14x16-in. Baking/Pizza Stone by Kitchen Supply Co.
For making the crispiest crusts on your pizza or bread, nothing works as nicely as a clay stone. Because it's made of clay (and because of its weight – about 10 pounds), it retains heat better and mai...; See complete description »
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The original baking stone for home use was introduced by Old Stone Oven in 1973, designed by international pizza expert, Pasquale Bruno. The stones are known for having a porosity and heat retention that is unmatched for giving a delicate crispy, restaurant-quality crust to any pizza, focaccia or bread in a standard home oven. Pressed under 100 tons of pressure and fired at over 2000°F., the stones are extremely durable and can also be used on both charcoal and gas grills. Old Stone Oven continues to manufacture its stones in the USA from a proprietary blend of domestic clays.
This is the best thing I've bought for my kitchen. I'd even rate it higher than my All-Clad pans and Wusthof knives. Reason being that there is no alternative to a baking stone that I know of for the average small home kitchen.
You have to preheat the oven and stone for 45 minutes to an hour, then bake the pizza for 10-13 minutes directly on top of the stone and voila!! The pizza comes out crisp just like your favorite pizzeria does it.
This stone is high quality-- about 3/4" thick and pretty heavy.
It'll get stained by burned cheese, but I've noticed no funny taste in any of my pizzas from those stains.
Look for the combo of this stone and the pizza peel and save a few $$.
WELL WORTH THE PRICE. EXCELLANT CRISPY CRUST BOTTOM PIZZA. GET THE PIZZA PEEL TOO IT MAKES IT EASIER TO TRANSFER THE PIZZA TO THE STONE WHICH SHOULD STAY IN THE OVEN. GREAT PRODUCT!!30 of 33 users found this helpful. Was it helpful to you? Yes | No Report Violation »
WORKS WELL IN THE OVEN, OR IN THE BARBEQUE24 of 29 users found this helpful. Was it helpful to you? Yes | No Report Violation »
Bakes a loaf of artisan bread or a pizza crust to perfection.20 of 22 users found this helpful. Was it helpful to you? Yes | No Report Violation »
I love my pizza baking stone. I not only can bake a pizza perfectly, but I can make cookies on the stone. The pizza and cookies did not even stick to the stone. Wonderful product that I highly recommend for the chef in the house!19 of 21 users found this helpful. Was it helpful to you? Yes | No Report Violation »
Very nice, for the price...
When I initially found myself in the market for a baking stone, I was horrified to at their cost. This huge pizza stone was purchased for the best price I could find online, and despite the cost of shipping, I am very happy with my purchase. Warning to the unitiated... There is a somewhat steep learning curve that comes with the use of a tool of this type. For instance: do NOT clean with water every time you use the stone, or if you do, put it in the oven at 200-250 degrees for a couple hours to dry out before you take it up to baking temperatures again, or you will fill your home with acrid, tear-jerking smoke every time you bake. Do not over-oil the stone, for very similar reasons. FInally, just don't expect the stone to be pretty for terribly long after purchase. It develops a wonderful non-stick-like quality over time, but gets darker than the pot that called the kettle black as a consequence. Plus, the unsealed ceramic/cement trivit-feet pick up any schmutz that they sit on, so eventually the whole thing looks dirtier than you'd want to believe possible. NO MATTER WHAT, do not use soap to clean it, or you'll taste soap for months after in your bread. If you're not scared by this, then buy yours today. I've never been happier with my bread crusts than when baking using this tool.17 of 17 users found this helpful. Was it helpful to you? Yes | No Report Violation »
It's just a matter of physics!
If you want to make pizzas at home, from scratch, that are just as good, or even better than delivery, you need science - physics, to be precise.
The large mass of this pizza stone by Kitchen Supply Co. is perfect for providing the high heat necessary to cook your pizza to perfect doneness. The advantage professional pizzarias have over home cooks is lots of dry heat in their brick ovens, often stoked with wood fires. Those things can be purchased for home use, but they are ridiculously expensive. Try this stone instead for a fraction of the price.
This pizza stone can be placed in the middle of a standard 30-inch home oven and accomodate up to a 12-inch pizza with ease. It is essential to fire up the oven to its highest setting and let the stone's mass (physics again) absorb that heat for at least 15 minutes before cooking on it. Most home ovens will produce a 500 degree environment, if one is patient, and that is perfect for producing a satisfying crust in just a few minutes.
Couple this stone with a good quality peel, a well-risen dough, your favorite toppings, and you'll never call for pizza delivery again.
I highly recommend this stone. I keep mine in the bottom of my oven, where it rests quietly, like a faithful dog, until I feel the urge for pizza!
Hard to clean
This is the first time I have purchased a pizza baking stone. I have
to make gluten free pizza which is sticky. THe stone bakes
very well. It is not easy to clean. The manufacturer recommends
putting corn meal on the stone before placing the pizza on the
heated stone for ease of movement on the stone. The
corn meal burns on the stone and it is hard to clean off.
I will continue to use until I find another stone to try.
