Baking/Pizza Stone and Peel Set (14x16-in.) by Kitchen Supply Co
Be the professional pizza maker in your neighborhood using this Clay Pizza Stone and Wood Baking Peel. This set includes a hefty, 10-pound stone that retains heat better, maintains an even cooking temperature and absorbs moisture so your pizza crusts are always crispy. The peel lets you slide your ... See complete description »
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Be the professional pizza maker in your neighborhood using this Clay Pizza Stone and Wood Baking Peel. This set includes a hefty, 10-pound stone that retains heat better, maintains an even cooking temperature and absorbs moisture so your pizza crusts are always crispy. The peel lets you slide your pizza pie onto and off of the stone with greater ease. Whether you're a pepperoni fan or love a good veggie pie, this set will last through dozens of pizza parties and memorable meals. 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. Can be used in temperatures up to 2000 degrees F.
I have been baking my own bread in a bread machine for a few years. I wanted to get into more of the "crusty" breads. I found a new cook book that fit my needs to a "t". The only item I needed was a stone and board. I searched several sites and this site had the best deal. The stone has a life time warranty. I could not be happier with this product.
This is the best thing I've bought for my kitchen. I'd even rate it higher than my All-Clad pans and Wusthof knives. Reason being that there is no alternative to a baking stone that I know of for the average small home kitchen.
You have to preheat the oven and stone for 45 minutes to an hour, then bake the pizza for 10-13 minutes directly on top of the stone and voila!! The pizza comes out crisp just like your favorite pizzeria does it.
This stone is high quality-- about 3/4" thick and pretty heavy.
It'll get stained by burned cheese, but I've noticed no funny taste in any of my pizzas from those stains.
Look for the combo of this stone and the pizza peel and save a few $$.
WELL WORTH THE PRICE. EXCELLANT CRISPY CRUST BOTTOM PIZZA. GET THE PIZZA PEEL TOO IT MAKES IT EASIER TO TRANSFER THE PIZZA TO THE STONE WHICH SHOULD STAY IN THE OVEN. GREAT PRODUCT!!
GREAT FOR MAKING YOUR PIZZA ON. PLEASE DO NOT WASH IN WATER.IT,LL CURL THE WOOD AND YOU,LL HAVE TO SOAK IT AND DRY IT UNDER A PRESS TO STAIGHTEN AGAIN. JUST LIGHTLY CLEAN WITH DAMP PAPER TOWEL.
The peel is the key to getting the pizza on and off the pizza stone, without this tool you are just asking to have a mess on your hands, as well as burnt fingers. Dash some corn meal on the peel, lay down the dough, build your pizza, then slide the pizza on to the preheated stone in the 500F oven. Just seven to nine minutes later your pizza is done. The peel slips easily under the cooked pizza and makes you look like a real pro.
WORKS WELL IN THE OVEN, OR IN THE BARBEQUE
Bakes a loaf of artisan bread or a pizza crust to perfection.
When I initially found myself in the market for a baking stone, I was horrified to at their cost. This huge pizza stone was purchased for the best price I could find online, and despite the cost of shipping, I am very happy with my purchase. Warning to the unitiated... There is a somewhat steep learning curve that comes with the use of a tool of this type. For instance: do NOT clean with water every time you use the stone, or if you do, put it in the oven at 200-250 degrees for a couple hours to dry out before you take it up to baking temperatures again, or you will fill your home with acrid, tear-jerking smoke every time you bake. Do not over-oil the stone, for very similar reasons. FInally, just don't expect the stone to be pretty for terribly long after purchase. It develops a wonderful non-stick-like quality over time, but gets darker than the pot that called the kettle black as a consequence. Plus, the unsealed ceramic/cement trivit-feet pick up any schmutz that they sit on, so eventually the whole thing looks dirtier than you'd want to believe possible. NO MATTER WHAT, do not use soap to clean it, or you'll taste soap for months after in your bread. If you're not scared by this, then buy yours today. I've never been happier with my bread crusts than when baking using this tool.
I love my pizza baking stone. I not only can bake a pizza perfectly, but I can make cookies on the stone. The pizza and cookies did not even stick to the stone. Wonderful product that I highly recommend for the chef in the house!
If you want to make pizzas at home, from scratch, that are just as good, or even better than delivery, you need science - physics, to be precise.
The large mass of this pizza stone by Kitchen Supply Co. is perfect for providing the high heat necessary to cook your pizza to perfect doneness. The advantage professional pizzarias have over home cooks is lots of dry heat in their brick ovens, often stoked with wood fires. Those things can be purchased for home use, but they are ridiculously expensive. Try this stone instead for a fraction of the price.
This pizza stone can be placed in the middle of a standard 30-inch home oven and accomodate up to a 12-inch pizza with ease. It is essential to fire up the oven to its highest setting and let the stone's mass (physics again) absorb that heat for at least 15 minutes before cooking on it. Most home ovens will produce a 500 degree environment, if one is patient, and that is perfect for producing a satisfying crust in just a few minutes.
