• a natural cordierite pizza stone,
• a metal peel (with a perforated surface and folding handle),
• a wooden acacia peel,
• a stainless steel rocker knife with a cover,
• and a brush with a metal scraper.
• Each tool serves its own purpose; together they let you knead, transfer, bake, and slice pizza conveniently and safely.

Before first use, thoroughly wash the pizza stone with warm water (no detergent) and dry it completely. Then place the cold stone in a cold oven and heat it to about 260°C (500°F) for at least 30 minutes. This removes any residual odors and conditions the surface. Wipe the other tools with a damp cloth and let them dry.

The cordierite stone can withstand very high temperatures (up to ~800°C). This means you can use it in a conventional oven as well as on a high-powered grill (as long as you heat it properly). The stone stores and evenly distributes heat, producing a crispy crust without drying out the pizza.

Yes. The key is to avoid sudden temperature changes. On a grill, bake pizza with the lid closed: place the stone on a cold grill and gradually heat it to the working temperature (around 260–300°C). This ensures an evenly cooked base without cracks in the stone. After cooking, let the stone cool down slowly together with the grill – do not remove a hot stone immediately.

The metal peel and the rocker knife (silver models) can be cleaned in a dishwasher, although it’s better to rinse off large debris by hand first. The wooden peel must not go in the dishwasher – it will absorb moisture and deform. The brush with the metal scraper and soft bristles should be rinsed or washed in soapy water by hand and then thoroughly dried.

The wooden peel should not stay in contact with water for long. After each cleaning, simply wipe it dry. To maintain its appearance and water resistance, occasionally rub the peel with vegetable oil – this prevents drying and micro-cracks. Never soak the wooden surface or put it in the dishwasher. With regular care, the peel will last a very long time.

Wash the metal peel with warm water and regular dish soap or a simple sponge. It’s corrosion-resistant, so it can even go in the dishwasher. After washing, dry the tool (this also helps fold the handle). Fold the handle and store the peel either in a drawer or hang it on a kitchen hook – this way it won’t take up much space and will always be at hand.

During cooking, remember that all tools get hot. Wear pot holders or oven mitts to avoid burning yourself on the hot stone or oven. Keep the rocker knife and peel away from children, as the blades are very sharp. Use the knife only on a wooden or plastic cutting board (not on stone or metal surfaces) – this keeps the blade sharp and protects your hands. Handle the tools carefully, and they will serve you for many years.

Always put the stone in a cold oven, then turn on the oven and gradually heat it to the desired temperature (recommended 250–260°C) for at least 30–45 minutes. This slow heating allows the stone to accumulate heat throughout its volume and reduces the risk of cracking. Never put a cold stone into an already hot oven – this is a common cause of cracking.

No, you don’t need to oil the stone with any fat or grease. Its porous structure will absorb small amounts of fat from the dough itself, giving the crust a crispier, juicier texture. To prevent sticking, use flour or semolina: sprinkle it on the peel (or on the dough) so the pizza slides easily onto the stone.

Yes. The pizza stone is great for baking bread, rolls, flatbreads, cookies, and other items that require an even, heat-distributing base. Just avoid very wet batters. For delicate cookies or sticky buns, you can place parchment paper on the stone — this prevents burning and makes removal easy after baking.

Before baking, sprinkle the dough, the peel, or the stone with a small amount of flour, semolina, or cornmeal. These particles create a thin layer between the dough and the stone, allowing the dough to slide easily. Also, don’t put the pizza on a cold stone — the stone should be well heated so it instantly grabs the dough’s bottom layer and prevents sticking.

Absolutely not. Do not use soap or abrasive cleaners. Cordierite is porous and will absorb any cleaning agents, which would spoil the taste of future meals. To clean the stone, let it cool completely, then scrape off food residues with a plastic or wooden scraper. If needed, you can wipe the stone with warm water (using a brush or sponge) and dry it immediately. Some users even “bake” the stone at maximum temperature in a dry oven for 1–2 hours to burn off any charred bits. The key is: do not soak the stone or put a hot stone under cold water, as this can cause thermal shock and cracks.

Over time, dark spots or burn marks may appear on the stone — this is normal. With use the stone will darken, but this is just natural wear and does not affect its performance or the flavor of food. You can simply leave these marks as they are — they are not obvious — or just ignore them.

With caution. A gentle metal scraper (like the one in the kit) or a pizza brush with stiff bristles can help remove stuck particles without damaging the stone. For example, some manufacturers recommend using a pizza brush (with stiff bristles) to remove flour and small debris. However, using excessive force with metal can scratch the stone, so usually a plastic scraper is enough for most cleaning.

Store the stone in a dry place at room temperature. Before putting it away, make sure it has fully cooled and dried. Don’t store the stone outdoors or in an unheated area — rapid temperature changes (e.g., from warm to cold) can cause it to crack. It’s also better to keep the stone separate from wet dishes so that moisture doesn’t accumulate in the pores.

