ACR STOVES VitaMax User Manual - Page 10
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Lighting the oven
Hurrah!! You're three steps away from
edible perfection:
Step 1
- make a
cross hatch tower
of kindling and a
couple of small
logs in the centre
of the oven
chamber directly
on top of the
firebricks, place a
firelighter on the
top, and maybe
one in the middle,
make sure the flue
damper in in the
vertical position
and fire this bad
boy up!!
Step 2
- when
the logs at the
bottom are well
alight, add two
Tasty Stuff
Your ACR outdoor oven can be used for so much more than just pizza's, from grilling to
roasting and everything in between, it's the perfect companion for that authentic, al
fresco life.
Don Anthony's pizza dough recipe
straight from the old country...
Ingredients to make 6 to 8
12"- 14" pizza bases:
• 800g of '00' Tipo flour OR Strong white
bread flour
• 200g of fine semolina flour
• 14g fast acting dried yeast
• 2 teaspoons (10g) fine sea salt
• 1 tablespoon (15g) golden caster sugar
• 4 tablespoons (60ml) of olive oil
• 600ml of tepid warm water
Step 1
Step 2
more logs and move the fire to the rear of
the chamber, close the pizza dome door
slightly.
Step 3
- once the temperature has
reached and stabilised at around 350-
400°C, you're good to go!!
Cool down
- once you've finished with
the oven, push the pizza dome door firmly
closed and turn the flue damper (if you
have one) to horizontal.
• Wait until the fire has fully burnt out and
the fuel has turned to ash.
• Once the fuel has fully turned to ash,
remove the pizza dome door to let the
heat escape.
• Never put the hot ashes on the ground,
patio, wheely bin or near any plants or
trees.
• Never extinguish the oven with water
this will damage the oven and may cause
injury.
Method:
• Mix the oil with the water in a suitable
jug, add the yeast and the sugar, leave
for five minutes to start fermentation
process
• Sieve the flour and the semolina flour,
together with the salt onto a clean
surface or sizable bowl
• Make a well in the middle of the flour,
slowly pour in the yeasty water mixture