Pizza Oven Stone

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Pizzacraft 16.5" Round ThermaBond Baking/Pizza Stone - For Oven or Grill - PC9898

by Charcoal Companion
List price: $24.99 Price: $24.57 Buy Now

Features:
  • ThermaBondTM - THERMAL SHOCK RESISTANT, Made of 100% All-Natural FDA-Safe Material
  • 16.5 Inch Diameter
  • Make Your Own DELICIOUS PIZZA At HOME And Reheat Ready-Made Frozen Pizza

Product description

This round Thermabond pizza stone is perfect for creating amazing pizza, bread, and other baked goods right in your own kitchen. Baking stones help to eliminate hot spots while cooking, and produce uniformly browned crust; they're also great for heating or reheating ready made or frozen foods. This 16.5 inch diameter stone is made of thermabond, making it thermal shock resistant; cold foods can be placed on a hot stone with no risk of shattering. This stone does not require any seasoning or conditioning, so perfect pizza is only minutes away. Product Care: Stones arrive ready for immediate use – there is no need to "season" a new stone with oil or soak the stone in water before each use. The natural properties of a stones will cause it to darken and spot with age; do not attempt to remove this discoloration. Do not ever use soap when cleaning the stone, just hot water and a non-abrasive scrubber. USE: For best results, pre-heat oven or grill to 500˚ F (260˚ C) and place stone in middle of oven on lowest rack or middle of grill for 30 minutes. When it is time to bake, dust stone with cornmeal before placing baked goods on top. If baking a prepared food item, bake as directed by manufacturer on packaging. For fresh pizza, a flat metal spatula or a pizza peel dusted with cornmeal works well for transferring food to the baking stone. Alternatively, using an oven mitt or glove, remove the hot stone from the oven , place food to be baked onto the stone and return both to the oven or grill. STONE WILL GET HOT! USE OVEN MITT OR GLOVE WHEN HANDLING.



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:
  • NEW AND IMPROVED VERSION Is Even More Durable And Fits Standard Ovens
  • Measures 20" by 13.5" by .67". Pizzacraft stones can withstand temperatures of at least 900°F
  • Not Just for PIZZA, Can BAKE BREAD, PASTRIES and OTHER GOODS

Product description

Fire up the oven or grill and start baking artisan-style pizzas in the comfort of your own home! Crafting homemade pizzas takes only a good baking stone, a great pizza dough recipe and a few handfuls of your favorite toppings, and in no time you’ve got a delicious, piping hot, crispy crust pizza of your own making. Enjoy the same quality of food baked in a professional brick lined oven in your home kitchen or grill. Baking stones are perfect for pizza, bread, pastries or any other baked goods, eliminating hot spots while cooking, and produce uniformly browned crust. Baking stones are also convenient for heating and re-heating ready-made frozen pizza and baked goods. Stones require no seasoning or conditioning. Product Care: Stones arrive ready for immediate use – there is no need to "season" a new stone with oil or soak the stone in water before each use. The natural properties of a stones will cause it to darken and spot with age; do not attempt to remove this discoloration. Do not ever use soap when cleaning the stone, just hot water and a non-abrasive scrubber. For best results, pre-heat oven or grill to 500°F (260°C) and place stone in middle of oven on lowest rack or middle of grill for 30 minutes. If baking a prepared food item, bake as directed by manufacturer on packaging. For fresh pizza, a flat metal spatula or a pizza peel dusted with cornmeal or flour works well for transferring food to the baking stone. Alternatively, using an oven mitt or glove, remove the hot stone from the oven, place on heat-safe surface, place food to be baked onto the stone, and return both to the oven or grill. STONE WILL GET HOT! USE OVEN MITT OR GLOVE WHEN HANDLING.








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,...

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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...
PizzaCraft 15-in. Square Pizza Stone with Stainless Steel Frame & Thermometer
PizzaCraft 15-in. Square Pizza Stone with Stainless Steel Frame & Thermometer

Home & Outdoor


Add some pizzazz to your at home pizza baking with this PizzaCraft 15 inch square pizza stone that comes complete with a stainless steel base and built in thermometer. The preseasoned ceramic stone lifts off if you don't want to use the base. It's oven safe to 500 degrees Fahrenheit, and is hand wash only. It makes a wonderful gift for homemade pizza lovers. For residents of California - California Proposition 65 Warning: This product contains one or more chemicals known to the State of California to cause cancer, birth defects, and/or other reproductive harm. This notice is being provided in accordance with California's Proposition 65. Read more about Prop 65 on the State of California Prop 65 website.

$59.99

KettlePizza Pro Grade 15" Cordierite Pizza Stone - 15" Diameter Pizza Stone - Stone - Oven Safe
KettlePizza Pro Grade 15" Cordierite Pizza Stone - 15" Diameter Pizza Stone - Stone - Oven Safe

Home & Outdoor


KettlePizza professional grade 15" cordierite stone. 1/2" thick, these stones are our most popular and included in all our deluxe kits. Handmade in California, USA exclusively for KettlePizza. These stones will withstand temperatures in excess of 1000 degrees F and will not suffer from thermal shock like many oven style pizza stones. Great for the grill or the home oven too.

$57.90

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 ...

Directory

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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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