- 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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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!!
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.
4.5 out of 5 stars, based on 440 ratings
97% of reviewers recommend this product
96% say this is a "good value"
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!
This is a great pizza stone. the crust always comes out perfectly crisp. I got this stone because it is rated for 2000 degrees (I have no idea why you would need it that hot) all others I have seen are only rated for about 500 one of which exploded in our oven.
This baking stone has taken my homemade pizza to a new level! The larger size (14 x 16) allows me to make larger pizzas than my old 12-in circular stone. The crust comes out perfect every time. If you like to make pizza at home, I highly recommend this stone!
Yes these stones are heavy and work amazingly well if used properly. The posts here and instructions all say the same thing – you MUST preheat the oven and let the stone heat before use. Don’t be concerned about you gas or electric bill and don’t skimp on the pre-heat time – this stone is for making amazing pizza – not cheap pizza. It a ton of fun to make pizza with the family – lets the kids make a mess…they will brag about this to everyone they meet and mine always seem to eat more than they usually do.
When I purchase a pizza I turn the oven on 500, call in my order and by the time I pick it up and get home the stone is good to go. You can turn the heat off to avoid overcooking the already cooked pizza – you just want the stone to turn that flabby pie into a crispy treat.
My old one cracked and I almost paniced. Then I found this one on your site and it is the same as my old one. I had it 5 years and left it in my oven almost all the time. I bake a lot of bread and I really like the stone for baking bread.
Made pizza a few times so far, and we're very pleased with the stone. The only downside is cleaning the stone (which would really apply to any stone)....so be very careful to make a thich crust around the sides so that the sauce doesn't spill over. As a previous reviewer mentioned, I would also recommend the wooden peel for making the pizza, and a metal peel for taking it out of the oven...you need the sharp edge if you do have spillage. Would recommend to others.
This stone produces nice crispy pizzas.Note: You must follow the instructions and preheat as well as putting corn meal on the stone just prior to adding the pizza. It will prevent the pizza from sticking and make cleanup a snap.