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Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone |  | Brand: Old Stone Oven
Category: Kitchen
List Price: $41.99
Buy New: $36.95
as of 9/3/2010 03:30 MDT details
You Save: $5.04 (12%)
New (6) from $36.95
Seller: Amazon.com
Rating:  133 reviews
Sales Rank: 304
Color: natural clay
Shipping Weight (lbs): 11.2
Dimensions (in): 18.1 x 17.4 x 3.3
MPN: 4467
Model: 4467
UPC: 761995044683
EAN: 0761995044676
ASIN: B0000E1FDA
Release Date: September 18, 2003
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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| 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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| Editorial Reviews:
Product Description
Let's say your kitchen doesn't have a wood burning brick oven in it, yet you love the texture of the crust from a real pizzeria. Don't despair! This stone will produce an amazingly "genuine" crust right in your own oven.
Amazon.com Review
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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| Customer Reviews:
Showing reviews 1-5 of 133
 Great baking stone August 20, 2010
FarmerTom
I've had this baking stone for over five months now and I love it. I've been baking artisan breads and pizzas multiple times a week and it does a great job.
Pizza Stone July 28, 2010
Jerry Howard (El Cerrito, CA)
The item came early and was as advertised. It provides very crisp pizzas and is easy to use.
Great Stone, and I'll even throw in my crust recipe July 23, 2010
Andy in Washington (Washougal, WA)
1 out of 1 found this review helpful
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 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, and then add 1 cup of flour and the gluten. Allow to mix for a few minutes- until the mixture is alive with air bubbles. 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!
Baking Stone June 24, 2010
Maxine Krueger (Vancouver, WA)
Have used the stone twice now with good results both times. It's heavy so I just leave it on the bottom rack of my oven even when I'm using the other rack for baking something else.
Makes great pizza. June 24, 2010
John A. Kaiser (Eau Claire, WI)
1 out of 1 found this review helpful
I bought this to use on my gas grill. If you heat up the grill and stone as much as possible (it takes a while), it works very well. However, watch it closely and turn the pizza after a minute or two, as it doesn't take long to bake a pizza this way.
Showing reviews 1-5 of 133
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