FAQ
TL;DR: Real stone ovens preheat 3–5 hours, and "You have to learn how to make a pizza, catch a good recipe and stick to it." In Amica electric ovens, a stone helps a bit, but thermostat and top heat matter more than brand. [Elektroda, JacekCz, post #17045409]
Why it matters: For Amica electric-oven owners choosing a pizza stone, this FAQ clarifies performance, safety, setup, and realistic results to avoid wasted money.
Quick Facts
- Chamotte example: ~3 cm thick and ~7 kg; modest crispness gain, long warm-up, and a risk of cracking reported. [Elektroda, Michelson, post #17046827]
- Granite workflow that works: mid rack; preheat 40 min at 230°C top+bottom, then 10 min top+grill; bake 5–6 min. [Elektroda, pearlchili, post #17048353]
- Safety first: ensure granite is not chemically impregnated; utility granites often are and may be unsafe for food contact. [Elektroda, pearlchili, post #17052774]
- Alt option: G3 Ferrari countertop oven uses two stones and reaches 400°C for non‑sticking bakes. [Elektroda, Ninio00, post #17641815]
- Budget note: A ~30 PLN “Ambiente” stone yielded lighter, crisper pizza versus tray + paper. [Elektroda, Parowy, post #18475341]
Is a pizza stone worth it in an Amica electric oven?
It can help crisp the base, but it will not mimic a true stone oven. Added mass can alter thermostat behavior, and top heat remains critical. "The stone from below does not solve the problem of the mountain." Skill and a consistent recipe matter more. [Elektroda, JacekCz, post #17045409]
Chamotte vs granite vs a perforated tray — which should I choose?
Chamotte (fireclay) stones give slight crispness but need long preheat and can crack. One user switched to a quality perforated pizza sheet for easier handling. They also noted non‑porous granite/ceramic will not absorb moisture. "The stone cracked in half," despite careful use. [Elektroda, Michelson, post #17046827]
How thick should a pizza stone be for home use?
Avoid very thin, millimeter‑level “stones.” Mass is the point of a stone; too little mass adds little thermal stability. Look for clear specs: thickness, weight, and material. "I believe most in the unsaid information: thickness, weight, material." [Elektroda, JacekCz, post #17044930]
Will adding a stone ‘fool’ my Amica oven’s thermostat?
It can. A heavy stone absorbs heat and can delay thermostat cycling. That may under‑brown the top if you do not adjust modes. "Adding a stone will only fool the oven thermostat... stone from below does not solve the problem of the mountain." [Elektroda, JacekCz, post #17045409]
What is a proven preheat-and-bake method for Amica electric ovens?
Place the stone mid‑rack. Preheat 40 minutes at 230°C with top+bottom heat. Switch to top+grill for 10 minutes, then launch pizza and bake 5–6 minutes.
- Preheat 40 min (top+bottom, 230°C).
- Switch to top+grill for 10 min.
- Launch pizza; bake 5–6 min.
[Elektroda, pearlchili, post #17048353]
My stone cracked even with careful heating. Why?
Thermal stress and material flaws can cause failure, even with gradual heat. A 3 cm, ~7 kg chamotte stone cracked in half during normal use. This is an edge case, but it happens. "The stone cracked in half," yet remained usable. [Elektroda, Michelson, post #17046827]
Is polished granite safe for baking? How do I verify?
Only use granite that is not chemically impregnated. Utility granite is often sealed; that treatment is not intended for food contact at heat. Confirm no impregnation with the supplier before use. "Because food contact with such an impregnate may not end well." [Elektroda, pearlchili, post #17052774]
Do pizza stones actually absorb moisture from the dough?
Non‑porous materials, like polished granite or dense ceramics, do not. For moisture uptake, the stone must be porous and relatively light in structure. Users reported crispness gains were modest with dense stones. [Elektroda, Michelson, post #17046827]
Can I get great pizza without a stone in an Amica oven?
Yes. Many people achieve excellent results in standard steel ovens with technique. Focus on dough, hydration, and bake mode. "You have to learn how to make a pizza, catch a good recipe and stick to it." [Elektroda, JacekCz, post #17045409]
How do I launch pizza onto a stone without sticking?
Use a peel dusted with semolina for easy release. In low‑chamber pizza ovens, bakers heat from above at 250–280°C for 5–10 minutes when using semolina. The same launch trick helps in home ovens. [Elektroda, mychaj, post #17046432]
Can I repurpose bakery hearth plates (hert) as a stone?
Yes. Service shops for bakery equipment may have used hearth plates you can cut to size with a diamond disc. Stores with pizza‑oven parts may also supply slabs. Ensure safe, food‑appropriate material. [Elektroda, mychaj, post #17046432]
Are cheap stones worth trying before investing more?
They can be. One user bought a ~30 PLN stone and reported a lighter, better‑baked crust versus a tray with baking paper. Results vary by oven and technique, but low‑risk testing is reasonable. [Elektroda, Parowy, post #18475341]
How fast can I bake pizza with a stone in an Amica oven?
With a granite stone mid‑rack, preheat 40 minutes at 230°C (top+bottom), then 10 minutes top+grill. After that, pizzas finished in about 5–6 minutes each. [Elektroda, pearlchili, post #17048353]
What countertop alternative outperforms a standard oven for pizza?
A G3 Ferrari‑type pizza oven. It uses two stones, reaches about 400°C, and users report perfect, non‑sticking pies. It costs more than a stone, but delivers higher heat. [Elektroda, Ninio00, post #17641815]
What info should sellers provide before I buy a stone?
Demand thickness, weight, and material. Vague listings with thin plates are suspect. "The essence of stone in baking is its great mass." Specs reveal if it will hold and deliver heat effectively. [Elektroda, JacekCz, post #17044930]
) released this "stone" for the pizza, it will come out in the laundry tomorrow morning 