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Pizzacraft 15" Square ThermaBond Baking/Pizza Stone - For Oven or Grill - PC9897

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4.4 1,306 ratings

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Brand	pizzacraft
Material	Cordierite
Color	Square
Shape	Square
Product Care Instructions	Hand Wash

About this item

Make and bake your favorite pizza in your oven or on your grill
Made of 100% all-natural FDA-safe Thermabond material, thermal shock resistant
Homemade breads, pastries, even frozen pizzas cook evenly on the stone surface
Stone requires no seasoning or conditioning, cleans up with water
Measures 15" X 15" X .59"

Customer ratings by feature

Giftable

4.1

Flavor

3.8

Easy to clean

3.8

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From the manufacturer

Bake crispy pizzas and breads at home


Use on the grill	Or indoors	Share home-made pizza with friends and family	Make your pizza just how you like

Enjoy pizza in your home

Make your pizza just how you like

Cooking pizza from scratch is becoming more popular among enthusiasts and the economically-minded alike. Making pizza at home leaves you free to experiment, select the best ingredients, and save the money you'd have spent tipping the delivery guy.

This Pizzacraft baking stone is perfect for pizza, bread, pastries and other food, eliminating hot spots while cooking, and producing a uniformly browned crust. Just like food baked in a professional brick-lined oven – but it's from your kitchen or grill.

This stone is also convenient for heating and re-heating ready-made frozen pizzas and baked goods. Easy to maintain as the stone requires no seasoning or conditioning. Thermal shock resistant.

How to use your stone

For best results, pre-heat oven to 500° F (260° C) and place stone in middle of oven on lowest rack. If using a grill, preheat to same temperature and place on middle of grill for 30 minutes. When it is time to bake, dust stone with cornmeal before placing baked goods on top. For fresh pizza, a flat metal spatula or a pizza peel dusted with cornmeal works well for transferring food to the baking stone. Alternatively, wearing an oven mitt or glove, remove the hot stone from the oven, place pizza on the stone and return both to the oven or grill.

How to care for your stone

This cordierite baking stone is extremely durable and will not crack because of thermal shock. There is no need to soak the stone in water before use.

To clean, scrape off any excess food with a spatula. When the stone has cooled, run it under hot water while scrubbing with a brush. Do not use soap on the stones as it may leave a soapy aftertaste. The natural properties of the baking stone will cause it to darken and spot with age – do not attempt to remove this discoloration. Air-dry the stone and store inside the oven.

Backyard Barbecue Chicken Recipe

Ingredients:

1/4 cup barbecue sauce*

1/2 cup mozzarella cheese, shredded

1/2 cup smoked Gouda cheese, shredded

1/2 cup cooked barbecue chicken breast or thigh meat, medium diced**

1/2 cup red onion, thinly sliced

2 tbsp. fresh cilantro, chopped

1 thin crust pizza dough round of your choice

Method:

Preheat your oven and pizza stone to 550° F (287° C) for at least 20 minutes prior to baking. If using another method to bake your pizza, pre-heat accordingly.

Meanwhile, prepare your crust. Place your raw pizza crust on a floured pizza peel or pizza screen. Use a spoon to evenly spread the barbecue sauce around the dough. Sprinkle the dough and sauce with both the mozzarella and smoked Gouda cheese. Top with chicken and onion slices.

Bake for approximately 5 minutes, rotating the pizza halfway through. Remove the pizza from the oven when the crust is crisp and evenly browned. Allow to cool for one minute before garnishing with freshly chopped cilantro.

Slice, serve and enjoy.

*A sweet and spicy barbecue sauce works best in this recipe.

**To prepare barbecued chicken, simply grill or cook chicken using your favorite method. Dice when cool enough to handle, and toss with barbecue sauce.

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Price	Currently unavailable.	$45.95	-26% $33.99 List: $45.99	$24.99	-20% $39.90 List: $49.95	$110.95
Delivery	—	Get it as soon as Saturday, Jan 6	Get it as soon as Friday, Jan 5	Get it as soon as Friday, Jan 5	Get it Jan 3 - 4	—
Customer Ratings	4.41,306	4.5552	4.54,322	4.022	4.61,405	4.016
Giftable	4.1	4.3	4.2	—	4.2	—
Flavor	3.8	4.0	4.1	—	3.9	—
Easy to clean	3.8	3.8	3.9	—	3.6	—
Sold By	—	Ritual Life	ROCKSHEAT	Amazon.com	River Colony Trading	California Pizza Stones
material	Cordierite	Steel,Wood	Cordierite	Cordierite	Clay	Ceramic
size	Square	Pizza Stone	12" x 15" x 0.63" Rectangular	10 Inch	16" x 14"	21 x 3/4
shape	Square	Rectangular	Rectangular	Round	Rectangular	Round