Use the stone only as intended and follow the guidelines: do not put it in cold water after baking, and do not cut on it with metal utensils. If you follow these rules, the stone will last for many years — the manufacturer states that cordierite is highly durable up to 800°C. In the unlikely event that cracks appear, stop using the stone, as its surface can deform under heat.

The metal (perforated) peel is used for loading and unloading the pizza. First, heat the oven with the stone to the working temperature (250–260°C). Roll out the dough and assemble the pizza on the peel: generously dust the peel with flour or cornmeal so the dough won’t stick. Quickly place the dough on the peel, add toppings, and with one sharp motion pull the peel back and forth — the pizza will slide onto the heated stone. After baking, you can also use the peel to slide under the finished pizza and transfer it to a cutting board.

Always dust the peel generously with flour or semolina before placing dough on it. Make sure the dough can slide freely; if needed, gently lift it from below with a finger. It’s also best to use cold dough (straight from the refrigerator) — such dough is firmer and less sticky. Additionally, put the peel in the oven together with a cold stone and only then heat the oven — this way the peel heats up gradually and won’t warp.

You can use the peel without the stone — for example, to transfer baked goods from a baking sheet or to move frozen desserts and pies. However, for the ideal crispy crust, using the stone is still recommended. Additionally, the metal peel is suitable for use on a grill (if the grill’s design allows) — for instance, to move meat or vegetables. Just be careful: direct contact with an open flame can damage the metal or the wooden handle.

Simply wash it with warm water and soap or a standard dishwashing sponge. Thanks to stainless steel, the peel can even go in the dishwasher. After washing, be sure to dry the peel thoroughly, especially the folding handle mechanism, to protect it from rust. Collapse the handle, and the tool is ready for storage.

Yes, the metal peel is designed for hot ovens and grills. The thin aluminum or steel blade conducts heat quickly, but the top of the peel doesn’t become too hot. However, take safety precautions: don’t lean too close over the hot grill, and use oven mitts if you need to hold the peel in the oven for an extended period.

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The folding handle is designed for compactness and safety. Always unlock the handle fully before use (slide the latch) and only then operate. Don’t apply excessive force when lifting a heavy pizza — the slight leverage of the handle should suffice. After use, collapse the handle and store the peel separately from other kitchen items.

Wash the tool promptly and store it dry. Avoid hitting the peel with heavy objects or scraping it against hard surfaces. With careful use, the metal peel will last for many years — stainless steel is resistant to rust and high heat.

The wooden peel is convenient as a serving or cutting board. Before baking, you can shape the dough and add toppings on it (dust the peel with flour first). Then with a swift “slap” of the peel, move the pizza onto the hot stone. After baking, the wooden peel can serve as a cutting or serving board — as recommended by the manufacturer, you can even serve the hot pizza directly on it at the table.

Like the metal peel, the wooden peel also needs to be well floured. Before rolling out the dough, sprinkle the peel with flour or semolina. For very soft or sticky dough (for example, wet bread dough), you can assemble the dough on a piece of parchment placed on the peel, and then transfer it (parchment and all) to the stone — after baking, the parchment is easily removed.

Wash the wooden peel only by hand: use warm water and a soft sponge (no harsh powders). After washing, wipe it thoroughly dry. To prevent the wood from drying out and cracking, occasionally wipe the peel with a food-grade (vegetable) oil. This will maintain the peel’s appearance and durability. Do not soak the peel or put it in the dishwasher — excess moisture will lead to deformation.

No, the wooden peel is not meant to go into a heated oven — it can char or crack. Use it only as an auxiliary tool to slide the pizza onto the stone from below. To retrieve the cooked pizza from the oven, use the metal peel. Wood does not tolerate prolonged exposure to high heat or moisture.

Oiling is a preventive measure. The oil penetrates the wood, making it less porous and protecting it from stains. This way, less sauce and dough will soak into the wood, and the peel’s lifespan increases. Do this regularly (1–2 times a month), and your peel will stay like new.

Yes, you can cut pizza on the wooden peel (especially if the crust or toppings are thick), as wood won’t dull the knife like stone or metal. However, be careful not to make cuts that are too deep and damage the surface. After cutting, wipe the board clean and let it dry.

The acacia peel can last a very long time with proper care. Acacia wood is naturally resistant to moisture and bacteria. Over time it may darken, but that’s a natural patina. The most important thing is not to break the washing rules (no dishwasher) and to oil it regularly. If you do that, the peel can serve you for decades.

Store the wooden peel in a dry place so moisture doesn’t accumulate on it. Usually it’s hung by the hole in the handle or laid flat in a cupboard. The main thing is to avoid damp, poorly ventilated areas. Periodically check the peel: if it starts to squeak or crack, immediately give it an “oil care” treatment.

