Cuisinart Brick Oven Classic Countertop Oven, Stainless Steel
by Cuisinart
List Price:
Our Price: $198.99
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Category: Kitchen
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Product Summary
Manufacturer: CuisinartBrand: Cuisinart
Model: BRK-100
Color: Stainless Steel
Product features:
- Countertop brick oven for toasting, baking, broiling.
- Adjustable temperature control; toasting "start" and "stop" buttons; toast-shade dial; "on" indicator light
- Stainless-steel exterior; 0.90-cubic-foot interior with permanent brick and areas with nonstick coating
- Includes baking stone, 2 racks, baking tray, broiling pan, and instruction/recipe booklet
- Measures approximately 15-1/2 by 17-1/2 by 11-1/2 inches; 3-year limited warranty
Kitchen and Housewares Reviews of Cuisinart Brick Oven Classic Countertop Oven, Stainless Steel
Customer Review: PIZZA TO DIE FOR!
Summary: 5 Stars
This is the best pizza/bread baker I have ever had. The quality is excellent and easy to clean. The baking stone will stain after the first pizza but that is the nature of baking stones. It will not affect the performance of the stone.
Some people complain that the broiler switches on and off. It is not a malfunction but a temperature correction. If the baking temperature goes below what you set the broiler will come on until it is raised to the correct temperature.
The reason the printed settings wore off quickly for some people is that they use chemical cleaners. These are the same dummies who clean their keyboards with household cleaners and the printing disappears. There is no reason to even touch the settings when you turn the dials, and a simple wipe with warm water will do the job.
The crumb tray is for catching the cornmeal used so pizza will not stick to the stone.
CALZONE
1/3 recipe pizza dough (below)
8 to 12 ounces ricotta
4 ounces mozzarella, sliced
Sliced Prosciutto or Ham (optional)
Roasted Broccoli (optional)
Fresh sliced Mushrooms (optional)
Sliced cooked Sausage (optional)
Sliced Pepperoni (optional)
1 tablespoon extra virgin olive oil
Yellow cornmeal for dusting or parchment paper
1 egg yolk, beaten, sprinkled with water
Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 12-inch circle about 1/8-inch thick. Leaving a thick ridge around edge. Sprinkle cornmeal liberally over pizza paddle. Carefully transfer it to the center of the paddle and unfold. Add ricotta & mozzarella to one half the circle and then add other desired ingredients, Ham, broccoli, sausage, Pepperoni or Mushrooms. If your dough tears, remove a little of the filling and repair.
Fold dough to form a half-moon. Fold the edge up with your fingertips and press the edges to seal to form a ridge all the way around. Prick in several places with a fork and, using a pastry brush, brush with oil or butter OR using a pastry brush, brush with the beaten egg yolk.
Note: Make sure edges are tightly sealed or it will leak all over your stone. Some leakage is possible no matter how good the seal is, but it will be minimal.
Slide calzone from paddle onto the preheated stone in the oven by holding paddle directly over stone, then giving a slight forward movement and a hard backward jerk toward you. Bake for 20-25 minutes until golden brown. Serve hot.
PIZZA DOUGH
This dough freezes very well. Makes three 12-inch pizzas
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
1/2 cup warm (105°-110°) water
4 cups unbleached, all-purpose flour, plus more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil OR any vegetable oil
1 cup cold water
For dry yeast, use very warm water (105-115°F.) for compressed yeast, use lukewarm water (80-90°F.).
Dissolve yeast in water; let stand 5-10 minutes, ADD sugar. Combine flour and salt in large mixing bowl. Make a well in center of flour and gradually work half the yeast mixture into well with your fingers. Add 1 tablespoon olive oil and gradually work in remaining yeast mixture. Add a tablespoon or more of water, if needed, to make dough soft and smooth.
Turn dough out onto flat surface and knead vigorously for at least 10 minutes pushing dough away from you, then folding it back toward you till it's smooth and elastic with a dull sheen. Don't worry you can't overknead it. Shape dough into a ball and place in large greased bowl, turning dough over to grease top. Cover with a damp cloth; let rise in a warm place till doubled in bulk, about 45-60 minutes. Divide dough in three parts (use scale).
STAND MIXER METHOD
In a stand mixer fitted with a dough hook, add flour, salt, dissolved yeast in water with sugar and oil to a mixing bowl. Mix slowly at first and mix until it comes together. When it comes together in a ball remove from hook. Turn dough out onto flat surface and knead vigorously for at few minutes till it's smooth and elastic with a dull sheen. Divide dough in three balls (use scale). Flour and put in 3 separate bags and allow to rise in a warm place till doubled in bulk, about 45-60 minutes or overnight in a refrigerator.
Preheat Oven to 425°F to 450°F for 30 Minutes
On lightly floured work surface flatten each ball into a 12-inch circle starting in the middle going out until about 1/8 inch thick, leaving a thick ridge around edge so topping will not spill over. Sprinkle cornmeal liberally over pizza peel. Carefully transfer it to the center of the paddle/peel and unfold. Rub about a tablespoon of olive oil over dough surface and top with your favorite filling. Slide pizza from paddle onto the preheated stone in the oven by holding paddle directly over stone, then giving a slight forward movement and a hard backward jerk toward you. Bake for 20-25 minutes or till crust is crisp and brown.
Note: I don't use cornmeal. I position the pizza or calzone on a non stick pizza pan and bake for about 5 minutes and slide from pan to a pizza peel and back into the oven directly on the hot pizza stone. At this point most of the moisture is removed from the dough and it is less able to stick to the stone. When it is golden brown I slide a spatula under the pizza and on to the peel and remove.
Description of Cuisinart Brick Oven Classic Countertop Oven, Stainless Steel
Cuisinart brings a classic approach to modern cooking with a revolutionary new countertop Brick Oven. Genuine bricks inside this restaurant - quality oven allow traditional brick-oven cooking in the comfort of home. Industrial styling and three cooking options make this multifunctional countertop oven a valuable additional to any kitchen.Toaster Ovens
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