Pizza Stone For Oven

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Old Stone Oven Rectangular Pizza Stone

by Honey-Can-Do
List price: $49.99 Price: $35.99 Buy Now

  • Absorbs heat and transfers it evenly for a perfect bake
  • Durable, non-cracking; crafted from a blend of lead-free clays
  • Specially engineered Heat Core eliminates soggy centers

Product description

Where there’s a party, there’s pizza—and tonight the party’s in your kitchen. It doesn’t matter if the only guests are this Old Stone Oven Rectangular Pizza Stone, a bottle of Valpolicella and you in your finest sweatpants. You’ll be making pizzeria-worthy pies with delightfully textured crusts. In the blink of an eye, this large pizza stone bakes up your dough, draping it in a gooey blanket of cheese you can wrap yourself up in or actually eat. The best part? In addition to being the best pizza stone for your oven, it doubles as the best baking stone for happenin’ bread parties, too.

Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven rectangular pizza stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well suited to a baking stone. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or according to the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures.

Wait until the baking stone is entirely cooled before attempting to clean it. Let it dry completely before using again. Some discoloration will occur over time; this is natural and will not affect baking. Using baking parchment may help delay that discoloration. Do not bake cookies, turnovers or other high-fat items on the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that contains detailed use and cleaning instructions, as well as recipes for bread, pizza dough, and two pizza toppings. --Garland Withers

Vremi Ceramic Pizza Stone for Grill and Oven - Large Round 15 Inch Nonstick Baking Stone with Built-in Handles for Kitchen or Outdoor Barbeque - Thick Professional Bread Stoneware for Pies and Tarts

by Vremi
Price: $49.99 Buy Now

  • RESTAURANT QUALITY PIZZA AT HOME - From personal pan to XL party pies, pizza stones are the best way to cook and reheat fresh or frozen pizzas on your oven rack or tray. Enjoy old world pizzeria quality pizza with this premium ceramic baking stone
  • HIGH QUALITY CERAMIC MATERIAL - Made from durable ceramic that can able to cook at an extremely high temp of 450°F and will not easily break. To prevent cracking, always pre-heat in the oven before use (do not put the cold stone in the hot oven)
  • VERSATILE FOR BREAD AND MORE - This nonstick and durable round stone is a piece of cookware for more than just pizza. Enjoy your favorite recipes like chicken tenders, shrimps or even bread. Your only limitation is your imagination (and appetite)!

Product description

On the lookout for old-world pizzeria style pizza? Vremi's Private Pie Pizza Stone is on the case! High-end ceramic pizza stone that delivers pizzeria quality pies straight to your home kitchen.

Durable ceramic designed to withstand up to 450°F (230°C) without breaking a sweat. Sports a non-stick coating to make sure that your pizza doesn't stay on the stone, and sticks to more important places, like your stomach. Features built-in handles for easy transport. Effective both indoors and outdoors, and can definitely be taken outside for making pizza on standard BBQ grills.

Whatever your pizza or baking needs are, this stone is on it. Try it for baking bread or for making your own pastries. It's also great for reheating frozen meals in the oven like chicken pot pies.

Product Details & Care
  • Size: 13.5 x 16 in
  • Ceramic body
  • Oven safe up to 450˚F (230°C)
  • Hand wash only
  • IMPORTANT: Hand wash with warm soapy and dry thoroughly before first-time use
  • CAUTION: Hot Surface. Do not leave pizza stone unattended.
  • WARNING: This is not a toy or weapon. Keep out of reach of children.
  • Do not put in microwave, dishwasher, freezer, or above a direct heat source.
  • For full care instructions and safety warnings, always refer to Vremi product box or manual

Pizza Stone Answer! Noreen's Kitchen

Today I am sharing with you, artistic information on how you can get a really great pizza stone for your home oven without spending a fortune.

