Pizza Baking Stone, 15.75 inches by 11.81 inches, one inch thick, free delivery
|Price:||£36.93 & FREE Delivery in the UK. Details|
- Pizza Backing Stone,with special surface for pizza oven
- procuded in Germany
- Firebrick, 15,75 Inch By 11,81 Inch, Diam. 1 Inch
- Set: 1 Backing Stone, 1Pizza Paddle, 1 Pizza dough sheet of wood
- Pizza ala italien Style
Frequently Bought Together
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"Pizza & Baking Stone" Also your pizza will be crispy ... ... Like from the stone oven. No matter whether it is a gas- electric or wood stove. The usage is very simple: Place the "Pizza Stone" on the baking- grid in your oven and heat the oven for at least 30 minutes at 250 or 300 degrees Celsius. The put the item you you are going to bake, e.g. a pizza, tarte flambé or dough for rolls, etc. on the baking plate. It is important that the backing plate is properly pre-heated. Only use upper and lower heat. Ensure that the dough is not too thick and that the toppings are not "swimming". Visit our homepage stonecrystall. Here we have collected a few tips, as well as dough and pizza recipes. Access to this information is only available to our customers. Energy Saving's Tip: Depending on the topping, you can turn down the oven or even turn it off. The baked goods are baked from the bottom, crispy, due to the baking plate, which is already heated up. The refractory "Backing Stone" have an improved surface (Q34) with micro-pores. As a result of the baking process is greatly supported. Our fireclay plates are manufactured specifically for use as a pizza & baking sheet in Germany. "Backing Stone Set": 1 Pizza & Backing Stone 15,75 Inch By 11,81 Inch, Diameter 1 Inch, 1Pizza Paddle of wood and 1Pizza dough sheet of wood, eprox. 15,75 x 11,81 inch. 1 operating instructions. On request: original pizza recipes.
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Top Customer Reviews
I used to bake my bread on a thin (approx 2cm thick) pizza stone, which was satisfactory but it often left the base of a loaf a bit 'doughy', but this stone has never failed in delivering a crusty loaf from top to bottom, cooked all the way through. Also, I can fit two loaves onto the stone at one time, by placing them at diagonals to each other, although I've had to master the peel in order to do this!
If you are thinking that 1 inch thickness is not enough, then think again. I wasn't sure and kept looking at 3 inch thick stones on other sites, (not sure how much room that would take up in my oven) but I'm very happy with this purchase and recommend it!
This does feel a bit powdery as if your food will be covered in dust, but don't worry - it won't be!
The downside with this is that the instructions are printed in German and I couldn't find English instructions on their website as promised. So here is basically how to use it.
Put the stone, clean and dry, into the cold oven and let them both heat up together for at least 15mins. Put the bread/pizza, with toppings, onto the wooden paddle and ease it onto the stone while it's still in the oven. When it's done, slide it back onto the paddle and leave the stone in the oven to cool.
When it's cold remove the stone and wash off any food residue with a damp sponge or scrubbing brush. Do not submerge the stone in water or leave it to soak and do not use detergents. If there is anything stick to it, just scrape it off. Leave to air dry and it's ready to use again.
This is just a very, VERY expensive tile, which is of no more use than any plain pottery tile, its corners are crumbling (I haven't even used it), the wooden pizza spade is badly produced.
Worst transaction I've ever had online.
Yes, it does work, but frankly there are other, cheaper, better made baking stones available. I'm debating whether to chuck it in the bin and buy something better.
So why buy this stone and not another one? Quite probably there is no good reason and it is an extravagant decision. Perhaps the heat retained by a thin pizza stone is sufficient. Or perhaps don't waste money on a commercial stone at all. I hear that quarry tiles are good. The stone from inside a storage heater is by definition good at retaining heat and would be good. It is probably true, as another reviewer writes, that you could get a similar block of reconstituted stone from a garden centre and then cut it to the size of your oven. For me, that means travelling to an out of town garden centre and buying a cutting tool and a whole load of hassle which in reality would mean that I continue baking on upturned roasting dishes for some years to come.
Most Recent Customer Reviews
Fab product produces excellent results bread is wonderfully crusty now!Published 6 months ago by C. Harris
gave it away as it did not deliver what I wanted. The peel handle broke. I advice on going for a proper stone or cast iron.Published 9 months ago by Ramin
Turned up quick, and the two seemings pointless wooden additions are in fact very useful. The stone is heavy and this is where it scores. Lots of stone = loads of retained heat. Read morePublished 11 months ago by Nick H.
Heavy and brilliant stone. Takes the heat perfectly and evenly. We get GREAT pizzas out of our over with thisPublished 13 months ago by E. Rankin
it is o.k. but would have been even better if if came with instructions written in english, unless you are german.Published 16 months ago by raffaela teolis
not the best...would not buy this again...went back to my pizza traysPublished 19 months ago by R. Clarke