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Monday-Saturday 10-8 | |  | Cooking Utensils | Home » » » » » Old Stone 16-Inch Round Oven Pizza Stone | | | | | | | Product Promotions: | | | | | 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. | | | Features: | |
• Bakes family-sized pizza, breads, rolls, biscuits
• Firebrick stone duplicates results of old stone ovens
• Heats evenly for crisp crusts; high heat retention
• Withstands thermal shock; won¿t crack when changing temperature
• Absorbs moisture
| | | Product Details: | | | Product Length:
| 18.1 inches | | Product Width:
| 17.7 inches | | Product Height:
| 3.3 inches | | Package Length:
| 20.5 inches | | Package Width:
| 20.5 inches | | Package Height:
| 7.09 inches | | Package Weight:
| 11.3 pounds | | Average Customer Rating:
|  based on 54 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
Write an online review and share your thoughts with other customers.
 I have just been pleasantly stoned!Feb 02, 2010
I need a full 16" stone to match the size of the pizzas we normally cook which protects the outer edge from excessive heat and eliminates the tendacy to burn. The cost was higher than other stones we have tried but after checking it out I found it very robust and has ribs molded into it which adds strength. It was packaged to handle a very rough trip and came in fully intact. It takes a little longer to heat up than the cheaper stones but it retains it longer so it really is of no conseguence.
I have had problems with other brands breaking and figure that if this one hold up as well as I assume it will it should actually cost less in the long run.
Definetly would buy another if the need comes.
 Practical, but a couple of negative pointsFeb 02, 2010
I have been meaning to get one of these for a while as this piece of cookware has been recommended to me often by friends. We eat a lot of pizza in my house, from take out to homemade to frozen. On that front the stone does not disappoint. It provides a crispness in the crust that was not there before. It seems to cook more evenly and thorough on the stone. It's also great for reheating leftover pizza. So all good on the usage front.
Two negative points-
- As recommended, I leave it in the oven all the time. The stone does not have a pleasant odor when heated. The whole house smells of it whenever we are using the oven. Take it out and store it when not in use, you say? It's huge and heavy and takes up a too much space in a cabinet.
- Some pizza sauce spilled on it early in use. About 25% of the stone is now black. I know things "season" into it as they bake, but I'm now cooking over carbon in some spots, not over stone.
Overall, it's just ok.
Round rather than RectangularJan 31, 2010
Once I returned the rectangular stone and got the round one I ordered, I am very happy with the product. The return process went smoothly and efficiently.
3 of 3 found the following review helpful:
One of the few that's solid enough for extreme temps, even over open flame on the grillJan 26, 2010
I did some studying prior to buying my new pizza stone. We're a two chef household so artistan breads and baking are important to us...but we cook so much that we're known to even do gourmet pizzas on the grill. Often. Even some frozen pizzas!
Because we have a new grill, (A "Big Green Egg" which has a smaller top than our old one), our old stone no longer fit. I have a degree in art with an area of emphasis in pottery so that combo of culinary school and pottery knowledge of clay and high fire temps makes me a very picky consumer.
I had already discussed pizza stones that were strong enough to withstand even grill heat with others and knew some NEVER cut it (Pampered Chef is thin and will break on a grill almost every time according to the cooks on the Big Green Egg website and a friend with a grilling tv show) and some SOMETIMES cut it but might break, and then some others could take the heat AND stay IN the kitchen.
This was one. So I took the early recommendations then looked at Amazon reviews as well. This had some of the highest ratings and the low ratings were from it not being packed well in shipping...rarely from cracking easily as other stones were said to in their reviews. Granted, that doesn't make it UNbreakable. It's still ceramic. And sometimes cooks believe a ceramic piece to break suddenly (in the oven, in a dishwasher) when in actuality it had a hairline crack in it which caused it to break when heated...which I am not saying was the cause of the person who had theirs crack, but could be.
I say that only because I did quite a bit of research first for a commercial quality stone that can withstand not just ordinary oven heat, but also direct flame at very high heat on the grill. And this one came up the winner each time, even in a restaurant supply store (which by the way, was more expensive than my just ordering it from Amazon which I did as you can see from my purchase stamp. Kudos Amazon.) It had to be thick, of kiln-quality fire brick material...
I wanted brick oven pizza with the smokiness of the grill.
Success!
And when I cook my artistan breads or pizzas in the ove...it does just as well.
As an aside, you aren't supposed to put your dough directly on a pizza stone. Put cornmeal down first. It won't stick and is a nice addition anyway. Once it's black and well seasoned, you can then.
Always preheat your pizza stone as you heat up the oven or grill. Dont ever put it in a hot oven or grill. It's not good for the stone and it won't work...in order to get crispy crust, it must be hot when you put your dough on it.
It won't be non-stick until it's been used many many times..."seasoned"... How will you know? It's black by then.
...never wash it. Never put it under water. Scrape it. Trust me on this one although non-chefs expect to die from it. You won't. Google it...it's how you use a pizza stone. (grin) Also, if you put water or soap on it will absorb it. You dont want to eat pizza soap. Nopers.
This is the perfect size as it allows the heat to flow up AROUND the stone easily as well.
For easy homemade pizza, you can buy a box or bag of pizza dough mix in your pizza aisle if you don't want to make your own dough, make it up, get your grill hot, throw your formed dough down knowing it will rise some as it cooks, once it's cooked well on one side, flip it, add sauce, and yummy things like mozz. cheese, a little olive oil, a little fresh basil and some fresh ricotta and sliced tomatoes...ooooeeee.
p.s. you can also put pizza dough directly on grill grates...they create different flavors but it's harder not to burn that way.
NEGATIVES: There is a risk this could arrive broken if you have a crazy UPS man. Ours was packed well but apparently some others had this issue so the company may sometimes not pack well. Good news is that I've returned items before to Amazon and they have been good about refunds and exchanges. Ours was packed perfectly so maybe this is no longer a risk, but since it happened to more than one person according to the reviews I read, this may be an issue. I know there is always a risk when you ship something made from clay...but that would bother me to wait on an item that arrived broken as well.
stonedJan 17, 2010
With no moving parts it's hard to find fault. Does what it's supposed to very well.
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