Baking Instructions

SCONES – Instructions (see table)

1. Place frozen scones on baking sheet lined with parchment paper while oven is preheating
2. Once oven is ready place on the middle rack of oven
3. They will rise up and you want them to be crisp on the outside with nice golden-brown edges

 

SCONES	OVEN TEMPERATURE	BAKING TIME
BLUEBERRY/ CRANBERRY	400	20-23 mins
PUMPKIN/ PECAN/ MAPLE APPLE	400	22-25 mins
PUMPKIN GINGER	425	18-20 mins
RASPBERRY & any MIXED BERRY	400	20-23 mins
ENGLISH BREAKFAST SCONES	350	24-26 mins (optional (but oh so good) brush with melted butter before placing in oven) For faster baking time (crisper outside) you can bake at 400 for about 18 mins.
CINNAMON ROLL SCONES	400	18-20 mins or longer based on preference

 

COOKIES – Instructions (see table) 

1. Place frozen cookie dough on baking sheet lined with parchment paper while oven is warming.
2. Place into a pre-heated oven
3. Larger cookies may be a bit soft in the centre but they harden as they cool. If you like them crispier just cook a bit longer.
4. Let all cookies cool at least 5 mins before moving from pan

 

COOKIE	OVEN TEMPERATURE	BAKING TIME
S’MORES	350	12-14 mins or a few more for crispier
CHOCOLATE CHIP (including M&M)	350	11-13 mins or a few more for crispier
OREO CHOCO CHIP	350	11-13 mins or a few more for crispier
OATMEAL RAISIN (OR CHOC CHIP)	350	8-10 mins
FUNFETTI SUGAR COOKIES	350	For flat cookies.  Defrost, roll dough in sugar then press down with the underside of a small bowl to about ¼ inch thickness.  Bake for 8 or 9 mins. For regular shape just allow dough to defrost while oven is warming and then bake for 11-13 minutes
MAPLE WALNUT BUTTERSCOTCH	350	13 mins or a few more for crispier
HONEY LAVENDER SUGAR COOKIES	350	8 – 10 mins depending on how crisp you like them. They spread on the tray so only put 6 on a regular baking pan at a time.
PEPPERMINT WHITE CHOCOLATE	325	11-12 mins or a few more for crispier
GINGERSNAPS	350	12-14 mins or a few more for crispier

 

MUFFINS– Instructions

1. Thaw frozen muffin (I normally do this overnight or first thing in morning). At least 30-60 mins.
2. Recommendation: warm up for 15-20 seconds in microwave or in your toaster oven (300 for 8-10 mins). It is all about preference.

WAFFLES– Instructions

1. Toast for a few minutes until you have a nice crisp outer texture. Enjoy with syrup, peanut butter, jam or plain.

BROWNIES – Instructions

1. Thaw frozen brownie. 
2. Recommendation: warm up for 15-20 seconds in microwave.

 

PIZZA DOUGH - Instructions

The night before you are planning to make your pizza, take the dough from the freezer and place it in fridge. 

Pizza making day:

About 30 mins - 1 hour before you are planning to make your pizza, remove dough from fridge and take out of the bag.  Place the dough into a lightly floured bowl (GF flour), cover loosely with a tea towel and allow it to prove.

Fire up your ooni pizza oven** or warm up your oven with steel or stone inside to 550 degrees (if your oven doesn't reach that temp you can cook at 450 but it may take a bit longer to crisp up.  Keep your steel/stone on the middle rack.  If you don't have either of these you can use a pizza pan and start with your pizza dough on parchment paper. 

If you are using a pizza peel you can dust it with white rice flour, extra fine corn meal or any gluten free flour (whatever your preference) that doesn't contain Xanthum gum like 1:1 blends.  I have tested with white rice flour and had great results. If you don’t have a pizza peel prepare your dough on a piece of parchment paper that you can easily transfer to your pizza stone/steel.

Once you have your surface area dusted with flour take your round of dough and place in the centre then gently press out the dough using your fingers and palm from the middle to form a circle.  You can also roll out the dough for a thinner crust.  If you are looking for a nice puffy crust, you’ll want to press out from the centre to thin the dough in the middle but leave a thicker outer edge.  Give your peel a gentle shake during the process to ensure the dough is not sticking as you are working with it.

The dough is very workable, and you should be able to lift and move as needed but you need to have a bit of patience to get it pressed out by hand if that is the way you are going. 

Once the dough is shaped and ready you can add your sauce and toppings. If you want to get a nice puffy crust don’t spread your sauce and toppings all the way to the edge.  Leave some space for the dough to rise in the oven.

Then straight into the oven. It should slide right off the peel.  If you are using parchment paper, you can place it directly on the stone/steel or on your pan.  I would recommend removing the parchment paper at about the 3-minute mark so that the bottom of the crust can crisp up. **Ooni ovens: Cook for 2-3 mins, rotating every 30 seconds or so.  If you are using a pizza pan in the over you may want to remove the dough from the pan and put right onto the rack to get a crisper crust. But you'll need to ensure your crust has had a chance to properly set up before trying this.

Total bake time in my oven at 550F is 7 mins (if at a lower temp around 450F you will need to cook for 9-10 mins).  All ovens vary slightly so you’ll need to monitor and remove as soon as it reaches your liking.

Enjoy your delicious pizza fresh from the oven, it won’t last long.