ProCook Pizza Stone 28 cm - Reviews
(4.2)
403 reviews
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For ProCook Pizza Stone 28 cm, 403 customer reviews collected from 1 e-commerce sites, and the average score is 4.2.
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22.4.2021
So, I've had a pizza stone previously that came with my electric oven. I didn't realise just how expensive they were to buy separately and was just going to soldier on with my stained one until I spotted this - much more the price point I was envisioning.I did wonder how it would come packaged as they are relatively fragile. It came in a large box with the large bubblewrap covering the base of the box, the pizza stone in a thin (non-recyclable) plastic bag, another sheet of bubble wrap and then the rest of the box crammed full with paper packing roll. Even the most determined delivery operative would have to go some to break it!
4.9.2015
This is a very good product, although it takes a bit if getting used to. Most of the cooking is done TO the stone; one heats it up to a high heat then, once it is very very hot, place the pizza on top. The pizza is cooked VERY quickly, so keep your eyes open or the base will be like a rock. I am glad I bought strong oven gloves to help with getting the stone and its rack out of the oven. It is tunguska-hot. But it cooked those big ASDA pizzas, the 15-inchers, in about 5 minutes (once the stone was hot), and they were very professional looking. Warn everyone in the house, and hang a sign on the door, that there is a hot pizza stone in the kitchen; if you leave it out to cool off it will LOOK normal and cold but in fact be volcanically hot.
4.11.2020
I was hoping the pizza would cook better with this stone but I find the same brand of pizza cooked better without it.The pizza remains soft in the center and crispy on the board, so it really depends on your taste.The description mention it can hold 300celsius but the paper that comes with the stone says to heat the oven to 200 so this is a bit confusing.It's not suitable for frozen pizza which needs to be placed straight in the oven from frozen. It's also a bit messy if you only have a fan oven and so you need to put the flour on the stone right before putting the pizza, otherwise the flour will be just flying in the oven while it's heating,
22.10.2014
I'm on my 3rd one of these because we use it a lot, including on the covered barbecue for cooking pizza with authentic wood oven taste. They can crack when very hot. This usually only happens with the barbecue and we have one now that is dedicated to barbecue use as is cracked down the middle but still does the job.I find the best way is to oil it the first few times I use it (pour on some oil then rub it in and wipe it off with kitchen roll). After doing this a couple of times the pizza won't stick and cooks more like those from a stone oven.If you use it on the barbecue I suggest putting the coals at either side rather than directly underneath and then close the lid but with the vents open.
9.5.2015
Fantastic vaue for money.I used it on a Weber charcoal kettle BBQ, careful to preheat the stone to about 70c before placing it on the bbq grill. Some people complained that the sone broke on a bbq, I suspect those people just put the cold stone on the bbq without preheating. Temperature was about 230c on the bbq and the freshly made pizzas cooked in about 4-5 minutes tops with the lid closed. You have to be careful that the base doesnt get burnt by leaving it on too long.My advice would be to get a pizza paddle if you are using this on a bbq, particularly for setting the pizza on the stone. Taking it off is easy with a fish slice.The weber version of this is over £60,
27.1.2014
This is actually my second stone. I didn't realise how fragile they were last time round.General rules- Stick it in the cold oven, let it warm up, once finished, cool down with the oven. Don't mess around with taking it out etc.- Use type '00' flour ( you can get it in the supermarket or italian deli) and roll the dough out on dried polenta.- I cut out the back panel of the box and used that as a spatula to get it into the oven. A few quick 'shoves' and rolling on polenta help.- for authentic italian pizzas roll out the dough with a rolling pin as thin as you can make it.- maybe give the stone 10-15 to heat up again between each pizza, only if you can.Honest,
15.12.2013
i can't believe I've left it so long for buying one of these. The Pizzas are so much nicer when cooked on the stone. I've even had frozen supermarket pizzas come out of the oven far better than when cooking them straight on the rack. it's very straight forward to use - the instruction leaflet tells you what you should and shouldn't do (which just states the obvious really) and it's brilliant. love it. You definitely should take on the advice of using polenta to coat the base of the pizzas before putting them on the stone (goodness, I had fun trying to get my first home=made pizza off the paddle and on to the stone!)Highly recommended. Get the paddle to go with it!
