Product Description

14.75 Inch Round Pizza Baking Stone with Rack

Product Details

• Amazon Sales Rank: #493 in Kitchen & Housewares
• Size: 14.75 Inch
• Color: Natural Stone
• Brand: Good Cook
• Model: 4301
• Dimensions: 15.50" h x 2.00" w x 16.50" l,

Features

• For Crispier, Better Baked Crusts
• For Fresh and Frozen Pizzas
• Also works well for baking bread, rolls, or biscuits
• Stone heats evenly so there are no hot spots

Customer Reviews

Great pizza stone.
For an inexpensive pizza stone, it does the job. If you're looking for something that is more versatile, look somewhere else. This stone is primarily for breads, pizza and the like. I know this because I tried baking cookies on it. The cookies turned out fine, but they stuck to the stone. However, when I make home made pizza from scratch, the crust comes out perfect! Not too soft, not too crisp. It bakes it perfectly all the way through with a nice golden crust.

More Than a Pizza Stone
This is more than a Pizza Stone, it is a total Baking Stone. Not only does it do the job on fresh homemade pizza, but also frozen pizza, cookies, fish sticks, fries, bisquits and almost anything else that is baked in the oven.
The secret is the clay stone, clay will distribute the heat evenly and effectively resulting in a uniform browned crust. The sloped edge on the stone helps keep the items somewhat on the stone. It even includes a metal serving rack which can be put into the oven with the stone and lifted out together, or left on the counter top while the stone is in the oven, then used to hold the hot stone upon removal.

Clean up is a breeze, just hand wash with hot water. DO NOT USE SOAP!! The stone will actually become 'seasoned' with use, and the small clay pores will retain some of the oil from previous use. However, if soap is used, the soap will be retained in the small pores, leaving a very bad soap taste for the next use.

Great product, great price, great and multi uses. A definite must in any baking kitchen, even if it is just baking the frozen pizza..!

Still Going Strong!
I got a Good Chef pizza stone as a wedding gift about 3 and a half years ago. I was still a novice pizza chef, so it took me a while to get accustomed to the art of pizza crust. The better my crust and technique got, the more I appreciated my pizza stone.

Crust is crispy and the texture is fantastic, even with heavy, moist toppings (one of my favorites is a variety of cooked wild mushrooms, thyme, a little fontina, and some prosciutto). I am committed to healthy cooking, so not having to use oil to prevent sticking is a plus. I just scatter a bit of coarse-ground cornmeal onto the preheated stone and it comes up easily.

Of course pre-heating the stone (at a high temperature) is the only way to acheive desired results. And the more the stone is used the more non-stick it becomes. We treat it the way we'd treat cast-iron.

Having a pizza stone is a great way to get brick-oven-style crust at home (and homemade is almost always healthier)!