CucinaPro Pizza Stone for Oven, Grill, BBQ- Rectangular Pizza Baking Stone- XL 16" x 14" Pan for Perfect Crispy Crust- Extra Thick 5/8"
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Do you have a problem with the peel? Or should we go to the rock? If you're peeling: To varying degrees, sprinkling cornmeal, semolina flour, or flour will help. You'll also want your pizza to spend as little time as possible on the peel. If it stuck to the stone, it was either too hot or a hole in the dough allowed toppings to leak through and contact the stone.br>br>If it stuck to the stone, it was either too hot or a hole in the dough allowed toppings to leak through and contact the stone.br>br> The bottom layer of the crust is instantly cooked and solidified by a stone when it comes into contact with it, and the stone must be very hot to do so. Preheat your oven to its maximum setting (usually 500 or 550 degrees Fahrenheit) and leave it there for an hour. As long as only the dough comes into contact with the stone, (i.e. , and there aren't any drippings). Furthermore, at these temperatures, cornmeal on the stone is unnecessary (and will burn if not in contact with the pizza), and any oil on the stone is unnecessary (and will start to smoke). As a result, please refrain from doing so.
I simply ordered it, unwrapped it, and measured the contents. The thickness is 9/16" thick, not 3/4" as stated on the box and Amazon. (It's a little thicker than 1/2"). It is not a 3/4" thick product.
I stack two stones separated by small leeches of tile at the corners and preheat for 15 minutes on a gas grill. This method allows me to cook more evenly. One stone has a tendency to burn the crust before the toppings are fully cooked. The upper stone maintains a constant temperature in this configuration, perfectly cooking the topping and crust. I hope this has been of assistance.
The surface was smooth and flat. However, the middles of the pizzas should not be cooked. I sampled a variety of pizza flavors. It was a waste of my money. It's also a substantial piece of equipment.
Selected User Reviews For CucinaPro Pizza Stone for Oven, Grill, BBQ- Rectangular Pizza Baking Stone- XL 16" x 14" Pan for Perfect Crispy Crust- Extra Thick 5/8"
I CONTACTED THE SELLER WITH NO RESULT, OF COURSE, AND AS OTHERS HAVE STATED, THIS STONE EXPELS NOXIOUS GAS FUMES TO THE POINT WHERE YOU CANNOT BREATHE. I HAD A PARAKEET DIE BECAUSE OF THIS HORRIBLE PRODUCT. IT SHOULD BE REMOVED FROM AMAZON IMMEDIATELY AS IT IS UNSAFE TO USE,.
When this is placed in a hot oven, it emits a foul odor. Right now, my entire house stinks, and my eyes are burning. I'd like to return it, but I'm waiting for the seller's response.
On the first use, the stone smoked and had a foul odor. I tried it two more times and got the same result, so I decided to discard it.
When measured, the stone was not 75) inches thick. 75 inches, but it was. The wall is 65 inches thick. It didn't live up to the hype.
When I read the negative reviews, I thought to myself, "Wow, people aren't using rite. " I'll give you a rundown of the issues. To use properly, one way to heavy requires two hours of preheating. 2 After 3 hours of heating, every last drop of juice, grease, and fat has burned away. 3 could be used in both the oven and the grill, which is great if you like your food raw on the bottom. 4 didn't fit well in my standard grill or oven. I'll say one good thing about it: it looks like it would make a nice paving stone in my yard. lol.
Update: (10/18/21) It's been three months since I bought it (on 7/18/21) and it's still off-gassing every time I use it. Your eyes, nose, and sinuses will become red and irritated. I'll check in with you on a regular basis to see if it ever stops. Keep looking in the meantime! (8/20/21) It works well, but it stinks bad. I've used it a few times since it was delivered, and the first time I thought to myself, "Oh, it has to off gas some more. " It has off gassed every time I use it, and it stinks up my entire house for 24 hours with an acrid smokey smell that burns your eyes and sinuses. My next step will be to place it on a low heat setting on my gas grill and see if I can burn it out. I'll let you know as soon as I have more information. I'll come back to change my rating if this doesn't work. This stone was purchased to replace one that had broken during the baking of bread. This one has a lot of "sturdiness" to it.
The product is excellent. Transaction completed quickly and without difficulty. This year, I spent some time trying to perfect a dough and process for pizza on the gas grill that produces excellent results. Here are the results: Place a stone on top of the grill, then add ceramic tiles to the corners and another stone on top of that. As a result, the baking stone on top keeps the temperature more even and consistent. so that I can cook the top of the pizza without burning the bottom This takes about 7 minutes on my grill with the burners set to 3/4 power, delivering about 500 - 600 calories. On the top stone, the temperature is 550 degrees. I'm extremely pleased with myself.
Do you make pizzas at home? Do you reheat food in the oven rather than in the microwave? Have you ever tried to cook a frozen pizza and had it curl up on you? So, what's this? You've won the pizza lottery because this is exactly what you're looking for to make the perfect pizza! Basically, take note of this!.
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