Pizza baker stone

Pizza baker stone
1.Factory price directly
2.Suitable for: Microwave,Oven,BBQ
3.LFGB,FDA and ROSH approval

Our Product Feature:

1. Our product can be flame on fire directly.

2. It can be used for BBQ function and it will keep a good condition when the temperature changed suddenly.

3. High temperature resistance.

How it works

The stone is made from high impact ceramic. It heats evenly so that there are no hot spots and most importantly absorbs moisture to produce a perfect, crispy base every time. The steel rack makes serving directly from oven to table easy and the stone remains hot so that you can enjoy hot fresh baked pizza to the last bite.

Baking instructions

l Place stone an oven rack and pre-heat in oven for 15 minutes at 230°C.

l Whilst the stone is heating, prepare pizza by adding your favourite toppings.

l Once stone is heated, slide out oven rack and simply place your pizza from sticking, simply dust stone with cornmeal or place baking paper between pizza and stone. Polenta or semolina flour can be used in place of cornmeal.

l Bake pizza for 20-30 minutes at 200°C, or until crust is golden ( time and oven temperature will vary due to the amount of toppings used ) .

l The stone can also be used in hooded and kettle style, gas or wood fired barbeques. And can be used to bake your favorite bread on – to give it a crusty base.

Care and use

l Never place on a hot cook top as uneven heating may cause stone to crack.

l Always use caution handling stone when hot to avoid accidental burns.

To clean

Brush or scrape clean and wipe off any excess crumbs with a dry cloth. If you need to wash it, let the stone cool and then use hot water. Do not use soap as it will absorb into the stone’s porous surface. Do not place in dishwasher. Note: your stone will darken with use. This is normal and will not affect its performance.

Recipes

Traditional pizza dough

(Makes 2 crusts)

l 4 cups unbleached white flour

l 1 tsp salt

l 1/4cup Olive oil

l 2 packets dry yeast

^l 1^1/2 cups of warm water

l 2 tsp light brown sugar

l 1/2 cup extra unbleached flour ( for dusting )

Measure 1/2 cup of warm water in a 2 cup container and stir in the brown sugar (make sure water is warm, not hot as too hot will kill the yeast). Dissolve the 2 packets of dried yeast in the water and set it aside for 5 minutes. Mixture will become frothy. Sift 4 cups of flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour 3/4 of the olive oil and 1 cup of warm water. Add yeast when ready. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the inside of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in a warm, draft free place until double in size ( 1^1/2 to 2 hours).

When dough has risen, divide into two halves, then roll each out on a floured surface, A round shape may be cut out with a table knife suing a 12” bowl or plate as a template. Sufficient for 2*12"thin-crust pizzas, or 1*12"thick crust pizza.

Hint: Before filling and baking, form an edge around the outer rim of pizza dough to hold ingredients. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling.

Easy pizza sauce

l 875g Canned whole tomatoes in tomato puree or juice.

l 2 fresh basil leaves or 1 teaspoon dried basil, dried oregano or dried marjoram.

l 1 clove garlic, crushed

l 2 tbs tomato paste

Pour contents of the tomato can into a medium saucepan and coarsely crush the tomatoes with a fork or your hands. Add the herbs, garlic, tomato paste, pepper and salt .Bring to a bubble over medium heat, stirring to mix the seasonings. As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer.

Cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour. This sauce will keep for about a week in an airtight container in the refrigerator. It can also be frozen for up to 4 months.

Ideal pizza toppings

Supreme: Tomato, cheese, ham, hot salami, olives, mushroom, capsicum, onion and garlic.

Napoletana: Tomato, cheese, olives, mushroom, capsicum, onion and garlic.

Vegetarian: Tomato, cheese, olives, mushroom, capsicum, onion and garlic.

Hawaiian: Tomato, cheese, ham and pineapple.