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Pizza stone LAAVU 37x37cm, made in Finland


Pizza stone LAAVU 37x37cm, made in Finland

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This might be the best pizza stone in the market!

  • One of the market’s thickest pizza stones (25mm)

  • Can withstand very high temperatures and temperature changes

  • The best heat resistance out of all the known stones tested in Finland in 2009-2014 in the University of Oulu (Finland)

  • Dirt and grease doesn’t get soaked in - It’s easy to clean

  • Doesn’t give off flavors

Availability: Ready to ship on the next workday

Shipping: Tällä tuotteella on ilmainen toimitus


Pizza- instructions

You only need a few kitchen tools to make a successful pizza: pizza stone, pizza scoop, bowl, spatula, and of course, an oven or a grill. You will get through all the steps quickly and easily with them. Kitchen scale is a good addition, so you can ensure right measurements for the pizza dough.

Pizza basically consists of four parts of foundation: dough, tomato sauce (white pizzas don’t include this), mozzarella cheese, and olive oil. On top of these, you will have the toppings. You should use top ingredients with the toppings, as well as with the foundation.

The dough is the core of the pizza

Dough is the core of a good pizza. You shouldn’t take shortcuts making it, whether you are making thicker or thinner pizza, because the bottom defines a lot of the pizza’s flavor and quality.

There are as many  “right” recipes for making pizza, as there are chef’s making pizzas. However, one of the most important steps of making a good pizza bottom is to let it rise long enough. During it, the dough develops a good texture, and the balance between the vinegar and lactid acid bacteria develops, bringing depth into the flavor.

The “right” rising time changes from 10 hours to several days. When you let the dough rise in room temperature for about 10-12 hours, it gives the dough a little sweetness, and the dough doesn’t come out as “heavy” as when you let it rise for a few days in a fridge.  I, personally, prefer 12 hours in room temperature. You can prepare the dough in the morning, let it rise for the day, and then it will be perfect in the evening.

The pizza bottom’s heart is naturally wheat flour. Finding the right flour mix is a lifelong mission for many pizza makers, and many of them feel very passionate about it. The most commonly used wheat flour is the one made of durum wheat, and that has a 00 coarseness. One of its most important features is its protein content. For the pizza dough to have the right structure, it should have 12-13% protein content. Usually the rule is: the higher the protein content, the better.


The most commonly used yeasts are fresh and dry yeasts. It doesn’t matter which one you use, the solution will be the same. Fresh yeast should be dissolved in water, when dry yeast is mixed in with the flour instead. Some people like to do the yeast themselves, or use root to get the dough to rise. It is really a matter of taste, and you should explore the options as you develop in your hobby. The dry yeast’s advantage against fresh yeast is that it can be applied very precisely, which is very important when preparing pizza.

Additional Information

Warranty 10 years
Campaign label (MARKKINOINTI) No

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