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Old Stone Oven Rectangular Pizza Stone, 14.5-Inch x 16.5-Inch
|Price:||$39.99 & FREE Shipping. Details|
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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
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|FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Solido Baking||Falls Culinary, Inc.||Amazon.com|
|Color||natural clay||Yellow||16-inch||White light brown||Tan||Natural Stone|
|Item Dimensions||14 x 16 x 0.75 in||13.5 x 20 x 0.67 in||17.7 x 18.1 x 3.3 in||14 x 16 x 1.1 in||18 x 15 x 0.75 in||2 x 16.5 x 15.5 in|
|Item Weight||10 lbs||10.9 lbs||0.16 ounces||—||15 lbs||4.61 lbs|
|Material Type||Stoneware||Cordierite||Ceramic||Cordierite Stone||Ceramic||Stone|
Serious pizza makers and bread bakers use Old Stone Oven pizza stones. Yet, you don’t have to be a serious cook to make restaurant-quality pizza: an Old Stone Oven pizza stone makes it easy.
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.
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
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).
Pizza stone rule #1 - always put the stone in a cold oven or grill, then heat the oven.
Advantages of this stone - the ample width and depth make it easy to coax a pizza off a peel and not have to worry about coming to close to the edge of the stone ( as could happen with a round pizza stone.) The description of the stones dimensions on the Amazon website were somewhat vague - ut this this stone is 1/2" thick across the entire stone and then there are raised "feet" that add another 3/8" of an inch in various sections of the stone. The feet make it easy to get grip on it when it is placed on a flat surface and allow air to circulate under it. This Stone produced perfectly done pizza crusts of various thicknesses anywhere between 450 and 550 degrees. The construction allows for level placement on an outdoor gas grill.
Disdvantages - non noted so far.
Most Recent Customer Reviews
I have even started making home made pizzas on it!Read more
I did some additional research and opted for a pizza steel, which is a piece of stainless...Read more