Product Description

The Pizzacraft Thermabond pizza stone is perfect for baking amazing pizza, fragrant homemade bread, and other baked goods right in your own kitchen. And on your grill! Baking stones help to eliminate hot spots so food bakes evenly, and pizzas have a uniformly browned crust. This generously-sized 15” 15” stone is made of 100% all-natural FDA-safe Thermabond material and is thermal shock resistant – use it to reheat cold foods and even bake a frozen pizza with no risk of shattering. This Pizzacraft stone arrives ready to use – no seasoning or conditioning process required. For best results, place stone in middle of oven or on grill while pre-heating to 500˚ F (260˚ C), allow to heat for 30 minutes for even heat distribution. Dust stone with cornmeal before placing baked goods on top. For fresh pizza, use a flat metal spatula or a pizza peel dusted with cornmeal to place and remove pizza from stone. Follow recipe instructions if baking from scratch, or if baking a prepared food item, follow manufacturer’s directions on packaging. Stone will get extremely hot – always handle with oven mitts/thermal gloves. Cleans up with just hot water and a non-abrasive scrubber. Like all baking stones, the natural properties of this item will cause it to darken and spot with age; do not attempt to remove this discoloration, it adds character. Pizzacraft offers a complete line of pizza tools and accessories to make your pizza night perfect.

Product information

Product Dimensions

1.89 x 16.61 x 16.5 inches

Item Weight

9.26 pounds

Manufacturer

Charcoal Companion

ASIN

B005IF3086

Item model number

PC9897

Customer Reviews

4.4 1,306 ratings

4.4 out of 5 stars

Best Sellers Rank

#46,032 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
#63 in Pizza Grilling Stones

Is Discontinued By Manufacturer

Warranty & Support

For warranty information about this product, please click here [PDF ]

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Customer reviews

4.4 out of 5

1,306 global ratings

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Lance Owens

Nice stone for bread or pizza. Have had it for seven years.

Reviewed in the United States on October 25, 2023

Size: SquareVerified Purchase

Going on seven years in my oven. I always leave it on the bottom shelf. It adds some thermal mass to the oven and helps keep temperature more steady.

I use it usually for cooking baguettes, and occasionally a pizza. Works great.

It will stain but I just leave it in when I do the self oven cleaning routine. It comes out looking like new.

When first used it needs to be left in the oven at about 500 degrees for a few hours to temper — at first it stinks unless that is done. Then all is well. Recommended.

Helpful

Bob Brown

Great for Baking Bread

Reviewed in the United States on August 17, 2013

Size: SquareVerified Purchase

Cordierite is a mineral; presumably this is a synthetic ceramic that is mostly cordierite. This stone is too uniform to be a natural material. In any case, it's big. Fifteen inches is the full depth of many ovens, and it's THICK. I've seen pizza stones that are barely a quarter inch thick, and this one is nearly twice that. Since the purpose of a baking stone is to hold heat, thick is good. Synthetic cordierite is also resistant to thermal shock, so this stone is unlikely to crack from high temperatures.

I use mine in two ways. When I'm baking French bread, the stone goes on a lower rack to hold heat and keep the oven temperature constant, and the baguette pan with the loaves goes above it on a middle rack. For free-form loaves like bauernbrot, I bake directly on the stone. Works great either way. Of course, the stone goes in while the oven is cold and preheats along with the oven. Amazon doesn't allow links, but you can find some of my bread recipes by searching on "emory cottage bread."

If you're going to bake directly on the stone, you'll need a pizza peel, and Amazon has those. I have the Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle . Let the free-form loaf rise on the pizza peel. To keep it from sticking, put a square of baking parchment on the peel and put the bread on the parchment. The parchment goes in the oven right along with the bread.

The description says you can use this on a grill, presumably charcoal or propane. I haven't used it that way, but considering the characteristics of cordierite, I don't see why it wouldn't work. Remember, 15" is big. Measure before you order.

25 people found this helpful

Helpful

Strum und Drang

useful for bread baking or pizza

Reviewed in the United States on October 29, 2022

Size: SquareVerified Purchase

I bought this pizza stone (cordierite) and an Artisan Steel pizza steel from Amazon last year (the stone in May 2021). I was curious about the material used. I have a large baking stone from 1998. For making pizza, I will give a small edge to the Artisan steel (16 inches by 14.5 and it weighs about 16 pounds, 1/4 inch thick). The steel gets very hot and stays hot for several hours after making pizza. For bread baking, the steel will scorch the bottom of the crust and make it tuff as shoe leather. So, my baking stones are better for bread. Last week I did a test, one with my 24 year old stone, one with the pizza craft stone. I got excellent results with each. I make either a thin or a medium crust pizza. The key is not steel or stone, but the key is (1) pre-heating the oven for an hour or so at its highest setting (hopefully 475 to 500 f) and (2) make sure to use the second level from the top in the oven. The oven is actually the most hot at the top. My oven is electric and has an exposed heating element on the bottom. My oven has 5 levels and I normally used the middle level for bread baking, cakes, pies etc. The steel takes about 9 to 9.5 minutes and the stones take a little longer, maybe 30 to 45 seconds. The pizza craft stone is the lightest of the three, I make a square pizza to take advantage of available space. The pizza craft stone is durable, well made and will make an excellent pizza. The crust will come out perfect and the toppings will be done all at the same time. When I have used the middle or lower rack levels in the oven with my older stone from the 90s, the baking takes 20 minutes or longer and the crust only gets done the next day when I reheat the leftover pizza. The weight of the pizza steel for many may be a deterrent. It is about as heavy as my 7 quart cast iron dutch oven or my 12 inch cast iron fry pan with lid.

