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Old Stone Oven Rectangular Pizza Stone, 14.5-Inch x 16.5-Inch
|Price:||$73.44 & FREE Shipping|
Usually ships within 4 to 5 days.
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- Baking stone creates multilayered crunchy-chewy pizza or bread crust
- Ample rectangular work surface
- Handmade in the US of US materials
- Specially engineered Heat Core center concentrates heat in the stone's middle for evenly crispy crusts, no more soggy centers
- Unmatched durability: stone can withstand extreme heat and handle temperature changes without cracking
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This item: Old Stone Oven Rectangular Pizza Stone, 14.5-Inch x 16.5-Inch
Old Stone Oven Round Pizza Stone, 16-Inch B0000E19MW
|Shipping||FREE Shipping||FREE Shipping||$4.20||
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|Sold By||essenterprisesltd||Wayfair||Lijo Decor||Amazon.com|
|Dimensions||0.75 inches x 16 inches x 14 inches||3.3 inches x 18.1 inches x 17.7 inches||0 inches x 0 inches x 0 inches||0.67 inches x 20 inches x 13.5 inches|
|Item Weight||10 pounds||13 pounds||10 pounds||13 pounds|
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Made of the same material as the Old World’s legendary brick pizza ovens, these stones absorb the oven’s intense heat and transfer it evenly to your bread and pizza dough. The result is the pizzeria pizza you crave, every time. The crust, crispy and slightly charred, gives way to light, airy chew. Tomatoes burst on your tongue under golden bubbles of cheese. Or, shift gears and bake a hearty loaf atop the stone; your bread comes out of the oven with a baker-approved chewy crust.
Invented by Chicago pizza enthusiast, cookware purveyor, and restaurant critic Pasquale “Pat” Bruno more than 40 years ago, Old Stone Oven pizza stones are the original stones for home oven use. Thicker than other stones, their porosity and heat retention create a multilayered crunchy-chewy crust. Manufactured in the US from a special blend of lead-free clays, they are kiln-fired during manufacturing to produce unmatched durability. The stones, therefore, are able to withstand extreme heat and handle temperature changes without cracking. They are oven- and grill safe to 2000° F.
Old Stone Oven’s largest stone gives you an ample rectangular work surface for mouthwatering pizzas, long French baguettes, and other artisanal breads. A specially engineered Heat Core center concentrates heat in the stone’s middle for evenly crispy crusts and eliminates soggy centers. Ridged feet on the stone’s underside keep the stone balanced on an oven rack and give you superior grip and maneuverability.
Bring the taste of the Old World home with Old Stone Oven.
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
2 years is a decent amount of time, but not if you're spending $60 on a rock. It should last.
I've used pizza stones a while, I do not think there is any chemical taste added from the stone (this one included). For the price, this should be a lot more durable (and accurately advertised).
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.
I don't reccomend buying this stone. It is over priced and not well manufactured.
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 ›
UPDATE: Wow it's been over 1 1/2 yrs since I wrote this review, and my oven stone is still going strong. I bake all my AB5 bread and pizza on it. I've also discovered that it works great on my gas grill in the summertime so I can bake at high temps and not have to heat up the house with the oven. When I'm done, I simply dust the crumbs off and go over it quickly with a slightly damp sponge. For pizza, if the cheese melts onto it, I use a plastic scraper once it is cooled and again with the damp sponge. This really is a fantastic product and well worth the money. Would definately buy it again.
Most Recent Customer Reviews
Grainy finish that required extensive scraping and cleaning, still not smooth, kept clean with scraper but absorbed some pizza sauce. Read morePublished 19 days ago by Ccmom
Tried making ciabatta on it and it stuck to the pizza stone and the bottom crust ripped off of the bread when I tried to removed the ciabatta. Read morePublished 23 days ago by cyssf
I bought this Pizza Stone 5 years ago and is still in perfect condition . I was planning to give it to
a friend and found out that it has almost doubled in price . Read more
much better than the little circular stones. This works great for pizza.Published 27 days ago by John W James Jr
Smell does not go away as stated. The smoke it generates and the Amelia M disgusting. I've tried to break it in with usage over a month now. Read morePublished 1 month ago by Phoenix Rutherford
My pizza crusts are super crisp-This thing is awesome. I just leave it in in the bottom of my oven at all times, no problems with this.Published 1 month ago by rwhorse
Changed my homemade sourdough bread game! I used to use a dutch oven and now I use this beauty to make the most tasty and delicious homemade sourdough bread. Read morePublished 1 month ago by Amanda Prince
ABSOLUTELY LOVE IT. My third purchase. Makes great homemade bread, pizza, flatbread, etc..Published 1 month ago by PK