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LEVIVO pizza stone for oven & grill made of heat-resistant cordierite, for baking pizza, tarte flambée, bread and more, ideal for home 30 x 38 x 1.5 cm

£159.5£319.00Clearance
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Wipe the pizza stone with a damp cloth with just water and no soap, then allow the stone to dry completely (ideally, for 48 hours) before using it again. Every time you use your pizza stone, it will naturally season as the oil and cheese cook. Of course, this takes time and patience. But it encourages you to make more homemade pizza.

As mentioned above, iolite makes for a much more affordable darker blue stone than any of its counterparts. Typically, iolite ranges in colour from light to dark blue, and even violet. However, the stone is also known to occur in different hues including green, brown, yellow and grey.Pizza stone These are the cooking surface and are usually made from moisture-absorbent cordierite. They're fantastic for retaining heat and are key for crisping up the base of your pizza. Most ovens come with a pizza stone included. The first thing to do is to wet the surface of the pizza stone. It is important to note that you should never use soap, cleaning agents or oils. This is because it may affect the flavour of the pizza on the next use due to its porous nature. The stone will naturally absorb any liquids placed on it and this could taint the food. Using cordierite may help with improvement in hair and nail growth. It is also used by healers to treat people suffering from fever or malaria. Many people use cordierite for clear vision and eyesight problems as well. What determines the baking speed is mainly the conductivity of the material. This is how efficiently or fast the material transfers heat. The higher the conductivity, the faster the pizza will bake. Most pizza dough recipes will tell you to make a dough with a hydration of 60%. While that’s the correct hydration when using a masonry oven, which will cook your pizza pie for 60-90 seconds, it will result in a dry and crusty pizza in a home oven, which takes approx. 10-15 minutes.

Inclusions: Crystals of apatite and zircon, the latter with pleochroic haloes, the outer edges of which are deep yellow. Frequently dustlike masses of tiny crystals. Also hematite plates in parallel orientation (from Sri Lanka) impart a red color, and gems are sometimes called bloodshot iolite. Our range of refractory ceramics, such as cordierite and silicon carbide, are traditionally used as ‘kiln furniture’ for tableware, sanitaryware and other similar industries. They also turn up in more unexpected places though – from silicon carbide’s use in the electric vehicle battery industry to cordierite’s use for pizza stones. What is a pizza stone? Your pizza stone can be used to bake French baguettes and sourdough boules, pita bread, calzones, quesadillas, and anything else that would benefit from a cooking surface that provides consistent, dry heat. However, the properties that make the Baking Steel great for pizza make it a bad choice for bread, which needs slower, more consistent heat to bake properly. In testing, the Baking Steel burned the bottoms of my loaves. Steel also isn't a good choice for making pizza on the grill, where the temperatures exceed 700 F and the exceptional heat transfer from the steel becomes overkill. Optics: a = 1.522-1.558; β = 1.524-1.574; γ= 1.527-1.578. (Sri Lanka: a = 1.530; β= 1.534; γ = 1.539; Birefringence = 0.009; S.G. = 2.58). Biaxial (+), 2 V= 65-104°. Frequently optically (-).So how do they work? This clever piece of kitchen kit functions in three ways. First, it gently absorbs any moisture from the dough resulting in a crisp base. Second, it withstands extreme temperatures for that authentic fired flavour. Finally, the stone remains hot for an extended time which keeps your pizza warm after serving while you munch away.

It’s pricey, but as you can use it for a lot more than pizzas and it should last you a lifetime, we think it’s worth it. First, you should compare the dimensions of the oven you're interested in with the size of your barbecue – you won't get far if your grill isn't big enough for the oven to sit snugly. In our Lab, we were pleasantly surprised at how well these tiles performed, achieving consistent and even baking results on both flatbread and pizza. Like their larger cordierite counterparts, these absorb moisture from the dough to create a crisp, brown, even crust. The stones don’t need to be seasoned but will darken over time—don't worry, that's normal. Burned foods can be scraped or soaked off, but soap should be avoided. Your pizza stone can start to smoke when it gets up to heat if it has absorbed fats and oils from the meat and cheese toppings of previous batches of pizza.Cordierite’s also a very cost-effective material, making for not just a better pizza stone but a relatively cheaper one too. Cordierite is a pleochroic mineral and thus, it displays different hues when viewed from different angles. It is one of the most renowned minerals exhibiting this quality. When viewed from one angle, it will show a transparent blue-violet hue, and when viewed from another angle, it will appear grayish or yellow. violet color can be rotated to produce light violet or dark yellow hues. Specimens that produce a strong Cleaning a pizza stone properly will ensure it lasts longer and works to its best ability. Follow the simple cleaning steps below to ensure yours lasts the distance or take a look at our full article on How to Clean a Pizza Stone. Made from cordierite the stone is perfect for both shop-bought pizzas and also those that you make yourself. The stone easily absorbs the moisture from the dough and also cooks the base evenly.

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