Warranty

KettlePizza Cordierite Stone Care:
KettlePizza stones are made of the highest quality materials and American
workmanship. They are hand made and may have slight imperfections that
will not effect cooking performance.
To clean, first allow stone to cool completely. Scrape off excess food with a
spatula (paint scrapers work great for this as well). Run stone under hot
water while scrubbing with a brush. Do not use soap on the stone as it may
leave a soapy aftertaste. The natural properties of the stone will cause it to
darken or stain over time. Do not attempt to remove the discoloration as it
will not affect performance. Air-dry the stone after cleaning. Tip: If a stone
gets very discolored on one side feel free to use the other side next time you
cook.
Easy Neapolitan Dough Recipe:
Ingredients:
- 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
- .4 ounces kosher salt (about 4 teaspoons)
- .3 ounces (about 2 teaspoons) instant yeast
- 13 ounces warm water
Procedure:
1. Combine flour, salt, and yeast in a large bowl and whisk until
homogenous. Add water and incorporate into flour using hands until no dry
flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and
allow it to rise at room temperature for 8 to 12 hours.
2. Turn dough out onto lightly floured surface and divide into four even balls.
Place each in a covered quart-sized deli container or in a zipper-lock freezer
bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
Remove from refrigerator, shape into balls, and allow to rest at room
temperature for at least 2 hours before baking.