Artisan Fire Pizza Oven U S E +1.800.868.
KalamazooGourmet.
Important Safety Warnings This appliance is FOR OUTDOOR USE ONLY. It is not to be used inside a garage, other building or any type of enclosed area. WARNING: Failure to follow the information in this Use and Care Guide exactly may result in fire or explosion, causing property damage, personal injury or death. Read and follow all warnings and instructions before assembling and using the appliance. WARNING: This appliance is not intended to be installed in or on a boat or recreational vehicle.
Thank you for choosing Kalamazoo Outdoor Gourmet cooking equipment. This Use and Care Guide contains important information necessary for the proper assembly and safe use of the pizza oven. Read and follow all warnings and instructions before assembling and using the pizza oven. Follow all warnings and instructions when using the pizza oven.
Table of Contents +1.800.868.
Safe Operation WARNING: When in use, portions of your pizza oven get hot enough to cause severe burns. Children and pets should never be left alone or unattended in the area where the pizza oven is being used. Never allow children to sit, stand or play on or around the pizza oven. IMPORTANT: Improper use or installation is dangerous. Because this pizza oven produces intense heat, the risk of accidents or potential injuries is increased. Extreme care must be taken.
Safe Operation CONTINUED Do not obstruct any of the openings on the pizza oven or otherwise obstruct the flow of combustion and ventilation air. Do not build the pizza oven into any structure that is closer than 6 inches from the sides, back and top. Keep all gas hoses away from the hot surfaces of the pizza oven, including all external surfaces of the unit. Keep all electrical cords away from the hot surfaces of the pizza oven.
Important LP Tank Safety Information A liquid propane cylinder should never be “overfilled” beyond the cylinder filling capacity. “Overfilling” may create a dangerous condition. “Overfilled” tanks can build up excess pressure. The standard safety device on tanks is the safety relief valve. This valve vents propane gas vapors to relieve excess pressure. These vapors are combustible and can be ignited.
LP Tank Safety Information CONTINUED The LP-gas supply cylinder to be used must be constructed and marked in accordance with the specifications for LP-gas cylinders, U.S. Department of Transportation (DOT) or the standard for Cylinders, Spheres and Tubes for the Transportation of Dangerous Goods, CAN/CSA-B339. When the pizza oven is not in use, the gas must be turned off at the supply cylinder.
Liquid Propane Gas Requirements (20-Pound Cylinder) Verify the type of gas your pizza oven has been configured for by the factory by checking the serial plate on the back of the oven. Pizza ovens configured for liquid propane (LP) gas are orificed differently than ovens configured for natural gas (NG). Pizza ovens configured for use with 20-pound LP cylinders (Type 1) are shipped with an LP regulator hose assembly attached. Connection: LP regulator hose assembly (included) connects to the pizza oven via 0.
Natural Gas Requirements Verify the type of gas your pizza oven has been configured for by the factory by checking the serial plate on the back of the oven. Pizza ovens configured for natural gas (NG) are orificed differently than ovens configured for liquid propane (LP) gas. Pizza ovens configured for use with natural gas are shipped with a gray hose with a quick-connect fitting. Connection: Quick-connect hose assembly (included) connects to the pizza oven via 0.5" NPT male with a 0.
Bulk Supply Liquid Propane Gas Requirements Verify the type of gas your pizza oven has been configured for by the factory by checking the serial plate on the back of the oven. Pizza ovens configured for liquid propane (LP) gas are orificed differently than ovens configured for natural gas (NG). Pizza ovens configured for use with bulk LP tanks are shipped with a gray hose with a quick-connect fitting. Connection: Quick-connect hose assembly (included) connects to the pizza oven via 0.5" NPT male with a 0.
Leak Testing Although gas connections on the pizza oven are leak tested at the factory prior to shipment, a complete test must be performed after installation due to possible mishandling during shipping or installation. Periodic checks are also recommended. Immediately check for leaks if you smell gas. Never use an open flame to look for leaks. Before Testing: Extinguish all open flames. Do not smoke. You will need a spray bottle, a brush or a rag.
Pizza Oven Location The Artisan Fire Pizza Oven is designed for easy placement on an outdoor countertop. It may also be used on a suitable table or cart. It is recommended that the pizza oven be placed on a non-combustible surface. Choosing a Location: Important consideration for pizza oven placement include exposure to wind, proximity to foot traffic and areas where people congregate, and access to the gas supply.
Initial Assembly For easier care and service, your Artisan Fire Pizza Oven stacks together. No tools are required for initial assembly. A. Place BASE UNIT A in the desired location, 6 inches away from any combustible surface on the sides, back and front. The pizza oven may NOT be placed underneath any overhead combustible surface. B. Insert HEAT DIFFUSERS B into BASE UNIT A. These will be positioned between the lower burner and the cooking decks. C. Remove COOKING DECKS C from the cardboard box.
