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Old Stone Oven Round Pizza Stone, 16-Inch
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- Baking stone creates a multilayered crunchy-chewy pizza or bread crust
- Large 16” size perfect for family-size pizzas
- 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 Round Pizza Stone, 16-Inch
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Love This Kitchen®||Amazon.com||Dynasty Products||River Colony Trading|
|Item Dimensions||17.7 x 18.1 x 3.3 in||14 x 16 x 0.75 in||16 x 17 x 0.9 in||16 x 16 x 0.59 in||15 x 15 x 0.8 in||2.25 x 18.5 x 18 in|
|Item Weight||0.16 ounces||10 lbs||—||8.76 lbs||9 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.
The 16” round was the first size created in the Old Stone Oven line. Perfect for family-size pizzas, it is also ideal for boules and other round breads. A specially engineered Heat Core center concentrates heat in the stone’s middle for evenly crispy crusts and eliminates soggy centers. Eight circular stone feet 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.
Often homemade pizza never tastes the same as a pie from your local pizzeria. However, this baking stone is made of the same firebrick material that lines kilns and blast furnaces and duplicates the results of old stone ovens to produce superior-quality and crispy pizza crust at home with all of your favorite fixings on top. The stone heats evenly and retains heat well so pizzas stay warm for a while after they come out of the oven. The material also withstands thermal shock so uncooked pizzas prepared earlier in the day move from the refrigerator to the oven without producing cracks in the stone. The baking stone has a 16-inch diameter, which is large enough to make a family-sized pie or can also bake rolls, biscuits, or circular-shaped breads. A flat surface area makes it easy to cut and remove slices right from the baking stone. Eight circular stone feet keep the pizza stone uniformly balanced on an oven rack so cheese or toppings wont slide off. --Cristina Vaamonde
Top customer reviews
Let me say that it's really not necessary to have a stone like this if you're cooking in a kitchen oven. The oven wont get hot enough to warrant a high-heat stone. Just get yourself a cheap one, they all hold in heat evenly and work well at lower temps. I've made great pizza in my oven at home that gets to 500 degrees with a convection fan. It was on a $10 stone from a discount store.
If however you are looking for a stone to get for your weber kettle grill, this is the one to get. There is another stone on amazon that is advertised as a high-heat stone. It is much larger and has an irregular shape cut out of it to allow opening the charcoal flipgate. However, the rest of the stone is so big it leaves little room for heat to reach the upper levels of the kttle BBQ evenly. This is not ideal. My brother has that stone and it has been hard for him to get the cheese and toppings cooked enough before the crust gets burned.
As for this stone, because it allows lots of heat to convect in your BBQ, it works great. My suggestion is to throw the coals in and let heat get to around 600-700 for 30 minutes. Then toss in a log of wood and bump the heat up to 900 degrees as fast as possible. Then throw your pizza on. Rotate it around and bam. Pizza Napoletana!
I regularly heat it on the lowest rack at my oven's (claimed) 550 degrees F max. I never really clean it, just scrape off spilled toppings if they happen after they've charred/burnt up. I use a stiff metal spatula or bench scraper for the hard to remove bits.
I bought this stone somehow thinking it was a pampered chef model, came triple boxed protected, no issues there. My old stone had developed a nice patina glaze to it after years of use, this new one was, well,,, new. Texture was slightly rough and seemed to be a little porous compared to my weathered one. The instructions that came along with it seemed to strongly caution against getting oil and fat on the stone, that concerned me because often the pizza's get oil and fat from the toppings on the stone. While I have not cooked any hamburgers or steaks on the stone it's held up well on the dozens of pizza's I've used it for so far. A lot of oil has gotten on the stone and I routinely fire it up to 600 degrees, its a nice heavy duty stone and I expect it to have a long life. I've had numerous spills on it with the occasional burned on charred spot. I just let it cool down and before I use it again scrub it in the sink with no soap.
As others have suggested, now that I've used it a few times - definately let it bake for an hour + at your ovens highest temperature. I tried to cut corners on heat up time and was left with a pizza similar to what comes out with the pizza pan (no crisp).
People complained here that pizza sticks to it, beacuse of that I generously coat it with cornmeal AFTER it's hot. The downside is cornmeal falls to the bottom of the oven and instantly burns and smells (and smokes). now I sprinkle it on and hold a baking sheet underneath to catch the cornmeal that falls off the edges.
I also generously flour and cornmeal the peel before I put the pizza on. I've had no problems with pizza sticking.