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The house of the PIZZA STONE

        ..........www.3-2-1-pizza.co.uk

 

PIZZA STONE & BREAD BAKING STONE   -   It's like having your own clay stone oven !

This is all you need to become a dedicated bread and pizza maker !








 

PIZZA STONE

and

PIZZA PEEL

 

Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 





EVERYTHING YOU NEED TO KNOW
ABOUT PIZZA BAKING
ON THE PIZZA STONE

 


     

 

HOW DO YOU BAKE A PIZZA ?

 

Put the PIZZA STONE onto the grate of the unheated oven.
Place the grate with the PIZZA STONE on the bottom shelf of the oven.

Preheat the oven at the highest temperature setting
with lower and upper heater.
If available use the convection setting.

After about 30 up to 45 minutes,
depending on your oven's performance,
the PIZZA STONE will have reached
the perfect temperature for baking.

If you would like to bake more than 1 or 2 pizzas, leave the oven turned on,
but switch off the convection setting and the upper heater.

If there is no possibility for a separate use of the lower and upper heater of your oven,
then leave both heaters switched on.

Now you can place your pizza on the preheated hot PIZZA STONE
with an appropriate tool ( ideally our PIZZA PEEL ).

In case you only want to bake 1 or 2 pizzas,
you can now turn the oven off.
The heat accumulated in the PIZZA STONE
is sufficient for 1 or 2 baking periods.

Baking time is about 5 - 7 minutes.
Your own self-made pizza will be ready,
when the pizza crust rises and
is turning brown and crispy.


Important :
Make a few attempts or "test runs"
in order to find out the perfect setting of your oven
and the appropriate baking time which best fits your personal taste.


Sprinkle a little regular or semolina flour onto the PIZZA STONE and PIZZA PEEL.
This will prevent the dough from sticking and your pizza can be easily slid off.


Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 

PIZZA from a CHARCOAL GRILL

Yes - will that work ??

 

One of our customers,
Dr. M. Hüttemann
sent us the following report about his experience, together with some photos :

 

Hello Mr. Eisele,

I think that I now know how it works, and am able to bake good and crispy pizzas now.
Getting used to handling the large pizzas was not all that easy, which meant that I had to learn the hard way.

Included as promised, a few photos of a family size pizza ( 50 cm diameter ),
on "your" PIZZA STONE "BBQ 500" ( Special cut )
crispy baked on the charcoal grill ( standard size 50 cm ).


 

 

This is how we did the job :

 

 

Photo 1 :

We lit the charcoal briquettes
in a charcoal starter.......

 

 

 

 

 

 

 

Photo 2 :

.......and spread them out
evenly on the charcoal grill.

 

 

 

 

 

Photo 3 :

The PIZZA STONE is placed directly on
top of the glowing charcoal
and heated up to a temperature of 230° - 250° C.

The temperature was measured
with the use of an infrared thermometer.
( available in electro stores )

If the temperature is much higher,
there is the danger of the pizza base becoming
burned and black making it inedible.


 

Photo 4 :

The round formed pizza dough is pre-baked
without topping for approx. 5 minutes,
this makes it easier to handle.


The pre-baked dough is firmer and not sticky,
meaning that no extra flour has to be used.


The pizza base is topped
and pulled onto the hot PIZZA STONE
with the use of a board or similar.


 

The lid is put on ( in this case the pizza plate ) and baked until the cheese produces small bubbles.

 

Photo 5 :

The crispy family size pizza is now ready to eat !

It is enough for a family with three children - 6 / 10 / 13 years of age -



We from The house of the PIZZA STONE are the opinion that it looks very good indeed !


Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 

WHY TWO PIZZA PEELS ?

 

The PIZZA PEEL is the perfect tool
that enables you to slide your unbaked pizza together with its topping
onto the PIZZA STONE and ease it off after baking.

But those who do not have very much baking experience,
will rapidly notice that it is not so easy to lift a topped pizza with the PIZZA PEEL.

Our experience showed, that it is extremely useful
to first put the pizza dough onto the lightly floured PIZZA PEEL
and then complete the pizza by putting the toppings on.

--  This way you will prevent the topping from sliding off when lifting the pizza ! --

But, if you want to bake more than one pizza,
it makes sense to prepare the second pizza while the first one is in the oven.
Now however, you are in need of a PIZZA PEEL to remove the baked pizza from the oven.

In this case a second PIZZA PEEL is the solution !
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In our family of four, we have always two or three PIZZA PEELS ready for use
and we have had absolutely no trouble with this system so far.
Obviously, it even makes sense for a two-person household !

For this reason we advise you to buy two PIZZA PEELS !


Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 

PIZZA CUTTING

 

Obviously you can get to grips with your pizza with a knife and fork.

However, in Italy, the pizza's country of origin, this method is scorned.
The majority of all Italian pizza lovers prefer
to cut the pizza into six pieces and eat them "using their hands".

That makes even more sense if you bake various pizzas for several eaters
where everyone would like to try a variety.

Now the problem is : how do you divide a pizza without turning the plate into a "battlefield" ?


You have certainly experienced
how unpleasant it can be
cutting a delicious pizza with a knife on a platter !

A helpful tool much better than a knife,
is the well known pizza cutter / pizza roller
with a cutting wheel like the one
we are offering on the order page of this shop.


However this pizza cutter / pizza roller
does not always ensure completely satisfactory results.

Sometimes toppings, especially salami or ham, slide off making the slices of pizza unsightly.





The solution is :

The PIZZA SCISSORS

Why ?

The PIZZA SCISSORS make a clean cut !

Even teflon-coated baking trays would not get scratched.

The handling is very easy ....- even for left-handed persons - !

The topping is neatly divided and does not slide off !

 

A super invention !



Correct use of the PIZZA SCISSORS

It is very easy, all depends on your "thumb" !
The picture hows without comment how the pizza scissors are led by the thumb
and how they easily slice the delicious pizza with just a little pressure.
In case you have to cut a very crispy or thick pizza,
help with your other hand giving a little pressure to the scissors.
Try them out immediately ! - It is foolproof !

Advice : Practise first on a slice of bread !


Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 

HOW DO YOU BAKE BREAD ?

 

Obviously you can also use our PIZZA STONE ( 30 mm / 1.18 inches ) to bake bread.

Even better, is our special BREAD BAKING STONE either 40 mm / 1.57 inches or 50 mm / 1.97 inches thick.


For this purpose the following explanation :
The pizza takes about 5 - 7 minutes to bake.
Compared with this,
the time to bake a loaf of bread is considerably longer.
For this reason, it is an advantage when the stone
on which the bread is being baked is able to store a lot of heat
and to emit this heat over a long period of time.


Naturally, a BREAD BAKING STONE with a larger volume
( + 33 % or even + 66 % ) can accordingly store more heat,
which it emits over an even longer period of time.


Put the BREAD BAKING STONE onto the grate of the unheated oven.
Place the grate with the BREAD BAKING STONE on the bottom shelf of the oven.

Preheat the oven at the highest temperature setting
with lower and upper heater. If available use the convection setting.


After about 45 minutes,
depending on your oven's performance,
the BREAD BAKING STONE will have reached
the perfect temperature for baking.

Place a container with hot water
into the baking oven on an area
of the BREAD BAKING STONE not in use.
The water that evaporates will prevent
the crust of the bread becoming too dry.



    The loaf of bread shortly before the "inovening"

Now switch off the
convection setting and the upper heater.


If there is no possibility
for a separate use of the
lower and upper heater of your oven,
then leave both heaters switched on.


Place the bread dough on the BAKER'S PEEL,
notch the top of the dough with a knife
and push it with a strong jolt
onto the hot BREAD BAKING STONE.


To start with, bake the bread for 10 minutes at a high temperature,
during these first 10 minutes, wet the loaf with water twice with the use of a brush or sprayer.
This will help keep the crust flexible for when it rises.

Subsequently, the temperature can be turned down to 180° - 200° C,
and the bread baked for a further 30 - 45 minutes depending on the size of the loaf.

When baking bread, it is very important
that the dough be rapidly and sufficiently heated during the first phase,
this is guaranteed with the use of a BREAD BAKING STONE !
The dough will rise rapidly after this, thus preventing the loaf becoming too flat and thin.


                                        Well - is that a loaf of bread ??


Immediately after removing
the loaf from the oven,
it must be wet with water
by brushing on or spraying for a final time.
This will provide the surface with a slight shine.


In this way,
one can bake a crusty stone-oven loaf of bread
at home with only a little effort.


Important :
Make a few attempts or "test runs"
in order to find out the perfect setting of your oven
and the appropriate baking time which best fits your personal taste.


Sprinkle a little regular or semolina flour onto the BREAD BAKING STONE and BAKER'S PEEL.
This will prevent the dough from sticking and your bread can be easily slid off.


Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 

                CLEANING

 


When you open our PIZZA STONE package, you may notice a little dust
coverering of the product caused by production, storing or packaging reasons.
Before using it, you should wipe down the PIZZA STONE
with a damp ( not wet ) cloth ( without detergent ). Let it dry well before use.

