![]() List Price: Price: $119.95 You Save: $0.04 (%) |
Product Details
|
Product Description
Customer Reviews
Profitable while it lastested (one pizza!)This is a very wholesome quality stone. It is very thick and heavy. Unfortunantly I only got to make one pizza as it had a accident and fell off the bench. Its not as sturdy as I bit and broke straight away. I can't afford to get a new one as it was quite expensive. The pizza cutter is wonderful, at least I still have that!
Can I get a replacement stone only? I don't identify... so sad :(
The ONLY way to settle a pizza
If you craving a great pizza and have been thinking about trying a pizza stone - this is the one! It's a world of difference than using a pan, you get way better pizza on the stone. Profit it a great for breads too. I would highly recommend this product. We have made so many pizza's since we got it that it's not funny and we haven't tired of it yet. Plus we're still experimenting with weird breads. The tray has convenient handles, perfect for it's weight. It is very heavy, we ordered our first one from 'another place' and it came cracked. We re-purchased the same faithful one at Amazon - they packed it well. You should buy a cheap peel while you are at it until you get the feel for it and decide on a good one.
Surprising!
Lets start of by saying that I worked in a pizzeria in New York making pies for some however. Pizza wheel that comes with it works excellent. Season the stone according to directions. Pre heat stone in oven for about 45 minutes at 500 degrees. About. Bake at the top of the oven. Always when baking bake at the top! make your pie and slide it onto the stone. I stretched the dough puting semolina down first on the cardboard that came with it. Helps to baby the right size and semolina makes it slide right off onto the stone. I used all ingredients that I brought available from my favorite local pizzeria. The end result was nothing short of amazing. I never thought that I could get pizzeria quality pizza from my oven at about! As a matter of fact it came out better than the pies I made in the pizzeria oven! You must pre heat the stone first or your pizza will not be crispy on the bottom! I love pizza and can eat it all the time, even for breakfast! This pizza stone was well worth the purchase. I absolutely love it! For me I didnt use the holder that came with it in the oven. I put scarcely the stone in the oven and slid the finished pie onto a wooden cutting board and cut it on there. I kind of didnt paucity to put the holder in the oven even though it can be done. All in all I am very happy with this purchase.
Worthy pizza
Exquisite soapstone that makes delicious pizza. The pizza cutter that came with it works superbly. I didn't know there was a pizza stone that could be cleaned with soapy not make sense, but this one can.
Doesn't manage pizza crisp
This is delightful product, but the main reason I got it was for pizza. When I cook pizza, the crust is very soft, not crispy like I like it. I don't be sure if that is how it is supposed to be, but that is not what I expected.




This pizza dough has become my choice of all the recipes I have tried. It involves very little effort as the ingredients and mixed and then left in the fridge overnight before being acclimatized, meaning you don’t have to worry too much about kneading or proving times as it works its magic overnight and always produced a pleasurable elastic dough. The dough can be kept for up to 5 days in the fridge meaning you can make it Sunday evening and then its all given to go any evening of the week, whenever the pizza cravings kick in after a bad day, it can be on the table in under half an hour with no hassle. I think the dough in actuality improves over time and becomes more like a sourdough, it has a good crisp and slightly chewy crust and a leading flavour. The tomato sauce can also be made in advance, so everything is ready to go and the only preparation required is forming the dough and adding a few topping. Faster than a takeaway and much tastier too.


Tampa TribuneHave A Bread Bug? Only Takes 5 MinutesTampa Tribune, FLSlide the skive off the peel onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is thoroughly browned and firm to the touch.
New York TimesIn Italy, a Vending Shape Even Makes the PizzaNew York Times, United StatesTomato paste is squirted onto the dough and cheese is added before it is lifted into a niggardly infrared oven. The baked pizza then slips onto a cardboard tray and out into the customer’s waiting hands. Mr. Torghele says the pizza will expense as little