DOLCE MAREPizza Stone Black - Pizza Stone Made of high-Quality Cordierite for The Oven & Grill - Baking Stone for Crispy Pizza just Like at The Italian Restaurant - Incl. Pizza Slider

Very solid and thick, it makes great pizza and bread.The non-porous surface means it's much easier to clean than our old one.The quality comes with a bit more weight, we just let it cool down in th oven before we handle it.The pizza paddle is very useful as well!

Really good ston to keep in the oven. Spatula/ paddle is of quality wood & once you get the knack helps move your food smoothly. We place / roll out the dough onto greaseproof paper & cook on it too. This makes it easier to use the paddle & keeps the stone clean. It also adds an additional kiln type flavour to the dough. Good set with stone & paddle too.

I've used it a few times for baking bread. The first, which was a white, saw a spectacular improvement on other bakes. Good rise of the loaf just after placing it in the oven, good crumb structure, and a much crunchier crust. (I placed a small metal tray on the shelf below the loaf and added boiling water to it before closing the oven door, to add some oven spring, but I'd love to know if it's safe to spray the interior of the oven instead - i.e. no danger of damaging the stone?). I used the stone for a seeded loaf next and this, if anything, was even better--really tasty, and a crunchy, delicious crust. Small niggle: it is a faff getting the proved loaf from a tray directly onto the baking stone, and I think the wooden paddle/peel could be thinner at the business end, which would make things easier. I used semolina to reduce sticking, but it's a bit messy, as the grains fall onto the base of the oven, the kitchen floor, etc. I opted to place the baking tray onto the stone with the third bake, but I might go back to using semolina, as the crust and the flavour seems much better when you bake directly on the stone.

My pizza dough has never been so crispy. The product is easy to clean too

I'm personally finding the stone great so far. The peel is really useful and I find it easy to slide the pizza onto the stone which is in the top of a hot oven - just need one confident shove. Oven door is only open for a few moments this way and keeps all the heat in. I've not got a fancy oven, but with gas as high as it'll go I get a pizza as in the image in about 8mins - I think it's about as close as I'll get to a Neapolitan style pizza with a conventional oven.

This item sied that it came whith a free ebook but thers nuthing thare or instructions on how to get the free ebook

Bought as a gift, so cannot comment on it too much as I never opened it, but the recipient said it is great quality, solid and heavy. They are very much looking forward to using it so hopefully it will live up to first impressions.

I had been waiting for a pizza stone for a long time and now I think why didn't I buy it before, worth the money!!