In regular use, always clean the PIZZA STONE,
after it has completely cooled down, with a dry cloth or with a ( slightly ) damp kitchen sponge.
If you put the heated PIZZA STONE into cold water this can result a lot of stress on the material.
The PIZZA STONE could crack.

If you have something baked-on the stone, it is recommended to scrape the entire residue
off the stone with a spatula like the one used for ceramic hobs.
We recommend using stainless steel scouring pads for stubborn dirt.

Only use a dry tea-towel or ( slightly ) damp kitchen sponge when cleaning the PIZZA PEEL.
If you wet the PIZZA PEEL too much, or even submerge it in water,
the untreated plywood could soak in too much dampness and swell up.
The PIZZA PEEL could warp, making it unusable.

If your oven has an automatic self-cleaning, you can place your PIZZA STONE
on a grate or a clean baking tray at height 2 and allow it to be cleand at the same time.
Please note - before removing the PIZZA STONE - that the oven must cool down completely.
Do not wipe the ash out of the oven until you have removed the PIZZA STONE.

A further possibility to clean a heavy soiled PIZZA STONE is with the use
of a pressure blaster (Kärcher or similar), this of course is if such equipment is available.
Lay the PIZZA STONE on a stable surface, and fasten it to stop it
sliding away and becoming damaged when being washed by the jet of water.
The high-pressure jet of water will "peel" off burned on remainders
from the surface of the PIZZA STONE, and clean right down into the pores.
Before putting back to use, make sure the PIZZA STONE has dried out thoroughly.
Important:
Only use a pressure blaster that uses fresh drinking water !
Pressure blasters used at petrol stations and car garages, very often use
reprocessed water in a closed cicuit. This water very often has an unpleasant odour.
This unpleasant odour / taste will affect your PIZZA STONE, thus affecting your pizza.

Every now and again you should scrub the PIZZA STONE and the PIZZA PEEL with fine sandpaper.

The PIZZA STONE and the wooden PIZZA PEEL are definitely not dishwasher-safe.




Notice :
Through regular use
the PIZZA STONE
will become stained and "unsightly".

- Look at the picture ! -


That is a completely natural phenomenon due to the porous material
and for this reason does not represent a problem.
Please, resist the temptation to "renew" the appearance through excessive cleaning.

You should consider that,
due to the high temperature that the PIZZA STONE is subjected to,
there cannot be any hygienic problem.


Each time the PIZZA STONE is heated up to baking temperature, it becomes "automatically" sterile.
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Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

 

             SAFETY INSTRUCTIONS

 


Never place the PIZZA STONE directly on the oven floor.
This would cause heat to build up and the oven would be damaged.

Do not place the PIZZA STONE on the oven door or a glass surface.
It may cause scratches.

Do not touch the heated PIZZA STONE with your bare hands. This can lead to severe burns.
First let the PIZZA STONE completely cool down
before taking it out of the oven after the end of the baking.

Also, the cleaning of the PIZZA STONE should be done after its complete cooling to avoid any danger.
If you put the heated PIZZA STONE into cold water this can result a lot of stress on the material.
The PIZZA STONE could crack.

When you place the PIZZA STONE into the oven and remove it from the oven and,
during its transport it can fall down and cause injuries because of its weight.

Please be careful while handling the PIZZA STONE.
The PIZZA STONE is heavy. Hold it firmly with both hands.









Insert your pizza with caution into the preheated oven
( onto the PIZZA STONE ).

Inattention can lead to personal injury !

Please pay attention, that you do not inadvertently touch the hot parts of the oven
with your hands or forearms !

It is advisable to wear a pair of long-cuff gauntlets ( grill gauntlets ) for this occasion.

Use an appropriate tool ( for example a PIZZA PEEL ) for the "Inovening"
( that's how the professionals call the full-of-drive sliding of the unbaked pizza into the oven ).

Do not wash the PIZZA STONE and the PIZZA PEEL in the dishwasher.
Only use traditional means ( for example sponge / cloths / spatula ).

You shoud refrain from the use of soaps or detergents,
because they could be absorbed by
the porous surface of your PIZZA STONE.
This could have a negative influence to the taste of your pizza.

For this reason we advise again to stay with the cleaning methods we recommend.


Click here :

ONLINE-SHOP......www.3-2-1-pizza.co.uk


     

Here you will find further information :


PIZZA STONES "XXL"                  PIZZA STONES "BBQ" - circular-round                  BREAD BAKING STONES


PIZZA SCISSORS                  PRICE LIST & ORDER FORM                  CUTTING SERVICE


     

 

ANY QUESTIONS ??

Send us an............  !

 

     

 



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