- 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!!
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"
The only stones I could find locally were small, thin, and cheap. I didn't think they would last very long or be suitable for making large pizzas. I was happy to find this nice stone on here at a much more reasonable price than other sites. I highly recommend that first-time stone bakers like me follow the instructions carefully. You may have to adjust your baking times depending on your oven, but the instructions give you a good place to start experimenting. The stone does stain over time, but that just gives it character. If I get cheese crusted onto the stone, I've found that baking soda, a scouring pad, and lots of elbow grease work quite well for cleaning it. The baking soda requires a thorough rinsing, and it can take a day or two for the stone to fully dry after a good cleaning. I then put it in the box it came in to protect it during storage. If I don't have anything stuck to the stone and don't want to wait for it to dry before I use it again, I will simply brush any crumbs off with a pastry brush and wipe it off with a kitchen towel. It's then ready for another round of baking.
I have had a pizza stone for years, but about 6 weeks ago, I had a pizza in the oven, and suddenly I heard a loud CRACK! Luckily the pizza survived, but the stone had cracked almost in half. I set about finding a new one right away, and Cooking.com had the best price by far. The stone arrived on time, and I am pleased with the purchase. It is much heavier than my old stone, so it is a bit more difficult to take in and out of the oven, but I have used it a few times now and I am very pleased with the results.
New stone users should read the instructions (I didn't the first time around), and remember not to use soap or detergent of any kind on the stone. Just rinse it with water or your next pizza will taste like cleaning product. This I learned the hard way. Bleech. (Note: this is true of all pizza stones, not just the one I bought on cooking.com--I washed the old one with soap)
I would recommend this stone to others, and I am very happy with my purchase.
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!!
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.
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.