Do you crave a good Artisan Pizza but yet cannot achieve the almost impossible crispy base in a domestic oven at home ?
Well - I've found the answer. Indoors, I struggled to get the hot hot hot temperature I really desired for cooking awesome pizzas. I just could not maintain the highest temperature on a cordierite pizza stone.
Unfortunately, put dough on to cordierite after pre-heating and straight away, it saps the heat out that stone. Works super well in my outdoor wood fired oven, but just does not get hot enough for sourdough breads and pizzas indoors. for this reason, I have preferred cooking sourdough in a cast iron dutch oven for the heat retention.
Until now that is. I've finally made the solution.
Our Hellfire Cast Iron Bread / Pizza Stone is a 13" / 325mm square solid lump of cast iron. It's heavy and weighs almost 6kg.
That's the WHOLE POINT. It's meant to be heavy. Would also be ideal as a bbq plancha
Cast iron is the most heat retentive metal there is. It works like a storage heater. Takes time to heat up, but holds the heat very very well. After a full preheat at maximum limit on my household oven, I've actually found I can get this cast iron pizza / bread stone up to 278 deg C !
I can now cook awesome homemade sourdough pizza with a lovely crisp base easily every time. Sourdough loaves too. I just slide in a tray at the bottom of the oven on the floor with a few ice cubes to make steam.
This Hellfire Cast Iron Bread / Pizza stone is cast iron. Sorry to state the obvious ! It is a cast, moulded piece. Therefore, you will find these are a little rough and rustic. It is how they are. It is how they are meant to be. The thickness of the metal may vary slightly on one side to the other and there may be little marks or discolouration in the surface. They are NOT painted. They have been pre-treated with spray on food grade plant oil for a little protection.
It's a good idea to rub on a little seasoning paste on to the surface which will help build a non stick coating and protect it.
If you wash it, pop in oven to heat and dry thoroughly, then apply a little seasoning paste to protect the surface once dry - otherwise, wet cast iron WILL rust. It's harmless and what it does. Easily brought back to condition with a wire scourer and some seasoning paste. If you need help - please ask !