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Old Stone Oven Pizza Stone Round

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Price: $41.99 & 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
11 new from $41.99 1 used from $39.49

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Frequently Bought Together

Old Stone 4461 16-Inch Round Oven Pizza Stone + Kitchen Supply 16 Inch x 18 Inch Aluminum Pizza Peel with Wood Handle + RSVP World Class Pizza Cutter
Price for all three: $81.76

Buy the selected items together

Special Offers and Product Promotions

Size: 16-inch
  • Buy Used and Save: Buy a Used "Old Stone 4461 16-Inch Round Oven Pizza Stone” from Amazon Warehouse Deals and save 5% off the $41.99 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all Used offers from Amazon Warehouse Deals.

Product Details

Size: 16-inch
  • Product Dimensions: 18.1 x 17.7 x 3.3 inches
  • Shipping Weight: 11 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: 4.3 out of 5 stars  See all reviews (292 customer reviews)
  • Amazon Best Sellers Rank: #799 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 16-inch


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

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.

Customer Questions & Answers

Customer Reviews

My pizza crusts are all nice & crispy now.
This stone is thick and heavy so it holds heat really well and cooks the crust evenly.
The 16" diameter is a perfect fit for my oven.
S. P. Hirshman

Most Helpful Customer Reviews

325 of 332 people found the following review helpful By Bruce E. Layne on February 22, 2005
Size Name: 16-inch
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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187 of 191 people found the following review helpful By Fred Telegdy on January 16, 2007
Size Name: 16-inch
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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124 of 128 people found the following review helpful By A Customer on March 8, 2004
Size Name: 16-inch 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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Verified Purchase
I did some studying prior to buying my new pizza stone. We're a two chef household so artistan breads and baking are important to us...but we cook so much that we're known to even do gourmet pizzas on the grill. Often. Even some frozen pizzas!

Because we have a new grill, (A "Big Green Egg" which has a smaller top than our old one), our old stone no longer fit. I have a degree in art with an area of emphasis in pottery so that combo of culinary school and pottery knowledge of clay and high fire temps makes me a very picky consumer.

I had already discussed pizza stones that were strong enough to withstand even grill heat with others and knew some NEVER cut it (Pampered Chef is thin and will break on a grill almost every time according to the cooks on the Big Green Egg website and a friend with a grilling tv show) and some SOMETIMES cut it but might break, and then some others could take the heat AND stay IN the kitchen.

This was one. So I took the early recommendations then looked at Amazon reviews as well. This had some of the highest ratings and the low ratings were from it not being packed well in shipping...rarely from cracking easily as other stones were said to in their reviews. Granted, that doesn't make it UNbreakable. It's still ceramic. And sometimes cooks believe a ceramic piece to break suddenly (in the oven, in a dishwasher) when in actuality it had a hairline crack in it which caused it to break when heated...which I am not saying was the cause of the person who had theirs crack, but could be.

I say that only because I did quite a bit of research first for a commercial quality stone that can withstand not just ordinary oven heat, but also direct flame at very high heat on the grill.
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