Let customers speak for us
Great Pizza Stone much better than the original for the Ooni Karu 12.
Ordered the stone and it was sent the same day. Waiting for arrival!
The stones look to be of very good quality; they arrived in packaging that provided maximum protection.
The stone is amazing, whole new level of pizzas comming out of the oven now. Thank you.
A super pizza over 450°C
Thanks to the Biscotto SAPUTO!
Die Steine kommen in einem Clementi Remida Ofen zum Einsatz. Die verfügbare Backfläche im Ofen beträgt 54,5 × 40,3 cm. Laut Beschreibung bestehen die beiden Steine aus den Formaten 20 × 40 cm und 40 × 40 cm bei einer angegebenen Stärke von 2,5 cm.
Tatsächlich sind die Steine jedoch 3 cm stark – für mich ein klarer Vorteil. Das Backergebnis ist hervorragend: Die Hitze wird deutlich gleichmäßiger über die gesamte Steinfläche verteilt, und die Pizzen werden bei einer Steintemperatur von etwa 450 °C perfekt von unten gebacken – knusprig, aber ohne zu verbrennen.
Absolutely perfect for baking pizzas with sourdough starter. I also received excellent advice. Highly recommended!
Good perfect 🙏🙏
Had 2 stones cut, great job, great stone!
Good quality!
Fantastic product it really makes the différence with a better temperature distribution, sent quikly and with very safe and professional packaging, thanks!
After sanding a phase on the underside ideal for the new pizza oven UNOLD "Enzo".
I was cooking on biscotti for quite some time before upgrading to the Koda 16 with the standard stone. After lots of burned pizza bottoms I decided to switch the stone and am not looking back again.
Packaging of the Stone was good. It seemed very brittle though when unpacked. The Stone seemed to be too short at first sight but fits perfectly into the Ooni Koda 16. Of course due to the square shape it does not fill out the same space as the original stone but the space is totally enough. After burning in, the stone still feels a bit brittle. Not sure if this will stay forever this way.
Cooking on the stone is as expected. Less chances of burning the bottom of the pizza while keeping a higher temperature over time.