Old Stone Oven Rectangular Pizza Stone
- Baking stone creates restaurant-quality pizzas and breads
- Bakes up multi-layered crunchy-chewy crusts
- Absorbs heat and transfers it evenly for a perfect bake
- Durable, non-cracking; crafted from a blend of lead-free clays
- Specially engineered Heat Core eliminates soggy centers
- Dimensions: 14.5” L x 16.5” W
NeilBell
I love how the war stains just increase the look of ...
Ok, I have had this pizza stone for over a year now and use it almost weekly for something. I was so jealous of my friends new wood fired oven and the bread and pizzas that come out of it. So I went looking for something even remotely close (at pennies on the dollar). This stone and my Weber covered gas grill (Q) are working for me. Yep, I set this thing on the gas BBQ and let her rip. I preheat on high and monitor with an oven thermometer for a preheat then turn down heat to medium and toss on the pie (at least 450*). Bake for 5 minutes, turn pie 90 degrees and go another 5. Wow. Some comments: I love how the war stains just increase the look of this stone, it will only be new once, ware its patina proudly. For the hunks I let it cool and use a dough scraper with some cool running water, no soap. When not in use it stores in the bottom of the kitchen oven and doesn't seem to bother it or the oven's effectiveness. If you are looking for a stone look no further.
DeysaDubovecka
It it a good thing. It works as intended
Ok, at this point I have been using this thing for 4+ years. It it a good thing. It works as intended, the price is fair. I'm a former (Italian) pizza cook, and I can say that I'm really happy of this stone, it' totlly worth the money. Cleaning is a problem (as it is a problem cleaning a real brick oven). You cannot just expect to have food leftovers in the stone and to reuse it like nothing happened. After every use you have to take it out, scrap away the carbonized cheese crusts and wash with water. If you use sponges you will end scrapping your sponge on the surface of the stone, and the next time you'll be using it, you'll be cooking sponge. Same for paper. So yeah, the maintenance is not easy but (surprise!) its exactly hot it is supposed to be.
SaymalynAradjiSabdaini-jimenez
Great Pizza Stone
No surprises, no odor, does not rock on rack as some reviews state,I had some smoking for 1st 5 minutes but may have been oven debris. Much easier to get food on stone with 14 X 16 size vs round. I made a pizza and a calzone yesterday and they both came out great. Also fits perfectly on my infrared grill. This was listed on a site as the best pizza stone. I have no comparison but also no regrets and some stones go for over $100.00 for the price it could very well be the best buy
WandaDodge
Love it!!!
I love this thing. I've had it for several weeks now and have used it a number of times for both bread and pizza. This was the last thing I needed to make homemade pizza that I am really happy with. I had been using a metal sheet pan to bake on before this and had always been disappointed with the crust. Not anymore! The item is fairly heavy and well-made. I expect to get many years of use out of it
AndrewSpringer
Nice size for making pizza and baking multiple loaves of bread
This is the stone that was recommended in artisan bread in 5 minutes and from many pizza people so I decided to give it a try. I have had many pizza stones and this is nice, works well and its a basic pizza stone. I don't see too much difference from the results I got from my other stones, but this one is an easy size to take out and clean. It stains just like any pizza stone but that doesn't bother me, its just a sign of a well baked life!
RebecaShreve
Evens out my oven temperature
My oven temperature tends to vary up and down more than I like. Some thermostats are like that. So I got this to keep on the bottom shelf of the oven at all times. It adds a little thermal mass which helps reduce the highs and lows a little. And it also works great for pizza and hearth breads. Just start heating your oven at least 20 minutes before you put the bread or pizza on it to let it have time to get good and hot. No extended preheating necessary for items that don't go directly on the stone. Just wait until the oven gets to the necessary temperature and pop your stuff in. Also, this thing is unglazed ceramic. It will absorb water like a sponge. So either don't wash it or wash it really quick. I never wash mine and I have never had one crack on me. I don't know if the moisture thing is why, but I'm not going to take chances.
SonniHill
My first stone and it does the trick.
Bought this on Pie Day 2015. Perfect stone for achieving a crispy crust. Make sure you read the small pamphlet that comes with it--wash before first use, be sure to heat up the stone in your oven during preheat for best pizza results and to avoid cracking the stone. I usually preheat to ~500F and turn down to about 450F before putting in a pie. Approx. 14 minutes per pie for good crisp (although I suppose ovens vary!). Use a peel to put pizza in and take out. Another good tip unrelated to the stone: most store bought doughs (Trader Joe's for example) are good enough for two pies, so be sure to cut in half and roll down. Use lots of flour to facilitate sliding action of getting pie off of peel and onto oven stone. For thin crispy crust, dough thickness should be slightly less than 1-cm.
TodoLakasUdani
If your stone has a strong chemical smell exchange it ...
If your stone has a strong chemical smell exchange it for a different one right away. I got the replacement with NO smells at all. Flawless exchange with Amazon.
NathalyDesilets
it works better than expected, and even improved everything else I bake in the oven!
Not only does this thing bake an amazing pizza out of a cheap cheap cheap old oven (see photos) that can just barely contain it, it has also unexpectedly improved the quality of EVERYTHING I cook in my oven! What a nice surprise that just by having this thing in the oven I can now bake fluffy biscuits! I can assume it has something to do with keeping a better regulated oven temperature, maybe, I don't know, but I can't buy a better pizza than I'm baking now in my cheap old oven, and other foods I bake are now so much better!
JohnCullen
Pizza on Earth! Good will to all! (AG ;-))
I love baking and pizza's have been my passion for over 40 years. I have been making pizzas and breads etc on this for over 8 years. Never had an outgassing or smell ?? I suspect another source of the smell from what I've able ascertain from other reviews. Mine is stained from pizza toppings etc and I scrap it off and take a scrubbing sponge to it to clean it. It doesn't smoke or smell and doesn't impact sliding a pizza in or out using a wooden peel. The heating is even across the board as it should be with a one piece stone, verified using a Fluke Temperature Meter. No complaints over the years and it continues to perform year after year and despite rough handling. I have also used fire brick as my surface for pizzas and while I like them as well, they are pieced together and sometimes tears the raw pizza dough (60-70% hydration) as they don't form a perfectly flat surface. I use the fire brick to form a pizza oven at times but find using the broiler for a few minutes at the end of the cooking cycle gives a nice charred tone to the top of the crust.