- Baking stone absorbs moisture and concentrates heat for a crisp crust
- Oven safe to over 500 degrees F
- Multi-purpose baking stone
- 16 x 14 x 1/2 inches
- Easy to clean
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Gift wrap is available for this item. Item #102521
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!!
Bakes a loaf of artisan bread or a pizza crust to perfection.
4.5 out of 5 stars, based on 450 ratings
97% of reviewers recommend this product
96% say this is a "good value"
I haven't used it yet but the stone is large and thick and heavy and it seems like it should be durable. I could've had a stone for much cheaper, but if this is anything like say a mattress, you don't want to skimp on it. You can buy it four times cheaply or one time at a higher cost. You choose. The review page forces me to choose between yes and no for the question do I think this is a good value or not. I really think there should be a I don't know option for any question life is full of I don't know forcing me to say yes or no means I'm going to say no.
We have used a Pizza Stone for about 8 years and find it very useful for many baking needs - including bread, left-over pizza tastes better reheated on the stone, helps control heat in oven for other baking. Put stone in oven before turning oven on and leaving it in the oven until oven has cooled.
I really like this baking/pizza stone, it's just the right size and cooks the pizza in quick order, plus when you're done baking on those cool days and evenings, you can leave the oven door open a crack after you turn it off, and it will keep your kitchen all warm and toasty for hours
When I was a young, my grandmother baked her bread in an outdoor oven that my father built for her. I have never tasted bread like it.
However, with this baking stone, I get bread as close to hers as I ever will, even if I build my own outdoor oven - which I won't.
As satisfied with the stone as I am, I think it is somewhat over-priced. But I'm not asking for my money back.
Having bought pizza stones before which were either not big enough, or to thin to be durable. I was pleased with the size and the thickness of the stone. I cooked pizza on the stone the 2nd day I had it, worked great pizza was excellent!
I like the way it does pizza. Have yet to bake bread on it. Still working on technique for getting pizza from peel to stone so stone has stains from spillage. Normal for permanent stains to occur? Stone works fine even with stains. If you are a neat freak, not for you unless you are experienced with a peel at a pizza parlor.
A person can build your pizza on the cold stone, then bake but I think that defeats the purpose of a baking stone.
This is not a pizza stone you are likely to find in a nearby store. Its 13 pounds keeps it stable in the oven. I use if for pizza, flat breads, pita and for my dense version of German Stollen.
If you only want to heat up a frozen pizza, I'd suggest a much lighter stone. If you are going to do some serious baking, this is the right stone.