Emile Henry Made in France Flame Top Pizza Stone, Black. Perfect for Pizzas or Breads. In the Oven, On Top of the BBQ. Safe up to 750 degrees F. 100% Natural Clay, Glazed Surface. Easy to Clean.

Tamaño perfecto. La piedra se calienta bastante rápido y permite que la pizza sea crocante en la base. Adicionalmente la piedra permanece caliente por mucho tiempo con lo cual puedes mantener mucho más tiempo tu pizza a la temperatura deseada.

Never cooked a pizza before but I knew not to try it without using a Pizza stone, got perfect results first time, unbelievable. However I then tried a few short cuts like not removing the hot stone from the oven and made a total mess of it. I've only had it about three weeks but the best method I've found so far is: 1. Put the Pizza Stone in the oven on highest setting for 20min....... Meanwhile: 2. Prepare your pizza base, pizza sauce, and all your toppings, they must all be ready on standby. 3. Remove the hot stone from the oven and prepare /dress your Pizza actually on the stone (swiftly). 4. Return to the oven (still on high) and cook for 8 min.....I sometimes take it out after 7min but that depends on how long it took to prepare the Pizza on the hot stone in the first place and how hot your oven is. Just Perfection, I've even done a stuffed crust one although I'm still experimenting with the sauce. I'm planning my next batch using just San Marzano tomatoes with no extra herbs or spices, the old Italian way so I've been told. So...Bon appetit... Wait a minute that French isn't it not Italian. It's a very hot stone so handle it carefully, oven gloves are a must.

This is pretty and a pleasure to use. The glaze gives me the impression that it's clean and hygenic, and the breads come out delicious with a crunchy crust and soft inside. While it's labeled a pizza stone I've been using it to make Middle Eastern style flatbreads. Flatbreads are surprisingly simple: Mix it in the food processor, let it rise 45 minutes and put it on the stone. I've used this product both in the oven (my breads baked 400 degrees for 20 minutes) and on my charcoal grill. The size is perfect to fit my 18 inch round Weber grill, and my guests really enjoy watching bread being made on the grill! If anyone wants some recipes, check out The Food of Morocco . I particularly like the super easy Marrakech Tagine Bread and the Berber Skillet Bread, which also easy but must be planned 48 hours in advance because there's a garlic starter to ferment. Other than the appearance, the difference between this and other pizza stones I've used are: * This product has handles on the sides, which are convenient, particularly for removing it from a hot BBQ grill. * It has a nice heft to it, which contributes to the pleasure of using it though I don't know (yet) if it improves cooking. My other round pizza stone is much lighter. * I like the glaze, which is common to all Emile Henry products. The glaze is shiny and easy to clean. Most of the time I need only to rinse and everything comes off quickly. Occasionally, when I've cooked a particularly sticky bread, I use a blue scrunchy with no soap...still very easy. The other thing I like about the glaze is that it gives me the impression that it is hygienic and and makes my food look appetizing. My other pizza stones are porous beige ones (the kind you see everywhere) and stain easily, giving the impression that they're dirty. I admit, this is probably more about how I feel than logic. A pizza stone is heated in the oven at 400 degrees, so what could be possibly living on there? But food is fun for me, and I like the clean-looking pretty glaze! I just did a head-to-head bake off between the Emile Henry and an inexpensive Made in China porous beige pizza stone. I used the Marrakech Tagine Bread, which cooks 20 minutes at 400 degrees. I put the stones in two separate side-by-side ovens and preheated both for an hour. I put two small loaves on each stone and baked for 20 minutes. When the timer rang, I lifted the the Emile Henry easily out of the oven by its handles. With the beige stone, I fumbled trying to get my fingers underneath the sides and I burned my finger on the oven rack. Performance-wise, they were similar. The bread baked on the Emile Henry was ready at exactly 20 minutes, as specified by the recipe. The bread cooked on the less expensive beige stone was not quite done, and needed to be returned to the oven for two more minutes. This is most likely because the Emile Henry is thicker and radiates and holds more heat. Oddly I have the opposite issue with Emile Henry baking dishes--they take a long time to heat up and so food takes *longer* to cook. Once both breads were perfectly cooked they were identical. Both had a golden-brown slightly crunchy crust on the bottom. Both were equally delicious! So overall, I would say that if you can afford it, you will get a lot of pleasure out of the Emile Henry pizza stone. But at least on this one test baking flatbreads I got equally good results using a budget product. UPDATE: Since writing this initial review I have also started making pizza on this stone. I preheat the oven at 500 degrees for 40 minutes and I get the same nice crunchy crust on this stone and on budget stones. My conclusion is that this premium product does not perform better than less expensive stones but it is equivalent in performance, and I like it for the handles and the easy-to-clean surface.

Questa piastra la cercavo da tempo. Ottima per fare la pizza. Il venditore è stato gentilissimo in quanto la piastra ordinata, era lesionata, sono stati tempestivi nel mandarmi una nuova piastra.

Ursprünglich gekauft, um auf dem Grill verwendet zu werden, hat sich herausgestellt, dass auch die Nutzung im Backofen sehr gut funktioniert. die Beschichtung verhindert das Anbacken und das übliche lange Vorheizen entfällt