How to Use Stone-Baked Pizza Mode
Brand: Frigidaire
Welcome to the Frigidaire® Family
Congratulations on your new oven featuring our most advanced Total Convection system yet, offering over 15 ways to cook. This guide focuses on the Stone-Baked Pizza mode, providing everything you need to create delicious, stone-baked pizzas right at home. You can find additional pizza and fresh dough recipes on Frigidaire.com. Before you begin, please register your product at Frigidaire.com/register.
Explore Your Oven's Capabilities
Your Frigidaire oven with Total Convection offers versatile cooking options, including:
- Dehydrate
- Convection Bake
- Air Sous Vide
- Steam Bake
- Stone-Baked Pizza
- Slow Cook
- Steam Roast
- No Preheat
- Air Fry
What's in the Box
Your Stone-Baked Pizza kit includes:
- Pizza Shield
- Pizza Stone
- Pizza Peel*
Additional accessories are available for purchase at Frigidaire.com. *Pizza peel material may vary by fuel type (metal or wood).
How to Use Stone-Baked Pizza Mode
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Step 1: Gather Your Ingredients
You will need:
- Fresh dough (8-11 oz)
- Semolina or Cornmeal (at least 1/2 tbsp)
- '00' flour
- Sauce, cheese, and toppings of your choice
PRO TIP: Store-bought dough can typically make two pizzas.
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Step 2: Position the Pizza Stone
Ensure your top oven rack is at Position 7 (Position 5 in Wall Ovens), using the markings on the sides of the oven cavity. Place the pizza shield on the rack, with the pizza stone securely in the middle of the shield. The shield has grooves toward the back to help secure it to your oven rack.
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Step 3: Preheat the Oven
Navigate to Stone-Baked Pizza mode. The preheat process will take approximately 30 minutes.
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Step 4: Prepare the Dough
Sprinkle your work surface with '00' flour and begin to stretch out your fresh dough. Aim for a thin base with a slightly thicker edge, approximately 1/4-inch, to form the crust.
PRO TIP: Bring your dough to room temperature. Dough that's too cold can be harder to stretch, and dough that's too warm can be easier to tear.
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Step 5: Top Your Pizza
Sprinkle your pizza peel with semolina or cornmeal, then place your stretched dough on the peel. Add your sauce, cheese, and toppings of choice.
PRO TIP: Cheese matters! Fresh mozzarella has a higher moisture content and works better than shredded cheese.
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Step 6: Check Dough Movement
Gently shake the peel to ensure your pizza dough is moving freely. If it's stuck, carefully lift up the edges and add a pinch more semolina or cornmeal. Any sauce or toppings between your dough and the peel may cause it to stick.
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Step 7: Transfer Pizza to Oven
When the oven is preheated, slide the pizza off your peel onto the pizza stone with a swift, smooth motion. Use the backstop at the end of the pizza shield for assistance.
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Step 8: Bake the Pizza
Once you've placed your pizza in the oven, hit Confirm. The baking process will take approximately two minutes. If your pizza needs more time, you can press +15s to extend the cooking time.
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Step 9: Remove and Enjoy
When the pizza is ready, slide the peel under it, using the backstop for assistance, and remove it from the oven. SLICE AND ENJOY!
Important Callouts
- ? DO NOT cook frozen pizzas or use partially baked or premade crusts in Stone-Baked Pizza mode. The pizza will not cook properly and could damage the pizza stone.
- ? DO NOT leave the peel on the pizza stone when cooking pizza.
- Excess semolina, cornmeal, or flour may cause smoke or small flames in your oven—THIS IS NORMAL. Keep the door closed, and the flames will extinguish themselves.
- Other cooking modes will not function properly while the pizza shield is in your oven.
- ? DO NOT “season” the pizza stone with oil.
Clean and Care
- Allow the stone to cool before removing. This will take at least one hour before we recommend removing with oven mitts.
- Stone-Baked Pizza mode will turn leftover crumbs into ash. To clean your stone and shield, simply sweep away the ashes with a brush or dry cloth and discard. If there is additional residue, run another pizza cycle without a pizza, then sweep away ashes.
- ? DO NOT submerge the pizza stone in water.
- ? DO NOT clean the stone in the dishwasher.
- ? DO NOT use any chemicals to clean the stone, as the stone absorbs them and may release them when heated.
- Over time, discoloration of the stone and shield is normal. This will not impact the quality of your pizzas! Should you need a new or additional stone, they are available on Frigidaire.com.
- If you have a standalone range, your pizza shield and stone can be stored in your oven's storage drawer. We recommend not storing your pizza peel in the drawer, as it could get warped.
FAQs
How do I cook a frozen pizza if I can't use Stone-Baked Pizza mode?
Bake on the middle rack, using No Preheat, Bake, or Convection Bake cooking modes.
Why are there small flames on my pizza stone during use?
Leftover semolina, cornmeal, or flour can ignite at high temperatures, which is normal during cooking. When that happens, KEEP THE OVEN DOOR CLOSED; the flames will extinguish themselves.
Can I make multiple smaller or individual pizzas at once?
You can, but for best results, we recommend baking one pizza at a time, ideally 10-14" in size. However, you can make as many pizzas as you want in a row, just allow a 3-5 minute reheat time between pizzas to keep the stone at optimal temperature.
Should the pizza stone and shield stay in the oven all the time?
No, remove and store the pizza stone and shield when you're not using Stone-Baked Pizza mode. Leaving them in can affect your oven's performance during other cooking modes.
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Register Your New Oven
Make sure to register your oven at Frigidaire.com/Register to get:
- Exclusive offers and discounts
- Faster support should issues arise
- Customized tips for your oven
Have questions? Need assistance? Call our hotline specifically for Stone-Baked Pizza owners: 877-499-4487.
