Unicook Heavy Duty Cordierite Pizza Stone, Baking Stone for Bread, Pizza Pan for Oven and Grill, Thermal Shock Resistant, 15 x 12 Inch Rectangular, 6.6Lbs
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Yes, I cut it with a tile cutter to make it fit my toaster oven perfectly. Simply sand the sharp cut edges with a coarse sandpaper.
Place the pizza stone on the solid shelf directly above the flame source, rather than on the oven floor. br>Make sure the ventilation holes around the shelf's perimeter aren't blocked or covered. br>With dimensions of 151/2" wide x 131/2" deep, this pizza stone will fit most RV Atwood ovens. br>Place the stone far enough back in the oven to prevent the holes in the front from becoming clogged. This stone will help to evenly distribute the heat in the oven, preventing items from burning. br>Another suggestion - To ensure accuracy, use an oven thermometer.
When you use soaps or other detergents on stone or earthenware, they tend to absorb the taste and smell of the product, so it's best to avoid it. Instead, it provides you with cleaning instructions.
Because the one I bought is 12"x15", if you're making a round pizza, you should use the SMALLEST size — 12". You can go all the way to 12"x15" if you're making an oblong or rectangular pizza. You might be able to get away with 12 pizzas because they tend to shrink slightly while cooking. 5"x15. 5", but that's just a guess based on my lack of experience.
Selected User Reviews For Unicook Heavy Duty Cordierite Pizza Stone, Baking Stone for Bread, Pizza Pan for Oven and Grill, Thermal Shock Resistant, 15 x 12 Inch Rectangular, 6.6Lbs
I work in the refractory materials industry at an industrial level, so you can bet I know a thing or two about the properties and performance of refractory materials. For my home oven, I purchased two stones. The stones fit perfectly side by side, giving you a full surface and plenty of room to manipulate your pizza without worrying about sauce or cheese spills falling to the bottom of the oven. Any pizza up to 14 inches in diameter can be baked with two stones side by side. The product was delivered in a well-protected package that I continue to use to store the stones after they have been used. br>br>All complaints about odor I've read from other customers are simply due to their failure to read or follow the stone's extremely clear instructions. br>br>As with any refractory brick, never attempt to wash it while it is still hot, as thermal shock will cause the material to crack and break. Furthermore, you should avoid washing the stone with any type of detergent because the stone will absorb and transmit potentially harmful chemicals to the pizza dough during baking. After the stone has cooled, simply wash it with water and scrape any cheese or dough particles away with a metal spatula or a steel wire sponge. It's perfectly normal for the stone to "cure" with use, so don't be concerned about the stains left by the pizza; they're perfectly normal. Simply take a look inside a wood-paneled room. Check out the pizzeria's wood-fired oven to see how many stains it has. People who complain about odors are simply not reading or following the product's extremely clear instructions. Last but not least, after use and washing, allow the stone to dry completely, preferably in the sun. If you keep it wet, you risk creating an ideal environment for fungus to grow. br>br>If properly cared for, this pizza stone can last for many years and provide delicious pizzas. I hope you found these lines useful.
For our RV oven, this is one of my favorite purchases. It does a fantastic job of evenly dispersing heat. This size was chosen because it is a couple of inches smaller than the interior of my oven, allowing heat to circulate more freely. I was able to bake one large and three small loaves at the same time and they all turned out perfectly; no rotating was required! For RV ovens, this is a must-have!.
I really wanted to like this product, but it developed a hairline crack down the middle after only two weeks, which quickly turned into a complete breakage. It's no longer useful.
We make our own pizza crust and bread from scratch. Until today, we didn't use an oven stone when making these. I used this stone for the first time today to make a fresh loaf of heirloom sourdough bread, and it turned out far better than my previous attempts. We can't wait to use the stone for our next pizza because it's the key to delicious home baked bread.
Based on the reviews I read, I purchased this for our camper oven. They were absolutely correct! My baking problems were solved thanks to this and a temperature gauge. I covered it with foil and placed it directly over the flame on the metal piece. It performs admirably and does not obstruct my rack in any way. I didn't have to cut it because it didn't crack. My oven's heat retention has been greatly improved.
I did it this way because otherwise, even if the burners under the dough were turned down low, the bottom would still be too charred, and the family would complain. By placing these Stones on the grates, I was able to eliminate the need to remove the pizza from the oven to properly cook it. Heat these for 15 minutes as directed on the package, then turn off the burners beneath them and place the fully cooked pizza on top. Granted, you'll have to get used to making rectangular pizzas rather than round ones, but does it really make a difference? After 3 minutes, rotate the pizza 180 degrees and cook for another 3 minutes. If you can keep the oven temperature at 350°F for 4 minutes, your pizza will be done. The grill should be set to 400 degrees Fahrenheit. Any stray dough, cheese, or toppings that fall onto the pizza easily scrape off with ease and speed. These are fantastic! To increase the surface area of the grill, I bought two of them and placed them next to each other inside. Now is the time to go out and buy them.
In my RV oven, I use it to distribute heat. Never again will you accidentally burn food. Fits perfectly in the oven's bottom, ensuring that it heats evenly every time.
Even cornbread and biscuits are no longer a mystery to me!.
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