PIZZA STONE AND PADDLE
Your Pizza Stone will allow you to cook a pizza as good as a bought one with a crispy base but at the same time a topping that is moist and doesn’t dry out. When you first get your Pizza Stone wipe it with a damp cloth (no detergent). It then needs to be conditioned by heating in the oven for 1 hour at 400°F / 200°C on AeroPastry. If you do not use your Pizza Stone for any length of time it may need to be conditioned again.
Do not wash your Pizza Stone as it will absorb water and crack on heating.
Using the Pizza Stone is a great way to cook bought, ready made pizzas as well as home made ones. If cooking frozen pizza, allow to defrost completely before placing on the hot Pizza Stone.
Baking Guide for the Pizza Stone
Place the Pizza Stone in the oven on a shelf in position 12. Turn oven to AeroPastry and 400°F / 200°C or the temperature and mode specified in your recipe, and preheat for
Mix together
Roll out your dough on a floured worksurface and place on the pizza paddle. The base can be thicker or thinner, according to taste. It may help to leave a small lip of dough extending over the edge of the paddle. This will stick to the back of the hot stone when you put the pizza in the oven and assist with sliding the pizza off the paddle.
Add toppings to the dough.
Carefully slide the pizza onto the hot stone. Pull the oven shelf out halfway to make this easier.
Thin based pizza will be cooked after about 10 minutes. Pizzas with thicker bases will take a little longer.
If you are making more than one pizza, prepare the second while the first is baking. It is best to add toppings to the base while it is on the pizza paddle as a fully laden uncooked pizza is difficult to lift off a work bench onto the paddle.
Allow the stone to cool before brushing off any remaining flour and cornmeal and storing. Do not wash the stone. It will become stained with repeated use but this will not impair it’s performance or hygiene.
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