Review on Fox Run Round Pizza Stone, 13-inch,3915: Perfectly Crispy Homemade Pizzas Guaranteed by Brent Cole

I bought this for my Breville oven and it fits the oven perfectly. Its thickness is enough to bake the perfect pizza in an oven like the Breville. I also have a 15 inch stone that I've been using for 8 years that is very similar to the Fox Run stone. It has been used over 350 times with no problems. A pizza stone will last for many years if treated with care. I've only used Fox Run once so I expect the same performance. A 13 inch stone can make a great pizza for one or a small pizza for two. The 15-inch brick is more versatile but can't be squeezed into smaller kilns. The problem with any ceramic stone is that you can't use regular dishwashing detergents because the stone is very porous. First, the stone absorbs all liquids and oils from the pizza and cannot be removed. The stone is heavily soiled. Eventually, the stone becomes so saturated with pizza oil that it's much easier to clean with baking soda. Baking soda is the only safe cleaner you can use as it is edible and non-toxic. Any soap used on the stone will permanently contaminate the stone and make the stone unsafe for use on your next pizza. To clean the stone. First I use very hot water and a very flat sharp scraper along with baking soda. The baking soda is very good at absorbing some oils and the roughness helps remove food particles. It's not perfect, but it sure will clean and refresh the stone. The system we use to make pizza works very well for us. 1. The dough is rolled out on a stone with a non-stick rolling pin.2. Small holes are made in the dough. You can use a folk or commercial hole punch on the roller.3. The pizza is topped with a few ingredients and baked in the oven at 450 degrees.4. The pizza is cut on the stone and the pieces stay there. The stone keeps the oven warm for up to 20 minutes, which dries out the crust on the bottom even more. You can eat hot pizza all lunch long. this. This is a great warming pan for your pizza. If you haven't tried it yet, it works great. Make sure your stone is on a heat-resistant stand. It's hard to say if there's much of a difference between using a stone and a metal or perforated pan; both will make a good pizza. For some, the stone helps keep the crust crisp and the pizza warm throughout the meal, which is another major reason for using ceramic stones. Metal baking trays are great for reheating pizza in the oven. The downside is that a ceramic stone is a lot heavier than a metal pan and not as easy to clean, but your pizza will come out just fine and stay warm.