Baking Stone for Bread and Pizza, 350х700х20mm

The aroma of fresh pastries, the taste of real Italian pizza, bread, covered with a delicious crispy crust - are unlikely to leave anyone indifferent. All of these culinary delights can be prepared at home. The only question is how? But what if in the cooking process use the old way - a baking stone, as our ancestors did? However, today many professional culinary specialists and bakers use this particular method as the most effective, correct and environmentally friendly.
It often happens that due to uneven heating of the oven, baking on a baking sheet burns on one side, and on the other hand, remains damp. And it’s not at all the quality of the oven or the recipe for the dough. It is important to choose the right STONE FOR BAKING!
The stone is a slab of natural quartzite stone. It is an environmentally friendly sedimentary rock.
Withstands temperatures up to 500C. The secret to even baking is the porous structure of this stone, due to which the moisture in the dough is absorbed and released evenly. At the same time, millions of microscopic pores of the stone are able to maintain the necessary temperature in the oven for a long time without raising it. In the totality of these processes, a crispy crust easily forms on the baked product. In this case, the stone does not delaminate and does not crack and serves indefinitely.
Stone for pizza and bread can be successfully used for gas hobs, electric ovens or grills, as well as wood-burning stoves.