Now, even a beginner can duplicate delicious “restaurant-quality” pizza, focaccia or bread in a standard home oven with the Baking Stone. Just follow these easy directions and any kind of pizza – frozen, packaged mix or start-from-scratch homemade – will have a delicate crispy crust plus a moist, juicy topping without over baking. Breads and focaccia will be crusty outside and tender inside with a rich Tuscan texture. This handmade stone is made of the finest heat-retaining clays available and fired at over 2,000°F. With repeated use, it will harden and actually improve its baking qualities.
Use and Care for your Baking Stone:
1. Wash stone with water before use, with no detergent. Dry well.
2.Put stone in cold oven in the center of the middle rack; preheat to 500°F for 15-20 minutes. It may be heated longer if you wish – The hotter the stone, the crispier the pizza.
3.First, liberally sprinkle a pizza paddle with cornmeal (a flat cookie sheet or large piece of cardboard may also be used). Then put the rolled out pizza dough or formed bread dough on the paddle and assemble the pizza.
4.When stone is hot, sprinkle some cornmeal on it and then slide the pizza off the paddle and onto the stone with a quick forward motion and sharp backward jerk.
5.Bake the piazza or bread per your recipe until done and remove from oven with a paddle and serve. Let stone cool completely before washing.
6.The hot stone can be used as a server to keep your pizza piping hot. Be sure to use heavy mitts to remove stone and pizza from oven and place on a heat-proof trivet or mat to protect countertop.
7.Kitchen shears are recommended for cutting pizza when served on the stone. If you choose to cut with a pizza wheel cutter or sharp knife, first transfer pizza to a metal pan or cutting board. Never cut pizza on the stone as it will mar the surface.
8.The stone is quite durable, but it may break or chip if dropped. Handle it carefully.
9.Cleaning the stone – It is normal for the stone to accumulate stains from drippings even after washing. This will not alter the taste of your pizza or bread or the stone’s baking performance. However, cooking residue may smoke and create odors. A scouring pad will remove most burned on bits. If accumulation is heavy, then a thorough sanding with a hard abrasive, like emery paper, may be necessary. An electric belt sander works well to clean the stone. Small stains can be cleaned by scrubbing with a toothbrush and a posted made of baking soda and water.
Do not bake cookies, turnovers or other items with a significant fat content directly on the stone. The stone will absorb the fat and cause smoking, odors and stains.
Date published: 2013-06-01