- Wayne Stoops

August 9th, 2013

I absolutely love the pizza stone. I measured my oven but did not realize that the door had a protrusion on it where the glass is so it would not fit. I cut a flat on one side so it measures 18 inches across but only 17 deep. Works perfectly. In fact, the added thickness is what makes it so great. No pre-cooking of the pizza crust is required. I have a laser thermometer and use it to be sure the stone is up to temp. When the oven reaches 500 degrees, the stone is still at 275 degrees. Waiting another half hour until the stone is up to temp makes an awesome pizza. I don’t think it could be better. The pizza is just turning brown on the bottom and on the top while the inside is still soft. Baking bread on the stone is also great. That kind of crust on both the pizza and the bread cannot be created without a brick oven. Great product. Thanks.

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