Pizza Stones For Ovens

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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

  • Make Your Own DELICIOUS PIZZA At HOME And Reheat Ready-Made Frozen Pizza
  • ThermaBondTM - THERMAL SHOCK RESISTANT, Made of 100% All-Natural FDA-Safe Material
  • Measures 20" by 13.5" by .67". Pizzacraft stones can withstand temperatures of at least 900°F

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 Rectangular Pizza Stone

by Honey-Can-Do
List price: $49.99 Price: $37.07 Buy Now

  • Bakes up multi-layered crunchy-chewy crusts
  • Baking stone creates restaurant-quality pizzas and breads
  • Dimensions: 14.5" L x 16.5" W

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

News Feed

Yahoo Food

Hop Onion Pizza Recipe from 'Root to Leaf' 03/17/15, via Yahoo Food

A pizza stone allows for the eventual 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 convenient if you don't feel you have the time to make pizza dough

Homemade pizza makes for next of kin fun time 03/17/15, via

Devise 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 adequately with flour. Place all toppings in bowls

Pizza Stone Resolution! Noreen's Kitchen

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


Cooking for Geeks

Cooking for Geeks

Published by "O'Reilly Media, Inc." 2010

ISBN 1449395872,9781449395872
432 pages

Are you the innovative keyboard, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to nutriment while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your intrusiveness to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how hurriedly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique win on recipes -- from the sweet (a "mean" chocolate chip cookie) to the...

Sites on a related topic

Reveal Onion Pizza Recipe from 'Root to Leaf' - Yahoo Food

Resiliency Onion Pizza. One 12-inch pizza. Pizza is the ideal showcase for the green onions of spring. It cooks quickly, allowing these tender shoots and their bulbs to meld with oozing mozzarella and new garden herbs. A pizza stone allows for the ultimate crispy crust, whether you’re using your grill or oven. I like to make my own half whole wheat crust, but there are plentifulness of good premade versions available if you don’t feel you have the time to make pizza dough from scratch. 1 recipe whole wheat Pizza Dough (see prescription). 1 spring onion, thinly sliced. 1 green garlic stalk, thinly sliced (or 1 small garlic clove, finely chopped). 1⁄2 teaspoon awkwardly chopped fresh oregano. 1⁄2 teaspoon roughly chopped fresh marjoram. 1⁄2 teaspoon roughly chopped fresh thyme leaves. Give a pizza stone in the oven or on the grill and heat to 500°F. On a lightly floured surface, roll out the pizza dough to fit the pizza stone. Transfer the dough to a lightly floured cookie paper or upside-down baking sheet. This will be the vessel to help transfer the pizza to the hot stone. Scatter the onion, leek, garlic, and scallions evenly across the covering of the dough, leaving a 1-inch border. Place the mozzarella pieces randomly across the pizza with space in between them. Sprinkle the oregano, marjoram, and thyme over the pizza. Drizzle the pizza lightly with olive oil. With a fancy, wide spatula, transfer the pizza carefully onto the hot stone. If grilling, close the lid to the grill. Let cook 10 to 15 minutes until the dough is fully cooked and crispy on the edges and the toppings are beginning to lightly brown. Cooking experience will vary, depending on your grill or oven and the thickness of the crust. If baking in the oven, and the dough is done but the toppings are not, turn on the broiler to finish baking. When the pizza is enthusiastic, remove with a long, wide spatula, and transfer back to the cookie sheet or upside-down baking sheet to cool slightly. Slice the pizza and garnish with modern parsley. Pizza Dough. 1 1⁄2 cups unbleached all-purpose flour (can substitute whole wheat flour for half of the all-purpose), plus more for the business surface. 3 tablespoons extra virgin olive oil. In a large bowl, combine the 1 1⁄2 cups flour and salt. In a small dish, combine the yeast and 1⁄2 cup lukewarm water, and let sit for 1 minute. Gently stir 2 tablespoons of the olive oil into the yeast mixture, and add the liquid to the dry ingredients. Using a robust spoon, stir the dough until just combined. Transfer the dough onto a floured surface, and knead until a cohesive ball forms. If the dough is demanding to work with, place the large bowl over the dough for a few minutes and allow it to rest. Pour the remaining 1 tablespoon olive oil into the large bowl. Sail the dough ball in the bowl to coat it with the oil. Cover the bowl with plastic wrap, and allow the dough to rise at room temperature until it has doubled in measure assess, about 1 hour or more.

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

MAPPED: 7 of the most adroitly places to get pizza in south east London and north Kent - 03/17/15, via News Shopper

An old shipping container has lovingly been given a accomplish transformation into a baby blue pizza heaven, complete with a custom-made six-foot stone oven which roars to 450 degrees. Freshness is the feeling of excitement word, with dough and rich tomato sauce made fresh ...

Vim+Fly Artisan Pizza Offers Affordable, Really Good Pizza - 03/17/15, via Coronado Eagle & Journal

There is a superhuman slab of stone on the base where the pizza is cooked. There is a fire and a heater underneath the stone. It bakes the top, the side and underneath. The oven can go up to 900 degrees, but with the totally thin crust we use, it would be a ...

Homemade pizza makes for m fun time - 03/17/15, via Chron

Sort out 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 accurately with flour. Place all toppings in bowls for an ...


  1. Pizza Stones | Pizza Stones For Ovens Inform on for pizza stones for your oven at WebstaurantStore, your pizza shop resource. Order today for fast shipping, wholesale pricing and superior service.
  2. The Most adroitly Pizza Stones for Home Ovens - Cooking Tips - Food ... After hearing about the wonders of pizza stones, I'm shamefaced to say I just use a heavy aluminum sheet pan and bake my pizza in the middle rack at 450 degrees for ...
  3. The Vanquish Pizza Stones for Home Ovens - Cooking Tips - Food ... A pizza stone is a obscure piece of metal or ceramic designed to give your oven more heat and shorter cooking times. Reduced baking times make homemade pizza well-advised, as
Pizza for me
Pizza for me
I'm all behind on most chores but still trust 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 Occasion!
(6/52) Pizza Occasion!
Kathleen and I gather 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. Entertaining.
Photo by RLHyde on Flickr
Yes, I’m using an old cardboard pizza box as a (unequivocally) ghetto pizza peel.
Photo by mtigas on Flickr
Ristorante Wide Pizza Stone Details:
Ristorante Wide Pizza Stone Details:
Granite Pizza/Bread Baking stones/slabs
Granite Pizza/Bread Baking stones/slabs
amity my pizza oven
amity my pizza oven
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