With the Rommelsbacher baking stone made of food-safe chamotte, any standard oven can quickly be transformed into a bread and pizza oven. The stone is placed in the cold oven, heated along with it, and then topped with bread, rolls, pizza (homemade or store-bought), or other yeast pastries. The traditional method of baking directly on the stone gives the bread a uniform and flavorful crust, while the pizza has a wonderfully crispy base. The large, practical wooden peel allows for safe and stylish removal of the baked goods from the oven.