“It's a bit lump of granite. It does what It says on the tin: makes the bread and pizza bases lovely and crisp. Next purchase will be a paddle or peel!”
“I got this for my boyfriend and we did a few pizze and some bread with it. Everything came out really well, but we found that it would benefit from having a bit of a lip on one of the longer edges as the pizza sometimes ends up sliding off the back when we try to get it with the pizza peel as the stone is very polished. On the other hand, that makes it really easy to clean. It retains the heat like anything, even after a few hours it will still be very warm.”
“A heavy and substantial stone - it sits best in the bottom of the oven and not on a shelf. My oven is not the quickest to heat up or maintain its temperature, so it takes a good hour to make sure the stone is really hot. It has made a difference to how much my loaves rise during baking, even when I use a tin. I have used it for baking pizzas as well and they come out perfect, although it may not be large enough to take a family size pizza. I also bought the short-handled peel to use with the stone.”
“A heavy and substantial stone - it sits best in the bottom of the oven and not on a shelf. My oven is not the quickest to heat up or maintain its temperature, so it takes a good hour to make sure the stone is really hot. It has made a difference to how much my loaves rise during baking, even when I use a tin. I have used it for baking pizzas as well and they come out perfect, although it may not be large enough to take a family size pizza. I also bought the short-handled peel to use with the stone.”
“Recently purchased one of these for bread baking, fits a standard UK oven perfectly. Takes about 40 minutes to get up to temperature and ages to cool down, so now lives in the oven. It will hold 2 loaves side by side and it really does help produce a great loaf, far better than the loaf tins I was using. Recommended, yes most certainly, I would give it 10 out of 10.”
