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When we bought this Pizza Baking Stone I was skeptical of whether it would actually improve pizza crust. We regularly make pizza crusts using bread flour and yeast at home and I have to say they are quite good. We first tried out stone out last weekend. The result was a pizza crust at least 50% better than our original. It was light, crispy and thin and very much like a top-quality wood-oven pizza. Brilliant. The only downside to the product was that it is a bit difficult to use: you are supposed to heat the baking stone for around 30 minutes before placing the uncooked base on top of it. We found that this is best achieved by removing the pre-heated stone from the oven, placing the rolled-out base on top and quickly putting on the sauce and toppings before replacing into the oven to cook. Preheat the oven to the highest temperature and place the baking stone and pizza on the top shelf of the oven.Read full review
Verified purchase: Yes | Condition: New
The product did not live up to the expectations of "pizza stones being the ultimate product for producing the best pizzas". All of the pizzas I cooked were inedible despite using different pizza bases and toppings. I had to extend cooking times as well. Even heating up the pizza stones beforehand failed in producing any better quality of pizza. Overall and with all the methods I trialled, the pizza stone did not satisfactorily cook the pizza. In fact it made them soggy & doughy. I will definitely revert to using pizza trays. I doubt that there is anything that could make the product any better.
Verified purchase: Yes | Condition: New
this product really works. made two pizzas on the 2 pizza stones at weekend, and I am now a total convert to this product. Will never make another pizza again unless I can use a heat stone. My pizza are made from scratch with Laucke 00 flour and they normally turn out good, but with the heat stone they were awesome. Cooked faster, base crisp. The topping was still bubbling as i put the first pizza from oven onto the table. Went back to get the second pizza from oven and came back to find the first pizza had been fully devoured. The silver side holders made it easy to carry from oven to table and meant the heat stone was not in direct contact with the table. Second pizza I carried out was just as popular when I put that one on the table. next time i will try to take a photo of the pizza - no chance this time as both the pizzas was devoured so fast by our guests. I have never had a pizza stick to any base as I always put granulated fine semolina on the board when i create the base after the dough has been proved. Also I tossed a very light dusting of semolina on the pizza stone and the pizza in no way stuck at all. Using semolina in this way crisps up the outside as well, and is traditional in Italian pizza made at home.Read full review
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After my first pizza stone being incorrectly addressed. They eventually resent another. Then when I finally got the next one, it was split down the middle. Devastated.
Verified purchase: Yes | Condition: New
I make my own pizzas each week and was excited to receive my stone. I followed the instructions very carefully but each time the pizza stuck to the stone. Then on the third time using it the stone cracked in the oven with the pizza on it.
Verified purchase: Yes | Condition: New
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