Experience outstanding results with pizza, tarte flambée, quiche, and focaccia. A combination of hot air and bottom heat delivers perfect crispness and a delightfully golden-brown finish every time.
For quiches or fruit tarts, around 180 °C is ideal. Focaccia bakes best at 200–230 °C. Flatbreads and tarte flambée call for 250 °C or above. For thin-crust pizza, choose the highest possible temperature setting that your oven allows. For thick crusts or heavy toppings, use 220–240 °C, to ensure the dough cooks through without burning the toppings.
PizzaPlus helps you achieve a crisp, evenly baked base without blind-baking. Thanks to intense bottom heat, even liquid fillings like egg custard or cream cheese and fruit mixtures can be added directly to the uncooked dough. The result is perfect texture and flavour, with less preparation.
The PizzaPlus function also works well for family-style tray bakes and Detroit-style pan pizza, delivering crisp, golden results. Plus, it’s just as effective with frozen pizza. Simply follow the packaging instructions and enjoy noticeably improved texture, flavour, and an evenly baked base.
For crisp, evenly browned results, use the dark enamelled baking tray without baking paper. Its surface enhances heat transfer and browning. Insert with the angled edge facing the back of the oven for optimal airflow. Pro tip: The V-ZUG pizza steel is a great additional accessory for pizza, flatbreads, and even cookies.
Spread a mixture of grated potatoes, butter, and seasoning onto a tray and roast to golden-brown perfection with PizzaPlus. The intense bottom heat creates a crisp, even finish, ideal for preparing Swiss-style hash browns in generous quantities with minimal effort.
