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Breville Crispy Crust Pizza Maker BREBPZ600XL
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- Countertop pizza maker gives you professional brick-oven results, right in your own kitchen.
- Dual heating elements on the top and bottom of the oven heat the ceramic pizza stone up to 660F, replicating the cooking environment of a brick oven.
- Built-in 12" diam. baking stone conducts and retains heat evenly to guarantee crisp, golden crusts.
- Settings for Thin, Medium and Thick crusts automatically adjust cooking time and temperature to ensure uniformly baked pizzas-no matter how generous the toppings.
- Bakes Pizzas up to 11 inch in diameter!
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Breville Crispy Crust Pizza Maker BPZ600XL
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A good pizza dough recipe is the first step, and a decent one is included in the user's manual, but note that it states lukewarm water should be used. That is a term largely undefined defined and will vary from user to user. When making yeast based dough, although not complicated, it is important that the temperature of the water be around a 110 degrees Fahrenheit and it is worth using a candy/cooking thermometer to ensure the yeast is not inadvertently killed by water too hot or not activated by water too cool.
Personally, I use Bobby Flay's pizza dough recipe which is easy to find on the internet. If interested, along with the recipe is a video for making his pizza dough on the Food Channel website. Using bread flour helps create chewy, crispy crusts. When using this machine, one batch of Flay's dough will make four thick crust or six thin crust pizzas. It takes about an hour (30 minute rise) from beginning to end of the dough making process.
The appliance needs to preheat, with stone in place, for thirty minutes before use, and cooking time is between five and ten minutes depending upon the thickness of the crust. I began shaping the dough and preparing my pizzas about half-way through the preheat cycle so they would be ready to cook when the oven was hot. A light indicates the unit is heating and it goes off when ready. If planning to cook one pizza after another, sometimes once a pizza is removed, the heating light comes on for a minute or two to bring up the temperature before another pizza can be cooked. Note that there is no timer. I set the timer on my regular oven and peeked through the cooking window to watch the progress.
The dough can be shaped right on a pizza peel or on parchment paper (wax paper cannot be substituted.) Sprinkle a little semolina flour on the peel or paper and then place the dough on the surface and shape it using hands. Pick it up occasionally to make sure it is not sticking and if necessary, add a bit more semolina flour to the peel or paper.
Unless extremely skilled or significant time is spent shaping the dough, the pizzas probably won't be perfectly round, which gives them a definitely more rustic and homemade appearance. The finished diameter should be eleven inches or less. To keep dough bubbles to a minimum I gently poked throughout the dough with a fork.
Avoiding a messy clean-up (the least fun part of cooking) is a worthy endeavor so taking a few pains to keep ingredients within the outside edge so they don't bubble onto the stone or anywhere else within the maker is time well spent. Even if a mess is made, since temperatures reach 600 degrees, most bits are charred and when the appliance has cooled, are easy to scrape off the stone, or gently wipe off the metal surfaces.
My pizza peel is hidden away somewhere so until I find it I am using parchment paper as the delivery system to move the uncooked pizza to the pizza stone, and it worked beautifully. Lift the entire paper with pizza and place undisturbed onto the hot pizza stone. Close the lid and set a timer for two minutes (this is important) and when the time expires, open the lid and grab the edge of the paper nearest you, and gently slide and shimmy the partially cooked, and definitely more solid, pizza off the paper and onto the stone. Things are very hot, so readjusting the pizza will be limited, so try to scoot it into position while removing the paper. And, two minutes is just about all the parchment paper can handle before it starts to disintegrate and break apart.
To cook, close the lid and turn the dial on the preheated device to thin or thick crust. I prefer thin crust pizzas so I set a timer for four and a half minutes and then look in the viewing window to see the progress and a bit more time may be added if necessary. I did cook one thick crust pizza which took about seven minutes. For that pizza I set the dial between thin and thick and experienced no burned crust although it is crucial to watch closely as cooking nears the end because the heat is so high that I imagine it would not take long to burn a pie. The viewing window is a great help in keeping track of progress, but temperature is easy to control by simply turning the dial toward thick to slow cooking, so if despite everything a pizza burns, slow the cooking time by selecting a thicker crust setting. When finished cooking I use a large metal spatula to slide the pizza to a board or plate for cutting.
So far cleaning has been easy, and should be done when the unit has cooled, although during a multiple pizza baking session, I did scrape off some cheese that spilled onto the stone to avoid the burned smoke and smell as I continued to cook. If necessary, this should be done with care because everything is so blazing hot. The lid handle remained cool and the legs on the unit keep heat away from the countertop.
No part of the appliance should be immersed in water. After the unit has cooled, brush off the stone to remove any remaining semolina flour and scrape off anything else sticking to the surface. Eventually the stone, like all pizza stones, will discolor and develop splotches from cooking. This is a normal part of the process. Only one side of the cooking stone may be used, so flipping it when it is stained is not an option.
Tempting as it may be to try to keep the stone pristine, it is futile, and trying may damage the stone. It absorbs liquids so it should never be submerged in water, because if water remains, the high heat of the unit may cause the stone to crack. Soap and other cleaners should not be used because they too will be absorbed into the stone and may add unwanted flavors to the food. It is best to scrape or wipe the stone with a damp cloth.
When cleaning, it is important to remove the stone to ensure nothing has fallen underneath on the lower heating element and surrounding area. If so, wipe it up before the next use so smoke is kept to a minimum. I love eliminating the need to turn on the oven and avoiding heating the entire house, something that will be particularly useful in the summer when trying to keep the house cool.
The pizza maker creates a chewy, crispy crust and is fun to use. Everyone can make their own pizza on parchment paper and line up to cook their pie. So, now in the morning I make the dough, let it rise and then put it in the refrigerator for use in making dinner that night. I haven't used it for a party, but plan to. Before making the purchase I was concerned, but the unit has completely exceeded my expectations.
The first time I used the pizza maker I burnt the crust. I didn't trust the instructions stating it would take 6-10 minutes. The second one I baked I went exactly 6 minutes and that was it, perfect pizza.
The pizza maker was exactly what I needed to put my great homemade pizza over the edge. It was the one missing ingredient I needed.
I have not made a thick crust pizza in it yet. I am sure I will be very pleased with thick crust also.
I have read other reviews about the pizza stone being hard to clean and getting stained. The stains are our friend. You don't want to clean your stone. It is being seasoned by the pizzas. The more stained it gets the more it becomes non-stick. Just scrape it off after baking a pizza to get any large chunks off. The pizza stone I was using in my gas oven is completely stained and that is how it should be. I can't wait until my pizza maker stone is in the same shape.
I love this thing.
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Breville costumer service , well ,major letdown.
Never keep up with they’r promises.