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|Price:||$119.99 & FREE Shipping. Details|
|You Save:||$9.96 (8%)|
This item: All-Clad 00280 Stainless Steel Serving Tray with 13-inch Pizza-Baker Stone Insert and Pizza Cutter, Silver
Emile Henry Flame Top Pizza Stone, Black B003UI8B2S
Dough-Joe® Pizza and Baking Stone B004ZLY3US
|Price||$ 119.99||$ 39.99||$ 33.88||$ 53.39|
|Shipping||FREE Shipping||FREE Shipping||$ 13.27||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Falls Culinary, Inc.||Amazon.com|
|Dimensions||1 inches x 17 inches x 14 inches||2 inches x 16.5 inches x 14 inches||0.75 inches x 18 inches x 12 inches||12 inches x 16 inches x 0.5 inches|
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I'm returning this product. I should have believed the reviews that said the round tray under the pizza stone is a hollow circle. Read morePublished 5 months ago by expert on home waxing
came quickly as expected, quality as expected also! this is a very high quality item and worth the money cant wait to make a pizza on itPublished 14 months ago by NancyL
The appeal of this piece for me was that it could be used not just for baking but also for serving. Best of all, it matches other pieces of All-Clad we use when dining en famille,... Read morePublished on December 26, 2011 by KansasKate
Disappointed that it included no instructions for using or cleaning. No recipes either. Nothing other than the pizza tray/stone and cutter.Published on December 20, 2011 by HerbF
This makes excellent pizza and the cutter is the best I have used. We only have two complaints. First, it is quite heavy, so if you want to take the whole stone out after a pizza... Read morePublished on May 29, 2011 by S. Liss
do you heat the stone with the tray?
do you take the pizza off the stone before carving?
step 1, 2, 3 please
I've worked in a local pizzeria for many years a while ago, and since then I've tried to recreate the same pizzas at home. Read morePublished on December 4, 2010 by J. Reyes
This is a very good quality stone. It is very thick and heavy. Unfortunantly I only got to make one pizza as it had a accident and fell off the bench. Read morePublished on April 13, 2010 by Ali