FAQ – Pizzarette

Frequently asked questions

How do you prevent the dough pieces from sticking together?

Don’t make the doughs too early, but just before you sit down to the table. Do not put them too close to the Pizzarette. The heat will make them rise even more. Optional put them in the fridge.

Put enough flour between the rounds and they won’t stick or baking paper.

You can also put small balls on the table and let everyone make a perfect pizza round with the pizzarette press.

How do I clean the baking tray and spatulas?

Stainless steel baking tray and spatulasSometimes some mozzarella or cheese runs off the pizza and ends up on the baking tray. If this is difficult to clean, soak the baking tray in soapy water and then clean it with a scouring pad. It works best with steel wool or a wire brush, but be careful. Due to the high temperatures of the heating element, the stainless steel baking tray may discolour slightly, which is normal and is not harmful.Non-stick baking tray (before 2022).You should never clean this with abrasives, including steel wool. Use some warm soapy water with dishwashing liquid and a soft brush (not a wire brush). This baking tray is not suitable for the dishwasher.

What do I need if I want to Pizzarette with four persons?

We recommend this, but of course you can make it as crazy as you want: dough rounds according to the recipe on our site with 500 grams of flour (rolled out thinly, this yields about 30 rounds);

tomato sauce according to the recipe on this site (1 small can of tomato puree, 1 can of diced tomatoes, olive oil, garlic, oregano)

– 2 balls of mozzarella, cut into small pieces
– 200 grams of grated cheese
– 1 pepper in pieces
– 1 onion in rings
– half a box of cherry tomatoes, halved
– half a box of sliced mushrooms
– small can of pineapple chunks
– 100 grams of salami
– 100 grams of ham
– 50 grams of bacon
– bowl of olives
– grated cheese
– basil plant

How do I clean the stone of the Pizzarette Stone or XL?

Because the pizza stone is very porous, moisture from the pizzas is absorbed into the pizza stone during baking. The moisture that soaks into the pizza stone evaporates later, but the color of the residue of dough and cheese that is drawn into the stone with the moisture remains behind in the stone and becomes black. This residue is difficult to remove from the stone and it is normal for the stone to discolour. This does not affect the baking properties of the pizza stone. It is best to remove the superficial dirt before baking, as it can give a burnt taste to the pizzas you bake. NEVER place the pizza stone in a dishwasher and do not immerse it under water or a jet of water.

Wait until the stone has cooled completely, otherwise the pizza stone may crack or break.

When the stone has cooled, you can scrape off the food remains with a spatula or brush.