3.6.2013
Rapid delivery (a few days) and top quality product for the price! Heavy and *just fit in my oven. Certainly worth £10 + shipping!Above all it done what I wanted to achieve with my pizzas. I've only managed to make bready bases in the past, but the stone brings it into another dimension with a chewy layer.I preheat my stone for 40 mins and shape the dough ontop of a layer of cornmeal on my work surface. This gives it the same sandy texture as Dominoes pizza.I build my pizza on a layer of tin foil then pick it up and shake the pizza off onto the hot stone. Useful tip for those who don't have a pizza peel.Really pleased with this purchase.
16.8.2012
came super fast and bril pacakaged happy about that.. will be honest was not expecting it to be so stoney if that makes sense had seen another heavier price tag and wasnt as obv chalky stone type this would easily break... and i wasnt expecting the metal bars to be separate from the stone?? hmmm not sure why it is.. makes it all a little bit more tricky in manouvouring and picking up etc.. would prefer to be one piece.. my oven standard double family oven fits no problem not sure why doesnt fit other peoples..cooks lovely food taste alot better for it.. recommend for the cost mostly and size
12.5.2020
Arrived quickly, packaged very well. Great for the money compared to similar products. I will need to purchase a pizza shovel as its difficult to slide on and off the hot stone whilst its in the oven and stone doesn't move/slide well, presume they're all like this though. I follow the care instructions implicitly as have read a few have broken. I have used it twice so far will see how it stands up to multi use but so far so good. Pizzas from it taste better than shop bought acording to my grown lads.
21.9.2011
I've been making pizzas for about a year now and have been unable to find a good balance between overcooking the top and undercooking the base.This pizza stone solved that in an instant. I seasoned the stone with some oil and heated it to the maximum temperature of my oven. I then par cooked the base before applying the sauce and pepperoni topping. The result was a wonderfully light and crispy base with an evenly cooked topside.I can't wait to bake a naan on this stone...
13.11.2012
I was baking pizza on metal bases which were good but didn't quite get the crisp, crunch I was looking for. I changed to use this pizza stone and the change was incredible, thin yet crispy bases. I put it in the oven from cold and pre-heat to 275C, then lower to 220C and put the pizza in. Great results. Also I had a question about the stone and the customer services of the supplier replied the same day. Have now bought a second one for when we have guests over.
16.12.2010
If like me you enjoy making your own pizza bases and prefer the thin crisp base as found in pizzerias and don't have the room for a pizza oven then this is for you. Put the stone in a hot oven for 5 minutes to heat up then put your base on followed by the topping of your choice. The result is a light crisp base just how you wnat it. I now have 2 of these and have bought one for my wifes dad. These are 15" diameter so check your oven will be big enough.
16.4.2013
Like your pizza with crispy-bottom? So do we. Now I can indulge my Paul Hollywood fantasies and spend an indulgent Saturday morning making our own pizzas and very yummy they are too! Even the highly uninspiring but quick shop- bought pizzas can be parked on the stone and turn out quite credible. But do read the instructions - it's a stone - organic - and it will break if you are not kind to it. Treat it nicely and your bottoms will always be crispy.
28.9.2012
The first stone I ordered cracked in two the first time I used it. I guess there was a flaw hidden inside the clay. It can happen.I contacted ProCook, they asked for a photo of the damage and sent a replacement immediately - no quibbling or need to return the broken product.I placed the first order on Sunday, the first stone arrived on Tuesday and the replacement arrived on Friday. Top marks for customer service. Also great pizzas!