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  • Old Stone 4461 16-Inch Round Oven Pizza Stone
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Old Stone 4461 16-Inch Round Oven Pizza Stone

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Price: $44.95 & FREE Shipping. Details
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Ships from and sold by Amazon.com. Gift-wrap available.
  • 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
10 new from $36.79

Frequently Bought Together

Old Stone 4461 16-Inch Round Oven Pizza Stone + Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle + RSVP World Class Pizza Cutter
Price for all three: $78.07

Buy the selected items together

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This item: Old Stone 4461 16-Inch Round Oven Pizza Stone
Customer Rating (280) (49) (144) (600)
Price $ 44.95 $ 27.18 $ 39.99 $ 41.99
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com NessKo Imports Amazon.com Amazon.com
Material Ceramic Stoneware Clay Stoneware
Dimensions 3.3 inches x 18.1 inches x 17.7 inches 15 inches x 15 inches x 2 inches 2 inches x 16.5 inches x 14 inches 0.75 inches x 16 inches x 14 inches
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Product Details

  • Product Dimensions: 18.1 x 17.7 x 3.3 inches ; 10 pounds
  • Shipping Weight: 10.8 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: B0000E19MW
  • Item model number: 4461
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (280 customer reviews)
  • Amazon Best Sellers Rank: #743 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Product Description

A baking stone for home oven use reminiscent of the stone baking ovens of earlier times. Over 30 years ago the Old Stone Oven Company first introduced the baking store for home use and it is still the best. Thicker than other stones available, it has a porosity and heat retention that is perfect for a good crust. The Old Stone Oven Pizza Stone duplicates crispy pizzeria quality pizza - crust and all- in a standard kitchen oven.

Amazon.com

Often homemade pizza never tastes the same as a pie from your local pizzeria. However, this baking stone is made of the same firebrick material that lines kilns and blast furnaces and duplicates the results of old stone ovens to produce superior-quality and crispy pizza crust at home with all of your favorite fixings on top. The stone heats evenly and retains heat well so pizzas stay warm for a while after they come out of the oven. The material also withstands thermal shock so uncooked pizzas prepared earlier in the day move from the refrigerator to the oven without producing cracks in the stone. The baking stone has a 16-inch diameter, which is large enough to make a family-sized pie or can also bake rolls, biscuits, or circular-shaped breads. A flat surface area makes it easy to cut and remove slices right from the baking stone. Eight circular stone feet keep the pizza stone uniformly balanced on an oven rack so cheese or toppings won’t slide off. --Cristina Vaamonde

Customer Reviews

My pizza crusts are all nice & crispy now.
JC
For a size large Big Green Egg, the 16" stone is the size needed.
Zach
Works great both for my homemade pizzas as well as for my bread.
Dave

Most Helpful Customer Reviews

365 of 374 people found the following review helpful By Bruce E. Layne on February 22, 2005
I bought two of these, despite their relatively high price. I wanted to be able to cook two large pizzas at once for entertaining, so nobody waits slobbering while others eat their pizza.

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.
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227 of 231 people found the following review helpful By Fred Telegdy on January 16, 2007
I was working in the garage when I heard what sounded like a gunshot blast inside the house. I ran inside and found our old well-seasoned pizza stone cracked in three huge pieces and I was sad.

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.
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145 of 151 people found the following review helpful By A Customer on March 8, 2004
Verified Purchase
I've had this stone about a month, and I'm completely satisfied. It's nice & sturdy, about 1/2 inch thick with ridges on the bottom that hold it up another 1/2 inch. I've used it to make pizza and bread a few times now, and the results are so much better than any pan or sheet I've tried. Honestly, I think it's possible to make pizza that equals or betters most take-out if you use a stone, and we've been more than happy with the results we've gotten. It takes a bit of practice to use a peel properly, but I put the stone on the bottom rack on it's lowest setting, so I can pull the rack out, which facilitates putting a pizza on the stone. So far it cleans very easily, and it's just been a tremendous amount of fun to experiment with. I almost went with the 14x16 model, but decided that the round surface better suited my needs. Highly recommended!!

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.
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72 of 77 people found the following review helpful By mr. food on March 16, 2007
perfect stone for pizza,calzones,bread,etc.because of its thickness,size,and heat retention.it is also very stable in the oven due to the legs underneath and weight.other stones are 5/16th thick.this is 9/16th which makes a big difference.
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50 of 52 people found the following review helpful By Devaughn F. Washington on June 26, 2007
I have had several pizza stones in the past, it was all good. This 16 in. heavy duty stone is ideal for several pies after several hours of baking. It stays hot and doesn't cool very quickly. My pies are more crispy with an improved texture and a faster baking time. DFW
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