This 15inch traditional ceramic pizza stone ensures the pizza is always cooked right to the centre with a perfecly light and crisp crust.
You can also use the stone for baking bread, calzone, biscuits and cookies!
Comes complete with serving rack which makes it easy to remove the stone from the oven and pizza dough/sauce recipes are also included!
Measures: 15" (38cm) dia.
PLEASE NOTE: Never place a cold pizza stone into a hot oven, it may crack.
Would you prefer to purchase this item over the phone? If so, you can place your order and pay by card on 01908 216830 Monday to Friday 8am to 4:30pm
and 
accepted online
How to cook a pizza:
To make the best pizza it’s best to cook it using pizza
stone. The stone should be preheated at the same time as the oven, a cold pizza
stone placed into a hot oven may crack.
In a large bowl add 230ml of warm water...not hot as it will
kill the yeast. Just warm water. Then add one pack of dried yeast and gently
mix together. Add one teaspoon of sugar, mix again and then leave the mixture
to settle for around five minutes. After five minutes the yeast, water and
sugar should be all foamy which is how you can tell the yeast is still alive
and will make your dough rise.
Into this foamy mixture you then add a teaspoon of salt,
then add 450 grams of flour, two teaspoons of olive oil and then mix until you
see the ingredients combine together.
Once the mix has formed a sticky ball, add another 120 grams
of flour and carry on mixing. You may need to add a little more flour until the
mixture isn’t sticky any longer. You then need to allow this dough to sit for 5
minutes. Knead the dough by folding it into itself and pressing it down, then
give it a quarter turn and repeat. You should be able to tell that your dough
is ready by sticking your thumb into it, it should bounce back and not stick to
your thumb.
Place in a lightly greased tin (to prevent sticking), cover
with a warm cloth and leave in a warm place for around 30 minutes until the
dough has doubled in size.
Remove the dough from the bowl and roll into ball.
When you are ready to start rolling, flatten the dough out
on a floured surface and keep enough flour to hand to keep the dough from
sticking. Don’t add too much flour or the dough will become hard and dry.
When rolling the dough, always roll away from the middle.
Keep rolling until you reach the desired size of base. At this point the dough
should be elastic enough to carefully pick up and stretch a little more with
your hands. Try not to poke any holes in the base.
Place the pizza onto a floured pizza peel or another flat surface
where you can add your toppings and then slide onto a pizza stone. I like to
add pizza toppings such as olive oil, oregano, garlic and basil. The add a little tomato sauce, then add
peppers, onions, chicken strips, tomatoes, cheese and then a little salt and pepper.
Of course, you can add any topping you like.
Slide onto pizza stone and cook for 9-12 minutes at about gas
mark 8 (230°C)
Voila!
Delicious homemade pizza! The pizza stone holds onto so much heat that it cooks
it much more efficiently than a conventional oven tray.
