Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
by Old Stone Oven
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Our Price: $29.99
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Category: Kitchen
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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 4467 14-Inch by 16-Inch Baking Stone
Customer Review: Great Stone, and I'll even throw in my crust recipe
Summary: 5 Stars
I go through a stone every couple years-they eventually crack and break from being jostled around in the oven and kitchen. This is my first rectangular one, and I like it a lot better than the round ones. It gives a little extra room to work, and fits nicely on my oven rack. I broke an oven glass with a round stone when it worked its way forward and banged into the glass when I closed the oven.
I have used this stone so far for pizza and bread, and both turned out well. As with all stones, it needs some time to get hot- I usually leave it in the oven for an hour or so before baking anything on it. I also never clean the stone, just scrape off any burned residue with a metal spatula. Other than that, no maintenance at all.
The stone was shipped in enough packing peanuts to protect a small space shuttle, and arrived safely. Thank goodness I opened it outside-I'd much rather have the peanuts blow around my yard than my house.
OK, as promised- my pizza dough recipe.
I use a Kitchenaide mixer, although I have kneaded this dough by hand many times- no big deal. Just remember when you knead dough, you want to get air into the dough, so keep folding in over onto itself.
In a large bowl or mixer:
1.5 cups warm water
1 package dry yeast
1 tsp olive oil
1/2 tsp salt (or less-stimulates the yeast)
1/2 tsp brown sugar (or less- just enough to get the yeast awake)
1 heaping tablespoon gluten
4 cups Caputo "00" flour
Start with the warm water, and add in the salt, sugar, olive oil and yeast. Mix for a minute or so on high speed, and then let sit for about 10 minutes. This allows the yeast to "bloom". Next add 1 cup of flour and the gluten. Allow to mix for a few minutes- until the mixture is alive with air bubbles and smooth. Begin adding the rest of the flour, slowly while mixing. I don't really measure flour, I just keep adding it until the dough comes together. I like to leave the dough a little soft and sticky- it makes a better crust. Let the dough knead for five minutes or so, and then turn into an oiled bowl. Let rise for an hour or so.
Break off a ball of dough about the size of a softball and place on a floured surface. Since I like to keep the dough soft, you can't really toss it in the air like the pizza places- I just roll it out with a rolling pin. Depending on how soft and sticky your dough is, you will need to sprinkle flour on both sides of it as your roll. After you have it rolled out, fold a 1/2 inch or so lip around the edge over to make a crust.
Place the rolled dough on a peel sprinkled with corn meal to keep it from sticking, and brush the top with olive oil. Put whatever toppings you desire on, and slide into the oven on the stone. I don't put anything on the stone. Sliding the dough from the peel to the stone can take a little practice, but is easy after you get the hang of it. Make sure the pizza slides on the peel before you attempt to place it in the oven- gently work a spatula under any sticking areas.
Cook for about 5-10 minutes at the hottest temp your oven has. Bake time depends on the dough and your oven. If you are adding mozzarella, wait until the dough is just about done before adding it. I typically remove the pizza from the oven to add the cheese- this way you can keep the door closed so the oven does not cool down.
Enjoy. FYI- Gluten is available online and in some stores. It gives the pizza that chewy "east-coast" texture craved by serious pizza connoisseurs. This will make about 4 pizzas, but just increase the amount of water you start with to increase the recipe yield. You can double (or more) this recipe without adding any more sugar, salt, or oil. You can substitute regular flour for the "00" flour, but the "00" flour is fantastic-try it at least once. It is available from Amazon and many Italian food stores.
Mange!
Description of 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. 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
Baking
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