Baking/Pizza Stone (14x16-in.) by Kitchen Supply Co
For making the crispiest crusts on your pizza or bread, nothing works as nicely as a clay stone. Because it's made of clay (and because of its weight – about 10 pounds), it retains heat better and maintains an even cooking temperature from the center to the edges. The clay material also absorbs mois... See complete description »
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- $59.99 $49.95
For making the crispiest crusts on your pizza or bread, nothing works as nicely as a clay stone. Because it's made of clay (and because of its weight – about 10 pounds), it retains heat better and maintains an even cooking temperature from the center to the edges. The clay material also absorbs moisture – thus, a crispy crust. This stone also includes the new "Heat Core" feature, which has been been incorporated into the stones to concentrate heat at the center to deliver a delicious crispy crust evenly throughout your pizza. This solves the occasional problem of an under-baked center while the outer edge is perfectly crisp and crunchy. Made for baking pizza, it's also great for baking flat breads, rolls and focaccia. Also safe for temperatures exceeding 500 degrees.
The original baking stone for home use was introduced by Old Stone Oven in 1973, designed by international pizza expert, Pasquale Bruno. The stones are known for having a porosity and heat retention that is unmatched for giving a delicate crispy, restaurant-quality crust to any pizza, focaccia or bread in a standard home oven. Pressed under 100 tons of pressure and fired at over 2000°F., the stones are extremely durable and can also be used on both charcoal and gas grills. Old Stone Oven continues to manufacture its stones in the USA from a proprietary blend of domestic clays.
there was a small flaw on the cooking top where it might have been chipped or failed to form right. awsome other than that!
Everyone should have one - cooks like a dream. Perfect pizza everytime.
This cooking stone is wonderful for cooking breads and pizza. Anything with a crust works better on this stone.
I really like this baking/pizza stone, it's just the right size and cooks the pizza in quick order, plus when you're done baking on those cool days and evenings, you can leave the oven door open a crack after you turn it off, and it will keep your kitchen all warm and toasty for hours
We have used this item several times in the short time we've had it and it makes perfect bread and pizza. I even toasted my sandwich on it the other day. Would recommend to any bakers or pizza connoisseurs.
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For crispy, European-style <i>boûle</i> bread, form your dough into a spherical shape and bake it on a baking stone.