Although the 50 Euros are a lot of money for ne "flagstone" plus a board, I can now three days after delivery to say that it has been fully paid off. The money you have by saving the path for Pizzeria and the money what you can there then at the 2nd or 3rd time there. I with my three kids after twice ;-). Seriously, the pizza itself is fabulously crispy with Fertigteig from discounters, something I only get in Italy (almost), there are few German-Italian pizza chef who so manage it "thin and crispy". You have the dough but as it comes out of the pack again thinner roll !! Tarte succeed as simple and good. Creme fraiche, salt, bacon and onions ... fabulous after ~ 5 minutes. The transfer from the board on the hot plate requires some practice, especially with a thin dough. But if times branding something, it's not so bad. The ceramic scraper or a knife can scratch away there in the cold condition, clinically clean is also the wood-fired brick oven in the pizzeria does not (even the electric furnaces not ..). The little "burnt" smell but belongs to the same way as the glass of wine ....
