K ROCKSHEAT 10.25"x 0.47" Small Size Round Cordierite Pizza Stone
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Thank you for your question. It all depends on the size of the BGE, if it is large enough for our stone to be placed on, subsequently, we can use the stone. We offer a stone that can withstand temperatures up to 1400 degrees F (800 degrees C) and can be directly used in an oven or grill. A 14 has been placed on our stone. Usually the diameter of BGE tubing is about 2 inches (360mm), but BGE has several sizes, so please check the size of yours.
Dear Sir, We regret to inform you that our stone is not compatible with the Breville Bov845 It is common knowledge that a typical pizza oven can hold a minimum of 13 inches of pizza, but our stone holds Unless you reduce the size of the pan, it will be too large to fit into the oven. My sincere thanks go out to Thanks for your kind words.
The stone we have can be used to bake sourdough bread. To get good baking results, the stone must be heated for about 1 hour before use. As the dough is very soft and wet, it is hard to be taken smooth onto the hot stone, therefore we recommend putting a baking paper under it before putting it on the peel as it is easy to scratch the hot stone with it. Also, dry flour on the peel is not a problem, but the flour will burn after it comes into contact with the hot stone and leave a black mark on the stone.
Dear Daren, It takes between 20 and 30 minutes to prepare A typical baking time is 30 minutes, but the timing depends on how well the oven performs. * Your frozen pizza needs time to return to room temperature, so preheat your oven to between 450 and 500 degrees Fahrenheit for the best results Before baking, you must heat the oven to 500 degrees, which will likely take around 40 minutes Approximately 60 minutes.
Selected User Reviews For K ROCKSHEAT 10.25"x 0.47" Small Size Round Cordierite Pizza Stone
It was the first stone I bought. As far as I can tell, it will likely be the last one I buy until I drop and die You can do this by **This thing is amazing**I bake a pizza, homemade in 8 minutes at 500 degrees F**After reaching 500°, I turn the heat on for 15 minutes and let it sit for 4 minutes before turning it 180° and cooking for 4 minutes. Done in another 4 minutes! It is definitely the best pizza I have ever had. The only way I clean is to turn on self-clean, my machine runs for 4 hours, burns off spills, and I save energy by doing this. The quality of the product is good. I just watched it on YouTube. NO FUNNY SMELLS AT ALL* saw lots of stones & lots of old wood Lots of reviews on this one said it was smelly
This one seemed to have good reviews and seemed to have the best rating Responses from the seller were nice and helpful A big thank you to you for creating such a valuable A brief update I still give This is something I have had for about a year. The pizza stone works great, I've never used one before, and I have never made pizzas before. It would be great if I started sooner In my oven, I turn my temperature to 550° and cook for a total of 6 minutes, 3 minutes, and then I turn 180° and cook for 3 more minutes. I will be able to clean the stone in my oven with the self-cleaning cycle, which is 4-minutes Despite handling pizza for 6 hours, more than ash is left on the peel from spills, I use parchment paper to ensure pizza slides off without sticking. YouTube has videos that will help you with how to use crushed tomatoes and parmesan cheese Search for this "Just Add Tomatoes Pizza Sauce Seasoning Mix" on this site &ndash it's yours to blend The answer will be in front of you. I have enjoyed the best pizza I have ever eaten.
As my last pizza stone failed to survive an accidental drop from waist height, I decided to give this one a shot based on the reviews. I'm glad I did. As a cordierite stone lover, I loved using this one for my oven. It surprised me in a lot of In my opinion, the first thing I like about this oven is that I can get it as hot as 700F with it. With this level of heat, I was able to make pizzas that my family and friends thought were "even better than pizzaria". Additionally, the 15mm thickness is just perfect, able to sustain heat for a considerable amount of time, and fast to preheat. Thermal stability is important, and this stone does a pretty good job of maintaining it. Then there is the user guide. This article isn't in the best English, but contains quite a few good tips nonetheless. It would be nice if they included some recipes, but that's not a big deal as they can easily be searched on Google. In any case, if you're new to cyberspace, you won't go wrong if you use this guide. It was an excellent purchase in all respects.
There have been several stumbling blocks along the way All of them break in the end! has served me with reliability for well over a year now, despite being heavier in weight and a bit thicker than others. The baking sheet stays in the oven all of the time because it helps maintain an even temperature as the oven cycles on and off. Despite the blazing hot temperatures in our Green Egg, it has managed to stand up to the heat. I was pleasantly surprised by the quality and durability of this.
I have made beautiful pizzas with this pizza stone and will continue to do so for many more pizza nights! It's important that you have good dough, but make sure it has been left on the bottom rack while the oven heats up to 500 degrees. In order to make pizza on a stone I let it heat for another 30 minutes after the oven has reached temperature. It was a bit of a challenge because once cheese or oil is on it, the stain will never come out, as There is no way to wash this. It must never be touched by liquids. It is easy to remove the burnt stuff with a metal scraper, and it can be smoothed As time goes on, the stains will accumulate, but the flavor will remain the same. Rather than seasoning the stone, it seems to soften it. Besides that, you can simply brush everything else off once you're done and leave it there, unless you really need it. Definitely a happier person than I was yesterday.
This is the main equipment I use for making bagels, but even with plenty of preheating to 450 degrees, many of them stick, even if corn meal is used on the bottoms It is so bad that I have to take out the bricks from the oven and use a spatula to remove them. A second batch of stones popped off the stone the way they should today. My instructions say not to season the stone, but I don't know how to do it. With my ceramic bakery stone, which broke after 35 years, I didn't have this problem. Sorry to disappoint you. It has worked for me to put the pizza on a pan before putting it on the stone and I am happy with the crust. If the stone seasons over time, I wonder if it will no longer stick. Let's give it a few more days and hopefully it will resolve the issue. There are many layers of stone - If you want to cook on it, then you need to let it preheat the full hour. I like how heavy it is. It's of good quality.
It is a great baking stone, and I have a few others from other brands. It was hard to decide between a pizza stone and a pizza pan, but this one fit the bill. It is heavy and looks very durable, but leaves a funny taste/odor to the food it touches. Several attempts were made with the same results. Followed instructions and tried again. It was disappointing.
I bought this book on Amazon, and I was sold by the high ratings. In our first attempt, we did not do too badly. Having picked up some pizza dough, sauce, toppings and cheese from the store, we began to make our own pizza. If you're using the stone, certainly heat your oven to 500 degrees with the stone inside. We didn't have a pizza peel, but we did have a nice stainless cookie sheet which worked nicely. We used corn meal under the pizza to make it slide smoothly. In the first one, things didn't seem to be The circle I resembled more closely was an amoeba than a round object. After 10 minutes, we took it off the heat. We did 11 minutes of the second one. The pizza at the restaurant was definitely better. Pizza stones like this Rockheat one are our favorite. I had so much fun making this pizza with my wife - not only did it taste fantastic, it was also so much fun to make. The next time, the dough was made from scratch. I'm looking forward to doing so The wooden pizza peel we ordered is here, so we're good to go!.
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