Pizzacraft PC0001 Round Ceramic Diameter Review

I don't know what the heck is causing this but after a few uses I find the smell of this brick UNBEARABLE. it gives off a noxious, acrid, headache/foul odor that dissipates after a while. You have to open the windows and everything. In any case, it works very well as a brick. Reheated pizza is tender and crispy and perfect, which is what I mainly use it for, but I stopped using it because of the smell. Also, it arrived broken in half. Buying a pizza stone online is a bad idea. just go to the…

The thing just gets better the more I use it. There's a learning curve. It took me about 5 times to master the art of the pizza stone. makes delicious pizza. Tip: Use cornmeal for the dough, but remove the stone from the oven before placing the pizza on the stone. If you put it in the oven, you'll knock the cornmeal to the bottom of the oven and it'll burn and smoke your whole house. Preheat the stove to 450* and allow the oven to preheat for at least 30 minutes, remove and cover the dough with

Normal work, the pizza stuck to it the first time, then started seasoning, left it in the oven and rubbed in vegetable oil, repeated about 5-8 times in an hour, and now I have no problems with sticking.

Pizzacraft specifically says not to season this stone, but I don't see how it can be very functional without being oiled and heated first. Painting after a single use, literally every piece of food sticks to this thing and takes a lot of effort to clean, even after using a lot of flour in the cooking. I'm going to spice it up with olive oil and hope to salvage this purchase.

I've been making homemade pizza on pizza stones for many years. After four firings, this stone split in two; the fifth time he fell. I have never baked it myself in a conventional kitchen oven at over 450 degrees. Do not buy. The last pizza stone I got from the bank for opening a free checking account lasted five years.