Do the stones slide around when you move a pizza with a wooden peel? Do weight or grooces keep them in place? (no gaps)
257930
These are really heavy and I've had no problems with them sliding around. I keep them in all the time, so even if I'm not using a peel I'm always taking cookie sheets and roasting pans on and off and they stay put.
257931
I have made many pizzas on these since I got them and they never moved on me. Weight holds them in place, and they are heavy and dense (a good thing considering what they are intended to do). The edges are squared off so there are gaps, but I have never had an issue with this. I prefer that the stones are in four sections, because they are easier to store and less likely to crack. I have no basis for comparison (never had a pizza stone before), but have no complaints about these.
257932
The stones do not slide around because they are heavy. The gaps are very small.
2060889
They *could* slide depending on the smoothness of the surface and what you are using them for. We have about 50 pieces interlocked together covering our exercise area. 2 sides are against basement walls which seems to nicely hold them in place.
1957458
The stones do not scratch. They're slightly rounded on the edges and soapstone isn't that hard. Not to mention, they're in a liquid while in use. We've had no problems at all.
2270332
Pretty simple, the holder with handles is designed to make it easy to carry the pizza on the stone from the grill. Pizza stones are pretty heavy and having the handles makes it a lot easier to set up on the grill. You can also use the stone to make pita bread, eastern indian naan breads and so on. You can build your pizza on a wooden pizza peal with a little corn meal dusted on it and then with a practiced sweep slide it right on the stone. And use the peel to get under the crust and pull it off, It's best whatever brand of stone you buy to measure with a tape measure the width of open area and when buying a pizza peel measure it with the tape measure to be sure the two are compatible.
1704746
I have an aluminum peel with wood handle and use it to slide my pizza or bread dough from peel to steel and visa versa. The baking steel can get some scratches from use but it has no effect on the sheet as it is only cosmetic.
1667285
For the most part yes.Its extremely heavy so they deliver it mostly assembled. We did have to put the top on it and a few screws. It works nice but youhave to get the correct size stone for pizzas as it doenst work well without a stone. goodluck
95014
No. I had concerns about that but have not found it an issue. It is of good weight on the base plate so it doesn't slide around. It just has a "functional" roll when you want it to move.
2065836
I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel and slide the pizza on to the stone. I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel... » Read More I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel and slide the pizza on to the stone. « Show Less
985287
I doubt it. These are felt movers which means they are designed to move items across slick surfaces (e.g., tile, hardwood), so unless it is a polished or very smooth concrete surface they aren't likely to slide well, if at all.
611505
Yes, they don't slip or cut into the carpet. There is a rubber grip strip around the bottom of each stone.
150792
I like the new composite Super Peel because it is so thin. I use it with the cloth to load pizza and bread onto the stone and then slip the cloth off and use it like a normal peel to remove the goods after baking. The wood peels are much thicker and, I think, more difficult to use as a simple peel.
286170
I've used this mat several times and haven't had an issue with sliding. The only problem I've encountered is dough sticking a little bit because the mat is plastic and doesn't grip flour like a canvas mat. This is easily solved by making sure the dough is cold and putting extra flour in the middle of the mat prior to rolling. Overall, I am very pleased with this product.
1528163
I don't think it would be a problem at all even if your peel has an uneven super sharp edge. The stones are porous, but even if you scratched the surface they would still perform the same. I don't see that a metal peel would hang up on the stones. You can always ask Joe, the vendor. He's a nice guy and will answer any questions. Happy pizza making!!! YUM!
1276077
They are not nonstick. However,if you flour the stone properly the pizza does not stick.
1946984
I don't know. I always move my pizza to an aluminum cookie sheet to cut it because I usually have another pizza waiting to be put on the stone. I make the pizzas on parchment paper and lay this on top of the stone.
2212409
I bought a thin metal pizza peel from Amazon and that was key. Once the oven gets hot, it is awkward (and hot) to muck with the top; much better to slide the pizza in. I also find I need to rotate the pizza once during cooking for even cooking, and the thin metal peel makes this a piece of cake. If you make the pizza in advance, use corn meal or some other strategy to ensure the pizza can slide easily from the peel into oven unit (perhaps even freezing it a little). All that said, the Pronto works great. Recently made a wonderful pan pizza in it as well.
783857
Sadly, I can't tell for sure: my only question is, Do you leave the stone plate inside the oven during the warm-up phase? If you don't (just a guess) that might explain why the bottom of the dough takes longer to cook, otherwise I'd be as lost as you are. My pizzas cook perfectly on all sides. Good luck.