Nice crispy bottom

As our pizza on the plate always been so limp and friends of mine had a similar stone, I slammed the flash range. So far I have used the stone once for pizza and am thrilled. Advantages and disadvantages compared to other stones and / or methods, I can not work out, because I lack the possibility of comparison.

Positives:
- The pizza is done twice as fast as before the panel (also due to the higher temperature; oven with stone at 250 ° C, before I have this heated only to 200 ° C)
- The floor is nicely crisp and suppt even among many ingredients through because the stone absorbs moisture

Neutral:
- The stone as a good heat storage is warm to hot for hours after baking, even with the window open and open oven door, which you can still burn (due to my son I dropped the stone in the oven to cool down)
- Cooling of the stone outside the furnace only on refractories (is at least so in the instructions)

Negatives:
- Have the round shape of the dough voted (slightly larger than a normal IKEA plate), which is why, unfortunately, only a pizza fits simultaneously on the stone. If you want multiple people (own) make pizzas, it either takes a little or you opt for smaller pizzas - however, this is not necessarily to be credited to the stone, for greater could this not be due to the oven)

All in all, I am with the result that supplies of stone, very satisfied. Whether this makes it better than others, I can not judge, because I like mentioned at the beginning of the comparison is missing. Likewise, I can the possibly higher price does not justify. Nevertheless, I would recommend the stone, because if one value on crispy base and has no other option.