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Old Stone Oven Rectangular Pizza Stone, 14.5-Inch x 16.5-Inch
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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
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Falls Culinary, Inc.||Amazon.com||ROCKSHEAT|
|Color||natural clay||Yellow||16-inch||Tan||Natural Stone||Yellow|
|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||18 x 15 x 0.75 in||2 x 16.5 x 15.5 in||14 x 16 x 0.67 in|
|Item Weight||10 lbs||10.9 lbs||0.16 ounces||15 lbs||4.61 lbs||9.1 lbs|
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.
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After all, I decided to buy this Baking Stone and I don't regret it. Finally my bread has a crispy crust on the bottom too! The taste of the whole loaf has improved significantly. I keep the stone on the second bottom shelf of the oven (on the first I have a tray with some boiling water, for a crispier crust). Also Pizza baked on this stone tastes great.
The stone works perfectly, the size fits exactly into the standard size oven and lets you bake more than one loaf at the same time. The only reason I took one star down is that it stains very easily and it's impossible to clean it. The manufacturer advises to sand the surface with a sand paper, but I do not believe that you can do it often...
1. I make the pizza on some parchment paper and bake the pizza on it, so it's easier to move around.
2. I prefer to let my stone preheat with our oven- it should be in there for at least 45 mins before you start cooking, to make sure the crust is nice all the way through.
Currently less expensive than I paid. I purchased for $44.99 Prime, and it's now $33.74. Worth noting was that mine exceptionally well-packaged...came in three packing boxes and was well-insulated in the original manufacture box. Couldn't be happier with this purchase!
It works. My oven does work better with it laying in the bottom. The temps don't drop as much when I open the door for a quick check.
Is this the best pizza stone? I don't have a clue as this is the only one I have every used. Actually I picked it for the fact it just fit my oven and was priced right. I may have gotten lucky with it and picked the best one or they may all work the same but I am very happy with this one. If for some reason I had to replace it I would get another one just like it.