Old Stone Oven Save 32 Percent
Thursday, August 7th, 200820th of May 2012
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- 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, will include recipe collection
Professional pizza and conventional European bread ovens are frequently lined with stone or brick. This is so heat is stored up and redistributed evenly. The ensuing blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are suited to a baking stone. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or as indicated by the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra high temperatures.
Wait till the baking stone is completely cooled before attempting to clean it. Let it dry totally before using again. Many discoloration will happen over time, this is natural and won’t influence baking. Using baking parchment may help delay that discoloration. Don’t bake cookies, turnovers or another high fat things on the stone, the stone could take in the fat and continue to produce smoke and bad odors. The stone comes with a flyer that holds in depth use and cleaning information, also as recipes for bread, pizza dough, and two pizza toppings. Garland Withers
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