A baking stone for home oven use paying homage to the stone baking ovens of in advance times. Over 30 years ago the Old Stone Oven Company first introduced the baking store for home use and it’s still the most productive. Thicker than other stones to be had, it has a porosity and heat retention that may be easiest for a good crust. The Old Stone Oven Pizza Stone duplicates crispy pizzeria quality pizza – crust and all- in a typical kitchen oven.
Professional pizza and traditional European bread ovens are incessantly lined with stone or brick. That is so heat is stored up and redistributed flippantly. 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 known as galettes are also well suited to a baking stone. To make use of the stone, place it in a cold oven and preheat to 500 degrees for pizza, or in step with the recipe for bread or galettes. The stone is made of the similar material that lines blast furnaces and kilns, so it may possibly maintain ultra-high temperatures.
Wait until the baking stone is entirely cooled before making an attempt to clean it. Let it dry completely before The use of again. Some discoloration will occur over the years; That is natural and won’t have an effect on baking. The use of baking parchment would possibly lend a hand delay that discoloration. Don’t bake cookies, turnovers or other high-fat items at the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that incorporates detailed use and cleaning instructions, in addition to recipes for bread, pizza dough, and two pizza toppings. –Garland Withers
Made in america
Pizza stone duplicates crispy pizzeria-style crust
Firebrick construction offers superior heat retention and distribution
Flat surface releases pizza or bread quickly and easily
Durable texture resists cracking resulting from high temperatures