NEFF Z1912X0 User manual
Z1912XO
Pizza Stone
- 2 - Z1910XO Pizza Stone
Features Benefits
Glazed clay stone Easy to clean
High, rapid heat transfer from stone to dough Ensures crisp crust
Dough paddle Easy removal of baked product
Uses for your Neff Pizza Stone
Pizzas Scones Calzone
Pastries occacia Loaves of bread
Bread rolls Damper Soda bread
Quiches lans
Care Instructions
Before use wipe over with warm, soapy water, using a soft cloth or sponge.
Clean immediately after use with warm water and mild detergent; air dry.
Do not place in dishwasher.
Using the Pizza Stone
1. Place wire oven shelf in shelf position 1.
2. Place baking stone on shelf.
3. Preheat oven on bread baking function at 220°C for 20 minutes.
4. Bake dough directly on stone at recommended temperature (180°C - 220°C)
Take advantage of the Neff dough proving function. It ensures dough rises quickly
and evenly and won’t dry out or form a skin.
NB. Don’t place the baking stone on the open oven door. Don’t attempt to
remove the stone from the oven until cooled.
Did you know?
12,000 years ago bread was first made in Turkish mountain villages by cooking
dough on sun baked stones.
The Neff baking stone allows you to replicate the flavour and texture of these
early loaves using the modern convenience of a Neff oven.
Home bread baking is uncomplicated and requires a small amount of effort.
The reward is the wonderful aroma and flavour of home baked bread.
Neff telescopic shelves will assist with the use of the Pizza Stone.
- 3 - Z1910XO Pizza Stone
Recipes
Pizza
Preheat pizza stone in preheated
oven at 220°C for 15 minutes.
Make your pizza base using the
following recipe or alternatively use a
base purchased from the
supermarket. You could also use
Turkish or Lebanese bread as a quick
base. or pre-purchased bases
simply put your desired topping on
top of the base then place directly on
preheated pizza stone. Place stone
on third shelf and cook at 200°C for
20-25 minutes or until cheese (if using)
is golden and bubbling.
Home made pizza base
This recipe will make 2 large pizza
bases or 3 small ones.
Bases can be frozen – bake untopped
base for 10 minutes at 200°C or until
firm.
Dry Ingredients
4 cups white bread flour
3 teaspoons freeze dried yeast
2 teaspoons bread improver
1 cup grated cheese
2 teaspoons salt
Liquid Ingredients
400-500 mls warm water
2 tablespoons olive oil
Method
1. Mix all dry ingredients together in
the bowl.
2. Pour in the oil and approximately
half of the water.
3. Add enough water to achieve a
moist, sticky dough.
4. Cover with plastic wrap and leave
in warm place i.e. Sink filled with
warm water for 45 minutes.
5. Once risen, remove plastic wrap
and knead until smooth and soft.
6. Divide the dough into two or three
balls.
or Thin Crust
1. Roll out dough with rolling pin,
slightly larger than the pizza tray.
2. Top with chosen topping and
bake immediately in preheated
oven for 10 minutes or until firm
enough to slide off tray on to pizza
stone. Continue baking for 15-20
minutes or until golden on top with
a golden brown base.
or Thick Crust
1. Press dough down onto an oven
tray and gently stretch out to fit,
taking care not to have a very thin
centre and thick edges.
2. Top with chosen topping and
leave to rise for 10-15 minutes or
until puffy.
3. Bake in preheated oven for 10
minutes or until firm enough to
slide off tray onto pizza stone.
4. Continue baking for 15-20 minutes
or until bubbling and golden on
top with a golden brown bottom.
- 4 - Z1910XO Pizza Stone
Suggested Pizza oppings
Spread base with tomato paste and top with:
Traditional
Onion rings
Red and/or green capsicum
inely diced bacon or shaved ham
Anchovies
Kalamata olives
Mozzarella cheese
Mushrooms
Kids
Mozzarella or parmesan cheese
inely diced bacon or shaved ham,
with pineapple and cheese
Gourmet
Caramelized onions
Pesto
Cream cheese
Chilli tomato or satay sauce
Yoghurt and tandoori paste
(mixed to a thick consistency)
Prosciutto ham, sweet potato,
sliced ricotta cheese
Smoked salmon, capers and rocket
leaves added to cooked pizza
base
Roasted Italian vegetables e.g.
eggplant, artichokes, zucchini
inely sliced potato drizzled with
olive oil, rosemary and garlic.
inely sliced potato, alternated with
slices of tomato and basil, topped
with slices of bocconcini or
mozzarella and drizzled with olive oil
and chopped rosemary.
