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

by Old Stone Oven

• 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

Product Details

• Product Dimensions: 16 x 14 x 0.8 inches ; 11.2 pounds
• Shipping Weight: 14 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: B0000E1FDA
• Item model number: 4467
• Average Customer Review: 4.1 out of 5 stars  See all reviews (323 customer reviews)
• Amazon Best Sellers Rank: #380 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #3 in Kitchen & Dining > Bakeware > Pizza Pans & Stones
  • #4 in Kitchen & Dining > Kitchen Utensils & Gadgets > Pasta & Pizza Tools

Product Description

Amazon.com

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 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.

Most Helpful Customer Reviews

252 of 261 people found the following review helpful

5.0 out of 5 stars THE BEST HOME PIZZA YET! February 17, 2005

By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE™ VOICE

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.

53 of 54 people found the following review helpful

5.0 out of 5 stars Holds the heat, makes my oven great April 6, 2007

By Z. Akerman

Amazon 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.

101 of 108 people found the following review helpful

5.0 out of 5 stars No more soggy pizza in the middle January 3, 2005

By eggplantree

I gave up on eating pizza that had a perfectly cooked crust and that wasn't overcooked until I purchased this pizza stone. Its the perfect size to make a 12-14 inch pizza. All you need to do is preheat the oven to 500F with the stone in the oven and leave it in the oven for a further 15+ minutes. Slide the pizza onto the stone and voila! The result is crispy pizza that is done in 10 minutes. Old stone has redeemed my hope in a restaurant style pizza made at home :) One of my best purchases ever and at $13.99 its a steal!