The stone has a light coating of a food-grade oil/wax that you should clean off before first use - see below.

Place the stone directly onto a shelf in the middle of a cold oven and heat to 230°C. Once the oven reaches temperature your Pizza Stone is ready for action, and able to cook pizza after pizza at speed. The most efficient way to cook your pizzas is to assemble them first and use a pizza peel in true pizzeria fashion to place it onto the hot stone. Taking just minutes to cook, use the paddle-shaped peel to lift the pizza off the stone and then place the next one to keep the production line going – and your guests well fed. Heat the plate first before placing your dough or batter on it, and adjust the heat underneath to stop it burning. Multipurpose : A Welsh Bakestone can also be used in the oven as a pizza plate. In fact it is a perfect modern Pizza Plate for use in the oven (any oven indoor and outdoor) as it radiates heat evenly and it retains the heat over a long period. Each bakestone has a light acid and oil coating that keeps it in perfect condition but needs to be removed before first use. To do this, wash both sides with a gentle, non-abrasive scourers and a little dishwashing detergent in warm water until the surface feels clean to the touch. Then dry it carefully, rub lightly but evenly with vegetable oil (sunflower oil or flaxseed oil are good) and place in the oven at 180C fan (200c regular) for 30-60 minutes. Then leave to cool and your bakestone is ready for use.

INGREDIENTS

Adjust the oven’s shelf height so that a loaf or pizza placed on the bakestone will have room to rise fully. Preheat the oven with the bakestone in place. After baking you can leave the bakestone in the oven to cool before storage. If you need to move it use a heavy-duty oven cloth, and be especially careful if the bakestone is hot. Congratulations on your new BakeryBits Welsh Bakestone, we’re very proud of it and we hope it becomes a dependable tool in your kitchen for baking great artisan bread, pizzas, flatbreads, English muffins, crumpets and pikelets. Every time you use this traditional pizza stone it absorbs excess moisture from the dough or pastry you cook – building a patina over time that will demonstrate its authenticity. Because you preheat it, the cooking process starts immediately food is placed upon it – just like in the stone-built pizza ovens of traditional Italian restaurants – so it will create a deliciously light and crispy crust every time. Great for breads and pastries Give your home-baked bread and pizza the professional touch with this Rectangular Baking Stone which will help turn any standard oven into a pizza oven, so you can make authentic Italian-style home-made pizzas, pastries and rustic breads without the expense of building an outdoor oven in your garden. Made from stoneware, it conducts heat evenly across its whole surface and cooks all sorts of things brilliantly – we’ve even included a non-pizza recipe to inspire you... How to use