Very good pizza stone for the domestic furnace

I have the stone now are 3 years in use and am with every pizza day (so about every 1-2 weeks is a must) always thrilled.
Importantly halt that the oven is heated up to an absolute maximum. With me so about 260 ° convection, providing for us the best result. After 30-40min the stone is heated and set to go.
The soil is then already after 5-6 min nice crisp, not hard and the edge of the pad is then right.
At that time in my pack still 1kg 00 meal there and a small pizza recipe. However, I'm always soderso our standard recipe with 405er 1kg flour, 1/4 cube of yeast, about 600ml water, and of course olive oil (10-20cc) and sea salt.

The only thing I did not like on the set (drum and the star deduction), is the wooden paddle.
For starters, it is only once usable. I would only recommend a stainless steel scoop feared. For untreated wood is just only conditionally hygienically. Leftovers (sauce, cheese, moist flour, fish ect.) Gets difficult to back down.
After I had washed out properly with water, even mold formed on the surface. So disposed shovel and now the stainless steel variant finds application.

To clean the stone by the way I use only once every few months times clear water. Dark spots and Branded are perfectly normal and remain good where they are :) At 250 ° + no bacterium soderso remains alive and is simply burned away :)
After use (when the stone has cooled down the next day) I'm just a CeranSchaber about it and you're done. Then over it with a damp sponge and the stone moves in a drawer or in the oven.

Shipped and service was very good by then. Even with a demand for the product (I had not quite the idea for the first use) to the supplier, I got right back a nice email.