Harcas Pizza Stone - 38 x 30 x 1.5 Centimetres and Bamboo Pizza Paddle Peel. Best for Baking and Serving, BBQ, Grill, Baking Cakes, Pastry and Calzone

It did a great job at cooking the pizza but I've only used it a handful of times and it cracked while heating in the oven.

If you like good pizza you need a pizza stone. Baking is a science, and for that perfect crust you really need direct contact with a heat source to create steam in the dough to get a lighter bubbly texture in the pizza base. Here is my recipe for a New York style pizza that is best suited to a domestic oven. After many years trying different recipes this is the easiest and best.Pizza dough320g Bread Flour2 + 1/4 Tsp Sugar3/4 Tsp Salt1 Tsp Instant yeast25 ml Extra virgin olive oil (any oil will do, but lacks traditional flavour)210 ml Warm waterMethodPut all ingredients in order into a food processor (with blades not paddles or dough hooks).Blend for 30 seconds. Turn out onto floured surface and knead into a ball and place in a bowl and cover. Leave in the fridge overnight. Bring the dough out two hours before needed. When ready to shape the bases divide the dough into two balls roll out each one to 10 - 12” you may need to let it rest 10 mins and roll again if it keeps shrinking back. When you get it to the desired size, place it on a piece of greaseproof paper and leave it covered to prove for 20 mins (on the hob would be good if you have used it for making your tomato sauce and it’s still warm). When your base springs back from a gentle poke, slide your pizza base on the greaseproof onto the peel. Now you’re ready to assemble. Add two tbsp pizza sauce (not too much as moisture is your enemy) spread thinly to within 1/2” of the edge, grate Parmesan cheese all over then sprinkle with oregano. Then add mozzarella (again not too much). Now add the rest of your toppings. Shake your peel to make sure your pizza slides then place your pizza in the middle of your baking stone. Bake at 220c for ten mins. Thinner base with fewer toppings (Margarita) seven mins. Enjoy!

Very happy with the product. Used it for lots of flat bread and pizza making making, works amazing

This a good product if you like your pizza crispy, the stone needs to be heated up for about 15+ On a high heat in the oven before you use it, the only thing you should do on both the paddle and stone to stop the pizza sticking is to use a dusting of semolina, this is something we didn’t do the first time we used it, we dusted it with flour, and it just absorbed into the pizza, I would also suggest that you allow both items to dry and air completely before storing them, if you do all the above it is a good purchase, YouTube helped.

After a recent trip to Italy I fell in love with authentic Italian style pizzas and this stone has helped me recreate that amazing flavour at home! 10/10 definitely recommend

Peel/paddle arrived in two bits. Tried to contact seller but no response. Looking at other reviews, appears the peels all seem to be broken in the same place so definitely poor quality rather than unlucky.Stone is okay. Doesn't get base as crispy as I hoped but not sure that's the fault of this stone tbh.

Took me a while to get the whole process down (stopping the dough sticking to the peel for example, needed more flour on the pizza base and peel) but once you do have that sorted this stone works really well. I have managed to split a few topping on which I will look into cleaning off but not caused an issue so far.

It’s a great set with a lovey paddle and we’ve made some great pizza but even with my oven on full it just doesn’t seem to get hot enough for a truely crispy base I suspect with would work far better on a bbq. It’s a good size... hopefully it will mature like my previous stone.