Pizza Turning Peel 9" Perforated Aluminum Round Pizza Peel Turner with Long Wood Handle 2 Sizes in 1 Non Stick Pizza Paddle for Homemade Pizza Bread Outdoor Pizza Oven Accessories

Good thick heavy stone with easy recesses to help lift. Tried it out this morning and got perfect results (see pic) first time. Just follow the instructions. Keep dough dry ish not wet and voila. Very pleased.

It’s normal that pizza stones will absorb oil from the pizza because pizza stones are made from porous materials. This is the same reason why you don’t use soap to clean them because the stone will absorb it and will affect future pizzas. I use baking paper between the pizza and the stone just to keep it clean as much as possible. I also think it’s more hygienic to use baking paper , BUT be careful because the baking paper will start BURNING in < 5min at such high temperatures… So what I do is: 1) I either trim the paper making a circle just enough to cover the bottom of the pizza, maybe leave 1 cm from the edge, otherwise if there’s lot of excess paper it will start burning, or 2) I don’t trim the paper but I remove it as soon as the crust is set and keep baking the pizza directly onto the stone. I usually do number 2, so that when I remove the paper I then put my toppings, like eggs for a fiorentina pizza, otherwise the toppings will burn while the base is still not cooked. This is why it’s also important to do the dough as thin as possible aka Neapolitan style. The stone can get EXTREMELY HOT because you’re supposed to be heating it in the oven for at least 45-60min before putting your pizza… So once you place your pizza on it, it shouldn’t take long to cook, so don’t leave the pizza unattended, as you might have to check in less than 5min. The stone isn’t that heavy, my Dutch oven for my artisanal bread is much much heavier. I’m overall happy with my purchase. It obviously looks nice when it’s new, but again it’s perfectly normal for it to have oil spots over time… Pizza tastes better at home with this than takeaway.

Good size pizza stone. ‘Just’ fits in my oven. Used about 10 times on my gas bbq and twice in my oven. Both set to Max temperature. put pizza stone in when oven/bbq is cold or it will probably crack. Once it’s as hot as it will go give it a few extra mins to be sure the stone is as hot as it can get and then put pizza on it. Takes Between 4 and 5 mins from my experience.Gives very crispy base and nicely cooked meat/veg and melted cheese. I still end up with slightly burnt crusts but that’ll be down to cooking temp and time so can’t complain about that.Says only rinse with water, no detergent, so looks messy after a few uses, but gets plenty hot enough to burn off any germs or anything that could be on it.Overall, makes the £2.50 Asda ‘make your own’ pizzas taste amazing. Watch you don’t burn your mouth!

Bought this to experiment with making homemade pizza. I paid a little more than I budgeted for but the stone has helped me make some excellent pizza so it was well worth it. It does take some practice and experimentation but I feel I'm approaching restaurant quality pizza with it!Good things:* Excellent quality. The stone is thick and sturdy.* The instructions are excellent.* Well packaged.* Makes exceptional pizza (when used correctly!)Bad Things:* A little pricey but you get what you pay for.Tips:* I used Gennaro Contaldo's dough recipe. There is a video on youtube for this which is excellent.* For best results I heat the oven on max for an hour before putting the pizza in. The last ten minutes of this is with the grill on* Oven cook for 5 - 7 minutes.* The stone will be super hot so I'd recommend using a floured pizza peel to get the pizza in/out.* I bought some silicone baking mats and they made getting the pizza in/out much easier.Good luck!

It's a bit more stained than it was at the beginning (perhaps I should say "seasoned') but it's still going strong after 12 months. I was gentle at first with heating it, but I've taken recently to ramping straight to 220C and it's handled it fine. Takes a little while to soak up the heat, but delivers it back in spades for a deep contact crust. Cleans fantastically with a window blade scraper

Let’s say this stone makes pizzas brilliantly only issue for me is the next to impossible task of cleaning it and keeping it looking as new as possible. Any greasy marks that happen to get onto your stone bake in and are impossible to shift

Been using this to make ciabatta and it’s very heavy and durable. Great design and easy to use.

Great homemade pizza. It's a massive stone. Don't necessarily go for the biggest size. A smaller one may be enough.