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Old Stone Oven Rectangular Pizza Stone, 14 ½" x 16 ½"

4.4 out of 5 stars 1,012 customer reviews
| 143 answered questions

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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
4 new from $74.99 2 refurbished from $75.00

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Product Description

Product Description

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.

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 Information

Product Dimensions 16 x 14 x 0.8 inches
Item Weight 10 pounds
Shipping Weight 12.9 pounds
Manufacturer Old Stone Oven
ASIN B0000E1FDA
Item model number 4467
Customer Reviews
4.4 out of 5 stars 1,012 customer reviews

4.4 out of 5 stars
Best Sellers Rank #7,194 in Home & Kitchen (See Top 100 in Home & Kitchen)
#16 in Kitchen & Dining > Bakeware > Pizza Pans & Stones
#54 in Kitchen & Dining > Kitchen Utensils & Gadgets > Pasta & Pizza Tools
Date first available at Amazon.com October 2, 2001

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Important Information

Safety Warning

Pizza pan breaks easily - extra padding is required.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

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.
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Verified Purchase
I used my new stone 2 times. The first time was for french bread and the later was pizza. After making the pizza I saw a large crack down the center and when I lifted it out of the oven it broke in half. From now on I'll use unglazed quarry stone. At the cost of only a few cents I won't care if they break, but this stone cost way to much to replace after a few uses.
I don't reccomend buying this stone. It is over priced and not well manufactured.
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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.
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Verified Purchase
I bought this stone over 2 1/2 years ago, put it in the bottom of my oven, and left it there ever since, only removing it when doing the oven's self-cleaning cycles. It fit perfectly in my oven, even though it is convection and therefore is a bit shallower than a standard oven to allow space for the fan in the back wall. In all that time, it has never cracked. It is the right shape for an oven, and almost any pizza will fit on it just fine. (I did find some monster-sized pizzas from Target that hang over the edge a little bit, but they still work.)

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.
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Verified Purchase
Mine arrived today, Feb 09 2011. Triple boxed with lots of packaging so it was fine. I just added a photo above of the bottom of it. Look for the last picture with the "feet" side (underneath) showing and you'll notice that instead of 4 small 'feet' in the center area like the older ones had, they now have a large square block. I'm not sure but I believe this might help the problem with them cracking. Also maybe cook the center of your pizza better? Just a guess. I haven't started using it yet so I'll update this review when I have an opinion.

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.
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Verified Purchase
I got this one after having the thin , round ones break too easy. the more use it gets the better it seems to work. I use mine in an oven at 450 degrees and 20 min for a med crust. any higher temp and it smokes due to the olive oil in the dough. also at first it gave off a unpleasant oder that went away after about 5 -10 uses so stick with it. it never affected the taste of the crust. all in all if your a homemade pizza lover then give this a try, I love it! oh yeah, be sure to cornmeal the pizza peel to avoid a real mess from sticking..
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