2 people found this helpful

Helpful

Christie

Wonderful Pizza stone, works for bread and pizza and for keeping oven hot and at temp.

Reviewed in the United States on February 6, 2014

Size: SquareVerified Purchase

This pizza stone is very sturdy, and works great for making French bread and pizzas. We've used it about a dozen times so far for bread and pizza. Gets the crust done nicely on home made pizza. I keep it on the lowest oven shelf, and I've also noticed that the oven stays at temperature with it in there. (As you probably know, you would want to make cookies or cakes on a different shelf, not directly on the stone).
It's a nice quality, thick stone. Much better than a previous one I used that was round. The large square shape gives you some leeway in placing the pizza or bread, and is a long as the baguettes I make. The only drawback, imho, is that it was not made in USA. It irks me that so many products come China. But the stone is nice.

Helpful

ibladyc

Excellent baking stone! This is the Challah Bread I baked on my wonderful Pizza baking stone!

Reviewed in the United States on June 22, 2021

Size: SquareVerified Purchase

This is the Pizza stone America's Test Kitchens recommends. Now I know why. It's thicker, retains heat really well, and gives my crust an even brown color. Does not burn in spots! It's excellent and worth the money. I am very happy I bought this one. I could have saved a couple of dollars buying another brand, but...I bake sourdough bread and homemade pizza on this, and I don't want to wast my time not getting perfect results just to save a couple of dollars. This is by far worth the investment if you really want perfect results! I truly love it.

4 people found this helpful

Helpful

Top reviews from other countries

Translate all reviews to English

Very happy with it

Reviewed in Canada on July 6, 2020

Size: SquareVerified Purchase

This is my first baking/pizza stone, so I have nothing to compare it to, but I am very pleased with it. I have had it for just over a month and have been baking homemade pizza on it, as well as artisan breads, and am very pleased with the way they all come out. I don't get the black char marks on the bottom of my pizza crust like I have seen in instructional videos for making pizza on a stone, but I suspect that is because I cook my pizzas on parchment paper. It's heavy enough to do the job, but it isn't so heavy that I have trouble taking it out of the oven if I need to. It seems very sturdy and like it won't be easily damaged (although of course I don't plan to drop it!). I have a stainless steel peel and it hasn't scratched it or damaged it at all. Haven't tried baking on the barbecue with it yet but am looking forward to trying that!
Edit: August 28/20 - I have now used it on the barbecue to bake a loaf of bread, and it worked great. Re: sticking - I have been using parchment paper under everything I bake on it except for a couple of frozen pizzas, and one frozen pizza stuck a bit. But I hadn't even put cornmeal under it, so I consider that user error.

One person found this helpful

Cliente de Amazon

Muy buen producto. Mis primeras pizzas quedaron increíbles.

Reviewed in Mexico on June 1, 2020

Size: SquareVerified Purchase

Había pensado mucho si hacerme de una piedra para hornear o no. La recibí hace un par de días y ayer la probé por primera vez preparando pizzas. La piedra funcionó de maravilla, y el resultado de cocinar con piedra comparado con hacerlo sin ella, es abismal. El resultado utilizándola es increíble: la masa se cocinó de una forma que el horno por sí mismo no es capaz de hacer; el borde de la pizza quedó esponjoso y crujiente (dejo una foto).
Ahora probaré haciendo pan de varios tipos. Seguramente será también un resultado increíble. La súper recomiendo.

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jill leslie

Arrived smashed

Reviewed in the United Kingdom on May 20, 2013

Size: SquareVerified Purchase

Arrived looking like it had been kicked around the depot floor, the pizza stone box had punched a hole through the outer box and the stone was badly damaged. Returned.

One person found this helpful

Idaa

Buena calidad y muy buen precio

Reviewed in Mexico on September 25, 2019

Size: SquareVerified Purchase

Buena calidad y rápida entrega con algo de práctica salen más redondas pero el resultado es MUY bueno

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Jaybo

Great Stone

Reviewed in Canada on September 13, 2013

Size: SquareVerified Purchase

Pretty amazing pizza stone. I did much research on pizza stones before I ordered this replacement after my old one cracked on me. I use it regularly, at least once a week to make pizza and/or bake bread on it. It is much thicker than many other stones around, so it makes the crust crisper since it absorbs more heat. The only downside is yo have to preheat a bit longer, I let mine preheat for about 1/2 hour after the oven reaches 500F. I prefer the large 15" square stones to make large pizzas and long loaves of bread. It's made of cordierite, one of the best pizza stone materials - it is very heat shock resistant and hopefully it will last me many more years of regular service without cracking!

2 people found this helpful

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Pizzacraft 15" Square ThermaBond Baking/Pizza Stone - For Oven or Grill - PC9897

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