The core of this pizza stone lies in its natural cordierite material and 2cm thickened design.Cordierite boasts an extremely low thermal expansion coefficient,enabling it to withstand drastic temperature fluctuations from refrigeration to 500°C without cracking—a feat by ordinary stone or ceramic boards.Its high-density structure provides exceptional thermal capacity and stability,ensuring the pizza's cold,wet dough does not experience sudden temperature drops upon contact,allowing the base to heat rapidly and evenly while forming an ideal pore structure.The textured,brushed surface not only prevents slipping but also leaves distinctive patterns on the crust while absorbing excess moisture.Its dimensions are optimized to fit most home and small commercial oven racks,maximizing effective baking area.
The standard commercial size is a square of 40 cm×40 cm with a thickness of 20 mm.The material composition consists of approximately 45%cordierite,30%kaolin,and 25%feldspar,and is completely free of harmful substances such as asbestos and glass fibers.The weight is about 11 kg,ensuring stability when placed on oven racks.The operating temperature range is from-20°C to 450°C,with a peak temperature tolerance of 500°C for short periods.A minimum of 60 minutes of preheating is required to reach the operating temperature.The product surface is unglazed,featuring a rough texture to ensure thermal conductivity and slip resistance.Not dishwasher safe.
Primarily used for high-temperature rapid baking of food,its most classic application is in crafting authentic Neapolitan pizzas,achieving a crispy exterior and soft interior in a short time.It is equally suitable for baking crusty European breads like focaccia,baguettes,and shapata,simulating the effect of traditional stone hearth ovens.It can also be used to make thin,crispy crackers,taco shells,and Middle Eastern pocket breads.Additionally,it is ideal for direct baking of frozen or pre-made pizza dough,significantly enhancing the final product's quality.It can even be used for high-temperature searing of steaks to lock in juices.
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