I got a Good Chef pizza stone as a wedding gift about 3 and a half years ago.I was still a novice pizza chef, so it took me a while to get accustomed to the art of pizza crust.The better my crust and technique got, the more I appreciated my pizza stone.Crust is crispy and the texture is fantastic, even with heavy, moist toppings (one of my favorites is a variety of cooked wild mushrooms, thyme, a little fontina, and some prosciutto).I am committed to healthy cooking, so not having to use oil to prevent sticking is a plus.I just scatter a bit of coarse-ground cornmeal onto the preheated stone and it comes up easily.
Of course pre-heating the stone (at a high temperature) is the only way to acheive desired results.And the more the stone is used the more non-stick it becomes.We treat it the way we'd treat cast-iron.
Having a pizza stone is a great way to get brick-oven-style crust at home (and homemade is almost always healthier)!
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Product Description:
14.75 Inch Round Pizza Baking Stone with Rack
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