| Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone |  | Brand: Old Stone Oven
Category: Kitchen
List Price: $41.99
Buy New: $36.95
as of 9/5/2010 22:25 CDT details
You Save: $5.04 (12%)
New (6) from $36.95
Seller: Amazon.com
Rating:  134 reviews
Sales Rank: 272
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
ASIN: B0000E1FDA
Release Date: September 18, 2003
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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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:
Showing reviews 1-5 of 134
 THE BEST HOME PIZZA YET! February 17, 2005
Tim Janson (Michigan)
133 out of 138 found this review helpful
I've prided myself on my homemade pizza for years. It's something I take very seriously no matter if I am making my dough from scratch, or if time doesn't permit, using pre-made refridgerated dough. Now I've used all sorts of pizza pans to bake my pies from the round aluminum sheets, to the large round sheets with the holes in them, to the rectangular pans that pizzerias use for deep dish pizza. Bottom line is that none of them gave as true a pizzeria taste as this baking stone. What's more is that stone allows you to cook at hotter temperatures as my older oven always cooked faster on the bottom and I'd have to adjust the rack heighth. The stone allows for much more even cooking and provides a true gourmet tasting crust. I'll never go back to aluminum pans again. Great item and great value as well.
No more soggy pizza in the middle January 3, 2005
eggplantree (Boston, MA)
64 out of 66 found this review helpful
I gave up on eating pizza that had a perfectly cooked crust and that wasn't overcooked until I purchased this pizza stone. Its the perfect size to make a 12-14 inch pizza. All you need to do is preheat the oven to 500F with the stone in the oven and leave it in the oven for a further 15+ minutes. Slide the pizza onto the stone and voila! The result is crispy pizza that is done in 10 minutes. Old stone has redeemed my hope in a restaurant style pizza made at home :) One of my best purchases ever and at $13.99 its a steal!
None Better June 23, 2006
PastryGeek (Pawtucket, RI, USA)
27 out of 27 found this review helpful
I have been making all types of baked goods for almost 30 years, and can say without reservation, that this is the best pizza stone I have ever used. I've had mine for over a year now, and although it has blackened with use, it has never gotten one pizza stuck to it and never given off any noxious fumes or odors. I will definitely buy another in the future.
Works great for frozen pizza too! May 15, 2006
Go Player (Phila, PA USA)
30 out of 31 found this review helpful
I bought this baking stone, one year ago, after it received a recommendation from America's Test Kitchen. This is the first stone I've ever bought, at the age of 35. I finally decided to buy one after having my pizzas come out with either burnt or soggy crusts. I'm happy to say that it works just as well one year later after repeated use.
If you are deciding between round vs rectangular stone, remember a rectangular stone gives you more surface area to work with.
Before you buy any stone, remember to measure the inside of your oven first, to make sure the stone will fit!
I use this pizza stone regularly once a week to heat up a store-bought frozen pizza (Freschetta, in case you are interested). This stone works wonderfully. The pizza is cooked evenly, and the crust doesn't burn. Finally, my pizza comes out looking like the photo on the back (and front) of the pizza box!
I use parchment paper every time I use the stone, so I've had to do no cleaning to it since I bought it. Thus far, it's been care-free, and you don't have to pre-treat it before using it.
Unlike other comments I've read on here, there have been no smells associated with the stone, and it arrived safely and well packaged in one piece.
I have not used this stone for baking bread or pizza dough, so I cannot comment on its effectiveness for those purposes.
I've been very happy with the product and because the stone retains heat so well, you can keep your uneaten pizza "warm" by leaving it on the baking stone long after the oven is off.
As a disclaimer I should note that I *do not* work for Old Stone Oven or any other food manufacturing/service industry.
Peace and happy eating!
Holds the heat, makes my oven great April 7, 2007
Z. Akerman (Northern Minnnesota)
23 out of 23 found this review helpful
I do use this large stone, on the lowest rack of my oven, for baking bread, pizza, and cookies, ALWAYS on a sheet of parchment paper, no matter what I bake. I use parchment paper for baking any product with a large amount of flour. I keep the stone in my oven for all baking because, after the longer heat-up time, the temperature in my oven stays constant through every cycle of the electric element heating up and cooling down.
I saw on a PBS breads cooking show that parchment paper can be used on a stone in any hot oven, over the 420 degrees F of the Reynolds brand paper; up to 475-500 degrees F is what I saw. The paper can turn brown and black, get crisp, and still be in one piece. You throw away parchment paper after use every time anyway.
Showing reviews 1-5 of 134
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