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About this item

• Start making restaurant-quality pizzas, breads, pastries and even vegetables in the comfort of your own home with the Old Stone Pizza Stone and baking stone for oven and grills made from durable cordierite that can withstand heat up to 1450°F
• Ideal for use in residential ovens, pizza ovens, and grills, this baking stone absorbs heat and transfers it evenly for even baking with a specially engineered heat core that eliminates soggy centers, ensuring your baked goods are cooked to perfection
• This versatile pizza stone for grill and oven can also be used to bake bread, pastries, and vegetables
• Naturally seasons over time for extra deep flavors and cleans up easily. Just rinse and air dry
• Skip the takeout and make your own pizza at home tonight with Old Stone Pizza Stones

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 Honey-Can-Do 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.

Amazon.com

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 Honey-Can-Do 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