Pizza Oven Controls A. Lower Burner Control: Controls the height of the flame on the burner below the cooking deck. B. Upper Burner Control: Controls the height of the flame on the burner at the rear of the cooking deck. On HIGH, this flame is visible above the Cooking Deck Backstop E. C. Electronic Ignition Button: Depress to trigger the electronic ignition. Unscrew and remove to replace the ignition system battery. D. Lower Burner Viewport: Allows visual confirmation of lower burner status.
Before You Cook A quick safety check should be performed before each time you use the pizza oven. 1. Clean and inspect the gas hose. If there is evidence of abrasion, wear, cuts or leaks, do not use the pizza oven. The hose must be replaced prior to using the pizza oven. Replace the hose assembly with the exact type specified by Kalamazoo Outdoor Gourmet. 2. Ensure the gas hose is clear of the pizza oven. Keep the fuel supply hose away from any heated surface(s). 3.
Lighting Your Pizza Oven Before lighting your pizza oven, be sure you have followed the instructions in this Use and Care Guide regarding proper setup, placement, gas connections, leak testing and safe operation, all of which precede this page. IMPORTANT: Do not use the pizza oven if the odor of gas is present at any time. Follow leak testing procedures before using the pizza oven.
Burner Adjustments Every burner is tested and adjusted at the factory for proper performance. If a burner is not operating properly, it may be due to variations in the local gas supply or because of an obstructed air shutter or orifice. Flames should be stable without lifting from the burner. The flames should burn cleanly without creating any sooty residue. Upper Burner Flame Characteristics: The flame should be predominantly orange and clearly visible at the back of the oven.
Burner Adjustments CONTINUED IMPORTANT: A sooty flame is usually caused by dirt, debris or spider nests blocking the air shutter or orifice. This is a dangerous condition. The pizza oven should NOT be used until the problem is rectified. If you are not comfortable addressing the issue yourself, please hire a qualified technician or contact Kalamazoo Outdoor Gourmet Customer Service at +1.800.868.1699.
FIGURE 8 (BOTTOM VIEW) A. Air shutter D B. Lock screw H C. Lower burner body A E B F C G D. Brass orifice E. Air shutter F. Lock screw G. Upper burner body H. Brass orifice IMPORTANT: Always ensure brass orifices (D and H above) are inserted into the holes in the ends of the air shutters (A and E above) and centered. FIGURE 9 +1.800.868.
20 KalamazooGourmet.
Cooking with Your Pizza Oven IMPORTANT: The Artisan Fire Pizza Oven is a high-performance piece of equipment that gets very hot. Use caution when working with the oven and do not leave the oven unattended. Use insulated gloves with a long cuff to protect your hands and forearms from heat. Essential Equipment Leather insulated gloves with long cuffs to protect your hands and forearms.
General Operating Tips Thin Crust Pizza Crust formed to less than 1/8” thick Upper burner on HIGH Lower burner on LOW Cook for approximately 3 minutes Rotate pizza 3 to 4 times during cooking IMPORTANT: Never put greasy, oily or buttery foods directly on the cooking deck. For cookies, meats and other items, use a pan or cast iron skillet.
Additional Cooking Tips Use corn meal or flour between the dough and the peel to help slide the pizza off the peel. Be sure the dough is floured enough so that it is not sticky on the bottom. Do not leave an assembled pizza on the countertop or the peel longer than absolutely necessary. This can lead to the pizza sticking to the surface. Cook thin to medium crust pizzas directly on the cooking deck. Use multiple, smaller “flicking” gestures to coax the pizza off the peel into the oven.
24
Recipes Pizza making is the perfect opportunity for creative expression. It is relatively casual, so there is less pressure, and follows a simple structure within which you can try a host of variations. Pizza making is also great for communal cooking. People can gather to make a variety of pizzas using their own toppings. The short cooking time offers instant gratification and encourages experimentation. Following are a selection of recipes we’ve created over the years.
26
Artisan Fire Pizza Dough This Neapolitan-inspired pizza dough utilizes a blend of bread flour and Tipo '00 flour — the Italian flour used by Neapolitan pizza restaurants because of its high burning point. We have optimized this dough recipe for use in the Artisan Fire Pizza Oven when making Neapolitan-style pizzas. The flour blend yields good overall color and the desired leapording.
28 KalamazooGourmet.
Margherita Pizza The key to a good Margherita pie is a brightly-flavored raw tomato sauce and good quality fresh mozzarella cheese. The last defining factor is the basil, and there are three schools of thought to how basil is used on this classic pizza. Perhaps the most traditional method is to place 4 whole basil leaves on the pizza before it goes in the oven. The other popular approach places the leaves on top when it comes out of the oven.
