This slow heat is decent for pizza but exceptional for baking bread, which relies on consistent heat over a much longer bake time. At 20 x 15 inches (the largest stone we tested), the FibraMent ...

A pizza stone. Pizza stones are large, flat pieces of — nope, not stone — ceramic or cordierite. The thick slab absorbs heat ...

Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting. Dust the work surface ...

For this recipe you will need a pizza stone (alternatively preheat a heavy baking tray). In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 ...