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Product Description
This 13-inch diameter Pizza Stone will help distribute the heat evenly to the pizza or whatever else is in the oven. By its nature, the stone also absorbs moisture for a crisp crust.
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Most Helpful Customer Reviews
38 of 38 people found the following review helpful:
5.0 out of 5 stars
Works as expected - but don't manually 'season' the stone! Perfect for Breville oven.,
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Amazon Verified Purchase(What's this?)
This review is from: Fox Run 13-Inch Pizza Stone (Kitchen)
We purchased this stone to use with our Breville toaster over. It is a perfect fit and it works much better than the pizza pan that comes with the unit. This is not a knock on the pizza pan, but a stone is able to pull the extra moisture out of whatever is being baked on it.
This comes to my next comment -- do not manually season the pizza stone (such as with olive oil, etc). Doing so seals up the pores of the stone and prevents it from doing what it is supposed to do: suck out moisture. If you do that, your pizza crust will not be a crisp as expected. Over time the pizza stone will naturally season itself. However, the best way to use this is to sprinkle some flour on the pizza stone before using (like the way pizza parlors do). When we use this pizza stone, we put it in the oven to preheat along with the oven. Once the desired temperature is achieved, we then place the pizza (frozen or fresh) on it while the stone is still in the oven.
14 of 15 people found the following review helpful:
5.0 out of 5 stars
It fits!,
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Amazon Verified Purchase(What's this?)
This review is from: Fox Run 13-Inch Pizza Stone (Kitchen)
Does what I needed it to do, which is to fit my Breville oven. Surprisingly you can cook much more on it than I ever would have thought...makes frozen fries perfectly crispy.
37 of 45 people found the following review helpful:
1.0 out of 5 stars
Worst stone EVER - zero stars,
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Amazon Verified Purchase(What's this?)
This review is from: Fox Run 13-Inch Pizza Stone (Kitchen)
As an East coast transplant, I was long ago forced to learn to make my own pizza after finding nothing worthy of merit in the Pacific NW. I've cooked with baking stones for the past 20+ years. I've been fortunate to have bought my stones back when they could still be found greater than 3/8" thick. Hard to find anything in the 1/2" to 3/4" thickness range these days. I recently had to replace one of my better stones in a hurry. I bought two of these strictly based on their size. What a mistake! These are the worst stones I've ever cooked on in my life! My pizzas came out almost raw except for the edges which appeared to be done. The heat transfer properties of this particular stone are suspect at best. They seem better suited for heat shields rather than baking stones. They did nothing to aid in the removal of moisture from the pizza crusts and didn't appear to transfer much heat to the dough even after heating for several hours. I heartily recommend AGAINST anyone buying these stones. You get what you pay for. Look at the price point and let common sense be your guide. I'm not usually a believer in more $$ is better, but in this case - less $$ is definitely worse! Run far - run fast.
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