on 6 August 2012
The product is basically designed to store heat, and therefore heat whatever you put onto it, it is meant for pizzas the idea being, it crisps the base better ( which is why i bought it) the problem is to use it, you have to warm it up in the oven for about 15mins before use, and you cannot take it out of the oven to build your pizza onto it, you have to build your pizza and then, open the oven and put it on the stone. the problem here is that fresh pizzas like to start to things when you build them, so getting it from a work surface to the stone can be a real problem, some people say to flour the stone first, others say use a pizza peel ( shovel ) to put it in there like the professionals do ( but who want a huge shovel in their kitchen) My only solution is to build the pizza on tin foil and then transfer that to the stone. when you do it like this, the stone does work well, it does return a lot of heat.
If you are cooking it from a fresh dough base, and like them thick crust with a proper topping on, then it is best to part cook the base for 10mins first. but that's the same method whether you have a stone or not.
it is also good for putting buns on, as it does warm the base of the bun tin and therefore cook them better.
Is it worth the money, not sure.
Update, finally figured out how to use these properly, you have to get the a lot warmer than you need. and then turn the oven down when you finally put the pizza on it. that way the underside of the pizza base does bake properly, I still bake the base on it's own first.