30 KalamazooGourmet.
Charcuterie Pizza This pizza is amazing! Cheese and cured meats are not new to pizza (think pepperoni pizza), but great cheese and great cured meats can elevate pizza to another level. In particular, the buttery and nutty Campo de Montalban makes an incredible contribution. The pork pate exterior becomes mouth-wateringly crisp from the high heat of the pizza oven. You can follow these specific ingredients, or use the leftovers from almost any meat and cheese board.
32
Oh My! Meatball Pizza I make a lot of pizzas that are lighter, and often vegetarian. This pizza is quite the opposite, and my new favorite (for a short while, anyway). Tender meatballs take on a delicate char and crispness on the outside from the intense heat of the pizza oven. A little mild dry salami and garlicky tomato sauce round out the flavor. I also like to add a little sliced green onion, but that is purely optional.
34
BLT Pizza The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little cheddar cheese to weigh down the dough while baking and to keep the bacon in place. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza Dough Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW.
36 KalamazooGourmet.
Kalamazoo Supreme Pizza This version American classic “supreme” pizza substitutes poblano peppers for the typical green bell peppers, and uses pickled cherry peppers instead of red bell peppers. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza Dough Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW.
38 KalamazooGourmet.
Asparagus and Prosciutto Pizza This combination of asparagus, prosciutto, goat cheese and crème fraîche is a Kalamazoo favorite. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza Dough Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW. Extra virgin olive oil Remove and discard the bases of the asparagus spears. Thinly slice the spears on an extreme bias (to yield long oval slices) up to the base of the tip.
40 KalamazooGourmet.
Chocolate Hazelnut Raspberry Pizza For the uninitiated, chocolate hazelnut creams (like Nutella®) are delicious spreads, but also very sweet. So we tame it for the base of our pizza with a little unsweetened chocolate. Served hot with raspberries, this is a one-of-akind dessert. Yields 1 10 inch pizza Directions 1 10-ounce ball Artisan Fire Pizza Dough Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW.
42
White Wine Pizza Dough Making pizza dough from scratch really isn’t a lot of work. You don’t need to dig out the mixer and use the dough hook for kneading. Try kneading the dough by hand right in the mixing bowl, and you may find yourself making dough from scratch more often. This dough is easy to work with and appropriate for a wide variety of pizza styles and calzones.
44
Zucchini Pizza Pinwheels A lot like a calzone, but with a beautiful presentation, these pizza pinwheels are wonderful starters for parties. Fresh zucchini melds with Spanish cheese and sweetened tomatoes. Yields 4 pinwheels Directions 1 batch White Wine Pizza Dough, about 28 ounces Preheat the pizza oven for cooking with the upper burner control on MEDIUM and the lower burner control on LOW.
46
Deep-Dish Three-Cheese Sausage Pizza If you like lasagna, you’ll love this pizza. Yields a 12 inch pizza Directions 2 pounds fresh Roma tomatoes Preheat the pizza oven for cooking with the upper burner control on MEDIUM and the lower burner control on MEDIUM.
48
Horseradish-encrusted Filet As the creators of the Hybrid Fire Grill, you can imagine we have grilled far more than our fair share of steaks. But, you can also make a truly fantastic steak by roasting it in the Artisan Fire Pizza Oven. Give this recipe a try, and we are certain you will agree. This dish was inspired by the horseradish crust served at Wildfire steakhouses. The filets take on a perfect brown crust from the intense sear of the cast iron.
50
Oven-roasted Clams Little neck clams are roasted open-faced in the pizza oven with a bit of garlic butter, bacon, poblano and panko. The high heat of the pizza oven roasts the clams quickly. The melted garlic butter pools in the shell, complementing the briny flavor of the clams, while the crispy panko crumbs offer the perfect crunch. Each bite sized morsel is simply delicious! Serves 2 Directions 3 thick slices of bacon Preheat the Artisan Fire Pizza Oven with both burners on HIGH.
52
Cedar-planked Barbecue Shrimp Cooking on cedar planks infuses foods with a distinctive, aromatic flavor, and the pizza oven’s intense heat makes it ideal for plank cooking. Because the heat radiates from both above and below, you get maximum flavor from the plank, while also cooking the food quickly using the broiler effect. In fact, when your food is cooked quickly enough, there is no need to soak the plank.
54
Grilled Cheese Panini Your pizza oven makes excellent paninis. This recipe is intended only to give you the format. Experiment and enjoy. Yields 1 sandwich Directions 2 slices Tuscan bread Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW. 1 slice provolone cheese 1 slice pepper jack cheese 1 slice mild cheddar cheese Olive oil spray Place the cheeses between the slices of bread to make a sandwich.
