Kalamazoo kal-ol-apo Guida Utente
Kalamazoo Outdoor Gourmet
™
1.800.868.1699 www.KalamazooGourmet.com
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For more information, or to purchase these and other useful accessories,
contact the Sales Department at Kalamazoo Outdoor Gourmet
contact the Sales Department at Kalamazoo Outdoor Gourmet
™
1-800-868-1699 or via email at sales@kalamazoogourmet.com
SUGGESTED TOOLS AND ACCESSORIES
Caputo Tipo 00 Pizza Dough – The official dough of Italian pizza. It is a bit moister than
usual dough and is designed for the high cooking temperatures typical of the Napolitano
pizzas mentioned in the introduction. This flour is available through several online retailers.
Pizza Peel – The utensil used by professionals for transferring pizzas into and out of the
oven. Be sure to use plenty of corn meal, cream of wheat, or flour between the dough and
the peel to prevent sticking. Peels are available in all professional bakeshops.
Deep Dish Pan – In order to enjoy the famous thick pizza you have to use the right pan.
Remember to use plenty of olive oil on the bottom of the pan to keep the crust from sticking.
Thin Crust Screen – This allows for the creation of a crispy thin crust without the use of a
peel. Again, use extra olive oil to prevent sticking.
Perforated Pizza Baking Pan – This pan works similarly to a perforated screen, but it is
more rigid and is perfect for slightly thicker crusts.
Pizza Cutter Knife – Straight long knifes, wheel knifes or butcher knives all seem to work
very well. The trick is to have a tool that allows for quick, sharp cutting so the crust does not
tear.
Copper Brush – This is the best tool for cleaning your pizza stone because it will not harm
the stone, but is still strong enough to dislodge the toppings that inevitably fall off your pizza.
Digital Thermometer (included with your purchase) – Perfect when you need a constant
read of temperatures throughout the oven in order to adapt to very specific baking styles and
techniques. Consult the manufacturer’s manual for proper temperature measurement
procedures.
usual dough and is designed for the high cooking temperatures typical of the Napolitano
pizzas mentioned in the introduction. This flour is available through several online retailers.
Pizza Peel – The utensil used by professionals for transferring pizzas into and out of the
oven. Be sure to use plenty of corn meal, cream of wheat, or flour between the dough and
the peel to prevent sticking. Peels are available in all professional bakeshops.
Deep Dish Pan – In order to enjoy the famous thick pizza you have to use the right pan.
Remember to use plenty of olive oil on the bottom of the pan to keep the crust from sticking.
Thin Crust Screen – This allows for the creation of a crispy thin crust without the use of a
peel. Again, use extra olive oil to prevent sticking.
Perforated Pizza Baking Pan – This pan works similarly to a perforated screen, but it is
more rigid and is perfect for slightly thicker crusts.
Pizza Cutter Knife – Straight long knifes, wheel knifes or butcher knives all seem to work
very well. The trick is to have a tool that allows for quick, sharp cutting so the crust does not
tear.
Copper Brush – This is the best tool for cleaning your pizza stone because it will not harm
the stone, but is still strong enough to dislodge the toppings that inevitably fall off your pizza.
Digital Thermometer (included with your purchase) – Perfect when you need a constant
read of temperatures throughout the oven in order to adapt to very specific baking styles and
techniques. Consult the manufacturer’s manual for proper temperature measurement
procedures.