Pizza & baking stone

A baking stone brings the heat of a wood-fired oven into your own oven: it stores a lot of heat and passes it straight to the base of the dough. Pizza turns out crisp and bread rises beautifully. Here you will find baking stones with a pizza peel and all the accessories for loading, cutting and serving.

Baking stones and pizza accessories

• Baking stone with pizza peel: in 40 x 30 x 3 cm and 40 x 30 x 2.5 cm. The thicker stone stores more heat, the thinner one heats up faster.
• Perforated pizza tray Ø 28 cm: the holes let moisture escape, so the base crisps up even without a stone.
• Pizza peel and pizza cutter: for loading the oven and cutting neat slices.
• Rustic Pizza-Lover wooden pizza board: for serving straight at the table.

Tips from our bakery

Preheat for longer: put the stone into the cold oven and let it heat up with it. When the oven says it has reached temperature, the stone is not hot right through yet – give it considerably more time.

Loading: dust the peel with a little flour or semolina, top the pizza right on it and slide it onto the stone with a short jerk. Score bread first with a bread lame; a little steam in the first minutes gives it more volume.

The right dough: for pizza and flatbread, use white flour from our bread flours. With Lievito Madre and a long rest, the dough develops a fine flavour. A flatbread to try is our fougasse flatbread from Provence.

Frequently asked questions

Will the stone fit my oven?

Measure the inside of your oven first: the stones measure 40 x 30 cm. Leave a little space all round so the heat can circulate.

How do I clean the baking stone?

Let it cool completely in the oven and scrape off any residue dry. Washing-up liquid soaks into the stone, and cold water on a hot stone can crack it. Dark marks are normal and do not affect baking.

Do I need both a stone and a tray?

No. The perforated tray is the light option for the occasional pizza night; the stone is worth it if you bake bread too. More equipment is in the Bread category.