Pizza Stone, 38 x 30 cm Cordierite, 15 mm, Scraper

Pizza Stone, 38 x 30 cm Cordierite, 15 mm, Scraper

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Référence de l’article: 11378913575239

Rectangular cordierite pizza stone delivers crisp, evenly baked crusts by distributing heat evenly and pulling excess moisture from the dough.... En savoir plus

Actuellement indisponible

€71,99  €64,99

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    • Livraison gratuite
    • Retours sous 30 jours
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    Caractéristiques

    TypeRectangular baking stone
    MaterialCordierite
    Dimensions15 x 12 x 0.6 in (380 x 300 x 15 mm)
    Thickness0.6 in (15 mm)
    Heat toleranceUp to 1450°F (787°C)
    Net weight7.1 lb (3.22 kg)
    IncludedPP plastic scraper

    Description

    Rectangular cordierite pizza stone delivers crisp, evenly baked crusts by distributing heat evenly and pulling excess moisture from the dough. The extra-large 15 x 12 in surface suits family-size pizzas, bread, and pastries in your kitchen oven or on a BBQ grill. Built from 15 mm thick cordierite, it holds heat longer for consistent baking and reliable reheating that restores crunch without soggy bottoms.

    Designed for quick weeknight pizzas and weekend baking sessions alike, this baking stone helps you get a bakery-style finish at home with less guesswork. Preheat gradually and allow clearance of 0.8–2 in (2–5 cm) on all sides in your oven or grill for proper airflow and safer handling. Keep it on hand for pizza nights, backyard cookouts, and party prep—grab yours today and start baking with steadier heat and better texture.

    Specifications
    • Delivers crisp crusts by absorbing excess steam and reducing hot spots that burn edges.
    • Withstands high heat up to 1450°F/787°C with thick cordierite that resists warping and cracking.
    • Includes a plastic scraper to cut dough, slice baked pizza, and lift stuck-on bits.
    • Fits ovens, charcoal grills, barbecues, and stone ovens; use for pizza, bread, pastries, and reheating.
    • Simplifies cleanup—cool fully, rinse with warm water, wipe, and dry (avoid soap; season builds over time).

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