Fiero Forni Italian Pizza Stone $149.90

Here's what Rebecca Richmond, our E-Commerce Culinary Coordinator, has to say:

“When this pizza stone arrived a few months ago at Milk Street, I was pretty excited to try it. It has a great-quality thick stone, a metal frame with handles to support the stone and it has a metal plate at the back of the frame to form what I’ve dubbed a ‘pizza backsplash.’ The backsplash solves a pizza problem of mine.

When making pizza at home, I’m overly ambitious with my pizza peel. Time after time, I shove my pizza in the oven, only to have the edge of it sag over the back of my pizza stone, dripping melted cheese, sauce and toppings onto the bottom of my oven, ruining my pizza and smoking up my kitchen. But this pizza stone’s metal frame—in addition to supporting the stone and providing handles for easy maneuverability—has a backsplash to prevent pizza spillover.”

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.


Homemade Greek-Yogurt Flatbreads
Start to finish: 2¼ hours (40 minutes active)
Makes two 12-inch flatbreads
In a food processor, combine 240 grams (1¾ cups) bread flour, 1½ teaspoons instant yeast and ¾ teaspoon table salt; process until combined, about 5 seconds. Add 180 grams (¾ cup) plain whole-milk Greek yogurt, 1 tablespoon honey and ¼ cup water. Process until the mixture forms a ball, about 30 seconds; the dough should feel tacky and stick slightly to the sides of the bowl. If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about 1 minute. Transfer to a lightly floured counter. Flour your hands and knead a few times, then divide the dough in half. Form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Lightly flour the counter, set the dough balls on top and cover with plastic wrap. Let rise until doubled in volume, 1 to 1½ hours. About 1 hour before shaping the dough, heat the oven to 500°F with a Fiero Forni Italian Pizza Stone on the upper-middle rack. When the dough has doubled in volume, on a lightly floured counter, gently stretch one piece into an oval approximately 6 inches wide and 12 inches long. Dust a baking peel with semolina flour. Transfer the shaped dough to the peel and, if needed, reshape. Brush the surface with 1 tablespoon extra-virgin olive oil. Slide the dough onto the the baking stone and bake until puffy and spotty brown, 10 to 12 minutes. Using the peel, transfer the flatbread to a wire rack and cool slightly before serving. Shape and bake the remaining dough in the same way.

Kitchen Notes

Stone surfaces need a little extra care—it can break if dropped or if it undergoes fast temperature changes. Be sure to always start it in a cold oven. Use a coarse brush to remove those inevitable pizza stains.

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