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Small, economical and professional oven for Pinsa & Pizza:
The advantages of baking on stone: The refractory stone is able to hold and at the same time distribute heat evenly, ensuring a homogeneous baking of Pinsa.
This results in a crispy exterior but also a fluffy interior, avoiding at the same time burnt or less uncooked spots.
With a preheated oven, the baking time is only 3 to 5 minutes!