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CUSTOMER REVIEW
If size matters this stone is 5/8” thick… not 3/4". I paid about 27 bucks for it and I believe that’s a pretty good price. I also have a much thinner rectangular stone and making a round pizza is much easier for us. Also, we did a number on the rectangular stone by reading those helpful comments that tell you to add oil… lesson learned was add nothing wet. As others have noted you need to pre-heat the stone and don’t put anything liquid… especially oil… on it. We always start out with some parchment paper then pull it out after about 4-minutes or just use some corn meal. I see another reviewer thought it was a great stone for their frozen pizza but I wouldn’t think a stone would add much in the process and before we went the homemade route a metal pan was always easier. I also would never attempt pulling this out of the over when it’s hot because it’s heavy, awkward and they are pretty much impossible to break if you leave it in the oven and slide your pizza off onto a large cutting board. I find a pizza pull is the best way to go. If you take this out of the oven when it’s really hot… rather than removing the pizza and letting the stone get cold… it’s pretty fragile and I suspect more breakage has happened in pulling it out hot. After it cools is the time to remove it and put it back into the Styrofoam liner that’s in the box. I have no issues with it and being a little under in thickness is fine with me so it gets 5-stars. CucinaPro Round Pizza Stone
CucinaPro Round Pizza Stone
CUSTOMER REVIEW
If size matters this stone is 5/8” thick… not 3/4". I paid about 27 bucks for it and I believe that’s a pretty good price. I also have a much thinner rectangular stone and making a round pizza is much easier for us. Also, we did a number on the rectangular stone by reading those helpful comments that tell you to add oil… lesson learned was add nothing wet. As others have noted you need to pre-heat the stone and don’t put anything liquid… especially oil… on it. We always start out with some parchment paper then pull it out after about 4-minutes or just use some corn meal. I see another reviewer thought it was a great stone for their frozen pizza but I wouldn’t think a stone would add much in the process and before we went the homemade route a metal pan was always easier. I also would never attempt pulling this out of the over when it’s hot because it’s heavy, awkward and they are pretty much impossible to break if you leave it in the oven and slide your pizza off onto a large cutting board. I find a pizza pull is the best way to go. If you take this out of the oven when it’s really hot… rather than removing the pizza and letting the stone get cold… it’s pretty fragile and I suspect more breakage has happened in pulling it out hot. After it cools is the time to remove it and put it back into the Styrofoam liner that’s in the box. I have no issues with it and being a little under in thickness is fine with me so it gets 5-stars. CucinaPro Round Pizza Stone
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