For those who love pizza and loves quiche, will be delighted with the pizza stone. Finally crispy base. With practice, one achieves better results than at home in many a pizza maker! However, it does take some practice, but is fun. We have already used 5 times after 3 weeks the stone. That says it all. For starters I recommend finished rolled out pizza dough / Tarte floors from the refrigerated cabinet. So nothing can go wrong. Of the eating habits you have to change: The stone for a half hour at 250 ° C preheat the oven. And it can only ever be a pizza in the oven.
