Personally, I have since moved to professional pizza oven for home (Bartscher Mini Plus -220V) and use the sheet no longer, because me at about 320 degrees but it is quite nervous in the face of coatings which actually provided only to 250 degrees are. On the pizza stone pizza is also more smoothly, as the heat immediately goes on the dough and reduces the furnace times (thus the covering up not verbrutzelt).
However, taking a pizza tray, so this is of impeccable quality.
