- 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"
Works great to get crusty pizza. We've been cranking them out since buying the stone. The one big negative - and I don't think this stone is different than any other would be - is that it stains very easily and the stains do not come out. Any bit of cheese that overflows creates a dark stain. So it seems to be a feature. Eventually I imagine the entire thing will be stained to a nice dark hue. It shouldn't affect the performance at all, though. Well worth the investment and this one is a very good thick stone.
I used metal pizza pans before this, the day we recieved this we made pizza it was wonderful! A difinite if you enjoy making pizza (homemade or frozen). I hear it is wonderful to bake bread on, will try that next.
My husband likes cookies cooked on a stone. This stone was terrible with chocolate chip cookies. Even though I preheated the stone, the top would be cooked on but raw on the bottom. Im sure this stone is great for cooking pizza and things like that, but for what I got it for is not worth it
I love my new pizza stone. So far, its the best I've ever had, so I hope it lasts longer than others I've had. It is thicker, and seems much more substantial, and the bigger size seems to distribute the heat much more evenly than thinner stones.
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.
I'd often wondered if a pizza stone would make a diffenece for our Friday night homemade pizzas...our pizzas now are crisper and tastier. In the past we'd had problems with the pizza being soggy in the center. That is no longer a problem with the pizza stone.
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!
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.