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Pizza and flatbreads fresh from the grill have a rich smoky flavor traditional ovens can’t match—Mario’s 14" stone rests on an enameled cast iron frame, so pizza cooks at a perfect distance from the flames. A raised lip at the back keeps the pie from slipping as a paddle is slid beneath it. Features wing handles for easy lifting. Safe for temperatures up to 500°F. Rinse clean. Paddle not included.
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Mario Batali Chianti Red Pizza Stone
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$100.00
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In Stock
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Raised in Seattle, Mario initially studied the golden age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of culinary training, at Le Cordon Bleu in London, from which he withdrew almost immediately because of a “lack of interest.” An apprenticeship with London’s legendary chef Marco Pierre White and three years of intense culinary training in the northern Italian village of Borgo Capanne (population 200), gave him the essential skills and knowledge to return to his native U.S., anxious to bring change to the checkered-tablecloth Italian restaurant establishment.
Mario operates seven restaurants, has written several cookbooks and has created a signature line of cookware and kitchen products.
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