Okay so the pizza oven. We want to make sure when we start it up…now this one we used obviously in the earlier session. They’re going to get stained. These decks are porous. They’re going to get dirty. They’re going to get stained. But when you have a brush, you would use a brush to do this. I don’t have a brush right here, so I’ll just use this towel on a tong. I think we’re fine. So, just clear out any debris left from the previous day. Thank you. Okay so fresh pizzas, these are par-baked crusts. If they were the fresh crusts like you find at pizzerias, there they use a cornmeal or something to keep them from sticking. Cornmeal, as I tried to demo that this morning, gives you a little bit more of a smoky aroma so I won’t use any cornmeal on that, and it didn’t have too much of a problem sticking this morning, but if you did, you could use a little flour on your peel just to make sure it’s dry. Put a little pepperoni on there or something I suppose. And I just bought this out of the fresh case over at the Woodlake market. Okay. You could use the timer. Let’s run the timer just so we can hear it cycle off. Three minutes I’ll put it on for. The question was: if you put two pizzas in, does it slow down the bake time? Not really. These stones are intended to hold that heat. Once you get this oven hot the heat is retained in those stones. That’s the whole idea of them. The question is: are there elements underneath the deck? Yes, there are three elements in this oven. There’s one element underneath the bottom stone. There’s another element underneath the middle stone, but also heats the stone, right? So it’s the top heat down to the bottom pizza, then there’s another element on the top of the oven that heats down. Eh, we’ll give it just a second yet. I want to talk about the heat. This oven, I said, is at 550. Earlier in the day I had it at 650. Okay, no problem. I could be here all day on that. It gets a little hotter towards the front. The top is a little bit warmer. Someone asked if you could stack another oven—no. We will in our manuals have the clearance distances listed so we will tell you exactly what you can and can’t do. Well, we tried a frozen pizza earlier at that higher temperature. If you’re going to cook frozen pizzas such as like, like one of these, I recommend turning the oven down. We had it up to that higher temperature this morning, and it got a little hot. It’s a recipe you’ll have to play with. But at the higher temperatures like this, it’s suitable for fresh dough. If you had a guy who had a dough mixer and he mixed up his dough and had a fresh dough pizza (these are par-baked crusts), you could certainly do that in this oven. It has that capability. Also, do these at just a little bit of a lower temperature. Okay, so I don’t know if you can see that? Mike, time? 4 1/2 minutes. Hear that crust when I cut this? Okay, cleanup on this oven. I think we went over this, but once again, basically just shut it off. Wipe down the interior surfaces. Any of the stainless surfaces, obviously, you can clean with the stainless cleaners. The interior of the door you can use oven cleaner.
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Watch Chef Rich cook a frozen pizza to perfection in just 4 1/2 minutes! Also, check out this video to learn about proper cleaning and preparation of this oven.
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