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  • Rouge 12-in. Flame Top Glazed Pizza Stone by Emile Henry
  • Rouge 12-in. Flame Top Glazed Pizza Stone by Emile Henry

Rouge 12-in. Flame Top Glazed Pizza Stone by Emile Henry

 (5.0) 

In Stock Ships from Supplier in 7-14 business days.

Our Price: $39.95
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Sorry, gift wrap is not available for this item. Item #403877

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Got questions? Feel free to call us:
800-663-8810 / 310-664-1275 (from outside US or Canada)

Our Customer Service hours are:
Monday-Friday 6am - 5pm. PST
Saturday 7am - 3pm. PST

Ceramic Pizza Stone is designed to make brick-oven style pizzas in home and on backyard grills. The glazed finish creates airy and crisp crusts and allows for easy clean-up. The stone is lightweight and has wide handles for easy carrying. Great to use as a serving tray too!

The Pizza Stone is made of all natural materials and is manufactured using Emile Henry’s proprietary Flame technology. It's safe for use in both conventional and convection ovens, and can also be used under the broiler. The Pizza Stone turns any grill - gas or charcoal - into an outdoor pizza oven.

  • Cleaning and Care: Dishwasher Safe
  • Dimensions: 12-in. diameter
  • Material: Burgundy Clay
  • Origin: France
  • Warranty: 10-year
  • MOST HELPFUL REVIEWS

  • Pizza Stone

    I have one of these and my roomate was facinated by it and used it all the time. Even more then me. He is no fancy cook by no means, so I know this really impressed him. I ordered one for him as a gift.

    I recommend this product.
    Was this helpful?
  • Customer Reviews for Rouge 12-in. Flame Top Glazed Pizza Stone by Emile Henry

  • Overall Rating:

    5 out of 5 stars, based on 1 ratings

    100% of reviewers recommend this product

    100% say this is a "good value"

    5 stars

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  • Pizza Stone

    I have one of these and my roomate was facinated by it and used it all the time. Even more then me. He is no fancy cook by no means, so I know this really impressed him. I ordered one for him as a gift.

    I recommend this product.
    Was this helpful?
    • December 23, 2013
    • By: Kathleen
    • From: SC
    • I Cook: Very Often
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