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Label 1 Week 1 2015

Fly a comment The year 4 & 5 kitchen program has commenced with lots of enthusiasm and excitement. The year 4s have been learning and practicing their knife skills by piercing an assortment of vegetables into sticks and salads and making pita crisps and dips to accompany them. The year 5s have gotten straight back into the cooking using the gorgeous lately summer produce from the garden. Eggplants, zucchinis, finger limes, rhubarb, and loads and loads of sun ripened tomatoes and basil have formed the heart of the first menu. The pesto for example, can be made with different nuts (pinenuts, cashews, pistachios) and different greens work too (parsley, kale, pile, coriander). The bruschetta can be topped with the tomato salad, or have the hummus as a base for other cut up vegetables. The rhubarb in the muffins can be substituted for apple or any stone fruits with beautiful results. Crispy Baked Eggplant with Honey & Handle Limes Ingredients 2 eggplants. 4 cups of milk. 2 cups of polenta. 2 teaspoons of Maldon salt (plus surprisingly for serving). olive oil spray. 6 finger limes, just the pearls. Method Preheat the oven to 220C. Cut the eggplant into small wedges or chip shapes. Hit pay dirt the eggplant in a large bowl and pour over the milk. Soak the eggplant in the milk for at least 10 minutes. Line some baking trays with baking gift-wrap. Mix together the polenta, salt and cumin. Remove the eggplant from the milk and coat the wedges in the polenta mix. Place the wedges on a baking tray and put generously with olive oil. Bake fore 12 -15 minutes or until lightly golden. Serve topped with extra salt, finger lime pearls and honey drizzled (from a apex) over the top. Zucchini Fritters Ingredients 900g zucchini. 1½ cups of green peas, crushed or lightly mashed with a fork. A big handful of make, leaves only, chopped. a good pinch of Maldon salt. 4 tablespoons of plain flour. 2 teaspoons baking powder. oil to fry. Method Rub the zucchini and place in a colander. Sprinkle wit some salt and mix through. Allow to sit for 10 minutes while you prepare the rest of the ingredients. Squeeze out all the moisture from the zucchini. You can either do this by intriguing handfuls and squeezing or you can wrap the zucchini in a thin tea towel and wring out the liquid. Place the zucchini in a large bowl. Add the peas, mint, hop onions, a bit more salt and pepper, lemon zest, flour and baking powder. Check the consistency of your batter and add a bit more flour if you need. Cook teaspoons of the intermingling into fritters in a non stick fry pan with a just a little bit of oil for about 2 minutes on each side or until they are cooked through. Penne Pesto Ingredients 1½ cups basil leaves, pantihose packed. ½ cup parsley leaves, tightly packed. 3 tablespoons of sunflower seeds. 1/3 cup parmesan cheese, grated (with an increment of extra parmesan to serve). ½ cup olive oil. pinch of Maldon salt. Method Fill a large saucepan with water and bring it to the bubble. When the water is boiling add a tablespoon of table salt and the pasta and cook for 10 minutes. (When you drain you will need to save a cup of the pasta water). Meantime, pick the basil and parsley leaves and wash them well. Heat a frying pan over medium heat, add the sunflower seeds and cook for about 2 minutes, until they are flourishing. Place all the ingredients (aside from the pasta and the oil) into the food processor and process until it is finely chopped. Add the oil gradually, through the chute while the motor is perpetual until you get it to the right consistency. Taste the pesto for seasoning and adjust if necessary, then using a spatula, put the pesto into a big, clean mixing bowl. When the pasta is cooked and drained (recognize to keep some of the cooking water), mix the pasta trough the pesto.

Source: Scopus Kitchen Garden
Primo 338 Porcelain Glazed Pizza Baking Stone, 16"
Primo 338 Porcelain Glazed Pizza Baking Stone, 16"

Home & Outdoor

Highlights: Size: 16" Ceramic baking stone Ceramic - Glazed The Primo glazed baking stone offers a non-stick surface, while the natural finished side helps absorb moisture from raw foods like pizza dough for a crispy crust Bake authentic wood-fired pizza, fresh breads, casseroles, pies or any food you bake in an oven Compatible with the Oval XL 400 (Catalog ID: 42990351), the Oval LG 300 (Catalog ID: 42990352) and the Kamado (Catalog ID: 42990354)


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.


Bing news feed

MAFIAoZA's Pizzeria plans Franklin put - 03/16/15, via The Tennessean

MAFIAoZA's Pizzeria and Neighborhood Pub is bringing its stone-oven pizza and Italian cuisine to Franklin. The restaurant, which opened in Nashville's 12South neighborhood in 2003, signed a rent out to open a 10,000-square-foot location at The Factory at ...

Plain-spoken Pepe Pizzeria’s First Boston Location Will Be in Chestnut Hill - 03/15/15, via Boston

With a situation confirmed, Pepe’s move to Boston is now set in brick oven-fired pizza stone. The original Frank Pepe Pizzeria on Wooster Street in New Haven's Little Italy. The restaurant made a native name for itself by originating the New Haven-style ...

After eye-transmittable renovation, new sports-themed family restaurant to open by mid-May in Port Angeles - 03/16/15, via Peninsula Daily News

Compelling center stage as patrons walk through the 8-foot front doors is an igloo-shaped, gas-fired, brick pizza oven that will cook a half-dozen ... The facade of the nature includes thousands of stones layered as a new building face-front thanks to ...


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Pizza for me
Pizza for me
I'm all behind on most chores but still expectancy 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 Hour!
(6/52) Pizza Hour!
Kathleen and I make amends move aside 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. Flavourful.
Photo by RLHyde on Flickr
Yes, I’m using an old cardboard pizza box as a (jolly) ghetto pizza peel.
Photo by mtigas on Flickr
Granite Pizza/Bread Baking stones/slabs
Granite Pizza/Bread Baking stones/slabs
Pizza Oven Organization Styles
Pizza Oven Organization Styles
Ristorante Mainly Pizza Stone Details:
Ristorante Mainly Pizza Stone Details:
  • Twitter
  • Booktasy @JonathanJoly For PIZZA-Fete-FRIDAY-NIGHT: Go and get a PIZZA STONE for your oven :)
  • Jenniearcheo Ooh, Naan bread MO for tandoor, oven (with a pizza stone), or barbecue grill.
  • regularjen Just saying - stone baked pizza in 5 minutes. So clever. (Having leftovers for lunch :) )

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