Old Stone 4461 16-Inch Round Oven Pizza Stone
by Old Stone Oven
List Price:
Our Price: $26.99
You Save: $15.00 (36%)
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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: 4461
Color: 16-inch
Product features:
- Bakes family-sized pizza, breads, rolls, biscuits
- Firebrick stone duplicates results of old stone ovens
- Heats evenly for crisp crusts; high heat retention
- Withstands thermal shock; won¿t crack when changing temperature
- Absorbs moisture
Kitchen and Housewares Reviews of Old Stone 4461 16-Inch Round Oven Pizza Stone
Customer Review: Heavy, Well Built, Great Pizza Crust
Summary: 5 Stars
I bought two of these, despite their relatively high price. I wanted to be able to cook two large pizzas at once for entertaining, so nobody waits slobbering while others eat their pizza.
I've made pizza twice and have not been disappointed. The stones are fairly soft and would scratch easily with sharp steel implements, so I'd avoid using them. The sone's porosity means it will stain easily. Spilled tomato sauce and cheese will bake right into the surface. I expect my pizza stones will quickly develop a patina. If you want clean looking pizza stones, the maintenance would be nearly impossible. Otherwise, maintenance is easy. Wash in hot water (no soap) and air dry. Use a belt sander or orbital sander if you ever want to renew the surface.
I'm surprised another reviewer received a broken pizza stone. The manufacturer packages these heavy and moderately fragile items very well with lots of corrugated cardboard. Both of mine arrived in perfect condition. They were shipped separately, like apparently everything from Amazon.
The crust is much better than the pizzas I was making in glass pie plates. It's crispy on the bottom and tender in the middle. The toppings are better too, because they are cooked at higher temperatures and have more of a roasted flavor. Before, pizzas cooked at 350 F for 25 minutes. The crust had good flavor but tended to steam under the vegetables and cooked very slowly. Now, I cook pizzas in ten minutes (!) and the crust and toppings are perfect. For entertaining, you could easily bake a pizza in the time it takes to assemble the toppings for the next pizza.
I just received the peel. For the uninitiated, a peel is the flat wooden pizza assembly station used to transfer the pizza to the stone in the oven. So far, I have made four pizzas without the peel and it's frustrating, and possibly dangerous working in a 500 F oven. Get the peel. It's not an option.
A tablespoon of corn meal on the peel and the stone will prevent the dough / crust from sticking.
The pizza stone is requiring a new learning curve, and I'm fairly sure it'll end up being a bit more effort than the pie plates I was using, but the much better pizza will be well worth the little extra effort. The peel and stone make it possible to have gourmet restaurant pizza at home. It's much easier than most people would think, and much less expensive than eating out. With no prior experience, expect 4-5 attempts to work out the tricks. After that, homemade pizza is fast and easy.
Pizza Dough:
1 1/8 cups of warm water
1 tablespoon sugar
1 tablespoon dry yeast
1 teaspoon salt
1 tablespoon olive oil
3 cups bread flour
Combine all ingredients in a mixing bowl in the order listed. Mix by hand until liquid is absorbed. Use a heavy duty mixer (Kitchenaid, etc.) and a dough hook to knead the dough for ten minutes (highly recommended), or knead by hand on a floured bread board until the dough has a silky sheen (the labor intensive method). Spray with olive oil in the mixing bowl, cover the bowl with plastic wrap, and let the dough rise until doubled in size. This takes 20-30 minutes in a 200 F oven (lowest setting) or on the stove top as the oven below is preheating. Makes two 14" pizza crusts.
Description of Old Stone 4461 16-Inch Round Oven Pizza 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.Often homemade pizza never tastes the same as a pie from your local pizzeria. However, this baking stone is made of the same firebrick material that lines kilns and blast furnaces and duplicates the results of old stone ovens to produce superior-quality and crispy pizza crust at home with all of your favorite fixings on top. The stone heats evenly and retains heat well so pizzas stay warm for a while after they come out of the oven. The material also withstands thermal shock so uncooked pizzas prepared earlier in the day move from the refrigerator to the oven without producing cracks in the stone. The baking stone has a 16-inch diameter, which is large enough to make a family-sized pie or can also bake rolls, biscuits, or circular-shaped breads. A flat surface area makes it easy to cut and remove slices right from the baking stone. Eight circular stone feet keep the pizza stone uniformly balanced on an oven rack so cheese or toppings won?t slide off. --Cristina Vaamonde
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