The pizza stone itself works great and really simple. Sufficiently long in the oven preheated to 250 °, the dough out and everything is super.
But are a few important notes:
1) We have made the dough according to the recipe by the seller from the ground up. Quite work, because you have to start the day before, but the result is convincing and the "journey is the reward" (at least also). We have the emnpfohlende flour Typo taken 00 and the dough is really nice elastic. What we still need to practice is rolling out the dough. On the website of the seller is a video on how to spread the dough by hand. Looks easy, but .... At the first attempt I have then eventually abandoned it by hand to make yet taken the rolling pin. The result was nevertheless good. The second time it has been worked out better, but it's still not perfect. Practice creates masters
2) In the first experiment the dough slipped badly from the supplied pizza shovel made of birch plywood. This dribbled sometimes the sauce, which made it worse. In between the dough firmly clutched formally. Therefore - Alte heed artisan rule prepare shovel before first use! Wipe with a damp cloth and wait a few seconds. Thus, the loose wood fibers be based on. Then sand smooth with fine sandpaper. Possibly repeat. After that, the works! Teigtransfer problems, provided little flour is added to the dough.
Suggestion: The shovel could be a little wider for me
Otherwise, I consider zuzulegen a second blade to speed the baking process a little. Currently: dough on the shovel, demonstrate - in the oven, wait, remove pizza from the oven and on the plate, repeat with next pizza. With 2 blades can be placed, the second already being prepared and directly taking in the oven for baking. Saves then about 5 minutes. With 1 bucket we create about 1 Pizza / 15 min (10 min bake 5 min next show)
Summary:
The pizza stone is super, convinced the taste result. A little practice, however, belongs to and the blade must be prepared 1x ....
Addendum:
Following a tip Today I have the dough prebaked (without covering) each for a brief minute. thus it is less sensitive, can easily occupied and transferred into the oven / on the stone (so that the dough thus it can absorb less juice and just before the previous pizza is ready to be baked is on the table and then just on the shovel be pushed - significantly saves time). This time we have made a simple dough from the bread machine according to the recipe. The result was absolutely amazing and the handling really easy. The blade I needed then only to insert the dough; rausnehmen goes with fork and dinner plate. So making pizza baking fun (and eat)!