Grilled chicken breast, roasted
capsicum and zucchini
Ground beef, your choice of herbs
and spices, grilled vegetables and
topped with sour cream.
Cooked, shaved zucchini slices
topped with mozzarella and
scallops.
Sweet Dessert Pizza (Schiacciata)
Dessert pizzas are low in fat compared to pastries laden with butter, sugar and
eggs. or alternative toppings use those you would put on fruit flans or tarts.
Dough
Dry Ingredients
2-3 cups white unbleached bread
flour mix
2 teaspoons freeze dried yeast
100g finely chopped pecans or
walnuts
½ teaspoon salt
2 teaspoons sugar
Liquid Ingredients
100-200mls warm water
2 tablespoons melted butter
½ cup apple juice
opping
200g soft cream cheese or thick
custard
2 thinly sliced apples
2 sliced bananas
½ cup sultanas
½ cup dates
1 teaspoon Dutch cinnamon, mixed
with
3 tablespoons Demerara or brown
sugar
Method
1. Preheat oven to 180°C.
2. Mix together all dry ingredients.
3. Add liquid ingredients with
enough warm water to form a
moist, stiff dough.
4. Cover with plastic wrap and leave
to rise in a warm place for 45
minutes.
5. Turn out onto a well floured
surface and knead until smooth
and soft.
6. With a rolling pin roll out dough to
fit a pizza tray.
7. Spread base with cream cheese
and sprinkles with 1/3 of sugar and
cinnamon.
8. Top with slices of apple, then
banana and dried fruit.
9. Top with dollops of cream cheese
and sprinkle with remaining sugar
and cinnamon.
10. Bake in preheated oven for 10
minutes or until firm enough to
slide off tray onto pizza stone.
Continue baking for 15-20 minutes
or until bubbling on top and
golden brown on the bottom.
- 6 - Z1910XO Pizza Stone
White crusty loaf
Ingredients
Dry Ingredients
4 cups white bread mix
2 tablespoons freeze
dried instant yeast (or 2
sachets)
Liquid Ingredients
400-500ml warm water
1 tablespoon oil
Optional
Sesame or poppy seeds
Method
1. Preheat oven to 200°C.
2. Mix all dry ingredients in a bowl – make a
well.
3. Add approximately 300ml water and the oil
and mix until you have a moist (but not too
sticky) dough. The extra 200ml of water may
not be necessary.
4. Cover bowl with plastic and leave to rise in a
warm place (a sink filled with hot water is
suitable) for approximately 30-40 minutes.
5. Remove dough from bowl to a floured
surface and knead until soft and smooth
(approximately 30 seconds). Kneading
dough in the bowl will prevent mess.
6. Divide dough in half, shape into balls and
place in a well oiled tin.
7. Spray dough with warm water and sprinkle
with seed if you like.
8. Leave in a warm place for approximately 45
minutes or until dough appears double in
size.
9. Bake in preheated oven for 30-35 minutes or
until loaf is golden and come slightly away
from the edge of tin and sounds hollow.
- 7 - Z1910XO Pizza Stone
Pita pocket bread
Pita bread lends itself to a variety of settings. It can be used as an alternative to
bread for sandwiches or as a casing for hot savoury fillings to be enjoyed in cooler
weather. or mini pizzas it provides a substantial base for the simplest or the most
extravagant of toppings to be finished off under the griller.
This recipe will yield 8-12 small Pita Pocket Breads.
Any type of bread dough is suitable to be used with this method including
multigrain, wholemeal and even rye.
Dry Ingredients
4 cups white
unbleached bread
flour
2 teaspoons deluxe
bread improver
3 teaspoons freeze
dried yeast
2 teaspoons sugar
2 teaspoons salt
Liquid Ingredients
300-400mls warm water
1 tablespoon oil
Method
1. Mix all dry ingredients in a large mixing bowl.
2. Add oil and approximately half the warm water.
Add extra water to form a moist, sticky dough.
3. Cover with plastic wrap and leave to rise in warm
place 30-45 minutes.
4. Preheat grill to high.
5. Turn dough onto a well floured board and knead
until soft and smooth.
6. Divide the dough into four and then into two or
three - depending on your size preference.
7. Shape each piece into a ball then with a rolling
pin rollout flat, approximately the size of a saucer.
8. Place pita under grill, approximately 10-15cm
away from element, allowing room to rise.
9. Grill for 1 minute or until puffy then turn over with
egg slide and repeat on other side.
10. Turn over again and cook for a further 1-2
minutes or until golden and brown.
Repeat for other side.
11. Remove and cool on rack.
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