Vendeur: Hikimoto
Hikimoto Aluminium Hard Anodized Pizza Screen 10inch
Détails du produit
Description
The Hikimoto Aluminium Hard Anodized Pizza Screen 10inch is a durable and efficient kitchen tool designed for pizza enthusiasts who want to achieve the perfect bake at home. Made from hard anodized aluminium, this pizza screen ensures even heat distribution and prevents sticking, allowing your pizza to cook evenly and slide off with ease. Its rust-free surface makes it a reliable choice for frequent use and easy maintenance.
Ideal for both amateur and professional pizza makers, the Hikimoto pizza screen helps create crispy crusts by allowing air to circulate beneath the dough while baking. Its 10-inch size is perfect for personal pizzas, making it a versatile addition to your kitchenware collection. With the quality craftsmanship of Hikimoto, you can trust this screen to enhance your pizza-making experience for years to come.
Details
• Product Material: Aluminium
• Manufacturer: Hikimoto
• Made in: Japan
Features
- Made from hard anodized aluminium for durability and rust resistance
- Allows even heat distribution for perfectly cooked pizzas
- Non-stick surface ensures food slides off easily
- 10-inch size ideal for personal pizzas
- Enhances air circulation under the pizza for a crispy crust
- Easy to clean and maintain
How to use
Place the pizza dough on the Hikimoto pizza screen and add your desired toppings. Bake in a preheated oven according to your pizza recipe instructions. After baking, allow the pizza to cool slightly before removing it from the screen. To maintain its quality, wash the pizza screen thoroughly with warm soapy water after each use and dry completely before storing.
Care instructions
Hand wash the pizza screen with warm soapy water and a soft sponge to prevent damage to the anodized surface. Avoid using abrasive cleaners or metal scrubbers. Dry the screen thoroughly after washing to prevent any moisture-related issues. Store in a dry place away from extreme temperatures to ensure longevity.



