10 Best Cooking Stone For Breads of June 2021

  1. Product Highlights
    • [no peculiar smell gas] our pizza board is made of food grade stone. thermashock cordierite is burned in a kiln at 2200°f and does not contain any harmful substances or smell. this food-grade stone will not produce chemical gas during the cooking process.
    • [increase the thickness, will not crack, and no longer contain gravel]-the biggest complaint about pizza is that after repeated use, they tend to crack. the increase in thickness of thermashock cordierite is 0.6 inches. it can withstand high temperatures of 1500 degrees and ensure worry-free cooking, because we use better stone to make the surface more refined and incre...
    • [non-stick pizza board, making the best crispy crust, no burnt edges]-this pizza board can absorb more water, using core vortex technology, can concentrate heat in the core, and bake the center of the dough. then dissipate the heat from the center to the outside to ensure that the dough does not stick to the pizza board, and make the best crispy crust pizza, which is de...
    • [more cooking space]-the baking surface of this pizza is 15 inches x 15 inches, with a wider surface, which is also very suitable for pizza, bread, bruschetta and biscuits. for example pre-made, flat breads, refrigerated dough, frozen dough, homemade dough, par-baked frozen crusts, and on and on. this stone has excelled in every situation.
    • [more cooking uses] very suitable for your kamado joe classic series and big joe series, weber, traeger, big green egg l&xl and many other commercial and professional people grilling with charcoal or gasoline.
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