Effeuno Stone
69,00€
Departure from our warehouse: 4-5 working days
Ideal for Effeuno Easy Pizza and Gara ovens
✅ Stronger: Thanks to this new dough, the Stone will be less brittle, preventing occasional breakage.
✅ 2 in 1: Perfectly suited for baking all kinds of pizza, but also for leavened products.
✅ 100% handmade: Each Effeuno Stone is handcrafted, each piece is unique.
| Weight | 6,8 kg |
|---|---|
| Dimensions | 39,5 × 34,5 cm |
| Ideal for |
Linea Easy Pizza, Gara |
Description
How to make the break-in:
- Placement of the Stone:
-Place the Effeuno Stone inside the baking chamber of the oven. - Turning on of the oven
– Switch on the oven using the dedicated power button. - First Step of heating
– Turn the knobs (lower and upper) until a temperature of 100°C is reached.
– Wait for the oven to maintain this temperature for about 20 minutes. - Second Step of heating
– Increase the temperature by turning the knobs (lower and upper) to 150°C.
– Keep the oven at this temperature for another 20 minutes. - Subsequent Increments
– Repeat step 4, increasing the temperature by 50°C each time, until the maximum oven temperature is reached.
Frequently asked questions about the Effeuno Stone
Does the new Effeuno Stone have a different colour?
- The biscuit is delivered moist as supplied, the dark colouring follows.
- The classic brownish colour of the Stone will be achieved once the Stone run-in has been carried out, as can be seen in the video above.
In which side of the Effeuno Stone should I cook on?
- The side of the Effeuno Stone in which baking is the side that presents the Effeuno Logo and it is smooth. It follows that the rough part of the Effeuno Stone should be positioned oriented towards the heating element.
At what temperature can I bake Neapolitan and Roman pizza on the Effeuno Stone?
- The choice of baking temperature is independent of the stone in use; the temperature depends on the type of pizza (or any other food being baked) you want to obtain. From tests carried out internally by our R&D department and externally, we obtained optimal results.
Is the Effeuno Stone double-sided?
No, baking must only take place on the side with the Effeuno logo.
Is it normal that the Stone ``loses water`` during break-in?
Yes, it is perfectly normal for the Stone to lose water during break-in, as this is the moisture that is released during the stone’s processing and storage.
Reviews (2)
Sergio –
Ho avuto il piacere di provare la nuova pietra appena uscita e l’ho testata a fondo, partendo subito dalle cose difficili, ossia dalla pizza napoletana che va cotta ad altissime temperature, tra i 450 ed i 500°. Questa pietra ha un comportamento che va a collocarsi a cavallo tra una pietra refrattaria e un biscotto classico. Regge benissimo le normali temperature per la pizza tonda classica, la pala romana, la pinsa romana e la teglia romana. Arriva a gestire i 500° nella camera necessari per la pizza napoletana con il solo accorgimento di tenere sui 300° la temperatura della resistenza inferiore o, ancora più facilmente, di infornare la prima pizza appena con il termometro laser abbiamo misurato 400° sulla pietra. Dalla seconda in poi non occorrerà più alcuna attenzione perché la pietra si sarà raffreddata un pochino. Considerato tutto e specialmente il fatto che essendo robusta questa pietra arriva sempre intatta, direi che Effeuno ha fatto una scelta può semplificare la vita degli appassionati. Per i più esigenti che amano la napoletana e non vogliono ricorrere nemmeno al controllo della temperatura superficiale c’è sempre la possibilità di acquistare un biscotto presso una buona fornace di quelle ben note.
Max –
Ottima pietra refrattaria, e buon biscotto per fare la napoletana, bisogna soltanto fare un po’ di pratica con le temperature ma si sforna sicuramente una buona pizza napoletana, ho fatto pizze napoletane, romane, classiche, contemporanee, teglie e pinse senza problemi