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  • Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
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Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

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Price: $46.95 & FREE Shipping. Details
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
  • 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
15 new from $41.95 3 used from $32.86 1 refurbished from $59.00

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$46.95 & FREE Shipping. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone + Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle + RSVP World Class Pizza Cutter
Price for all three: $82.27

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This item: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Customer Rating (745) (175) (67) (338)
Price $ 46.95 $ 50.00 $ 36.99 $ 39.41
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Sold By Amazon.com Amazon.com Amazon.com MMP Living
Material Stoneware Clay Stoneware Ceramic
Dimensions 0.75 inches x 16 inches x 14 inches 2 inches x 16.5 inches x 14 inches 6.25 inches x 6.25 inches x 4 inches 3.3 inches x 18.1 inches x 17.7 inches
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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.

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Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well suited to a baking stone. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or according to the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures.

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


Product Details

  • Product Dimensions: 16 x 14 x 0.8 inches ; 10 pounds
  • Shipping Weight: 13.5 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • ASIN: B0000E1FDA
  • Item model number: 4467
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (745 customer reviews)
  • Amazon Best Sellers Rank: #363 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Important Information

Safety Warning
Pizza pan breaks easily - extra padding is required.


Customer Questions & Answers

Customer Reviews

4.3 out of 5 stars

Most Helpful Customer Reviews

332 of 348 people found the following review helpful By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE VOICE on February 17, 2005
I've prided myself on my homemade pizza for years. It's something I take very seriously no matter if I am making my dough from scratch, or if time doesn't permit, using pre-made refridgerated dough. Now I've used all sorts of pizza pans to bake my pies from the round aluminum sheets, to the large round sheets with the holes in them, to the rectangular pans that pizzerias use for deep dish pizza. Bottom line is that none of them gave as true a pizzeria taste as this baking stone. What's more is that stone allows you to cook at hotter temperatures as my older oven always cooked faster on the bottom and I'd have to adjust the rack heighth. The stone allows for much more even cooking and provides a true gourmet tasting crust. I'll never go back to aluminum pans again. Great item and great value as well.
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114 of 122 people found the following review helpful By Z. A. on April 6, 2007
Verified Purchase
I do use this large stone, on the lowest rack of my oven, for baking bread, pizza, and cookies, ALWAYS on a sheet of parchment paper, no matter what I bake. I use parchment paper for baking any product with a large amount of flour. I keep the stone in my oven for all baking because, after the longer heat-up time, the temperature in my oven stays constant through every cycle of the electric element heating up and cooling down.

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.
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94 of 101 people found the following review helpful By Sean P. Logue VINE VOICE on December 15, 2007
Verified Purchase
I bought this stone over 2 1/2 years ago, put it in the bottom of my oven, and left it there ever since, only removing it when doing the oven's self-cleaning cycles. It fit perfectly in my oven, even though it is convection and therefore is a bit shallower than a standard oven to allow space for the fan in the back wall. In all that time, it has never cracked. It is the right shape for an oven, and almost any pizza will fit on it just fine. (I did find some monster-sized pizzas from Target that hang over the edge a little bit, but they still work.)

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.
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90 of 100 people found the following review helpful By Go Player on May 15, 2006
I bought this baking stone, one year ago, after it received a recommendation from America's Test Kitchen. This is the first stone I've ever bought, at the age of 35. I finally decided to buy one after having my pizzas come out with either burnt or soggy crusts. I'm happy to say that it works just as well one year later after repeated use.

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!
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71 of 78 people found the following review helpful By PastryGeek on June 22, 2006
I have been making all types of baked goods for almost 30 years, and can say without reservation, that this is the best pizza stone I have ever used. I've had mine for over a year now, and although it has blackened with use, it has never gotten one pizza stuck to it and never given off any noxious fumes or odors. I will definitely buy another in the future.
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Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
This item: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Price: $46.95
Ships from and sold by Amazon.com
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