The pizza stone in Big Berta's oven.It measures 41 cm in diameter and only just fits even in Big Berta's capacious oven. I've been wanting a proper pizza stone for some time now, after improvising with terracotta tiles and caste iron frying pans and the like for years. The stone will be well used and valued here.
I tested it the very next day after it arrived. I had some homemade pizza dough in the freezer which I thawed out in the fridge overnight. I hadn't liked to get it out prior to the stone's arrival because I thought that would be tempting fate. What if it didn't fit!
Pizza ready for the oven.I decided to make a simple thin crust pizza as a first go. I had some homegrown roasted summer vegetable paste, but the only cheese in the house was cheddar. That would have to do.
The stone went on the middle shelf and I turned the temperature up to thermonuclear. Such a big oven takes a long time to heat up and I think the stone slows the process down. It was a good half hour before it got over 200C and I wanted at least 230C.
Pizza ready to eat.When the oven was ready I slipped the pizza onto the stone, shut the door and gave it 10 minutes. Then, unable to decide if it was quite done or not, I gave it 3 more minutes more. That was probably a mistake and it was a bit crispy, but practice makes perfect and I look forward to making many more (and the occasional rustic sourdough loaf too).
Thank you Ken and Walt for a really generous and thoughtful gift. I'll take good care of it and use it often.