Kitchen Supply Old Stone Oven Baking Tiles, Set of 6

THE BEST HOME PIZZA YET!

I’ve prided myself on my homemade pizza for years. It’s something I take very seriously no matter if I am making my dough from scratch, or if time doesn’t permit, using pre-made refridgerated dough. Now I’ve used all sorts of pizza pans to bake my pies from the round aluminum sheets, to the large round sheets with the holes in them, to the rectangular pans that pizzerias use for deep dish pizza. Bottom line is that none of them gave as true a pizzeria taste as this baking stone. What’s more is that stone allows you to cook at hotter temperatures as my older oven always cooked faster on the bottom and I’d have to adjust the rack heighth. The stone allows for much more even cooking and provides a true gourmet tasting crust. I’ll never go back to aluminum pans again. Great item and great value as well.

Alot Of Reasons To Like…

These are perfect for baking in my RV oven for several reasons:

1. The small size makes them easier to store than a large stone.

- I kept the hefty box the stones were originally packaged in and place a paper towel btw each stone before placing it in the box. The box of stones fits in a drawer.

2. The small size makes placing the individual tiles in the oven easier.

- the smaller size makes them quite easy to place in the oven and easy to adjust to fit my needs. I sometimes place the stones on the flat surface on the bottom of the oven ( the flat shelf above the broiler) to produce a more even heat in my oven when baking a pie, cake, casserole, etc on the oven rack.

- when baking no knead bread I place the stones on the rack then place my Range Kleen Porcelain 8-1/2-Inch-by-13-Inch Broil & Bake Pan on the flat shelf on the bottom of the oven to produce the…

Holds the heat, makes my oven great

I do use this large stone, on the lowest rack of my oven, for baking bread, pizza, and cookies, ALWAYS on a sheet of parchment paper, no matter what I bake. I use parchment paper for baking any product with a large amount of flour. I keep the stone in my oven for all baking because, after the longer heat-up time, the temperature in my oven stays constant through every cycle of the electric element heating up and cooling down.

I saw on a PBS breads cooking show that parchment paper can be used on a stone in any hot oven, over the 420 degrees F of the Reynolds brand paper; up to 475-500 degrees F is what I saw. The paper can turn brown and black, get crisp, and still be in one piece. You throw away parchment paper after use every time anyway.

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