The Pizza Stone fits exactly in our oven and uses its space optimally. Nevertheless, one can bake no great pizzas, since one is limited to the size of the pizza peel. The first use of the pizza stone can confidently check off as a learning process, even if you follow the small but neat instructions. The introduction of the raw pizza works after a few attempts also quite good. Documents should glue the Pizza until just before baking, otherwise the dough soaked and stays on the blade. The pizza should really be assigned very sparingly, otherwise the surface runs on the stone, resulting in fairly heavy smoke. Already our second pizza was super crispy and did not need to hide from pizzas from Italian pizzerias. The taste far superior pizza from sheet metal. Who value to a meal shall, for the stone is only suitable for meals of 2-3 people, because despite the short baking time of about 8 minutes hardly a meal from chef and guests is possible here. Best halve the pizza and eat together as long as the next bake in the oven.
