salt and pepper.

7

Recipes continued

Garlic Prawn Pizza

Makes: 2 Pizzas

1 quantity basic pizza dough, rolled out into

two 26 cm circles

¼ cup olive oil

2 cloves garlic, crushed

400g fresh ricotta

¾ cup grated parmesan cheese

1 tablespoon lemon zest

600g prawns, deveined, tails removed,

washed

Salt and freshly ground black pepper, to taste

Freshly chopped parsley, if desired

1. Place the Pizza Stone into the oven and
preheat oven to 210°C.

2. In a bowl combine half of the oil, garlic,
ricotta, parmesan and lemon zest.
Season to taste with salt and pepper.

3. Spread ricotta mixture over pizza bases.
Top with prawns and remaining oil.

4. Use the Paddle to place the pizza onto the
Pizza Stone and bake for 15-20 minutes or
until golden. Season to taste with salt and
pepper. Top with parsley.

8

Notes

Need help with your appliance?

Contact our customer service team
or visit our website for information
and tips on getting the most from
your appliance.

Australia | visit www.sunbeam.com.au
phone [phone]
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.

New Zealand | visit www.sunbeam.co.nz
phone [phone]
mail Level 6, Building 5,
Central Park,
660–670 Great South Road,
Greenlane, Auckland.

Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.

Sunbeam is a registered trademark.

Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.

©Copyright Sunbeam 2014.

05/15