Thus, I ended up in this product and accept ever anticipate that I am very satisfied. Handling of the stone, as well as the time stated in the instructions I have noticed this and can confirm (8-9 minutes at 250 degrees, more just not my oven.)
The fact that the stone is contaminated by falling covering or extending sauce inevitable, but it looks just from only unsightly. As time goes less next to (practice makes perfect)
I cleanse it by I release the stone after use with a spatula of encrustations and that's it. The Instruction
but still holds the ready more cleaning tips that I will try later times.
The pizza peel is the only small weakness on set. Since this is chamfered at the front edge and the wood at the contact point with the stone thus is very thin, in my small strips of wood are broken. This not is affected in the function, only there is a risk that the extract of the wood strips Pizza fall out of the oven along with the pizza on the plate or platter and could be swallowed by too greedy Pizza eaters. I have noticed it in time (initially thought it would be an onion strips). But I also realize that a pizza peel would of other material or superior processing result in a higher price. This I would be willing to pay, because the shovel is fundamentally important to the pizza to carry on the stone. Maybe the idea would be for the seller a "professional shovel" offer separately, rather than leaving it only other sellers here on Amazon ;-)
Yet what the size of the bucket: This specifies how big the pizza must be at the end, because one makes the dough more,
you can not get him on the blade and therefore no longer on the stone. With this blade you get a standard pizza of about 28cm. If you are used to bake a pizza tray for the family, which would need a bigger bucket,
since the stone in itself has reserve space in the width. But a round pizza tastes any better, I've found.
The "batter recipe" from the guidance I have so not tested, but can only recommend both as de instructions,
the dough for at least 24 hrs. to refrigerate. Only then it is sufficiently elastic and can be shaped by hand.
I portioniere the dough immediately after manufacture in round plastic containers with lids. After 24 hours. I have so a perfect round of blank leaves ankneten perfectly by hand to form after recently to a round pizza. It is surprising how easily
the forms by hand with the right dough works. Who möcte have a recipe, which I am sending a link like this where he
Can find a recipe for pizza dough ;-)
The attached starter consisting of batter mix and pizza sauce for 2 pizzas I have not tried it yet. Become
I still do, there's quite a while before date is left :-)
Another thing to instructions. This is as up to date, which for a Pizza Seminar actually still were the dates specified in the future. But I did not because my pizza is almost perfect for me.
For Pizza: after 8-9 minutes at 250 degrees top and bottom heat and compliance with the instructions of a pizza is not "overloaded" with ingredients I have received a pizza that way inferior in a pizzeria in nothing, if not even better. And I consider myself a very experienced consumers of Pizza also has a certain claim.
Conclusion:
- Without pizza stone you get in your own oven at home never towards a comparable good result.
- Bake with stone shortened considerably and you can quickly produce several pizzas successively.
- The proper batter is ultimately the lifeblood of a perfect pizza.
So full recommendation to buy despite the "scoop problem"
