Top positive review
20 June 2014
I was after a stone to use on the barbecue and reading a lot of reviews was starting to get disillusioned. It appears that most are designed for oven use only and are safe up to 300 degrees C. Which is risking cracking it in half if you put it over charcoal and sticking a lid on (as I intended). This one is designed for 500 degrees, so I thought it worth the chance. And after a couple of successful attempts I'm pleased to report that it all works well. There seems to be no need to put polenta flour on the base of the pizza either as my home-made pizzas didn't stick. Seven minutes and you get a beautiful crisp-based pizza. The stone is surprisingly light so not too difficult to handle. I'd recommend using 00 flour for the dough and rolling it out as flat as possible. Without a pizza peel I've put the dough on the stone and then placed the toppings on top (quickly). Seven minutes in the barbecue oven later, place the stone (using the handles) on a cooling rack to prevent burning any surfaces, and then slide the pizza onto a bread board. What a lovely aroma!