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Customer Reviews: 246
Baking/Pizza Stone  (14x16-in.)
Our Price: $37.95
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For making the crispiest crusts on your pizza or bread, nothing works as nicely as a clay stone. Because it's made of clay (and because of its weight – about 10 pounds), it retains heat better and maintains an even cooking temperature from the center to the edges. The clay material also absorbs moisture – thus, a crispy crust. This stone also includes the new "Heat Core" feature, which has been been incorporated into the stones to concentrate heat at the center to deliver a delicious crispy crust evenly throughout your pizza. This solves the occasional problem of an under-baked center while the outer edge is perfectly crisp and crunchy. Made for baking pizza, it's also great for baking flat breads, rolls and focaccia. Also safe for temperatures exceeding 500 degrees.

The original baking stone for home use was introduced by Old Stone Oven in 1973, designed by international pizza expert, Pasquale Bruno. The stones are known for having a porosity and heat retention that is unmatched for giving a delicate crispy, restaurant-quality crust to any pizza, focaccia or bread in a standard home oven. Pressed under 100 tons of pressure and fired at over 2000°F., the stones are extremely durable and can also be used on both charcoal and gas grills. Old Stone Oven continues to manufacture its stones in the USA from a proprietary blend of domestic clays.

(sku: #102521)
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Makes great pizza!
  Would purchase again
by Norah (CORPUS CHRISTI, TX)  4/15/2014
Gave this to my daughter and son-in-law. They make the most delicious handmade pizza, and were thrilled to have this stone -- made the pizza taste even better if that's possible!
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Pizza stone
  Would purchase again
(MICHIGAN CITY, IN)  2/26/2014
Bought this to replace a 20+ year old pizza stone. Our pizza has never tasted better!
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Bought as A Gift
  Would purchase again
by David (Punxsutawney, PA)  12/6/2013
We have used a Pizza Stone for about 8 years and find it very useful for many baking needs - including bread, left-over pizza tastes better reheated on the stone, helps control heat in oven for other baking. Put stone in oven before turning oven on and leaving it in the oven until oven has cooled.
1 of 1 people found this review helpful
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