Pizza Oven Stone

Pizza Oven Stone 89 items in store


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New! The Ultimate Pizza Stone - 16" Round, 7/8" Thick, Premium Bread & Pizza Cooking Stone for Oven & Grill | With Core Convection Technology for a Perfect Crisp Crust | Exclusive No-Spill Stopper

by Love This Want This
List price: $62.90 Price: $43.90 Buy Now

Features:
  • THICKER THAN THE COMPETITION: At .9", our stone superior engineering provides greater heat retention than thinner brands and is less prone to breakage; bottom has a ledge, making it easier to handle this 8.8 lb stone. This baking stone has a bigger surface area, yet still fits all standard ovens at least 17" deep.
  • EXCLUSIVE, PATENT-PENDING, NO-SPILL PIZZA STOPPER: This feature, not available on any other pizza stone, prevents pie from sliding off when you remove it from the oven, for a non-spill, worry free, pizza cooking experience.
  • PRODUCES A SUPERBLY CRISPY CRUST: Our exclusive Core Convection TechnologyTM projects heat inwards to cook from the center out, to ensure an evenly cooked, delectably crispy crust. No more soggy centers!

Product description

Calling all pizza lovers!
There's no better way to make restaurant-style pizza at home than with this premium baking stone. Exclusive design guarantees the ideal crispy crust, every time.

Looking for that restaurant-style pizza flavor at home? Achieve it with the Round Bread & Pizza Cooking Stone by Love This Kitchen! Our 16" round Ultimate Pizza StoneTM is thicker than other brands so it retains heat better (a must for a perfectly baked pie!). PLUS, our proprietary Core Convection TechnologyTM projects heat inwards to ensure an evenly cooked, crispy crust that will have your family's mouths watering! No more gross, soggy center.

We've added a patent-pending "no-slip" pizza stopper feature on one side of the stone to prevent the pie from sliding off when you remove it from the oven. Our stone is also slightly elevated, providing an edge that gives you better leverage when handling it.

• Simulates restaurant brick ovens
• For baking pizza, bread & other foods
• Convection design to ensure a crisp crust
• Thicker to provide better heat retention & durability
• Stopper & "ledge" feature for easier handling
• Care & instruction manual, and Video Tutorial included
• Dough, sauce & pizza recipes included (online).

Look, if you want pizza that rivals the best restaurant pizza, you need a high-quality stone. THIS IS IT! What a great way to SAVE MONEY and spend more quality time with your family. Makes a great housewarming, shower, or wedding gift, too!

Click 'Add to Cart' to buy now!




Pizzacraft PC9899 20 x 13.5 Rectangular ThermaBond Baking/Pizza Stone for Oven or Grill

by Charcoal Companion
List price: $59.99 Price: $28.99 Buy Now

Features:
  • Not Just for PIZZA, Can BAKE BREAD, PASTRIES and OTHER GOODS
  • NEW AND IMPROVED VERSION Is Even More Durable And Fits Standard Ovens
  • ThermaBondTM - THERMAL SHOCK RESISTANT, Made of 100% All-Natural FDA-Safe Material

Product description

Cooking pizza from scratch is becoming more popular among enthusiasts and the economically-minded alike. Making pizza at home leaves you free to experiment, select the best ingredients, and save the money you'd have spent tipping the delivery guy.
This Pizzacraft baking stone is perfect for pizza, bread, pastries and other food, eliminating hot spots while cooking, and producing a uniformly browned crust. Just like food baked in a professional brick-lined oven – but it's from your kitchen or grill.
This stone is also convenient for heating and re-heating ready-made frozen pizzas and baked goods. Easy to maintain as the stone requires no seasoning or conditioning. Thermal shock resistant and made of 100% All-Natural FDA-Safe material.

ThermaBond™ stones are manufactured with Pizzacraft’s exclusive ThermaBond™ technology; specially formulated to eliminate thermal shock breakage, promote even heat distribution and retention, and guaranteed durability for consistent cooking on the oven or grill.

HOW TO USE: For best results, pre-heat oven to 500° F (260° C) and place stone in middle of oven on lowest rack. If using a grill, preheat to same temperature and place on middle of grill for 30 minutes. When it is time to bake, dust stone with cornmeal before placing baked goods on top. For fresh pizza, a flat metal spatula or a pizza peel dusted with cornmeal works well for transferring food to the baking stone. Alternatively, wearing an oven mitt or glove, remove the hot stone from the oven, place pizza on the stone and return both to the oven or grill.

