Old Stone Oven 14-Inch by 16-Inch Baking Stone
by Old Stone Oven
Product Summary
Manufacturer: Old Stone OvenBrand: Old Stone Oven
Release Date: 2003-09-18
Model: 4467
Color: natural clay
Product features:
- Pizza stone duplicates crispy pizzeria-style crust
- Firebrick construction offers superior heat retention and distribution
- Flat surface releases pizza or bread quickly and easily
- Durable texture resists cracking caused by high temperatures
- Measures 14 by 16 inches; includes recipe collection
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Kitchen and Housewares Reviews of Old Stone Oven 14-Inch by 16-Inch Baking Stone
Customer Review: arrived broken
Summary: 5 Stars
good looking stone, but arrived in two pieces. I hope I can get the one piece edition.
Description of Old Stone Oven 14-Inch by 16-Inch Baking Stone
A baking stone for home oven use reminiscent of the stone baking ovens of earlier times. Over 30 years ago the Old Stone Oven Company first introduced the baking store for home use and it is still the best. Thicker than other stones available, it has a porosity and heat retention that is perfect for a good crust. The Old Stone Oven Pizza Stone duplicates crispy pizzeria quality pizza - crust and all- in a standard kitchen oven. The Stone can also be used to bake bread, rolls and biscuits giving them a very special texture and quality or as a warming tray to keep waffles, pancakes, fried chicken, etc warm until ready to serve.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
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