Refractory stone with Pala Tognana
The cordierite refractory stone will be placed on the high grill of the oven that is turned off (gas or electric) and heated to the maximum temperature for 15-20 minutes, thus allowing the pizza to cook evenly
for cooking pizza and bread products it takes about 7-8′ at 230° in a ventilated or gas oven
(10-11′ cooking is recommended if in a static oven)
the refractory stone between one batch and the next must be left in the oven, heating it for 10′
Stone dimensions: 38x1x30
Shovel dimensions: 46x1x28