Frigidaire Stone-Baked Pizza Mode Guide
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.
Discover fun and easy pizza and fresh dough recipes on Frigidaire.com.
Before you get started, please register your product at Frigidaire.com/register.
Other cooking modes available include: Dehydrate, Convection Bake, Air Sous Vide, Steam Bake, Slow Cook, Steam Roast, No Preheat, and Air Fry.
What's in the Box
- Pizza Shield: A metal frame designed to hold the pizza stone and protect the oven cavity.
- Pizza Stone: A ceramic or stone surface that absorbs and radiates heat for a crispy pizza crust.
- Pizza Peel: A tool used to slide pizzas onto and off the hot pizza stone.
Additional accessories are available for purchase at Frigidaire.com.
*Pizza peel material will vary by fuel type (metal or wood).
How to Use Stone-Baked Pizza Mode
Step 1: Gather Your Ingredients
- Fresh dough (8-11 oz)
- Semolina or Cornmeal (at least 1½ tbsp)
- '00' flour
- Sauce, cheese, and toppings of your choice
? PRO TIP: Store-bought dough can typically make two pizzas.
Step 2: Prepare the Oven Rack and 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. There are grooves toward the back of the shield to help secure it to your oven rack.
Step 3: Select Mode and Preheat
Navigate to Stone-Baked Pizza mode on your oven's control panel. The preheat process will take approximately 30 minutes.
Step 4: Prepare Your 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.
Step 5: Add Toppings
Sprinkle your pizza peel with semolina or cornmeal, then place your stretched dough on the peel. Now, 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.
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.
Step 7: Transfer Pizza to Stone
When the oven is preheated, slide the pizza off your peel onto the pizza stone with a swift, smooth motion. Don't be shy – there's a backstop at the end of the pizza shield that you can use to your advantage!
Step 8: Bake Your Pizza
Once you've placed your pizza in the oven, hit Confirm. The baking process will take approximately two minutes. If you feel your pizza needs a little more time, you can press +15s to extend the cooking time.
Step 9: Remove Pizza
When it's ready to remove, slide the peel under your pizza – again, remember you can use the backstop for assistance – and remove 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, simply run another pizza cycle without a pizza, then sweep away ashes.
- ❌ DO NOT submerge the pizza stone in water.
- ❌ DO NOT clean the stone or peel 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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For questions or assistance specifically for Stone-Baked Pizza owners, call: 877-499-4487.
