| Old Stone Oven 14-Inch by 16-Inch Baking Stone |  | Brand: Old Stone Oven
List Price: $41.99
Buy New: $40.85
as of 3/18/2010 05:54 CDT details
You Save: $1.14 (3%)
New (7) Used (2) from $32.99
Seller: Amazon.com
Color: natural clay
Shipping Weight (lbs): 11.2
Dimensions (in): 18.1 x 17.4 x 3.3
MPN: 4467
Model: 4467
UPC: 761995044683
EAN: 0761995044676
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| Features:
| - | Pizza stone duplicates crispy pizzeria-style crust | | - | Firebrick construction offers superior heat retention and distribution | | - | Flat surface releases pizza or bread quickly and easily | | - | Durable texture resists cracking caused by high temperatures | | - | Measures 14 by 16 inches; includes recipe collection |
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| Editorial Reviews:
Product Description
Let's say your kitchen doesn't have a wood burning brick oven in it, yet you love the texture of the crust from a real pizzeria. Don't despair! This stone will produce an amazingly "genuine" crust right in your own oven.
Amazon.com Review
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
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| Customer Reviews:
 Excellent Thick Baking Stone February 26, 2010
J. Gant (Somerville, MA USA)
1 out of 1 found this review helpful
My stone arrived triple boxed, surrounded in multiple layers of bubble wrap & packing peanuts. It was in excellent condition.
The actual stone is about 1/2" thick, with several feet to raise it off the floor of my oven. I set the stone directly on the bottom of my gas oven at all times, and it really does help maintain the temperature when baking in general. My preheat times are a very reasonable extra 10 minutes, and my oven cycles on much less often with the warm stone.
My first bread did get a bit burnt on the bottom, but the it was still good. The recipe I was following wasn't for using a stone, so it needs to be adjusted. The stone is now nicely blackened, which is good for the stone. If it gets dirty, I plan to just turn the oven on to 500 degrees for 30 minutes and burn off any of the contaminates. No need to really wash it with soap or anything. Just the occasional wipe down and rinse.
 This does the job. February 11, 2010
Gary Staab (Greenwich, CT)
There are no moving parts, so "It Works"! It's big enough to accomodate a small pizza or loaf of bread. Those things are, in fact, crisper with than without. It stains if you get oil or sauce on it, but that is not a problem if you clean off the excess. It is small enough to easily remove from the oven and wash it in the sink.
Old Stone baking stone January 29, 2010
Dennis Flynn (Templeton, CA, USA)
1 out of 1 found this review helpful
I had been holding out not wanting to spend money on an item I thought was unnecessary. I now wish that I'd bought one of these years ago - it's great! I use it primarily for baking bread, which it does beautifully, and the occasional pizza, which produces wonderful results.
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