Pizza Stone Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Pizza Stone Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Professional pizza and traditional European bread ovens are often lined
with stone or brick. This is so heat is stored up and redistributed
evenly. The resulting blast of heat from the Old Stone Oven rectangular
pizza stone gives bread and pizza a nice chewy crust. The rustic French
tarts called galettes are also well suited to a baking stone. To use the
stone, place it in a cold oven and preheat to 500 degrees for pizza, or
according to the recipe for bread or galettes. The stone is made of the
same material that lines blast furnaces and kilns, so it can handle
ultra-high temperatures.
Wait until the baking stone is entirely
cooled before attempting to clean it. Let it dry completely before using
again. Some discoloration will occur over time; this is natural and
will not affect baking. Using baking parchment may help delay that
discoloration. Do not bake cookies, turnovers or other high-fat items on
the stone; the stone would absorb the fat and proceed to produce smoke
and bad odors. The stone comes with a flyer that contains detailed use
and cleaning instructions, as well as recipes for bread, pizza dough,
and two pizza toppings.
--Garland Withers
Pizza Stone Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
