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25
our, or grease it with oil of any type, the stone’s surface will prevent the pizza from
sticking. You can cook fat free.
4. COOK THE PIZZA FOR A FEW MINUTES. You can adjust the cooking time according
to your personal tastes for a softer or harder crust. The pizza is done when it looks
cooked, with the edges risen, crispy and browned.
5. WHEN THE COOKING IS COMPLETE, LEAVE THE STONE IN THE OVEN TO
COOL COMPLETELY. We recommend keeping the stone in the oven, because it
provides a “stone-baked” effect that helps retain and then release heat uniformly. You
can put ovenware, saucepans and cookie trays directly onto the stone to absorb heat,
therefore it can even be used with the oven off (saving energy) to keep hot inside the
oven and keep food warm without having to keep the oven on.
TIPS FOR KEEPING THE PIZZA STONE CLEAN OVER TIME
Do not worry if the stone gets stained. It is completely normal, and in fact inevitable,
due to the natural porous nature of the material. Do not attempt to wash stains off, because
they are permanent, and represent “character marks”, something to show off your culinary
skills. Like certain cooking tools, the more it is used, the more it ages, delivering results
that improve over time.
Utmost hygiene and safety. The Pizza Stone is entirely natural, safe, certied, and
hygienic, thanks to the high temperature it is exposed to during every heating cycle, it
“sterilizes” itself.
As needed, use a utensil such as a metal spatula or knife to remove any residue
from the surface of the stone (e.g. burned mozzarella). Clearly, this must be done after
having veried that the stone has cooled sufciently to be handled.
Never use washing up liquid on the stone. Rinse with water only. Use a clean wet
sponge to remove food residue from the stone. Do not attempt to remove greasy spots
from the stone, or dark stains cause by combustion of the dough, they will not come off
because of the porosity of the stone. Instead, leaving the stone in a cleaned but used state
prevents things from sticking to the surface and therefore easier to use.
Never soak the stone. A simple rinse should be sufcient. If the stone absorbs too much
liquid when cold, it might break the next time it is heated in the oven.
Never use butter or other fats to cook on the stone. Not only might they burn, it will also
create smoke inside the oven.
To make a pizza or bread, rst prepare a dough using water, yeast and our, and allow to
leaven inside a container for some hours before topping and placing in the oven.
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