Pizza & focaccia
There are 7 products.
A crisp base, an airy crust and a soft, dimpled focaccia all owe a great deal to what they are baked on. This category gathers pizza and focaccia equipment that helps you get results from a domestic oven that come close to those of a traditional wood-fired one.
What you will find here
The range covers every step from loading the oven to serving:
- Fireclay baking stones in 2.5 and 3 cm thickness, each supplied with a pizza peel
- Wooden pizza peel for sliding pizzas in and out of the oven
- Perforated pizza tray Ø 28 cm for an evenly baked base
- Rustic fir-wood pizza board 33 cm and a pizza cutter for serving and slicing
- Silicone focaccia mould for focaccia and other flatbreads
Getting the most from stone and tray
Place the fireclay stone in a cold oven and preheat it thoroughly at the highest setting. The stone stores heat and passes it straight into the dough, so the base colours quickly. Dust the peel with semolina or flour so the pizza slides off easily when you launch it. If you are baking without a stone, the perforated tray is a practical alternative: moisture escapes through the holes and the base stays crisp.
Tips for dough and focaccia
A dough made with a little yeast and given a long, cool rise develops more flavour and stretches more easily. Fresh and dried yeast are available under Baker's yeast. For focaccia, press the dough into the silicone mould with oiled fingertips to create its characteristic dimples. You will find further bakery equipment in the Bread and bakery category.
With a stone, a peel and the right mould, you can bring a taste of Italian baking into your own kitchen, from a relaxed pizza night to focaccia for drinks with friends.