..the best kitchen accessories! A must have!

After many finished pizzas and pizza deliveries we had to make the need our own pizza.
But the prepared soil and sauces in discounters are not as the bearer.
A pizza stone would have her! Since the acquisition's relatively affordable, we ransacked the various
Internet shops and forums.
Result of the research:
A refractory brick it should be, which, although not as good to keep clean, as this should not be cleaned with water or washing up liquid.
This however brings the better result than a soapstone because it attracts moisture from the dough and the baking result is crispy.
We ordered the Pimotti 202 with shovel and recipe book as a set. Prompt delivery - the packaging made a solid impression.
The 1st test: Yeast dough and sauce are made according to instructions in the recipe book.
The stone laid on the grate and preheated at full throttle conventional oven for 30 minutes. Rolled out the dough with plenty of flour and placed on the wooden scraper which was also provided with plenty of flour. The dough on the wooden scraper covered with sauce, cheese, mushrooms and about 5 minutes from the oven.
In order not to mess up the stone oven and you stay off the sauce about 1.5cm from the dough crust. After 4 minutes, salami, ham for further 2 minutes
supplement. Done. Rocula, fresh basil after baking put on the pizza.
Then the first bite - - pure pleasure, just awesome!

The kitchen might look like the sow, for the entire meal - but the taste is the value!
The next time we make a Tarte evening - but then with finished Tarte soil from the globe. (..the Is thinner, better for Tarte)