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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
Description
A baking stone for home oven use reminiscent of the stone baking ovens of earlier times. Over 30 years ago the Old Stone Oven Company first introduced the baking store for home use and it is still the best. Thicker than other stones available, it has a porosity and heat retention that is perfect for a good crust. The Old Stone Oven Pizza Stone duplicates crispy pizzeria quality pizza - crust and all- in a standard kitchen oven. The Stone can also be used to bake bread, rolls and biscuits giving them a very special texture and quality or as a warming tray to keep waffles, pancakes, fried chicken, etc warm until ready to serve.
Product Details
Product Length:
18.1 inches
Product Width:
17.4 inches
Product Height:
3.3 inches
Product Weight:
11.2 pounds
Package Length:
20.4 inches
Package Width:
20.3 inches
Package Height:
6.4 inches
Package Weight:
12.9 pounds
Average Customer Rating:
based on 134 reviews
Customer Reviews
Average Customer Review: Write an online review and share your thoughts with other customers.
pizza stone Sep 04, 2010 Works fine. It takes a long time to get the oven up to temp.
Great baking stone Aug 20, 2010 I've had this baking stone for over five months now and I love it. I've been baking artisan breads and pizzas multiple times a week and it does a great job.
Pizza Stone Jul 28, 2010 The item came early and was as advertised. It provides very crisp pizzas and is easy to use.
1 of 1 found the following review helpful:
Great Stone, and I'll even throw in my crust recipe Jul 23, 2010 I go through a stone every couple years-they eventually crack and break from being jostled around in the oven and kitchen. This is my first rectangular one, and I like it a lot better than the round ones. It gives a little extra room to work, and fits nicely on my oven rack. I broke an oven glass with a round stone when it worked its way forward and banged into the glass when I closed the oven.
I have used this stone so far for pizza and bread, and both turned out well. As with all stones, it needs some time to get hot- I usually leave it in the oven for an hour or so before baking anything on it. I also never clean the stone, just scrape off any burned residue with a metal spatula. Other than that, no maintenance at all.
The stone was shipped in enough packing peanuts to protect a small space shuttle, and arrived safely. Thank goodness I opened it outside-I'd much rather have the peanuts blow around my yard than my house.
OK, as promised- my pizza dough recipe.
I use a Kitchenaide mixer, although I have kneaded this dough by hand many times- no big deal. Just remember when you knead dough, you want to get air into the dough, so keep folding in over onto itself.
In a large bowl or mixer:
1.5 cups warm water
1 package dry yeast
1 tsp olive oil
1/2 tsp salt (or less-stimulates the yeast)
1/2 tsp sugar (or less- just enough to get the yeast awake)
1 heaping tablespoon gluten
4 cups Caputo "00" flour
Start with the warm water, and add in the salt, sugar, olive oil and yeast. Mix for a minute or so, and then add 1 cup of flour and the gluten. Allow to mix for a few minutes- until the mixture is alive with air bubbles. Begin adding the rest of the flour, slowly while mixing. I don't really measure flour, I just keep adding it until the dough comes together. I like to leave the dough a little soft and sticky- it makes a better crust. Let the dough knead for five minutes or so, and then turn into an oiled bowl. Let rise for an hour or so.
Break off a ball of dough about the size of a softball and place on a floured surface. Since I like to keep the dough soft, you can't really toss it in the air like the pizza places- I just roll it out with a rolling pin. Depending on how soft and sticky your dough is, you will need to sprinkle flour on both sides of it as your roll. After you have it rolled out, fold a 1/2 inch or so lip around the edge over to make a crust.
Place the rolled dough on a peel sprinkled with corn meal to keep it from sticking, and brush the top with olive oil. Put whatever toppings you desire on, and slide into the oven on the stone. I don't put anything on the stone. Sliding the dough from the peel to the stone can take a little practice, but is easy after you get the hang of it. Make sure the pizza slides on the peel before you attempt to place it in the oven- gently work a spatula under any sticking areas.
Cook for about 5-10 minutes at the hottest temp your oven has. Bake time depends on the dough and your oven. If you are adding mozzarella, wait until the dough is just about done before adding it. I typically remove the pizza from the oven to add the cheese- this way you can keep the door closed so the oven does not cool down.
Enjoy. FYI- Gluten is available online and in some stores. It gives the pizza that chewy "east-coast" texture craved by serious pizza connoisseurs. This will make about 4 pizzas, but just increase the amount of water you start with to increase the recipe yield. You can double (or more) this recipe without adding any more sugar, salt, or oil. You can substitute regular flour for the "00" flour, but the "00" flour is fantastic-try it at least once. It is available from Amazon and many Italian food stores.
Mange!
Baking Stone Jun 24, 2010 Have used the stone twice now with good results both times. It's heavy so I just leave it on the bottom rack of my oven even when I'm using the other rack for baking something else.
based on 134 reviews
pizza stone Sep 04, 2010
Great baking stone Aug 20, 2010
