Bread baking stone with pizza shovel 40 x 30 x 3 cm

Bread baking stone with pizza shovel 40 x 30 x 3 cm

In the oven of every baker and every pizzaiolo there are thick baking stones that give the delicious pastries their crispness and delicious crust. With this bread baking stone you can achieve the same quality with your own oven! The smoothly ground fireclay brick retains heat and then continuously releases it to the pastries. At the same time, it absorbs the excess liquid of the dough and thus ensures a perfectly crispy crust. The stone is also suitable for the gas grill or coal grill with lid.

Bread baking stone - application in the oven

The fireclay brick is placed on a grid in the middle of the still cold oven right at the beginning; it does not matter which side is on top. With top and bottom heat, the stone is then heated together with the oven to the highest possible temperature, it is important here that the stone is completely dry and is never placed directly into the hot oven. When heating the stone, you should not try to save energy, because if it is not hot enough, instead of supporting, it can also insulate. After 25 to 30 minutes the stone is heated up and you can start baking. You can set the temperature of the oven a little lower again, depending on what you are baking. Especially for thin delicacies such as tarte flambée or pizza, a high heat is advantageous; for breads, care must be taken that the crust does not harden too quickly or that the bread is not burnt.

Put your bread dough or the finished pizza on the pizza shovel and push it directly onto the hot stone. The pizza shovel included in the set can carry a weight of 2 to 3 kg and makes it easier to pick up pizza and tarte flambée thanks to a specially flattened edge. The bread baking stone now absorbs the moisture of the dough and releases its heat continuously. This leads to a particularly crispy crust, breads rise beautifully and pizza and tarte flambée become wonderfully crispy and fluffy on the inside. After only about 5 minutes, you can take your pizza or tarte flambée out of the oven with the pizza shovel. For breads, the baking time can also be adjusted downwards.

Application in gas or coal grill

When using gas or charcoal grill, it is important that the device has a lid, so that the heat is also distributed nicely from above. The stone should be heated slowly. First, turn on the outer burners to the lowest level, place the stone in the middle of the grill and leave it there for 5 minutes. Then turn the grill to the next higher setting and give it another 5 minutes to warm up. After the 10-minute warm-up phase, you can now go full throttle and turn on the middle burners. This way, nothing can happen to your stone and you can conjure up delicious pizzas.

With the charcoal grill is also important that it has a lid. Light the coal with a lighting chimney. You can lean the bread baking stone on its side on edge. This way the stone with the coal will take the heat. You can also light the fireplace directly on the stone in the grill and when the coal has glowed through, spread it under the stone. Do not forget to clean the ashes on the stone.

Cleaning

When all the goodies are baked, let the bread baking stone cool down completely. If there is still flour residue on the stone, you can brush it off easily. If there is more dirt, for example some dough or topping from a pizza, you can use a wire brush or a ceramic hob scraper. The bread baking stone must never be cleaned with water or even washing-up liquid. This is not even necessary, heating to such high temperatures kills germs on the stone. Stains that remain after baking are only a visual impairment, qualitatively or hygienically they are not a problem.