6 of 7 people found the following review helpful
Wish I'd discovered this ages ago,
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This review is from: ProCook Pizza Stone 38cm / 15in (Kitchen & Home)
This has seriously improved my pizze.
The only tricky part is getting the dough onto the (v hot) stone.
Hint: use polenta rather than flour under the topped pizza base so it slides more easily onto the stone.
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Initial post: 4 Mar 2015 11:29:20 GMT
Would just like to second the polenta hint. Cornmeal also works. When I first got a pizza stone I heavily floured the base but couldn't get it to slide onto the stone. After looking online I tried putting cornmeal on the bottom of the base and the tray I was sliding off and it worked perfectly. I don't have this particular brand of pizza stone, but have found using a pizza stone improves the quality of my home made pizza.
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