Breville Crispy Crust Pizza Maker Replacement Pizza Stone
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To help you craft the best brick-oven-style pizzas in your own kitchen, this baking stone is custom-designed to replace the one in your Breville countertop pizza maker. The porous stone transmits heat evenly while absorbing moisture from the dough—the key to a crispy, golden-brown pizza crust.
- Replacement baking stone for Breville Crispy Crust Pizza Maker.
- Distributes heat evenly across the pizza to maintain the ideal baking temperature.
- Porous surface absorbs moisture from the pizza dough to guarantee crisp, golden crusts.
- Dimensions & More Info
- Replacement stone for Breville Model #BPZ600XL.
- 12" diam.; 1/2" thick.
- Made in China.
- Use & Care
- Clean stone while warm, scraping off any food residue.
- Do not immerse stone in water or use cleaning liquids or detergents.
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Next Day Delivery
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Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
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- Classic Pepperoni Pizza Recipe
Position a rack in the lower third of an oven. Place a pizza stone on the rack and preheat the oven to 450ºF. Let the stone heat for 45 to 60 minutes.
Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. If the dough springs back, cover it with a clean kitchen towel and let it rest for a few minutes, then continue. The thinner the dough is, the crisper the crust will be. Cover the dough round with a clean kitchen towel and let rise for 15 minutes. Meanwhile, in a small bowl, stir together the tomato sauce and the 1 Tbs. pizza seasoning.
Brush the raised edge of the dough with a light coating of olive oil. Spread the dough evenly with the tomato sauce, leaving a 1/2-inch border. Sprinkle the mozzarella over the sauce, then top with the pepperoni and Parmigiano-Reggiano. Sprinkle lightly with pizza seasoning. Carefully slide the pizza-topped parchment paper onto the hot pizza stone. Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
Using the pizza peel or rimless baking sheet, remove the pizza from the oven, transfer it to a cutting board and let stand for 2 minutes. Cut the pizza into slices and serve immediately. Makes one 12-inch pizza; serves 2 to 4.
Adapted from a recipe by Williams Sonoma.