Vegan Kitchen Tools
Pizza and Bread
I have a convection oven that allows me to cook pizzas or breads on more than one shelf at a time and still get an even baking on all the items. Lately, I added a pizza stone to each shelf and found that everything baked faster and more evenly with the preheated stones. The end results for my recipes were like bakery or pizzeria quality items.
Professional pizza and traditional bakery bread ovens are often lined with brick or stones. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven Rectangular Pizza Stone gives bread and pizza a nice crispy yet chewy crust.
To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or according to your recipe for bread. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures.
Wait until the baking stone is entirely cooled before attempting to clean it. And then I'd only scrape off or dust off any food particles. I rarely need to do more to it. If you decide to wash it, be sure to let it dry completely before using again.
Discoloration will occur over time; this is natural and will not affect baking. Using baking parchment under each baked item may help delay that discoloration, but don't worry about it.
WARNING: High-fat items do not bake well on the stones because they absorb the fat and proceed to produce smoke and bad odors.
A detailed pamphlet included in the box explains the use and cleaning instructions as well as recipes that are NOT vegan.
Features of the Pizza Stone
- 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 caused by high temperatures
Measures 14 by 16 inches; includes recipe collection
Dimensions: 18.1 x 17.4 x 3.3 inches ; 11.2 pounds
BUY the Pizza and Baking Stone!