Pizza Stone – Rectangular
- Bakes pizza, breads, rolls and biscuits
- Firebrick stone duplicates results of old stone ovens
- Heats evenly for crisp crusts; high heat retention
- Withstands thermal shock, absorbs moisture and won’t crack when changing temperature
- 1Hx16.5Lx14.5W”
Product Description
Now, even a beginner can duplicate the delicious “restaurant–quality” pizza, focaccia or bread in a standard kitchen oven with the Old Stone Oven Rectangular Baking Stone. Just follow the easy directions and any kind of pizza–frozen, packaged mix or start–from–scratch homemade–will have a delicate crispy crust plus a moist, juicy topping without over–baking. This handmade 14 x 16″ stone is now made with a heat–core that concentrates heat at the center to… More >>
One Response to “Pizza Stone – Rectangular”
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I have used it for pizza and homemade bread. The bottoms come out perfect every time and adds flavor and texture that metal surfaces cannot match. I made a round peasant loaf and compared it to a loaf baked in a metal french bread container. Both were good as the dough was identical, but the freestyle peasant loaf was superior by far. Best stone I’ve ever used.
Frozen pizza comes out perfect. In all cases, be sure you allow enough time for the stone to be up to temp before cooking. I allow an extra 10 minutes of pre-heating just to be sure. If using a frozen product, follow the temp directions on the package.
Rating: 5 / 5