You’ll be making pizzeria-worthy pies with delightfully textured crusts. Local store prices may vary from those displayed. Because aside from the usual round shape of pizza stones, the Old Stone Oven pizza stone has a rectangular shape and many features that can help. We are in the process of retesting; stay tuned for our new review! Like when you turn your self cleaning oven on. It's made from cordierite stone, which absorbs moisture during cooking to produce light and crispy thin crust pizza. Slide pizza from paddle onto preheated stone in the oven (see Baking Instructions) by holding paddle directly over stone, then giving a slight forward movement and a hard backward jerk toward you. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone A baking stone for home oven use reminiscent of the stone baking ovens of earlier times. The best part? Other than pizzas, you can make bread, rolls, focaccia and biscuits. You will need Adobe® Acrobat® Reader to view PDF documents. This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. Thermal shock resistant and reliably strong, this stone is guaranteed to produce the best, most evenly heated, crispiest pizza year after year without wear or breakage. family-style pizza, bread, biscuits and more, Absorbs oven’s heat and transfers it evenly, Withstands heat up to 2000°F in the oven or on the grill, Durable, non-cracking; crafted from a blend of lead-free clays, Specially engineered Heat Core eliminates soggy centers, Ideal for homemade pizzas, frozen pizzas and leftover pizza, Heat Core ensures a crispy center and even bake, 26 in. Works well in both. Facilitates indirect cooking on your ceramic. All of my stones have offgassed to a certain degree, but usually by the 5-6th time, it abates. Weight, shape, and design features were taken into account. This pizza stone is awesome. Sign up for Style & Decor emails and save on your next order. This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. ... "old stone oven pizza stone" & … The baking stone’s symmetry keeps your pizza toppings tidy and in line, which is more than you can say for your rowdy movie night crowd. As for durability, we’ve heard plenty of stories of pizza stones breaking, but we discovered that our requirement that the stones could be used at 500 degrees made all the difference. What I really found beneficial was reheating pizza. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. And to simulate years of plopping stones into the oven or onto a shelf, we dropped them from 2 to 3 inches above the floor to see if any cracked or chipped. It also distributes the heat for even cooking temperatures. One stone had an innovative design: Made up of five thick tiles that fit together to form a 16 by 14-inch rectangle, it proved a good choice for anyone who has trouble lifting large objects. The stone is heavy so you might consider just leaving it in the oven on the bottom rack but cover it with foil so drippings from other food items don’t end up on it. It features a smooth top and raised ridges on the bottom to make it easier to lift off a flat surface. But the consumer looking to buy one faces a lot of questions regarding material, shape, and size. We also made our recipe for Easier Roast Turkey and Gravy (which calls for setting the roasting pan atop a preheated stone or steel) with each model, rating it on how evenly the light and dark meat cooked. This insert goes seamlessly on your grill to make delicious restaurant-style pizza right from your backyard. The best part? Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog. Our old winner, the 16 by 14-inch Old Stone Oven Pizza Baking Stone, took the top spot once again. This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. Products shown as available are normally stocked but inventory levels cannot be guaranteed, For screen reader problems with this website, please call 1-800-430-3376 or text 38698 (standard carrier rates apply to texts). Here we are looking at the Heritage pizza stone. The stone is large and does fit on my gas... Revolutionize pizza night with the Weber Original Gourmet BBQ System Pizza Stone Insert. Get America's Test Kitchen All Access — become the Smartest Cook you know, guaranteed. In addition to being the best pizza stone for your oven, it doubles as the best baking stone for happenin’ bread parties, too. It performed beautifully no matter what we were baking, and its size, weight, and raised feet made it maneuverable for every tester. I used a knife and that did leave some discoloration on the stone. 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. We followed manufacturer instructions for care and evaluated the condition of the stones at the conclusion of testing. Many pizza baking stones are made of ordinary stoneware, which can be brittle. The rustic French tarts called galettes are also well suited to a baking stone. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use. We tested five models of baking stones (also called pizza stones) and baking steels, preparing pizza, bread, and roast turkey and evaluating their performance and ease of use. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or … As for heft, the heavy steel that weighed in at 15 pounds was hard to pick up, and sliding it to get our fingers underneath scraped our counters. The instructions include recipes for making dough and the instructions talk about putting flour on the peel to prevent sticking. Our old winner, the 16 by 14-inch Old Stone Oven Pizza Baking Stone, took the top spot once again. I don’t own a pizza peel so removal was tricky. I own another, more expensive stone and I think both are equal in quality. I made a pizza as tasty as any I ever had on this pizza stone. We ended up with five models, priced from about $25 to about $100, including three stones and two steels. Our previous testing—and over two decades of experience using baking stones in the test kitchen—helped us narrow the field for a new evaluation. The longer it preheats the crispier the crust will be. This magnetic block sheathed all our knives completely, though with a bit of crowding. Grab-it deals like this everyday. With a base lined with grippy material, this block was very stable. Scrapping post cooking debris off the stone took some effort. The Honey-Can-Do Old Stone Oven Round Pizza Stone is 16 inches in diameter. Easily cleaned with soap and water. The exceptions to perfect results were both from the steels: The thick, heavy Original Baking Steel radiated heat so intensely that the bottom pizza crust almost became too dark while we waited for the cheese on top to melt and the perimeter of the crust to brown (ultimately it caught up enough to pass the test). Since our goal was to find an all-purpose tool, we deducted a few points from each steel. This pizza stone is awesome. Shop now, 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes, In-depth videos of recipes and cooking techniques, Up-to-Date reviews and product buying guides. A good baking stone or steel takes your oven to the next level, absorbing and radiating intense heat to create a flavorful crisp crust on pizzas and breads. Fortunately you’re not asking where to buy a pizza stone you’re prepared with this Old Stone Oven Pizza Stone and cook up a mega pie that feeds the masses. It's a great stone especially for the price. We are probably at 12-15 and it still stinks. 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. Ease of Use: We had testers of varying heights, strengths, and skill levels move the stones and steels in and out of built-in wall ovens and ovens beneath ranges. Durability: We dropped the stones horizontally from 2 to 3 inches above the kitchen floor and checked for breaks or cracks; we also left them damp overnight to check for rust or other damage.