Baking stone is new adventure in bread baking
I use it mainly for baking artisian breads but occasionally make pizza. I like the crispy crust it creates. I've never used a baking stone before so it's a new experience. I'm very satisfied with it, it was well-packed and arrived in perfect condition. I like the fact it was made in the U.S. All the stones I found locally were made in China. That's the #1 reason I ordered it from Cooking, I don't have to worry that it may contain lead.12 of 13 users found this helpful. Was it helpful to you? Yes | No Report Violation »
Great Product, Great Price!
I love this pizza stone, it's a great size and very reasonably priced. My husband and I have been searching for a good local pizza place for 3 yrs. since we sold our own pizzeria. (you could call us pizza snobs) Well, after many dissappointing delivery pizzas we decided to buy this stone and just make our own at home. We have been absolutely delighted with this item! Our pizzas turned out great with crispy crusts and evenly cooked.
For everyone out there concerned with how to clean the stone...Don't ever use soap on the stone! If something happens to spill over on it just use baking soda and seltzer water to clean it. It won't leave any residual flavor.
If you're on the fence about this one, go ahead and take the plunge you won't be dissappointed and you can't beat the price.
I'd only heard of a pizza stone and thought the idea to be a bit over the edge. In a weak moment I ordered this stone with the idea of improving on my home made pizza and bread. Wow, what a difference! The only downside is that, now, I have to make pizza every Friday night instead of ocassionally. I highly recommend this stone to anyone who enjoys being complimented on their cooking!10 of 12 users found this helpful. Was it helpful to you? Yes | No Report Violation »
For the most part, any stone is a good stone when it comes to making top-notch pizza and hearth-style breads. I happen to like this particular stone quite a bit. It is nice and thick to help retain enough heat to spring my yeast goods and crisp crusts. I also like the fact that the bottom has the feet. Not only does this save my tables but that extra material is great for further stabilizing the temp of the piece.
I have only had it about two weeks but it has seen plenty of use. I love it.
The only quality that I would like just a hair different is grain. A little coarser, more porous grain would help with the crisping on the botttom of the baked goods. This is far from a heartbreaker, though. I still love the stone.
To clarify all the "other" entries: I am a food technologist who was a chef in a former life. I still do a whole lot of cooking, as opposed to the science stuff, for anywhere from 2 to 150 people at a time, depending on where I am and what the function. This ranges from daily meal prep for me and my family to functions at the social club.
Out Of This World!
I have been baking pizza for our annual church festival for quite a few years and have always had soggy crust, because they only had baking sheets plus I really couldn't keep up with the demand for a good selling item since it took so long to bake.
This year I decided to take the plunge and buy a couple stones and a peel to make my life a little easier. Totally awesome!!! I don't know how I lived without them until now!
Baking time is decreased and I am now serving 'real' pizza, the way it should be, crisp crust & done in record time...and customers don't have to wait forever!
How I lived without these fantastic products until now, I'll never know!!
Thank you Cooking.com!!
Use Parchment Paper!
This stone works like a charm! It is very porous and thus stains easily -- and I have never even cooked directly on it! I made a cinnamon sugar pizza (delicious by the way) and sugar spilled over -- it made a terrible black stain. I tried scrubbing it with a baking soda mixture but it didn't budge the stain -- it did however take on the tint of my green scrubbie! I decided I would just have to get over the stains.
I always use parchment paper -- but invariably, something spills over -- a fleck of cheese or what have you. For those of us who like things clean -- it is disturbing, but it doesn't affect the way the stone works.
I choose to use parchment paper for several reasons -- It is cleaner AND It helps me to transport and remove the pizza from the oven. I prepare the pizza on my counter -- on top of the paper. Slide it onto the back of a cookie sheet and slip it into the oven. It works perfectly and saved me from buying a peel which I did not really have a place for anyway!
The Best for breads and pizza!
This baking stone is the best for baking rustic breads and pizza. Large area and fits perfect in my oven. Cooking.com has the best price and excellent customer service.7 of 8 users found this helpful. Was it helpful to you? Yes | No Report Violation »
This baking stone really surprised me with its quality.
I bought one off ebay at about the same time, for a similar price- a Pampered Chef one.
Not only did the one from Cooking.com come before the other, but for less money on shipping.
And the quality is superb. It's much thicker and more solid, slightly larger.
I really couldn't be much happier. Will do business on Cooking.com again, for sure.
This stone has become a staple in my household. I just leave it in the bottom for everything. I just clean it with a steel wool scraper every few days. Makes bread and pizza SOOO crispy and makes pies cook much faster if you set them directly on a hot stone. I'm considering a full stone oven insert.6 of 7 users found this helpful. Was it helpful to you? Yes | No Report Violation »
We love this pizza stone cuz it is nice and big :)5 of 5 users found this helpful. Was it helpful to you? Yes | No Report Violation »
I first ordered ti in early December for a gift. It was sent to the wrong person and wrong state. The second was re-ordered but they backordered it for several weeks. When tth second one arrived it was split diagonally across the middle. They had me thrw it out and sent me another one. It was also cracked. After that I didn't ask for another of the that model but instead ordered another brand that they Stocked. OLD STONE OVEN. It arrived fine and is baking like it should. Perfect browining and baking. Just have to pre-heat a little longer. I would but this brand again.
a real booster to home baking
bread, indian bread (naan), pizza. using the stone gives by far better results.4 of 6 users found this helpful. Was it helpful to you? Yes | No Report Violation »