Jetmaster Gas & Wood Burning Pizza Ovens - Designed for Living, Engineered to Last!
The Jetmaster Pizza Oven has a stainless steel door flap, which is used to trap the heat in the oven while the food is baking. The stainless steel door flap can also function as a preparation counter. Both models are supplied with a pizza paddle, which can be used to load and remove the food from the oven.
This oven is an amazing drawcard for friends and family and is the ultimate in outdoor entertainment. The oven offers the versatility of a traditional oven where children can make pizza, add their favourite ingredients and watch their pizza bake to perfection. The oven allows the chef the opportunity to bake different types of bread, lasagnes and other Mediterranean dishes, and experiment to their heart’s content.
The pizza oven comes in both a wood burning and gas fired option:
Wood Burning Pizza Oven: 1100mm wide / 850mm deep / 680mm high / 850mm diameter
Gas Burning Pizza Oven: 1100mm wide / 720mm deep / 520mm high / 720mm diameter
Pizza Dough Recipe:
Pour flour into a large bowl. If using wet yeast, take approximately 25ml of the measured water and dissolve the yeast, then pour into flour. If using dry yeast, pour both packets into the flour. Add the salt and the oil and mix thoroughly until smooth. Add the balance of the tepid water and knead until a consistent mixture is obtained. Form into a nice round ball and leave in the bowl, covering with a towel or blanket to keep warm. Let it rise for approximately 30 minutes, roll and leave for another 30 minutes. It is always a good idea to keep your dough warm before rolling. Form nice round palm-sized balls and roll individually. For use with commercial operations, the above tip is also very successful, with the oil content being increased to 1 cup of oil per 2,5kg of flour.
The bases can then be rolled out and lightly cooked in the pizza oven. NB. No browning of the pizza must occur.
The pizza base must just puff and then be removed and allowed to cool. Once the bases are cool, they can be stacked and used when required.
Bases freeze very successfully for up to three weeks, if kept sealed in the deep freeze.
To make approximately six thin, medium-sized pizza bases:
- 600g cake flour
- 350ml tepid (warm) water
- 1/2 packet (5g) dry yeast
- 1/4 cup oil (75ml)
- 1/2 teaspoon salt (2g)
Jetmaster offers a 1 Year Guarantee* on their pizza ovens.
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