Category: Ovens Air Fryers & Microwaves Accessories
The pizza stone distributes heat evenly across the pizza base to maintain constant baking temperature. The surface absorbs moisture from the pizza dough, resulting in a crisp brown pizza crust.
For use with the Smart Oven™ BOV800XL, the Smart Oven™ Plus BOV810BSS, the Smart Oven™ Pro BOV845BSS, and the Smart Oven™ Air BOV900BSS.
My usual homemade pizzas would come out pale and floppy, but this stone makes the bottom perfectly crisp and golden every time. The heat distribution is so consistent that even my thicker crusts bake through without burning.
I was worried about soggy crusts, but this stone absorbs the moisture beautifully—first pizza came out perfectly crisp and evenly baked.
I've used plenty of baking stones before, but this one's moisture absorption really delivers - that crisp, brown crust on the bottom of my homemade pizzas is exactly what I was hoping for. The even heat distribution means no more burnt spots or soggy centers.
The first time I used it, the crust came out perfectly crispy on the bottom, not soggy at all. It really does absorb the moisture from the dough while baking evenly.
I noticed my homemade pizzas were always a bit soggy in the middle, but this stone really does pull the moisture out of the dough for that crispy crust I was after. Even heat across the base made the second pie cook perfectly. Exactly what my oven was missing.
The first pizza I made on this stone came out with a perfectly crisp, golden-brown bottom — the moisture absorption from the dough really works. It also heated evenly across the entire base, so no more soggy center.
The first pizza I made on this stone came out with a perfectly crispy, golden-brown crust—no sogginess at all. Even heat distribution made a real difference, as the bottom cooked evenly without burning.
I was skeptical about the moisture absorption claim, but my dough came out with a perfectly crispy bottom—much better than my old baking sheet. The stone stayed consistently hot for the whole bake, no cold spots.
First pizza I baked on this stone came out with a perfectly crisp, golden-brown crust instead of the usual soggy mess. The moisture absorption really works, and I love how evenly it holds the heat.
I was skeptical about the moisture absorption claim, but my last batch of dough came out with a perfectly crispy, golden-brown bottom—exactly what I was hoping for. The even heat distribution made a noticeable difference too.