56
Roasted Asparagus Spears with Prosciutto and Herbed Cheese This dish makes a great appetizer or side. Crispy prosciutto wraps tender asparagus with a cheesy surprise inside. Serves 2 Directions 3 tablespoons Boursin garlic herb cheese Preheat the pizza oven for cooking with the upper burner control on HIGH and the lower burner control on LOW. Preheat a cast iron fajita pan in the oven.
Caring for Your Pizza Oven The hand-built sheet metal parts of your Artisan Fire Pizza Oven are warranted for life against structural deterioration or failure. With proper care, your pizza oven should last a lifetime. Stainless Steel Care: The Artisan Fire Pizza Oven is built from 304 stainless steel, which is a high-quality, non-magnetic stainless steel that is very corrosion resistant. It is also a highly-sanitary surface. After usage, the stainless steel may discolor from the intense heat.
Caring for Your Pizza Oven CONTINUED Burner Care: The burners should be visually inspected once a year. To access the burners, first make sure the pizza oven is completely cooled. Ensure the pizza oven control valves are in the OFF position and turn off the main gas supply. Remove the roof (see Figure 5:F) and middle body (see Figure 5:D). The upper burner is now exposed. Carefully remove the cooking decks (see Figure 5:C) and heat diffusers (see Figure 5:B). The lower burner is now exposed as well.
Caring for Your Pizza Oven CONTINUED Orifice Cleaning: Clogged orifices create a dangerous condition that must be resolved before the pizza oven may be used. If you are not entirely comfortable with the procedure, please use a qualified technician or contact Kalamazoo Outdoor Gourmet customer service at +1.800.868.1699. The orifices can be accessed from below (See Figures 8, 9 and 10). Remove the brass orifice using a 1/2 inch open-ended wrench. A rachetting wrench will make the job easier.
Troubleshooting The troubleshooting tips here are for general information only. The information may save you the trouble of a service call. If your pizza oven requires service, contact Kalamazoo Outdoor Gourmet customer service at +1.800.868.1699. Pizza oven won’t light: Do you hear a rapid clicking noise when you press and hold the electronic ignition button? If there is no clicking, or the clicking is slow or faint, replace the ignition battery.
Installation Checklist Installer should initial next to each item: F Specified clearances maintained F Initial assembly completed — all tape and internal packaging removed F Heat diffusers installed F Crumb tray installed F Control knobs installed F Ceiling stone installed F Cooking deck installed F Igniters click when button is pressed — visible sparks from upper and lower igniter probes F Upper and lower burners light within 4 to 5 seconds following lighting procedure.
Packing List Please ensure you have all of these parts before discarding any packaging. A. Base Unit B. Heat Diffusers (2) C. Cooking Decks (2) D. Mid-Body F E. Ceiling Stone F. Roof G. Lower Control Knob E H. Upper Control Knob I. Crumb Tray J. Door K. Manual Ignition Wand D C C B B A J +1.800.868.
Artisan Fire Pizza Oven Dimensions Do not “build-in” the pizza oven. Maintain at least 6 inches clearance to the sides and back, and 12 inches clearance to the top for proper ventilation. Do not install beneath any overhead combustible structure. For outdoor use only. 30 1/8" 30" 19 1/2" 2 1/8" 27 1/2" GAS HOSE INLET 10' GAS HOSE CONNE CTS HERE 25 1/8" GAS HOSE INLET AT REAR OF OVEN 64 KalamazooGourmet.
+1.800.868.
Pizza Master’s Essential Accessories Kit Hard-to-find pizza-making essentials to help you get the most enjoyment from your Artisan Fire Pizza Oven. Call 800.868.1699 to order.
Kalamazoo Pizza Station Turn your pizza oven into an outdoor pizza kitchen with room for pizza making and entertaining. Four locking casters mean you can reposition your cooking station.
68 KalamazooGourmet.
Craftsmanship to a higher standard. We began our journey as Kalamazoo Sheet Metal more than a century ago. As a custom sheet metal fabrication shop, the family-owned company relied on its reputation for craftsmanship. Through the years, a focus on custom food and dairy processing equipment evolved. The “dairy standard” describes a flawless fit and finish level for stainless steel welding. Every seam has to be finished perfectly so that the equipment is easily cleaned and kept free from bacteria.
All specifications and other information contained in this Use and Care Guide are based on the latest product information available at the time of printing. Because Kalamazoo Outdoor Gourmet is always focused on product improvement, we reserve the right to make changes at any time. This includes all specifications of the product. © 2015 Kalamazoo Outdoor Gourmet, LLC. Not to be reproduced wholly or in part without specific written permission from Kalamazoo Outdoor Gourmet, LLC.
+1.800.868.
72 KalamazooGourmet.
