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Old Stone 4461 16-Inch Round Oven Pizza Stone
|Price:||$55.45 & FREE Shipping. Details|
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- Made in the USA
- Bakes family-sized pizza, breads, rolls, biscuits
- Firebrick stone duplicates results of old stone ovens
- Heats evenly for crisp crusts; high heat retention
- Withstands thermal shock; will not crack when changing temperature
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Top Customer Reviews
I've made pizza twice and have not been disappointed. The stones are fairly soft and would scratch easily with sharp steel implements, so I'd avoid using them. The sone's porosity means it will stain easily. Spilled tomato sauce and cheese will bake right into the surface. I expect my pizza stones will quickly develop a patina. If you want clean looking pizza stones, the maintenance would be nearly impossible. Otherwise, maintenance is easy. Wash in hot water (no soap) and air dry. Use a belt sander or orbital sander if you ever want to renew the surface.
I'm surprised another reviewer received a broken pizza stone. The manufacturer packages these heavy and moderately fragile items very well with lots of corrugated cardboard. Both of mine arrived in perfect condition. They were shipped separately, like apparently everything from Amazon.
The crust is much better than the pizzas I was making in glass pie plates. It's crispy on the bottom and tender in the middle. The toppings are better too, because they are cooked at higher temperatures and have more of a roasted flavor. Before, pizzas cooked at 350 F for 25 minutes. The crust had good flavor but tended to steam under the vegetables and cooked very slowly. Now, I cook pizzas in ten minutes (!) and the crust and toppings are perfect. For entertaining, you could easily bake a pizza in the time it takes to assemble the toppings for the next pizza.
I just received the peel. For the uninitiated, a peel is the flat wooden pizza assembly station used to transfer the pizza to the stone in the oven.Read more ›
LESSON: Do NOT ever (EVER!) leave your pizza stone on stove-top burner that is turned on. It was an accident, but the result was loud, scary, and sad.
Quickly, we were in the market for a new pizza stone because we used it all the time and wanted to get a new one well-seasoned sooner rather than later. We bought the Old Stone version based on reviews and such and have been nothing but happy with it since we got it.
This pizza stone weighs a ton (about twice as heavy as our previous one), but it does a great job of retaining seasoning and cooling down. Our old one took a while to cool down, but this one seems to cool down a lot faster. If you're in the market for a pizza stone, I highly recommend this one.
A note on seasoning a pizza stone
Ask 100 people how to season a pizza stone and you'll likely get 100 answers. Here's mine. First off, NEVER wash a pizza stone with soap. The soap will get soaked into your stone and, well, make your food taste soapy. If anything, wash with water only. BUT, we never wash ours. Before you get all grossed out about it, we basically keep our pizza stone in the oven all the time. We cook everything we can on it (pizza, re-heated pizza, cheese sticks, heated sandwiches, etc.) and just let the juices and whatnot fall where it may on the pizza stone. By leaving it in the oven all the time, all of the leftover juices and whatnot basically gets burned into the stone and helps the seasoning process. In the end, through this process, the goal is to have a black pizza stone and that's when it will be completely non-stick and give you the best tasting pizzas you've ever cooked. It'll take a while (we've been going on almost a year now and it's just a dark brown), but it's well worth it.
EDIT 07/25/13: My pizza stone is still going strong! I leave it in the oven all the time on the bottom rack and only remove it if extra headroom is needed. It makes great bread and excellent pizza. I've learned that I get the best pizza results when cranking my oven up to 500 degrees and letting it warm up for 30 minutes or so. I haven't had any chips or cracks, it's held up just fine.
Most Recent Customer Reviews
I am picky picky picky when it comes to pizza stones. They are too small or too thin, or crack, or smell funny when warmed. Well this was brilliant! Read morePublished 6 days ago by E. Hunter
Wonderful product, totally worththe price. It's a hefty baking stone and easy to season. easy to clean with boiling water and occasionally a soapless scrubber. Read morePublished 14 days ago by Alix
Works great, bigger and better made than many others I've seen. We just in the oven and only comes out for a cleaning every now and thenPublished 22 days ago by beth rasmussen
Hubby uses this in his smoker to diffuse the heat. The last one broke and this one is much more durable.Published 23 days ago by Amazon Customer
Great pizza stone. Just need to use it a lot now so it gets seasoned.Published 24 days ago by J Hill
This stone does not heat evenly. Cookies and pizza are crisp on the outside and complete dough on the inside.Published 1 month ago by Alli
Solid stone. Used for 3 years now. Love it, no problems! Sore inside oven.Published 1 month ago by Amazon Customer