Cuisinart (105 - 115F User Manual

3

2

Pizza Dough

•  2¼ teaspoons (1 standard packet, ¼ ounce) 

active dry yeast

•  1½ teaspoons granulated sugar

•  1 cup warm water (105° - 115°F)

•  3 cups bread flour (you may substitute un-

bleached, all-purpose flour) 

•  1½ teaspoons kosher salt

•  1 tablespoon olive oil, plus more for coating 

ball of dough 

In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy, about 

5 minutes. (Note: if the yeast does not get foamy within 10 minutes, that means that it is not active 

and you should toss it and start again.)
Insert the dough or metal chopping blade into the work bowl of a food processor. Add the flour, 

salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture 

through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the 

work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may 

be slightly sticky. 
Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl 

with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size. 
Place dough on a lightly floured surface and gently fold over to “punch” down. Form into  

desired crust size(s) as directed by recipe. 

Of course you can use 

the fresh prepared pizza 

dough your grocery store 

offers to save some time, 

but nothing compares to 

fresh homemade pizza 

dough. So give this  

Cuisinart recipe a try. 
Makes 1½ pounds of 

dough (two 12-inch crusts)

What to Expect 

Give us a call (1-866-994-6390)  

or drop us a line (grilling@thefulhamgroup.com). 

We’ve got people ready to help!

 – The oven is designed to cook evenly. As with any grill or 

appliance you may have some unique variables, but that’s where the fun 

of becoming the pizza expert comes in. Use your peel and check your 

crust while the pizza cooks. Turn and slide the pizza as needed just like 

real pizza chefs do!

 – Cold or windy conditions will slow or prevent your oven 

from reaching its maximum temperatures, but that’s OK. It will just take a 

little longer to make your pizzas. The oven will still cook evenly.

 – You should create your pizza right on your pizza peel 

so once it’s done you can slide it into the oven. Dough can be a tricky 

and sticky ingredient so make sure to use some corn meal on the peel to 

keep your dough from sticking, but there is no need to throw corn meal or 

flour on the stone itself.

 – Our patent-pending, hinged lid makes cleaning the surface 

very easy. It’s also a great feature for fixing small mishaps while you’re 

cooking, but it’s best to keep the lid down as much as possible to keep the 

heat inside.

 – Pizza cooking time and temperatures will vary 

through the process. The stone continues to absorb heat as you cook  

more pizzas so always be aware of the cooking environment and try to 

get used to how your pizza cooks. Your second pizza will not cook the 

same as the first, but they will all be delicious when you master the process.

 – As you cook fresh pizza the crust will 

rise and air bubbles may form. If they are getting too close to the top of 

the grill you can pop them with a fork or pizza spinners (sold separately).

 – The integrated smoke chip cup is a great way  

to add smoky, wood fired flavor to your pizza experience. However, 

remember you are putting wood in a hot oven and it is combustible. If the 

chips/chunks ignite it’s OK to let it burn out in the cup. The flame will be 

contained in the grill. However you should expect some soot on the inner 

lid and possible discoloration of the steel where the flame contacted the 

lid. None of this will affect the performance of your grill and the added 

heat and smoke can actually improve pizza cooking like a real wood 

fired pizza. To help prevent the chips/chunks from igniting, you should 

soak them in water for about an hour. Always be careful, responsible and 

attentive when grilling, especially with wood chips. Never leave the oven 

unattended and follow manual instructions and warnings precisely.

 – Occasionally some debris from pizza will slip onto the 

stone. That’s completely normal. You can scrape debris off when you’re 

done to keep the surface clear, and you can wash the stone with water if 

you choose, but it is not necessary. Pizza stones condition a lot like a cast 

iron pan. Never use detergents to clean the stone as it is porous and will 

absorb the detergents.

– Your oven comes ready to use with any 1LB Propane Tank 

(not included) that you can find at any home center, mass store, grocery 

store etc. We designed it this way to be the simplest and most portable 

option for you. These tanks will run about an hour and a half of continu-

ous use on high. If you’re going to be using the oven in a little more 

stationary manner then you can simply connect an LP Adapter Hose (See 

Accessories in the back) to a 20lb tank and get a lot more cooking time.