Pizza Stone Smart Oven (BOV800) Smart Oven Pro, 33 cm (BOV845)

A solid pizza stone that makes for perfect pizza and is right size for my Breville oven

Love the pizza stone. When I first got my Breville Oven about 4 years ago, their pizza stone was not available in Canada. I could not find another that would fit into my Oven. It sure makes a difference to the crust of a pizza. Just make sure you use some cornmeal on the stone to prevent the pizza from sticking. If you do this the pizza will slide off the stone easily.

We LOVE the Breville Toaster Oven! In fact, I hate the term “toaster oven”, because it is so MUCH more! It’s a Countertop Oven! It toasts, it bakes, it broils and makes a good pizza besides keeping food warm. Those times I don’t want to fire up the big stove oven, I use the Breville (which is a lot). And this Pizza Stone is custom made just for this unit. It’s rather on the pricey side, but it’s an exact fit and does the job perfectly. It’s definitely worth the price. Be sure to preheat it before firing the pizza!

I was skeptical after havinb read all the reviews if it would stand up. It arrived just fine. There is not much for instructions on using it, other than the don'ts so have had a quite a few fun learning experiences, haven't ruined anything past the point of not being some what salvagable. As the instructions are written for in home oven use it says heat up to 425, did that and cooked artisan bread and pizza didn't have enough flour on the bottom of both and it stuck and burned in spots tore the pizza apart coming off and then got cheese and topping on stone which burnt in, it was edible after we piled it all together and dug in and ditche the burned parts. Scraped and wired brushed using a bar b que tool and washed with with just straight water, it is now broke in and has its stain marks. We got this one for camping so off it went with us on holidays and tried using it on the camp chef barbque box and over the fire, used a heat temp gun to monitor the stone heat, but soon found that the temp is not to be 425 to 450 as one would expect to duplicate the oven temp, things just burned on the bottom before the top was even close to being done. Again more scraping and brushing. Didn't give up though, reduced the heat so the stone was about 325-350 things are now coming out done with a nice dark brown crispy bottom we may be leaving it a little too long still working on perfecting the whole production but the stone wasn't ruined and we are having fun and enjoying it emensley . Have done pizza, flatbreads, calzones, artisan breads, and cookies that don't have a lot of butter in them (others say they do cookies so figured what the heck give it a shot can get an other stone if it gets wrecked this one is not expensive) well stone is still going strong and serving us well, will replace if/when it gives up the ghost.

Like all pizza stones it collects burned on "stuff". If you wash it, it is porous so put it outside to dry well (or in the oven if you wish). If you put it away wet, it will likely develop mold which can be cleaned of with bleach then proper drying. If you understand porous stones, it's a good stone. If you are expecting something you can throw in the dishwasher, think again.