Best Manufacturers 14-inch by 16-inch Pizza Stone
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- Retains heat
- Evenly distributes heat
- Creates crispy crust
- 14-inch by 16-inch
- Use for breads and rolls
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This item Best Manufacturers 14-inch by 16-inch Pizza Stone
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|FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||—||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Falls Culinary, Inc.|
|Color||Creamish||natural clay||Yellow||Dark Brown||Charcoal||Tan|
|Item Dimensions||14 x 16 x 0.63 in||14 x 16 x 0.75 in||13.5 x 20 x 0.67 in||14 x 14 x 0.14 in||14 x 18 x 1.2 in||18 x 15 x 0.75 in|
|Item Weight||—||10 lbs||10.9 lbs||7.59 lbs||9 lbs||15 lbs|
To the chef who believes the crust is all, there is no other way to bake a pizza than on Best Manufacturers' 5/8-inch thick baking store which offers the heat retention and smooth surface found in commercial pizza ovens. Make of porous ceramic.
Top customer reviews
This stone according to the manufacturer is 'made of cordierite and can withstand temperatures of 1300 degrees fahrenheit. No curing process is required, just wipe it down with a slightly damp cloth when you first get it. Direct flame exposure up to 1,000 degrees should not be a problem.' Even so, when I first got it, I put it in my oven, covered it with fennel seeds and brought it up to 500 degrees (I like the idea of 'christening' a new piece with something fragrant--anyway, the seeds toasted away to soot!)
This cordierite is a food grade natural ceramic with superior heat retention and thermal shock resistance and baking properties-that's why I went with it. I personally couldn't justify fibrament, since I don't know what it's really made from and didn't want to deal with the odoriferous outgassing during the curing process. The specs on cordierite in my opinion are superior to all the products out there currently available-They make kiln shelves and crucibles out of this stuff!
The other option was to go with old fashioned soapstone which to be used in a conventional oven seemed impractical due to the necessary thickness and preheating times --too much energy consumption (I've read that in order for a natural piece of soapstone not to break because of stress as an oven stone it should be at least 1 and a quarter inch thick). I read that it takes at least an hour for soapstone of this thickness to reach 500 degree+ high temps, but that once you turn off the oven, it's still in high 300s after two hours. Soap stone is generally about 70 plus dollars a square foot, so a comparable stone might cost about 130 dollars plus shipping-and it wouldn't be that green. This cordierite stone reaches 550 as soon as my oven can (about 30 minutes), and I don't have to worry about it cracking due to flame or heat. Last night I baked a pizza on it, and the stone's temp got up to above 600 degrees on broil! -- my pizza cooked in 5 minutes! Excellent results. I used a no knead new york pizza dough recipe from the internet.
I keep this stone on the lowest shelf, and it leaves plenty of room to get the convention of air flow going. Best manufacturers is an awesome company.
Note: Ordering it through Amazon was fast, and professional, and was worth the couple of extra bucks in shipping costs. If you buy a baking stone like this...it can chip and crack if not shipped thoughtfully. Amazon packaged it well, and inside that packaging Best manufacturers did a great job overall with shock proofing their professionally branded box.
This stone, of which I have bought four, was the key to success. It's quite thick and heavy, and when preheated, it's the closest you can get to installing a proper brick oven without tearing up your kitchen.
I don't use this with a peel. Instead, I make a basic dough, lay it out on a large cutting board, then invert it onto the preheated stone. I then add the sauce and toppings, then slide the whole assembly back into the oven.
Here's a really basic recipe for pizza crust that can be a starting point:
1 1/4 cups warm water
2 1/2 tsp dry yeast
1 tbsp olive oil
3 cups unbleached all-purpose flour
2 tsp salt
Put stone into oven, set to 450 F. You will want to let the stone get fully heated; I usually let it heat for 45 minutes.
While the oven gets going, mix the yeast and olive oil into a warmed bowl with the water. Let stand in a warm place until yeast is proofed. Mix flour and salt together, then mix in the wet ingredients. Knead until no longer sticky.
Brush the ball of dough lightly with olive oil, and let stand covered in a warm place until it doubles in size.
Spread it out on a cutting board, invert onto the stone, add sauce and toppings, bake for 16 minutes. Then pull it out of the oven, toss on a little extra cheese if you like it stringy, wait two minutes and serve.
OK this might be a little over the top as a product review, but your handmade crust will simply excel on this stone.
As to why I have bought four stones, I use the first three in my own oven so I can make three pizzas at once. The fourth one was a gift.
I recommend this pizza stone 100%.
When I don't bake directly on the stone, I do still leave it in my oven. Despite taking longer and using more energy to pre-heat the oven, it will keep the oven closer to the desired temperature during cooking. This is especially important when baking and you may end up making less adjustments in your recipes, as far as baking times go.
As far as the stone breaking, mine arrived fine and is still in one piece after being heated/cooled many dozens of times. I suspect if the stone was submerged in water and then heated right away, it would probably break. The manufacturer specifically says not to do this, so use common sense and follow instructions. The stone is porous and will stain with time. No big deal.
Great product that I now wonder how I ever did without.