|
| |  | Potholders & Oven Mitts | Home » » » » » Bialetti Pizza Baking Stone Cutter Peel Set New | | | | | | | Description: | | 4pc pizza stone set includes a 15" pizza stone, rack, pizza peel and pizza cutter. | | | Features: | |
• 4-piece pizza stone set makes it easy to bake the perfect pizza
• 15-inch round ceramic stone heats evenly and absorbs excess moisture
• 12-by-21-inch wood peel to slide pizzas on and off the stone
• Wooden handled pizza cutter; durable 15-by-18-inch rack for convenient serving
• 5-year limited warranty
| | | Product Details: | | | Product Length:
| 15.0 inches | | Product Width:
| 18.0 inches | | Product Height:
| 2.0 inches | | Product Weight:
| 6.0 pounds | | Package Length:
| 18.5 inches | | Package Width:
| 15.5 inches | | Package Height:
| 2.6 inches | | Package Weight:
| 7.8 pounds | | Average Customer Rating:
|  based on 41 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 41 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
36 of 39 found the following review helpful:
 Get Your Fresh Pizza HereFeb 14, 2007
By David Lindamood
This is more than a Pizza Stone, it is a total Baking Stone. Not only does it do the job on fresh homemade pizza, but also frozen pizza, cookies, fish sticks, fries, bisquits and almost anything else that is baked in the oven.
The secret is the clay stone, clay will distribute the heat evenly and effectively resulting in a uniform browned crust. The sloped edge on the stone helps keep the items somewhat on the stone. It even includes a metal serving rack which can be put into the oven with the stone and lifted out together, or left on the counter top while the stone is in the oven, then used to hold the hot stone upon removal.
Clean up is a breeze, just hand wash with hot water. DO NOT USE SOAP!! The stone will actually become 'seasoned' with use, and the small clay pores will retain some of the oil from previous use. However, if soap is used, the soap will be retained in the small pores, leaving a very bad soap taste for the next use.
Great product, great price, great and multi uses. A definite must in any baking kitchen, even if it is just baking the frozen pizza..!
9 of 9 found the following review helpful:
 works greatMar 08, 2009
By David McDowell
"Chef"
I just used my Bialetti pizza stone for the first time yesterday. The recipe for pizza dough I have called for 475 for 12 minutes. In my oven, that was overdone. Since the recipe made enough for 3 stone sized pizzas, I got to try again. 2nd try, perfect. 460 for 9-10 minutes. For those of you curious, don't buy a cheap store brand block of mozzarella, get what looks like a ball shape and is slightly soft then grate that (or make slices from that if you prefer that method). Freshly grated cheese makes all the difference! Not only that, better quality cheese is better for you and you won't have nearly as much fats/oils separate out, if any at all. No dabbing my pepperoni pizza with a napkin here! It was just awesome. (And according to a Food Network show, dabbing that grease off at a dive joint is better for you, so keep on dabbing America!)
I read that some of you cranked your ovens to 550. I don't know if that's what the Bialetti manual says (didn't read mine) but that does seem extreme to me. For the person who grabbed the stone even with mitts on... um ya, the stone is MADE TO HOLD HEAT. You should leave the stone in the oven and use a peel or some other method of retrieving your food. I don't take my peel out until hours later when it is thoroughly cooled. Cleaning, well, ya, just use hot water. It will get spots where sauce or other ingredients got on it, but hey, deal, it will build the flavor up over time. I'm definitely going to try artisan bread on the stone.
As for the pizza peel, I went out and got one made of oak, it's not going to be breaking anytime soon! I didn't use corn meal, but regular all purpose flour on the peel, and on the bottom of the pizza dough. With a quick shake my pie was on the stone quite easily. I was a bit surprised how much flour it took to get to that point though, but it didn't really affect the flavor to much at all for me. I'm hoping over time the peel will "age" and work better with less flour.
6 of 7 found the following review helpful:
 Yeah, it's badJan 25, 2009
By B. Weiss
Here's what I did first day I got this: Put the stone on the lowest rack of my cold oven, then set the oven to 550, and let it fully heat up for 30 minutes. I used the peal that comes with the set, which is not really large enough to hold a good size pizza. So I get the first pizza into the oven, let it bake for 5 minutes, pizza is looking good! I open the oven to check the crust - CRACK! Well, the crack doesn't seem to effect it's ability to bake pizza. I baked a second pizza just after the first, they both came out fine. On top of which, the stone got really burnt, and I doubt I'll ever get it clean, leaving me to worry it will impart a burnt taste to whateve gets baked in there now
The small peal is a bit of a pain - but cracking on the very first use - even if it is still quite usable - is ridiculous.
The product I bought was cheap - and I got what I paid for...
6 of 7 found the following review helpful:
Bialetti 4 Piece Pizza Stone SetSep 30, 2007
By mammafishy
After a month of using the stone I love it. I have used it for baking bread and pizza. The peel came with a slight crack on the handle so wondering if eventually it won't break. Overall I have used it many times in the last month.
3 of 3 found the following review helpful:
Works great, good price tooMay 17, 2009
By J's mom
We had it for few weeks and has made almost 5-6 home-made pizza already. The stone works great but I had a very hard time transferring the dough from the peel to the stone. Found it easier to just preheat the oven with the stone inside, then take out the stone and put the dough on it, add topping and bake. However, the peel works well with store bought uncooked pizza.
See all 41 customer reviews on Amazon.com
| | |
|
