Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD)
Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well suited to a baking stone. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or according to the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures.
Wait until the baking stone is entirely cooled before attempting to clean it. Let it dry completely before using again. Some discoloration will occur over time; this is natural and will not affect baking. Using baking parchment may help delay that discoloration. Do not bake cookies, turnovers or other high-fat items on the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that contains detailed use and cleaning instructions, as well as recipes for bread, pizza dough, and two pizza toppings. –Garland Withers
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Sex, food, Death and Tarantulas Sex, food, Death and Tarantulas is the new EP from Robyn Hitchcock, the auteur of the highly-acclaimed album Ol ! Tarantula. It contains six live unreleased tracks including the Soft Boys classic “Give It to the Soft Boys,” Hitchcock solo gems like “Sometimes a Blonde,” and the Venus 3’s “(A Man’s Got to Know His Limitations) Briggs.” Also included are two videos for “Adventure Rocket Ship” from Ol ! Tarantula–one live-action video and a wistful stop-motion animation rendering. In addition to the these extras overflowing from the Ol ! Tarantula sessions and tour, keep an eye out for a documentary profiling the psych-popster to air on the Sundance channel which will debut at the SXSW film festival.
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July 18th, 2007 at 11:47 pm
[…] Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy […] […]
July 19th, 2007 at 9:42 pm
[…] Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy […] […]
August 1st, 2007 at 2:57 pm
[…] Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone (PIZZA/BREAD) Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy […] […]