The rocker knife easily and quickly cuts pizza with a rocking motion like scissors: place both blades at the edge of the pizza and rock the knife back and forth, gradually moving across to the center. Thanks to the weight of the tool, a large slice is cut in one press, and the cut pieces fit tightly together without falling apart. For the best result, place the pizza on a wooden or plastic cutting board and make sure the blade is sharp.

Of course. The rocker knife is convenient for slicing various cakes and pies, large vegetables (like a cabbage or watermelon), as well as soft cheeses. Its long blade distributes weight evenly, giving a clean cut. Just do not use it on very hard items (frozen food, bones, etc.) — that can damage the blade.

Remember that the blade is very sharp. Always hold the handles with both hands and use a stable cutting surface — wood or plastic. Keep children away from the blade. After cutting, immediately put the protective cover on the blades and store the knife closed or hang it by the hole in the handle.

Rinse the blade with warm water and regular dish soap or a soft sponge. You can use a dishwasher (for models without a non-stick coating) — but to preserve sharpness and any coating, it’s better to wash by hand. After washing, dry the knife thoroughly. Use gentle motions and never leave the knife in water, to protect the metal from rust. Once the blade is completely dry, put on the cover and store the knife.

Over time the blade may dull. Use a scissor-style sharpener or a proper knife sharpening stone. Sharpen very carefully — the cutting edges are thin and can shift. A professional can also sharpen it. After sharpening, the knife will cut like new.

Never cut pizza on stone, metal, or glass surfaces — these hard surfaces will dull the blade immediately. Always place the pizza on a wooden or sturdy plastic cutting board. This not only protects the blade, but also allows for a cleaner and safer cut.

With careful use, the rocker knife will remain sharp for a long time. To extend its life, store it in its sheath, avoid hitting the blade against hard surfaces, and occasionally hone the tiniest burr. If you feel the knife starting to “drag” through dough, it’s time to sharpen it. With this care, the knife will last for many years.

Besides pizza and baked goods, the rocker knife is useful for slicing lavash bread, halving large vegetables (like a cabbage or watermelon), and cutting wide sheets of dough. Its design distributes weight evenly along the blade’s length. One more trick: if you’re working with dough on a table, you can “sit” on the handles (apply downward pressure with them) and slowly slide the knife along the dough — this will cut it into even strips.

The brush is used to remove excess flour, crumbs, and charred bits from the oven walls and the stone’s surface. The ideal time is between baking pizzas, while the oven is still warm: carefully sweep the crumbs from the walls and oven door. For a more thorough cleaning, when the stone has cooled down completely, use the built-in metal scraper to scrape off any burnt-on particles.

As mentioned before, do not use any cleaning agents on the stone — not even soap. The stone will absorb them. If there is grease or sauce on the stone after baking, first scrape it with the brush or scraper, then lightly wipe the stone with a damp cloth. Using the oven’s heat helps: turn the oven on for 15–20 minutes after baking and let any residues burn off or loosen.

For heavy stains, you can use a “deep clean” method: make a paste of baking soda and water, apply it to the stone for 15–20 minutes, then scrub it off and rinse with water. Another way is to reheat the stone: place a cold stone in an empty oven, heat the oven to max for about an hour, and then clean with a brush. Odors are removed in the same way — heating and airing out the stone. It’s important to let the stone cool completely before using it again.

No. The dishwasher and sudden temperature changes (hot stone → cold water) can severely damage the stone. Do not soak the stone in water. Pouring water on a hot stone will likely cause cracks and breakage — any pizza stone fears that.

Not necessarily. Small dark spots or char marks are normal. You can brush off or scrape away stuck pieces between bakes, and after a larger baking session let the oven and stone cool down. If after a few uses you notice buildup, just brush and scrape it off with the plastic scraper. More important is preventing sticking: use flour or parchment as noted in previous answers.

Use the brush and metal scraper only for the stone and the oven. Do not use them to clean other cookware (like pans or baking sheets), as they are sharp and can scratch surfaces. Also, do not try to clean the grill rack with this brush — there are special grill brushes for that.

No. You don’t brush the dough with the brush — the brush is meant for removing dried crumbs and excess flour. To lift and transfer a hot pizza, use the peel — the brush is not suitable for that.

After use, remove any food debris from the bristles by hand or with a toothbrush, then wash the entire brush with warm water and let it dry thoroughly. (If it has a wooden handle, wipe the handle with oil as well.) Let the brush dry bristle-end up or hang it so that both the handle and bristles are well-ventilated. Check that the metal bristles haven’t become loose or deformed.

Removing light residue typically takes only a couple of minutes: briefly reheat the stone for 2–3 minutes, wait for the oven to cool slightly, and then quickly brush away the flour with the brush. If the stone has just baked a pizza, let it sit for 5–10 minutes (so it cools a bit) and then clean it. If you took a break, just see if there are visible deposits on top — if so, heat the oven for a minute and sweep them off. The more diligently you clean up crumbs after each pizza, the cleaner the stone will be and the easier the next bake will be.