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Sunday 11-5 CST | |  | Seasoning & Spice Tools | Home » » » » » Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone | | | | | | | 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: | |
• 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
| | | Product Details: | | | Product Length:
| 16.0 inches | | Product Width:
| 14.0 inches | | Product Height:
| 0.75 inches | | Product Weight:
| 11.2 pounds | | Package Length:
| 20.2 inches | | Package Width:
| 20.2 inches | | Package Height:
| 6.7 inches | | Package Weight:
| 13.0 pounds | | Average Customer Rating:
|  based on 201 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 201 customer reviews )
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Most Helpful Customer Reviews
196 of 204 found the following review helpful:
 THE BEST HOME PIZZA YET!Feb 17, 2005
By Tim Janson
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.
79 of 82 found the following review helpful:
No more soggy pizza in the middleJan 03, 2005
By eggplantree
"eggplantree"
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!
44 of 46 found the following review helpful:
None BetterJun 23, 2006
By PastryGeek
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.
30 of 30 found the following review helpful:
Holds the heat, makes my oven greatApr 07, 2007
By Z. Akerman
"Happy Camper"
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.
426 of 494 found the following review helpful:
 decent pizza stone, but way over pricedJul 25, 2005
By Joshua M. Kuo
One of my friends got one of these pizza stones and I went over to make pizza with him, and what amazed me was that this looks and feels JUST like a unglazed tile... I had great fun making pizza with him, and the pizza came out great, but I couldn't justify spending this much $$$ on a pizza stone...
I ended up going to Home Depot and picked up a 12" unglazed tile for 83 cents (as suggested by Alton Brown from Good Eats), and it fits perfectly in my oven. I have been making pizza with it and see no difference between the two pizza stones.
If you have needs to make larger pizzas that won't fit on a cheap 12" tile, then _maybe_ you can get this one (14"X16"). Personally, I'd just get it from Home Depot.
See all 201 customer reviews on Amazon.com
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