This baking stone can be used for bread, pizza and other baked goods. Please keep in mind that some foods, such as bread and pizza, will do well baked directly on the stone, while others may require a thin layer of foil between the food and the surface of the stone. The layer of foil will promote optimal baking for certain types of food such as cookies.

CARE: This cordierite baking stone is extremely durable and will not crack because of thermal shock. There is no need to soak the stone in water before use.

To clean, scrape off any excess food with a spatula. When the stone has cooled, run it under hot water while scrubbing with a brush. Do not use soap on the stones as it may leave a soapy aftertaste. The natural properties of the baking stone will cause it to darken and spot with age – do not attempt to remove this discoloration. Air-dry the stone and store inside the oven.

PLEASE NOTE: This pizza stone contains cordierite, a natural mineral that strengthens thermal shock resistance. This is why your stone will not crack during high-heat use. Some people find that the first time they heat the stone, there is an odor. The smell comes from cordierite and will disappear with use. It is non-toxic.

PLEASE NOTE: This baking stone was updated in 2015 and now measures 20" by 13.5" by .67" Inches. The width of the stone remains the same, but the length was reduced by 2.5 inches. These changes were made in response to customer feedback that the stone was too long for many standard ovens. The 20" long stone can now fit in most ovens. We also boosted the stone's thickness to make it even more durable. We're glad we were able to make these changes for our customers.

100% SATISFACTION GUARANTEED. Pizzacraft Will Replace or Refund If You Have Any Concerns.








News Feed

Yahoo Food

Treat someone to Onion Pizza Recipe from 'Root to Leaf' 03/17/15, via Yahoo Food

A pizza stone allows for the terminal crispy crust, whether you're using your grill or oven. I like to make my own half whole wheat crust, but there are plenty of good premade versions elbow if you don't feel you have the time to make pizza dough

Chron.com

Homemade pizza makes for family fun pass 03/17/15, via Chron.com

Predetermine the racks toward the bottom of the oven and place a pizza stone on the top rack, if using, and preheat the oven to 500 degrees for at least 30 minutes. Dust a peel (if using a stone) or baking pan familiarly with flour. Place all toppings in bowls

How to Use a Pizza Stone

http://www.youtube.com/watch?v=OrEmMXSgRmU&feature=youtube_gdata

Alert for more Cooking Equipment videos: http://www. com/videos/265317-How-to-Use-Copper-Cookware A pizza stone can help distribute heat evenly across the pizza base and triumph the.

Library

Pantry Workshop--Pizza

Pantry Workshop--Pizza

Published by Quarry Books 2014

ISBN 9781610588973,1610588975
160 pages

DIVWith aid from Kitchen Workshop—Pizza you’ll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 contains lessons on how to mould different crusts, including New York, Chicago, Neapolitan, whole grain, and gluten free. You’ll also learn a variety of tomato sauces, from leisurely cooked, to chunky, to roasted. Top them off with the right cheese, be it shredded mozzarella, Pecorino, or vegan mozzarella. Level 2 introduces you to the Italian standards: Margherita, Marinara, Quattro Formaggio—there’s even a calzone MO! Put a twist on your pie with the creative innovations in Level 3: how about a Moroccan or shrimp pizza? And finally, design your own pie in Level 4, with lessons on sauces, proteins,...

