Pizza Stone For Oven

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Good Cook 14.75 Inch Pizza Stone with Rack

by Good Cook
List price: $7.19 Price: $7.19 Buy Now

  • Also works well for baking bread, rolls, or biscuits
  • For Fresh and Frozen Pizzas
  • For Crispier, Better Baked Crusts

Product description

14.75 Inch Round Pizza Baking Stone with Rack

Make The Best Crispy Crust Pizza. Use the Only Pizza Stone with Thermarite (Engineered Tuff Cordierite). Durable, Certified Safe. Made for Ovens & Grills. 16 Round. Recipe Ebook+ Free Scraper

by CastElegance
List price: $59.98 Price: $59.85 Buy Now

  • ► 16" Round Stone + Use & Care Instructions + Bonus 4"x5" Scraper + Free Recipe Ebook
  • ► Certified Safe - US FDA, European Union, German Food Code, RoHS. . . ► Does not smell
  • ► Thermarite is engineered to last with better durability, strength & superior thermal shock

Product description

What is Thermarite and Why does it Make the Best Pizza Stone?

Get the Best Crispy Crust with a Pizza Stone that is Engineered to Last
► Thermarite is a high density, specially formulated Cordierite that is super-heated to over 2,000F providing engineered strength, extreme durability and superior thermal shock capabilities
► Thermarite Absorbs More Moisture -Its unique, highly absorbent micro-pore structure extracts and absorbs moisture out of moist dough creating the Best Crispy Crusts
► Thermarite's superior heat retention and heat transfer provides an even heat that is transmitted directly into the food for better crusts

Does not smell - Cast Elegance's Thermarite is created with extreme heat that vaporizes all organic matter, creating a premium, professional grade stone that has no odor when heated
Use on Ovens and Grills (Gas or Charcoal) - Thermarite shields the pizza from the intense heat of the grill
Brick Oven Results at Home for a fraction of the cost of a professional brick oven
Certified Safe - Passed US FDA, RoHS, European Union & German Food Code Safety Standards
Packaged to arrive in one piece without any micro-fractures

One Pizza Stone - 16" Round x 5/8" Thick, Use and Care instructions, One 4"x5" scraper (Use for easy cleanup and food creation) and Recipe EBook

Our Proprietary Thermarite makes this the best pizza stone
► Engineered to last: high durability, high heat transfer, absorbs more moisture giving you the best crispy crust
► Ready to Use - No seasoning or conditioning required. Cut on the stone/serve on the stone - It is ready for you to use right out of the box

100% Satisfaction Guaranteed - We'll work to resolve any issue you have
These won't last long!
Click the "Add to Cart" Button at the Top of This Page!

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.

Sites on a related topic

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
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.


Pizza Stone
Pizza Stone

Home & Outdoor

Perfect for baking fresh pizzas, calzones and flatbreads. The Breville 13 Pizza Stone distributes heat evenly and the ceramic surface absorbs moisture from the pizza dough to bake a crisp brown pizza crust. Pre-heat the pizza stone in the Breville Smart Oven or a similar household oven. Easy to hand wash. Product Features Perfect fit for the Breville Smart Oven Porous ceramic surface absorbs moisture, baking a crisp brown crust Distributes heat evenly to maintain constant baking temperature Hand washing recommended Imported


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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