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Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
|Price:||$49.65 & FREE Shipping. Details|
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- Made in the USA
- Pizza stone duplicates crispy pizzeria-style crust
- Firebrick construction offers superior heat retention and distribution
- Flat surface releases pizza or bread quickly and easily
- Durable texture resists cracking caused by high temperatures
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This item: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
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|Sold By||Amazon.com||Kitchen Ave||Amazon.com||Kit-Chef|
|Dimensions||0.75 inches x 16 inches x 14 inches||0.9 inches x 16 inches x 14 inches||15.5 inches x 16.5 inches x 2 inches||14 inches x 14 inches x 0.75 inches|
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Wait until the baking stone is entirely cooled before attempting to clean it. Let it dry completely before using again. Some discoloration will occur over time; this is natural and will not affect baking. Using baking parchment may help delay that discoloration. Do not bake cookies, turnovers or other high-fat items on the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that contains detailed use and cleaning instructions, as well as recipes for bread, pizza dough, and two pizza toppings. --Garland Withers
Pizza pan breaks easily - extra padding is required.
Top Customer Reviews
I saw on a PBS breads cooking show that parchment paper can be used on a stone in any hot oven, over the 420 degrees F of the Reynolds brand paper; up to 475-500 degrees F is what I saw. The paper can turn brown and black, get crisp, and still be in one piece. You throw away parchment paper after use every time anyway.
To use it, I heat the oven up to 500 degrees. Still a couple hundred degrees shy of a professional pizza oven (which reach over 700 degrees), but the highest temperature a standard oven will allow. I wait another ten to fifteen minutes or so after it reaches temperature to ensure that the stone is as hot as it is going to get, then slide the pizza on using a wooden peel that I bought separately. Ten minutes later, I slip it off the stone using the peel, and it is ready! This works with premade refrigerated pizzas, frozen pizzas, and homemade pizzas. It makes a great crust, which is never soggy regardless of topping overload, and is always crisp on the bottom.
Alton Brown is a great source of information, so I have no doubt that his advice of getting an unglazed tile for this purpose will certainly work. However, rest assured that this is not a tile being resold at a high markup as a pizza surface. It has feet molded into the bottom to hold it off the surface, is a better shape and size for the oven cavity, and was manufactured for use with food, rather than being stacked on a pile of construction supplies.Read more ›
If you are deciding between round vs rectangular stone, remember a rectangular stone gives you more surface area to work with.
Before you buy any stone, remember to measure the inside of your oven first, to make sure the stone will fit!
I use this pizza stone regularly once a week to heat up a store-bought frozen pizza (Freschetta, in case you are interested). This stone works wonderfully. The pizza is cooked evenly, and the crust doesn't burn. Finally, my pizza comes out looking like the photo on the back (and front) of the pizza box!
I use parchment paper every time I use the stone, so I've had to do no cleaning to it since I bought it. Thus far, it's been care-free, and you don't have to pre-treat it before using it.
Unlike other comments I've read on here, there have been no smells associated with the stone, and it arrived safely and well packaged in one piece.
I have not used this stone for baking bread or pizza dough, so I cannot comment on its effectiveness for those purposes.
I've been very happy with the product and because the stone retains heat so well, you can keep your uneaten pizza "warm" by leaving it on the baking stone long after the oven is off.
As a disclaimer I should note that I *do not* work for Old Stone Oven or any other food manufacturing/service industry.
Peace and happy eating!
Most Recent Customer Reviews
have only used the stone a few times but it makes great pizza.seems to be getting even better as it gets seasoned.it makes a nice crisp crust. Read morePublished 2 days ago by yerkl
It works fine and does the job it's supposed to. I didn't notice any funky smell when I first heated it up. It also arrived very well packed.Published 3 days ago by Richard J. Hughes
Best Pizza Stone I have ever had. I had broken 2 stones before this one after only a few uses. I have made about 100 pizzas on this stone over the last year and its still working... Read morePublished 4 days ago by G. Tinoco
Haven't use it but I'm sure its good. I did order the square one but a round one arrived it took a bit to arrive and I had forgot what I had order. I guess it will workPublished 5 days ago by Amazon Customer
Arrived with a chip in the surface. Not big enough to send it back, but just agravating.Published 7 days ago by Larry J. Arszman