Klausberg pizza baking stone 33 cm with stand KB-7788 — cordierite baking stone and metal stand

The Klausberg pizza baking stone 33 cm with stand KB-7788 is a cordierite baking surface paired with a metal stand, created to improve heat distribution and deliver crisp crusts for pizzas, bread and pastries. The 33 cm circular stone is suitable for home ovens and grills; cordierite material withstands high temperatures and resists thermal shock so it can move from cold to hot environments with minimal risk of cracking. The included metal stand raises the stone to promote airflow and makes handling easier when placing or removing the stone from the oven or grill.

Advantages

Cordierite construction provides strong resistance to thermal shock and stable heat retention for uniform baking results across the stone surface. The 33 cm diameter offers a balance between capacity and fit for most domestic ovens and outdoor grills. The metal stand elevates the stone to improve circulation of hot air beneath and around the baking surface and simplifies removal without direct contact with the hot stone. Together, these elements help produce evenly baked bases with a crisp exterior and well-cooked interior.

Suitable for

• Baking wood-fired style pizzas in domestic ovens
• Baking artisan and sandwich breads with consistent crust formation
• Cooking pastries, flatbreads, and oven-baked snacks
• Use on gas or charcoal grills for direct-heat baking

Key specifications

• Material: cordierite baking stone with metal stand
• Shape and size: circular, 33 cm diameter
• Heat performance: designed for high-temperature use and thermal shock resistance
• Compatibility: suitable for household ovens and outdoor grills
• Function: promotes even heat distribution and crisp crust formation

How to use

Place the cordierite stone on the metal stand before heating and allow it to heat gradually with the oven or grill to the desired baking temperature. Preheat the stone for at least 30–45 minutes at the target temperature to ensure even heat throughout the thickness of the stone. Use a pizza peel or heat-resistant tools to transfer dough onto the preheated stone. After baking, allow the stone to cool down gradually inside the oven or grill to reduce thermal stress before moving or cleaning.

Usage recommendations

Avoid rapid temperature changes: do not place a cold stone directly into a very hot oven or under running water while hot. Clean the cordierite surface with a brush or scraper and minimal water; avoid detergents that can be absorbed by the stone. For best results, preheat the stone with the stand in place and use a thin layer of fine cornmeal or semolina to help transfer and prevent sticking.