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