Pizza Stone Oven

Pizza Stone Oven 93 items in store

Wood Stone Commercial Mt Adams Gas Pizza Deck Oven

Wood Stone Commercial Mt Adams Gas Pizza Deck Oven

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Used Wood Stone Mt. Chuckanut 4' Pizza Oven

Used Wood Stone Mt. Chuckanut 4' Pizza Oven

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Wood Stone Pizza Oven

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Old Stone Oven Rectangular Pizza Stone, 14.5-Inch x 16.5-Inch

by Old Stone Oven
Price: $39.99 Buy Now

Features:
  • Handmade in the US of US materials
  • Unmatched durability: stone can withstand extreme heat and handle temperature changes without cracking
  • Ample rectangular work surface

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.

Old Stone Oven’s largest stone gives you an ample rectangular work surface for mouthwatering pizzas, long French baguettes, and other artisanal breads. A specially engineered Heat Core center concentrates heat in the stone’s middle for evenly crispy crusts and eliminates soggy centers. Ridged feet on the stone’s underside 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.

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




Old Stone Oven Round Pizza Stone, 16-Inch

by Old Stone Oven
List price: $72.99 Price: $36.04 Buy Now

Features:
  • Specially engineered Heat Core center concentrates heat in the stone's middle for evenly crispy crusts, no more soggy centers
  • Baking stone creates a multilayered crunchy-chewy pizza or bread crust
  • Large 16" size perfect for family-size pizzas

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

http://www.youtube.com/watch?v=Bj0CYr5dOgE&feature=youtube_gdata

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

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Kale, Leek & Potato Pizza for St Patrick's Day

The reek of leeks cooking in butter has filled the house with deliciousness. My St Patrick's Day dish this year is a pizza with leeks, baby greens, very thinly sliced potato, and Dubliner Irish Cheddar. And, of execution, I used Kerrygold butter for the leeks. ("Not really a pizza", my daughter says, "because there's no tomato sauce. Kale, Leek & Potato Pizza. 3-4 little potatoes, sliced as thin as possible. 1 leek, trimmed and cleaned and thinly sliced in rounds. Kerrygold Irish butter. 5oz bag of babe greens. 1 ball Trader Joe's pizza dough. Dubliner Irish Cheddar. Heat the oven to 425. Toss your thin potato slices in a narrow-minded olive oil with salt. Place on a foil-lined baking sheet and bake for about 5 minutes, until just tender. Melt some butter in a frying pan and cook your sliced leeks over environment -low until soft and starting to brown. Remove the leeks to a small bowl and add a little olive oil. Add your greens to the pan and toss so all the greens are very lightly coated. Cook for 1-2 minutes, add a scant water and salt, and cover. Cook 1 more minute or until greens are cooked through. I used one Trader Joe's pizza dough and made two pizzas, so the pizza crust was as hollow-cheeked as I could get it. You need a thin crust if you're going to put potatoes on your pizza, I think. Topped the crust with grated Dubliner Irish Cheddar. Sprinkle the finely chopped greens over the pizza, top with the leeks and a tiny more grated cheese. Place the thin slices of potato all over the pizza and top with another sprinkle of grated cheddar. Brush the edges of the dough with olive oil. Bake at 425 on a pizza stone until the edges of the dough are browning (about 10 minutes). Allocate to cool for a couple of minutes before slicing.

Source: Albion Cooks
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

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

$29.95

Bing news feed

PizzaRev Enters San Diego with Two New Franchise Locations - 03/17/15, via Restaurant News Release

The pizzas are then fired in a 900-to a considerable extent, stone-hearth oven which produces a thin and crispy Roman-style pizza in just three minutes. Los Angeles-based PizzaRev was founded in 2012; the executive together possesses a combination of Fortune 500 operating ...

The hottest trends in alfresco entertaining - 03/17/15, via Consumer Reports

The circle claims, “Fire Magic is the last grill you’ll need to buy.” The Forno pizza oven by Morso is shaped like an Italian stone oven. It’s made of solid enamelled send iron. The oven comes in two sizes that cost $1,400 and $1,800. Fornetto ...

MAFIAoZA's Pizzeria plans Franklin instal - 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 lease to revealed a 10,000-square-foot location at The Factory at ...

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Pizza for me
Pizza for me
I'm all behind on most chores but still foresee 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 Together!
(6/52) Pizza Together!
Kathleen and I run 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. Mouth-watering.
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
Up to date Photos The Commons Getty Collection Galleries World Map App ...
Up to date Photos The Commons Getty Collection Galleries World Map App ...
Granite Pizza/Bread Baking stones/slabs
Granite Pizza/Bread Baking stones/slabs
Pizza Oven Model Styles
Pizza Oven Model Styles
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