Serious pizza makers and bread bakers utilize Old Stone Oven pizza stones. Yet, you do not need to be a severe cook to make restaurant-quality pizza: an Old Stone Oven pizza stone makes it simple.
Made from the same material as the Old World's legendary brick pizza ovens, these stones soak up the oven's extreme heat and move it uniformly to your bread and pizza dough. The result is the pizzeria pizza you crave, every time. The crust, crispy and slightly charred, paves the way to light, airy chew. Tomatoes rupture on your tongue under golden bubbles of cheese.
Developed by Chicago pizza lover, pots and pans purveyor, and restaurant critic Pasquale "Pat" Bruno more than 40 years earlier, Old Stone Oven pizza stones are the initial stones for house oven usage. Thicker than other stones, their porosity and heat retention develop a multilayered crunchy-chewy crust. Manufactured in the US from a special mix of lead-free clays, they are kiln-fired during producing to produce unequaled resilience. The stones, for that reason, have the ability to stand up to severe heat and manage temperature modifications without breaking. They are oven- and grill safe to 2000 ° F.
This set of 2 8" round stones is perfect for making 2 various personal pizzas. Toss a pizza celebration or consist of the kids in family pizza night. Or, utilize the stones to reheat pizzeria leftovers or raise store-bought frozen pizza to new levels.
Bring the taste of the Old World house with Old Stone Oven.Professional pizza
and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and rearranged uniformly. The resulting blast of heat from the Old Stone Oven Pizza for Two baking stones offers bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well matched to a baking stone. To utilize the stone, place it in a cold oven and preheat to 500 degrees for pizza, or inning accordance with the recipe for bread or galettes. The stone is made from the same material that lines blast heaters and kilns, so it can manage ultra-high temperature levels. Wait until the baking stones are entirely cooled prior to attempting to clean them. Let them dry entirely prior to utilizing once again. Some staining will occur gradually; this is natural and will not affect baking. Utilizing baking parchment may help delay that staining. Do not bake cookies, turnovers or other high-fat items on the stones; the stone would soak up the fat and continue to produce smoke and bad odors. The stones feature a flyer which contains in-depth usage and cleansing directions, along with dishes for bread, pizza dough, and 2 pizza toppings.-- Garland Withers
Baking stone creates a multilayered crunchy-chewy pizza or bread crust
8.5" size ideal for two personal pizzas
Handmade in the US of US materials
Unmatched durability: stone can withstand extreme heat and handle temperature changes without cracking