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29
PIZZA STONE
TIPS ON GETTING THE MOST OUT OF YOUR STONE, AND KEEPING IT IN
PERFECT CONDITION
The Pizza Stone is a re-stone made exclusively from natural minerals, resistant to high
temperatures (over 600°C), for baking bread, focaccia, pies, and any our-based product,
especially pizza, in your home oven, delivering the same quality and results as professionals
in bakeries and pizzerias.
There are two secrets to this stone:
1. Thanks to its million of pores, the stone absorbs the humidity of the dough during
the cooking process, so the bread or pizza dough dries properly, becoming crispy and
crunchy, especially the crust.
2. It retains heat while the oven is preheated, and then releases it during the cooking
process, as intense, uniform and constant heat to cook the pizza evenly on the inside.
With this stone, you will never again have semi-cookied or raw dough in the middle!
FOLLOW THIS QUICK GUIDE FOR PERFECTLY COOKED PIZZAS IN 5/6 MINUTES!
1. PLACE THE PIZZA STONE ON THE GRILL WITH THE SMOOTH SIDE UP. Place the
grill on the third rack from the bottom or from the top.
It is also possible to cook 2 pizzas at the same time by using 2 pizza stones (the
second can be purchased as an accessory); in that case for the best performance use
the second level from the bottom and the third from the top.
2. TURN ON, AND PREHEAT THE OVEN WITH THE STONE INSIDE. Set the PIZZA
function
(equivalent to convection baking with ventilation) and set the temperature
to 280°C. Let the oven and stone heat for at least 30 minutes. In the meantime, kneed
the dough and prepare the sauce and other ingredients to top the pizza.
3. ALLOW THE OVEN TO HEAT FOR AT LEAST HALF AN HOUR, THEN PLACE THE
PIZZA ONTO THE PIZZA STONE. You do not need to sprinkle the Pizza Stone with
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 5/6 MINUTES. Margherita style pizza will be ready in 5/6
minutes. For pizzas with thick dough and lots of toppings, 6/7 minutes is recommended.
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.
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