Sunday, March 6, 2016
Product review: Crustina 14" x 16" Pizza Stone Baking Stone (rectangular)
The pizza I cooked on the stone had a nice crispy crust. It tasted better than the pizzas I made on the metal sheet. The pizza you see in the video is 16", this the maximum size of the pizza that fits on the stone. We did not finish this pizza on the first day, and I reheated the pizza the next day using the stone, and again it was nice and crisp, as good as the first day.
Pizza stones are not made out of stone. They are made out of ceramic. These unglazed ceramic tiles absorb moisture and make the dough that rests of them crispier. Ceramic tiles are not good heat conductors and this is why the food is less likely to burn when using a baking stone compared to using metal or glass bakeware.
The down side of the ceramic tiles is that they are fragile. As I found first hand because my baking stone did not survive shipping in one piece. It was broken in two pieces as I opened the box. Replacement stone was in one piece. The benefit of having a broken stone is that I am able to include a photo of the cross section of the stone so everything can see exactly how it is made.
To prevent fracturing of the stone by thermal shock I place the stone in a cold oven and heat it over at least 30 min, 45 minutes is even better. The stone gets very hot, I use a cookie sheet without a lip to slide the pizza onto the stone. To prevent items from sticking to the stone and to make cleaning easier I sprinkle corn starch on the stone. Corn starch works better than flour because it does not turn into paste when wet. When the pizza is done, I slide off the stone onto the cookie sheet, and let the stone to cool down slowly inside the oven.
When I can I clean the stone I use a dry brush and plain water. I do not use detergent because it gets absorbed by the stone.
I received this pizza stone for testing and review as part of a new product introduction.
You can locate Crustina Pizza Stone on Amazon by following this link.
Ali Julia review ★★★★★