I love the Avanti 33cm heat stone. I love the extras that arrived with the heat stone. Namely the very sharp cutter and the metal stand. Now I would never ever consider making a pizza without using my Avanti heat stone. To keep it clean I always use baking paper on top. Also never ever allow water to get on the heat stone. I have three heat stones and the bases are still like new, due to using baking paper under the pizza. The stand allows me to remove the pizza and place it on the stand above the bench top, which is perfect as the heat stone is mega hot when it is removed from the oven. When there was big work function where we could all contribute a dish I took 2 heat stones to work and the toppings and the risen dough. Once the heat stones were super hot in the work oven the newly made pizza, resting on the baking paper were slid on to the heats stone stones in the oven. The cook so quickly. The 2 pizzas were devoured in minutes by the many people who grabbed a slice as soon as the pizza was cooked and then put on the table. The garden guys who work on my garden every 6 weeks love the pizzas I make them. The teenagers next door and my grand sons have told me that my pizzas are the best they have ever eaten. Semolina is important, of course, but I also give credit to the heat stone.Read full review
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I use my pizza stone with an upside down camp oven. 1. Lay camp oven lid over fire or gas burner 2. Place stone on that 3 Place body of camp oven on top of that
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This Pizza Stone was on time Delivery wise,packed perfectly, Easy to handle with its solid support Handle. Cooks the Pizza base very well and finally heats the finished Pizza to perfect. Love it.
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Great product, can't wait to try it
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Not what I had read and was expecting. The bread remains soft in contact of the stone, somewhat better with baking paper but cannot achieve what you get with a sheet of steel.
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Perfect for my first attempt at baking bread
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