With the Rommelsbacher baking stone made of food-safe fireclay, any standard oven quickly becomes 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 finished product) or other yeast pastries. Thanks to the traditional way of baking directly on stone, the bread gets an even and tasty crust and the pizza has a wonderfully crispy base. With the large, practical wooden scoop, the finished baked goods can then be safely and stylishly removed from the oven.