Old Stone Oven Pizza Stone Reviews
A must for all lovers of home-made bread and pizza they want results that are as close to professional.
I bought two of these, despite their relatively high price. I wanted to be able to cook two large pizzas for entertaining at the same time, I know that no one expects slobbering, while others eat their pizza.
The stones are quite soft and would be easily scratched with a sharp steel tools, I'd avoid using them. The porosity of the people means that stain easily. Tomato sauce and cheese bake poured right into the surface. I expect that my calculations of pizza can quickly develop a patina. If you want to clean the stones trying to pizza, maintenance would be almost impossible.
Otherwise, the maintenance is easy. Wash in hot water (no soap) and dry air. Use a belt sander or orbital sander, if you ever want to renew the surface.
And when you use should only be removed when it is completely cooled (this is why you need the shovel, the stone can not be moved when it is hot!). For cleaning should never be put under the tap or very important (at most a damp cloth) wet as it absorbs moisture if there is a risk that the cracks when heated. I dust with a dry cloth. Any deposits can be removed with a knife, it will eventually fill various points, but these do not affect the operation.
The crust is much better than the pizzas I was doing in glass pie plates. It is crispy on the bottom and soft in the middle. The toppings are also better because they are cooked at higher temperatures and have more of a roasted flavor. In the first place, pizzas baked at 350 C for 25 minutes. The crust had a good flavor, but tended in accordance with steamed vegetables and cooked very slowly. Now, I cook pizzas in ten minutes (!) And the crust and toppings are perfect. For entertaining, you could easily cook a pizza in the time it takes to assemble the toppings for the next pizza....
Old Stone Oven Pizza Stone
