Pizza Stone For Oven

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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

  • ThermaBondTM - THERMAL SHOCK RESISTANT, Made of 100% All-Natural FDA-Safe Material
  • NEW AND IMPROVED VERSION Is Even More Durable And Fits Standard Ovens
  • Measures 20" by 13.5" by .67"

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.

Old Stone Oven Round Pizza Stone, 16-Inch

by Old Stone Oven
Price: $34.99 Buy Now

  • Baking stone creates a multilayered crunchy-chewy pizza or bread crust
  • Unmatched durability: stone can withstand extreme heat and handle temperature changes without cracking
  • Specially engineered Heat Core center concentrates heat in the stone's middle for evenly crispy crusts, no more soggy centers

Product description

Serious pizza makers and bread bakers use Old Stone Oven pizza stones. Yet, you don’t have to be a serious cook to make restaurant-quality pizza: an Old Stone Oven pizza stone makes it easy.

Made of the same material as the Old World’s legendary brick pizza ovens, these stones absorb the oven’s intense heat and transfer it evenly to your bread and pizza dough. The result is the pizzeria pizza you crave, every time. The crust, crispy and slightly charred, gives way to light, airy chew. Tomatoes burst on your tongue under golden bubbles of cheese. Or, shift gears and bake a hearty loaf atop the stone; your bread comes out of the oven with a baker-approved chewy crust.

Invented by Chicago pizza enthusiast, cookware purveyor, and restaurant critic Pasquale “Pat” Bruno more than 40 years ago, Old Stone Oven pizza stones are the original stones for home oven use. Thicker than other stones, their porosity and heat retention create a multilayered crunchy-chewy crust. Manufactured in the US from a special blend of lead-free clays, they are kiln-fired during manufacturing to produce unmatched durability. The stones, therefore, are able to withstand extreme heat and handle temperature changes without cracking. They are oven- and grill safe to 2000° F.

The 16” round was the first size created in the Old Stone Oven line. Perfect for family-size pizzas, it is also ideal for boules and other round breads. A specially engineered Heat Core center concentrates heat in the stone’s middle for evenly crispy crusts and eliminates soggy centers. Eight circular stone feet keep the stone balanced on an oven rack and give you superior grip and maneuverability.

Bring the taste of the Old World home with Old Stone Oven.

Often homemade pizza never tastes the same as a pie from your local pizzeria. However, this baking stone is made of the same firebrick material that lines kilns and blast furnaces and duplicates the results of old stone ovens to produce superior-quality and crispy pizza crust at home with all of your favorite fixings on top. The stone heats evenly and retains heat well so pizzas stay warm for a while after they come out of the oven. The material also withstands thermal shock so uncooked pizzas prepared earlier in the day move from the refrigerator to the oven without producing cracks in the stone. The baking stone has a 16-inch diameter, which is large enough to make a family-sized pie or can also bake rolls, biscuits, or circular-shaped breads. A flat surface area makes it easy to cut and remove slices right from the baking stone. Eight circular stone feet keep the pizza stone uniformly balanced on an oven rack so cheese or toppings won’t slide off. --Cristina Vaamonde

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
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.


Pizza Oven Accessories Kit with Folding Peel & Stone Brush
Pizza Oven Accessories Kit with Folding Peel & Stone Brush

Home & Outdoor

The folding aluminum pizza peel and pizza oven stone brush are essential for cleaning and maintenance of the Pizzeria Pronto outdoor pizza oven. The pizza peel conveniently folds for portability and storage. The brush is ideal for cleaning the oven baking stones and has a built-in scraper that is to remove baked-on cheese and toppings. Materials: Rubber wood, Stainless Steel, Aluminum. Dimensions: Brush: 10.6L x 1.5W x 1.5HPeel: 23.3L x 12W x 0.2H; Weight: 2 lbs


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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 ...


  1. Pizza Maker ceramic stone pizza oven for restaurant ... Multifunctional pizza oven makes restaurant supremacy pizza. Pizza Maker is a unique ceramic stone pizza oven.
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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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