Introduction
Congratulations on your new oven featuring our most advanced Total Convection system, offering over 15 ways to cook. This guide focuses on the Stone-Baked Pizza mode, providing everything you need to create perfect stone-baked pizzas at home. Find additional recipes and dough ideas on Frigidaire.com. Register your product at Frigidaire.com/register for exclusive offers, faster support, and customized tips.
What's in the Box
Your Frigidaire Stone-Baked Pizza kit includes:
- Pizza Shield: A metal frame to hold the pizza stone securely.
- Pizza Stone: A ceramic stone designed for high-heat pizza baking.
- Pizza Peel: A tool for transferring pizza to and from the oven. (Material may vary: metal or wood).
Additional accessories are available for purchase at Frigidaire.com.
How to Use Stone-Baked Pizza Mode
Follow these steps for perfect stone-baked pizza:
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.[Image description: A wooden board displaying pizza ingredients: four balls of fresh dough, small bowls of tomato sauce, shredded cheese, olives, and sun-dried tomatoes.]
Step 2: Prepare the Oven Rack
Ensure your top oven rack is set to Position 7 (Position 5 in Wall Ovens), using the markings inside the oven cavity. Place the pizza shield onto the rack, ensuring the pizza stone is securely in the middle of the shield. Grooves at the back of the shield help secure it to the oven rack.
[Image description: The interior of a Frigidaire oven showing the top rack positioned correctly, with the pizza shield and stone placed on it.]
Step 3: Select Mode and Preheat
Navigate to the "Stone-Baked Pizza" mode on your oven's control panel. The preheat process will take approximately 30 minutes.
[Image description: A close-up of a Frigidaire oven control panel displaying the "Stone-Baked Pizza" mode selection.]
Step 4: Stretch Your Dough
Sprinkle your work surface with '00' flour. Begin stretching your fresh dough into a thin base, leaving a slightly thicker edge (approximately 1/4-inch) for 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.[Image description: Hands gently stretching a ball of pizza dough on a floured wooden surface.]
Step 5: Prepare the Pizza
Sprinkle your pizza peel with semolina or cornmeal. Carefully place your stretched dough onto the peel. Add your sauce, cheese, and desired toppings.
PRO TIP: Cheese matters! Fresh mozzarella has a higher moisture content and works better than shredded cheese.[Image description: A pizza peel topped with stretched dough, sauce, and cheese, ready for toppings.]
Step 6: Check Dough Movement
Gently shake the peel to ensure the pizza dough moves freely. If it's stuck, carefully lift the edges and add a pinch more semolina or cornmeal. Avoid getting sauce or toppings between the dough and the peel, as this can cause sticking.
Step 7: Transfer Pizza to Stone
Once the oven is preheated, slide the pizza off the peel onto the pizza stone with a swift, smooth motion. Use the backstop at the end of the pizza shield for assistance.
[Image description: A pizza being carefully slid from a pizza peel onto the hot pizza stone inside the oven.]
Step 8: Bake and Confirm
After placing the pizza in the oven, press "Confirm" on the control panel. The baking process typically takes only two minutes. If needed, you can press "+15s" to extend the cooking time.
[Image description: A Frigidaire oven control panel displaying "Pizza Ready" with a finger about to press the "Confirm" button.]
Step 9: Remove and Serve
When the pizza is ready, slide the peel under it, using the backstop for support, and carefully remove it from the oven.
SLICE AND ENJOY!
[Image description: A perfectly baked pizza being removed from the oven on a pizza peel.]
Important Callouts
- ⚠️ DO NOT cook frozen pizzas or use partially baked or premade crusts in Stone-Baked Pizza mode. This can result in improper cooking and potential damage to the pizza stone.
- ⚠️ DO NOT leave the pizza peel on the pizza stone while cooking.
- Excess semolina, cornmeal, or flour may cause smoke or small flames in your oven. This is normal. Keep the oven door closed, and the flames will extinguish themselves.
- Other cooking modes may not function properly if the pizza shield is left in the oven.
- ⚠️ DO NOT "season" the pizza stone with oil.
Clean and Care
- Allow the pizza stone to cool completely before removing it from the oven (at least one hour). Use oven mitts.
- Stone-Baked Pizza mode turns leftover crumbs into ash. To clean the stone and shield, sweep away the ashes with a brush or dry cloth and discard. If residue remains, 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 it can absorb them and release them when heated.
Discoloration of the stone and shield over time is normal and does not affect pizza quality. Replacement stones are available at Frigidaire.com.
If you have a standalone range, the pizza shield and stone can be stored in the oven's storage drawer. It is not recommended to store the pizza peel in the drawer, as it could warp.
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 this happens, KEEP THE OVEN DOOR CLOSED; the flames will extinguish themselves.
Can I make multiple smaller or individual pizzas at once?
For best results, we recommend baking one pizza at a time, ideally 10-14 inches in size. However, you can make multiple pizzas in a row, allowing a 3-5 minute reheat time between pizzas to maintain optimal stone temperature.
Should the pizza stone and shield stay in the oven all the time?
No, remove and store the pizza stone and shield when not using Stone-Baked Pizza mode. Leaving them in can affect your oven's performance during other cooking modes.
Join Our Community
Share your best recipes, swap tips, show off your creations, and get inspired! Check out our Facebook Group!
[Image description: Social media icons for Facebook, Instagram, TikTok, and YouTube.]
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.
