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Product Description
This set comes complete with a round pizza stone, Stainless serving tray and large pizza cutter.
Customer Reviews
Most Helpful Customer Reviews
68 of 69 people found the following review helpful
By Linda
I have made pizza at home for years, tried regular old aluminum cookie sheets, clay pizza stones and now finally this All Clad soapstone. It is far and away superior to any other way of cooking pizza at home. The stainless steel holder provides for easy transport in and out of the oven as everyone clamors to make the next pizza. This is a huge asset as these pizza stones are heavy and unwieldy. The hot stone gives you a crisp bottom and thoroughly cooked crust (ever get a raw in the middle job? Yuck!). Highly recommended.
60 of 61 people found the following review helpful
By NuJoi
VINE™ VOICE
This stone is very functional -- works well and goes from oven to table because of its beauty. If you've never cooked on stone before, prepare to be amazed. It's a must for bread baking to develop a nice bottom crust. I also use the stone for baking French fries and other stuff. Just put the pan directly on the stone and your food will be done faster.
With use your stone will discolor. This happens with any stone. You also should not wash any stone with soap. Use hot water and a plastic scraper to clean. This is the only All Clad product I have that I can't get the stainless to sparkle like new. I think it's because I left it in the oven so much.
The pizza cutter that comes with this is the best I've ever used.
Because of its size, this product is great as a bake-and-serve/occasional baking stone. If you bake a ton, I suggest getting a larger stone and just leaving it the oven all the time.
With use your stone will discolor. This happens with any stone. You also should not wash any stone with soap. Use hot water and a plastic scraper to clean. This is the only All Clad product I have that I can't get the stainless to sparkle like new. I think it's because I left it in the oven so much.
The pizza cutter that comes with this is the best I've ever used.
Because of its size, this product is great as a bake-and-serve/occasional baking stone. If you bake a ton, I suggest getting a larger stone and just leaving it the oven all the time.
17 of 17 people found the following review helpful
By Dom Doobie
Lets start of by saying that I worked in a pizzeria in New York making pies for some time. Pizza wheel that comes with it works excellent. Season the stone according to directions. Pre heat stone in oven for about 45 minutes at 500 degrees. Remember. Bake at the top of the oven. Always when baking bake at the top! make your pie and slide it onto the stone. I stretched the dough puting semolina down first on the cardboard that came with it. Helps to make the right size and semolina makes it slide right off onto the stone. I used all ingredients that I brought home from my favorite local pizzeria. The end result was nothing short of amazing. I never thought that I could get pizzeria quality pizza from my oven at home! As a matter of fact it came out better than the pies I made in the pizzeria oven! You must pre heat the stone first or your pizza will not be crisp on the bottom! I love pizza and can eat it all the time, even for breakfast! This pizza stone was well worth the purchase. I absolutely love it! For me I didnt use the holder that came with it in the oven. I put just the stone in the oven and slid the finished pie onto a wooden cutting board and cut it on there. I kind of didnt want to put the holder in the oven even though it can be done. All in all I am very happy with this purchase.
Most Recent Customer Reviews
5.0 out of 5 stars
Looks good so far
I just got this but have not yet used it. Will add on later after use. But this product is sturdy, solid, and has a look of class that All Clad products have. Read more
Published 16 months ago by Big D
3.0 out of 5 stars
First piece of All-Clad to disappoint
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 more
Published 17 months ago by KansasKate
3.0 out of 5 stars
All-Clad Pizza
Disappointed that it included no instructions for using or cleaning. No recipes either. Nothing other than the pizza tray/stone and cutter.
Published 17 months ago by HerbF
2.0 out of 5 stars
Loved this stone
My sister got this for a gift for my GF and I when we moved in together. We both love cooking and the gf also loves making bread. Read more
Published 19 months ago by G. Kepnick
4.0 out of 5 stars
Just a little heavy
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 more
Published 24 months ago by S. Liss
5.0 out of 5 stars
how do you use it?
do you heat the stone with the tray?
then what?
do you take the pizza off the stone before carving?
step 1, 2, 3 please
then what?
do you take the pizza off the stone before carving?
step 1, 2, 3 please
Published on April 30, 2011 by C. Diao
2.0 out of 5 stars
Made in China.
"Today, from its rolling mill in Southwest Pennsylvania, All-Clad Metalcrafters is the only bonded cookware manufacturer who utilizes American craftsmen and American-made metals to... Read more
Published on February 7, 2011 by FileNotFound
4.0 out of 5 stars
Pizza anytime!
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 more
Published on December 4, 2010 by J. Reyes
4.0 out of 5 stars
Good while it lastested (one pizza!)
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 more
Published on April 13, 2010 by Ali
5.0 out of 5 stars
The ONLY way to make a pizza
If you want a great pizza and have been thinking about trying a pizza stone - this is the one! It's a world of difference than using a pan, you get way better pizza on the stone. Read more
Published on April 5, 2010 by slunder
