Good Cook 4301 14.75 Inch Pizza Stone with Rack

by Good Cook

• For Crispier, Better Baked Crusts
• For Fresh and Frozen Pizzas
• Also works well for baking bread, rolls, or biscuits
• Stone heats evenly so there are no hot spots

Product Details

• Product Dimensions: 16.5 x 2 x 15.5 inches
• Shipping Weight: 6 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B000297YAS
• Item model number: 04301
• Average Customer Review: 3.7 out of 5 stars  See all reviews (80 customer reviews)
• Amazon Best Sellers Rank: #21,388 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #73 in Kitchen & Dining > Bakeware > Pizza Pans & Stones

Product Description

14.75 Inch Round Pizza Baking Stone with Rack

Most Helpful Customer Reviews

86 of 89 people found the following review helpful

5.0 out of 5 stars More Than a Pizza Stone February 14, 2007

By David Lindamood

This is more than a Pizza Stone, it is a total Baking Stone. Not only does it do the job on fresh homemade pizza, but also frozen pizza, cookies, fish sticks, fries, bisquits and almost anything else that is baked in the oven.

The secret is the clay stone, clay will distribute the heat evenly and effectively resulting in a uniform browned crust. The sloped edge on the stone helps keep the items somewhat on the stone. It even includes a metal serving rack which can be put into the oven with the stone and lifted out together, or left on the counter top while the stone is in the oven, then used to hold the hot stone upon removal.

Clean up is a breeze, just hand wash with hot water. DO NOT USE SOAP!! The stone will actually become 'seasoned' with use, and the small clay pores will retain some of the oil from previous use. However, if soap is used, the soap will be retained in the small pores, leaving a very bad soap taste for the next use.

Great product, great price, great and multi uses. A definite must in any baking kitchen, even if it is just baking the frozen pizza..!

59 of 60 people found the following review helpful

2.0 out of 5 stars Was Great...until it cracked from oven heat...(3 months) December 8, 2009

By skykid14

Hmm. I thought this stone was great, for the 3 months I used it before it cracked. I was using it to bake bread and pizzas. Used it maybe 2 dozen times, with great success. And yes, was aware of the 'cracking' issue thanks to other reviews on Amazon. So I took extra care with this one. As a baking stone, it does it's job, and this stone was about half the price as a regular baking stone. Well, it's a bargain, or is it? So about 3 months of having this stone, I had it in the oven (dry), and preheated the oven as usual with the stone in it (at 300f), with nothing on it, as it is resting on the middle wire rack of my oven. When "BAM"! And I knew that was the end of the stone. Cracked almost up the middle. I mean, I could keep using it and just clean each half, but it's pretty stupid to cook with a cracked stone. At this point, I could just keep buying $15 baking stones every 3 months, or just pay $35 for one that supposedly won't break. I think the real bargain would be to pay the $35 for something that will last. If you're planning on using this baking stone only for the occasional 2x/yr pizza, then by all means. But if you're planning on baking something once a week, the bargain on this one probably won't last.

68 of 70 people found the following review helpful

5.0 out of 5 stars Still Going Strong! January 10, 2007

By K. McHugh

I got a Good Chef pizza stone as a wedding gift about 3 and a half years ago. I was still a novice pizza chef, so it took me a while to get accustomed to the art of pizza crust. The better my crust and technique got, the more I appreciated my pizza stone.

Crust is crispy and the texture is fantastic, even with heavy, moist toppings (one of my favorites is a variety of cooked wild mushrooms, thyme, a little fontina, and some prosciutto). I am committed to healthy cooking, so not having to use oil to prevent sticking is a plus. I just scatter a bit of coarse-ground cornmeal onto the preheated stone and it comes up easily.

Of course pre-heating the stone (at a high temperature) is the only way to acheive desired results. And the more the stone is used the more non-stick it becomes. We treat it the way we'd treat cast-iron.

Having a pizza stone is a great way to get brick-oven-style crust at home (and homemade is almost always healthier)!