Couple this stone with a good quality peel, a well-risen dough, your favorite toppings, and you'll never call for pizza delivery again.
I highly recommend this stone. I keep mine in the bottom of my oven, where it rests quietly, like a faithful dog, until I feel the urge for pizza!
I use it mainly for baking artisian breads but occasionally make pizza. I like the crispy crust it creates. I've never used a baking stone before so it's a new experience. I'm very satisfied with it, it was well-packed and arrived in perfect condition. I like the fact it was made in the U.S. All the stones I found locally were made in China. That's the #1 reason I ordered it from Cooking, I don't have to worry that it may contain lead.
I love this pizza stone, it's a great size and very reasonably priced. My husband and I have been searching for a good local pizza place for 3 yrs. since we sold our own pizzeria. (you could call us pizza snobs) Well, after many dissappointing delivery pizzas we decided to buy this stone and just make our own at home. We have been absolutely delighted with this item! Our pizzas turned out great with crispy crusts and evenly cooked.
For everyone out there concerned with how to clean the stone...Don't ever use soap on the stone! If something happens to spill over on it just use baking soda and seltzer water to clean it. It won't leave any residual flavor.
If you're on the fence about this one, go ahead and take the plunge you won't be dissappointed and you can't beat the price.
For the most part, any stone is a good stone when it comes to making top-notch pizza and hearth-style breads. I happen to like this particular stone quite a bit. It is nice and thick to help retain enough heat to spring my yeast goods and crisp crusts. I also like the fact that the bottom has the feet. Not only does this save my tables but that extra material is great for further stabilizing the temp of the piece.
I have only had it about two weeks but it has seen plenty of use. I love it.
The only quality that I would like just a hair different is grain. A little coarser, more porous grain would help with the crisping on the botttom of the baked goods. This is far from a heartbreaker, though. I still love the stone.
To clarify all the "other" entries: I am a food technologist who was a chef in a former life. I still do a whole lot of cooking, as opposed to the science stuff, for anywhere from 2 to 150 people at a time, depending on where I am and what the function. This ranges from daily meal prep for me and my family to functions at the social club.
This is the first time I have purchased a pizza baking stone. I have
to make gluten free pizza which is sticky. THe stone bakes
very well. It is not easy to clean. The manufacturer recommends
putting corn meal on the stone before placing the pizza on the
heated stone for ease of movement on the stone. The
corn meal burns on the stone and it is hard to clean off.
I will continue to use until I find another stone to try.
I'd only heard of a pizza stone and thought the idea to be a bit over the edge. In a weak moment I ordered this stone with the idea of improving on my home made pizza and bread. Wow, what a difference! The only downside is that, now, I have to make pizza every Friday night instead of ocassionally. I highly recommend this stone to anyone who enjoys being complimented on their cooking!
This baking stone really surprised me with its quality.
I bought one off ebay at about the same time, for a similar price- a Pampered Chef one.
Not only did the one from Cooking.com come before the other, but for less money on shipping.
And the quality is superb. It's much thicker and more solid, slightly larger.
I really couldn't be much happier. Will do business on Cooking.com again, for sure.
This baking stone is the best for baking rustic breads and pizza. Large area and fits perfect in my oven. Cooking.com has the best price and excellent customer service.
I have been baking pizza for our annual church festival for quite a few years and have always had soggy crust, because they only had baking sheets plus I really couldn't keep up with the demand for a good selling item since it took so long to bake.
This year I decided to take the plunge and buy a couple stones and a peel to make my life a little easier. Totally awesome!!! I don't know how I lived without them until now!
Baking time is decreased and I am now serving 'real' pizza, the way it should be, crisp crust & done in record time...and customers don't have to wait forever!
How I lived without these fantastic products until now, I'll never know!!
Thank you Cooking.com!!
This stone works like a charm! It is very porous and thus stains easily -- and I have never even cooked directly on it! I made a cinnamon sugar pizza (delicious by the way) and sugar spilled over -- it made a terrible black stain. I tried scrubbing it with a baking soda mixture but it didn't budge the stain -- it did however take on the tint of my green scrubbie! I decided I would just have to get over the stains.
I always use parchment paper -- but invariably, something spills over -- a fleck of cheese or what have you. For those of us who like things clean -- it is disturbing, but it doesn't affect the way the stone works.
I choose to use parchment paper for several reasons -- It is cleaner AND It helps me to transport and remove the pizza from the oven. I prepare the pizza on my counter -- on top of the paper. Slide it onto the back of a cookie sheet and slip it into the oven. It works perfectly and saved me from buying a peel which I did not really have a place for anyway!
We love this pizza stone cuz it is nice and big :)
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