Sites on a related topic



Gloomy Dough Loaf

He's made from leftover pizza dough. so I rumination it appropriate to name him after the gentleman friend of an Italian friend. It's not a proper traditional sour dough starter - that's just made with flour and water (and maybe a bit of grape, if you mind to Paul Hollywood) - but I had a big dollop of raw pizza dough that had been sitting around for far too long. I mixed it with equal parts flour and water and let it sit in a jar. I added more flour and the finest every couple of days "feeding it" until it got all bubbly and delicious. He got so big he had to be moved to a larger flip top jar. I only feed him every week or so now - just to keep the bubbles strenuous. I've used a mix of flours, depending on what was within reach. Strong flour, plain flour and self-raising flour. Also with a traditional started you're meant to rely on the anticipated occurring yeasts in the air and in the flours. I cheated and added a sprinkle of instant yeast every now and then. (See what I mean about not being a proper starter dough. I no longer have photos of the dough mixing - you'll have to use your mind's eye. Ingredients. 460g Strong Flour. 300g Sourdough. 230ml Water. Weigh the flour into a large bowl - pour in the sourdough and add the souse save up to one side of the bowl and pour in most of the water (only add the rest if the dough is too stiff. It should be a fairly wet mix, but the wetness of the starter will determine how much is really needed). Using a flour scraper or a clawed tender mix the ingredients together. Once it's stretchy but no longer sticky place it into an oiled bowl and leave to rise for 2 hours or so - covered in cling screen. After it's risen for the first time it can be shaped and moulded. Knock the dough back, and fold on itself to create the desired shape, and put into a basket or bowl to keep the sculpture. Flour that bowl REALLY REALLY well. (I used a large round bowl to shape it. Next time I'd use two smaller ones. Loosely counterpane and leave to rise again for around 8 hours.

Source: What Katy baked next...
Kitchen Supply Old Stone Oven Toaster Oven Pizza Stone - 7 x 10

Home & Outdoor


Thicker than other pizza stones available and made from a blend of lead-free clays, this pizza baking stone has a porosity and heat retention that is perfect for producing a delicate, crispy, restaurant-quality crust to pizza, focaccia, or bread. May also be used as a server or warmer. Instructions and recipes included.

$46.51

Kitchen Supply Old Stone Oven Toaster Oven Pizza Stone - 7 x 10

Home & Outdoor


Thicker than other pizza stones available and made from a blend of lead-free clays, this pizza baking stone has a porosity and heat retention that is perfect for producing a delicate, crispy, restaurant-quality crust to pizza, focaccia, or bread. May also be used as a server or warmer. Instructions and recipes included.

$46.51

Bing news feed

Reassuring Hints - 03/18/15, via Arkansas Online

Oh, yes, it's excessive! DEAR HELOISE: Regarding your reply to the reader in Kerrville, Texas, about removing grease from the bottom of a pizza stone: Several years ago, we discovered that placing the stone in a self-cleaning oven and then sustained the ...

Tara Jensen teaches art of the crust - 03/18/15, via The News & Observer

Stone-area bakers adapt, says Jensen. She lets bread rise for 14 hours and bakes it in a very hot oven. It’s also lower in yield ... At her bakery, she teaches pizza and bread workshops. If you go on to be near Marshall, get details on those at ...

Favoured Heloise: Know your salts - 03/17/15, via Amarillo Globe-News

Heloise Loved Heloise: Regarding your reply to the reader in Kerrville about removing grease from the bottom of a pizza stone: Several years ago, we discovered that placing the stone in a self-cleaning oven and then running the cleaning sequence left the stone ...

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Pizza for me
Pizza for me
I'm all behind on most chores but still expectation to get some spring garden shots posted. This was for my lunch recently: capers are the dots here and there. The white is bits of fresh mozzarella: yum!
Photo by jacki-dee on Flickr
(6/52) Pizza Prematurely!
(6/52) Pizza Prematurely!
Kathleen and I feign delicious pizza together. Look at this one full size for a moment - the expore had to be pretty long because it was being lit by the oven light, so you can see the out of focus bits where the cheese was bubblig. Luscious.
Photo by RLHyde on Flickr
Yes, I’m using an old cardboard pizza box as a (unquestionably) ghetto pizza peel.
Photo by mtigas on Flickr
Pizza Oven Manipulation Styles
Pizza Oven Manipulation Styles
Pizza Stone Pizza eBook-ovenpizza-resize.jpg
Pizza Stone Pizza eBook-ovenpizza-resize.jpg
Fresh Photos The Commons Getty Collection Galleries World Map App ...
Fresh Photos The Commons Getty Collection Galleries World Map App ...
  • Twitter
  • zigged @thenik My pizza stone spends its time on the floor of my oven as a heat sink.
  • JoseRebelo @BoschGlobal oven 2,5 half years ago we also bought a pizza stone. A certain extent pricy but we wanted quality. Now after using it just a few times
  • CheapProductsP Not till hell freezes over BEEN USED WOOD STONE GAS MT. ADAMS 5' STONE HEARTH OVEN WITH EXTRAS PIZZA http://t.co/0CjAihX64w http://t.co/BomLFLFZ0I

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