Using The Piccolo Pizza Oven; Chimney; Fire Box; Door - Mi-Fires Piccolo Pizza Manual Del Usuario

Piccolo Pizza

USING THE PICCOLO PIZZA OVEN

Always wear fireproof gloves while firing the pizza oven.
WOOD FIRING
1. Remove the firebox and fill it with kindling. Put a fire-lighter in the middle (Warning!
Don't use liquid fire-lighters like spirit or petrol,) cover it with a few more sticks of
kindling and ignite it.
2. Push the firebox into the pizza oven and wait until the wood burns evenly.
3. Pile up 1-2 logs via the feeder and wait until the wood is burned and no more smoke
rises from the chimney.
4. When the oven thermometer shows around 400ºC, open the door and push the pizza
to the centre of the stone. Close the door.
5. Rotate the pizza by 180º once after 45 seconds.
6. You can observe the baking process of you pizza through the peephole.
7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza is
ready.
SWITCHING OFF THE PICCOLO PIZZA OVEN
1. Close the door and let the oven burn out after use. This process can take up to 4
hours.
2. For quicker storing of the over put on fireproof gloves, remove the firebox and put the
contents into a bucket filled with water. Open the door of the pizza oven and allow
the oven to cool completely for about 30 minutes.
FIRING WITH PELLETS
1. Put the pellets with the grill lighter into the firebox. As soon as it starts to burn, push
the box into the pizza oven.
2. Pile up more pellets via the chute.
3. Wait until the pellets are completely burnt out and no more smoke rises from the

chimney.

4. When the oven thermometer shows around 400ºC, open the door and push the pizza
to the centre of the stone. Close the door.
5. Rotate the pizza by 180º once after 45 seconds.
6. You can observe the baking process of your pizza through the peephole.
7. After 1 to 5 minutes, depending on the thickness of the pizza dough, your pizza is
ready.
REFUELING
Always use fireproof gloves when filling and emptying the firebox.
Thanks to its double stainless steel cover with a wool filling, the inside of the pizza oven will
be kept hot constantly for a very long time. If you notice the temperature is dropping, pile up
a new charge of combustibles (wood, or pellets) into the firebox via the filling chute. Until
you start baking the next pizza, you must wait until the combustibles have burnt through
and no more smoke is rising from the chimney.
7