- 14" x 16"
- 1/2" thick
- Pizza stones help distribute the heat evenly to the pizza or whatever else is in the oven. By its nature, the stone also absorbs moisture for a crisp crust. This half-inch-thick cordierite baking stone loves heat and is safe to 1450°F. It works in the oven or on the grill. Though we call it a pizza stone, it's just as good for breads and tortillas.
- Using the stone:
- Preferably, set the cold stone in the oven and preheat the oven to your desired setting. Create your pizza on a pizza peel, and when done transfer carefully to the now-hot stone. Alternatively, you can build your pizza on the cold stone, and transfer the whole thing into the oven.
- 14" x 16"
- 1/2" thick
Pizza stones help distribute the heat evenly to the pizza or whatever else is in the oven. By its nature, the stone also absorbs moisture for a crisp crust. This half-inch-thick cordierite baking stone loves heat and is safe to 1450°F. It works in the oven or on the grill. Though we call it a pizza stone, it's just as good for breads and tortillas.
Using the stone:
Preferably, set the cold stone in the oven and preheat the oven to your desired setting. Create your pizza on a pizza peel, and when done transfer carefully to the now-hot stone. Alternatively, you can build your pizza on the cold stone, and transfer the whole thing into the oven.
Stone care:
You can prevent sticking by sprinkling some flour or cornmeal on the stone prior to using. Brush off any food residue and you can rinse it in water. NEVER use soap to wash the stone as it may leave a âflavorâ in the stone. Clean stone only after it is cool to the touch.
Putting a hot stone into tepid water will weaken its structural integrity and can cause small fractures that could lead to eventual breakage.
As this stone is not glazed, it is not sealed in any way, so food and oils can seep below the surface. Always scrape off all spilled or cooked food with a stiff brush, scrubbing pad, or plastic scraper, and simply wipe the surface of the stone with a damp cloth. Make sure the stone is completely dry before seasoning and using again.
Note that unsealed surfaces will stain over time, but this staining does not affect the flavor or quality of your pizza. Do not use any chemical sealers, even food-grade sealants, as high temperatures will damage the natural stone by causing the sealants to expand and crack the stone.
Use tepid water and scrub with baking soda to remove any odors.
This stone is not glazed and does not contain harmful material.