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Kitchen Supply Old Stone 16-Inch Round Oven Pizza Stone

Price: CDN$ 41.99 & FREE Shipping. Details
Only 9 left in stock (more on the way).
Ships from and sold by Gift-wrap available.
3 new from CDN$ 41.99
  • Made in the USA
  • 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; will not crack when changing temperature
Ships in Original Packaging:
This item ships separately and in the original manufacturer's packaging. There will be shipping labels attached to the outside of the package. You may mark this item as a gift if you do not wish to reveal the contents.

Frequently Bought Together

Kitchen Supply Old Stone 16-Inch Round Oven Pizza Stone + Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle
Price For Both: CDN$ 74.98

Product Details

  • Product Dimensions: 46 x 45 x 8.4 cm ; 6 Kg
  • Shipping Weight: 4.9 Kg
  • Item model number: 4461
  • ASIN: B0000E19MW
  • Date first available at Oct. 19 2009
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #1,824 in Home & Kitchen (See Top 100 in Home & Kitchen)
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Product Description

Thicker than other pizza stones available and made from a blend of lead-free clays, this pizza baking stone has a porosity and heat retention that is perfect for producing a delicate, crispy, restaurant-quality crust to pizza, focaccia, or bread. Specially-engineered heat core centres have been incorporated into the stone to concentrate heat at the centre, delivering a perfectly crispy crust evenly throughout the pizza; this solves the occasional problem of a large pizza having an underbaked centre while the outer edge is crispy and crunchy. May also be used as a server or warmer. Instructions and recipes included.
Oven and grill safe to 2000°F.
Size: 16"
Dimensions: 16"Dia × 9/16"Thick
Product of United States
To avoid breakage, place the pizza stone into a cold (not preheated) oven and preheat the pizza stone and oven at the same time. May also be used in the microwave (preheat the stone for 5 minutes in the toaster oven or oven first). Can be used with care on a charcoal or gas-fired grill: heat the stone on the grill grate for 30 minutes with the grill cover closed; when the stone is very hot (500 - 600°F), slide pizza onto the stone and cover; watch closely as the pizza will bake in only a few minutes.

Customer Questions & Answers

Customer Reviews

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Most helpful customer reviews

By Doug Laugher on June 13 2014
Verified Purchase
Great stone, good and heavy. makes perfect crust and is big enough for a family sized pizza.a must have for the home pizzaria.
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By Cook on May 19 2013
Verified Purchase
We enjoy pizza made at home cooked on a stone.
We purchased this stone as a gift for another pizza lover.
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By tbaylinda on Aug. 19 2014
Verified Purchase
This is the best stone on the market hands down!!
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Verified Purchase
High quality stone. Pricy but recommended.
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Most Helpful Customer Reviews on (beta) 274 reviews
364 of 373 people found the following review helpful
Heavy, Well Built, Great Pizza Crust Feb. 22 2005
By Bruce E. Layne - Published on
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.
225 of 229 people found the following review helpful
An Excellent Replacement Jan. 16 2007
By Fred Telegdy - Published on
I was working in the garage when I heard what sounded like a gunshot blast inside the house. I ran inside and found our old well-seasoned pizza stone cracked in three huge pieces and I was sad.

LESSON: Do NOT ever (EVER!) leave your pizza stone on stove-top burner that is turned on. It was an accident, but the result was loud, scary, and sad.

Quickly, we were in the market for a new pizza stone because we used it all the time and wanted to get a new one well-seasoned sooner rather than later. We bought the Old Stone version based on reviews and such and have been nothing but happy with it since we got it.

This pizza stone weighs a ton (about twice as heavy as our previous one), but it does a great job of retaining seasoning and cooling down. Our old one took a while to cool down, but this one seems to cool down a lot faster. If you're in the market for a pizza stone, I highly recommend this one.

A note on seasoning a pizza stone

Ask 100 people how to season a pizza stone and you'll likely get 100 answers. Here's mine. First off, NEVER wash a pizza stone with soap. The soap will get soaked into your stone and, well, make your food taste soapy. If anything, wash with water only. BUT, we never wash ours. Before you get all grossed out about it, we basically keep our pizza stone in the oven all the time. We cook everything we can on it (pizza, re-heated pizza, cheese sticks, heated sandwiches, etc.) and just let the juices and whatnot fall where it may on the pizza stone. By leaving it in the oven all the time, all of the leftover juices and whatnot basically gets burned into the stone and helps the seasoning process. In the end, through this process, the goal is to have a black pizza stone and that's when it will be completely non-stick and give you the best tasting pizzas you've ever cooked. It'll take a while (we've been going on almost a year now and it's just a dark brown), but it's well worth it.
144 of 150 people found the following review helpful
A worthwhile investment March 8 2004
By A Customer - Published on
Verified Purchase
I've had this stone about a month, and I'm completely satisfied. It's nice & sturdy, about 1/2 inch thick with ridges on the bottom that hold it up another 1/2 inch. I've used it to make pizza and bread a few times now, and the results are so much better than any pan or sheet I've tried. Honestly, I think it's possible to make pizza that equals or betters most take-out if you use a stone, and we've been more than happy with the results we've gotten. It takes a bit of practice to use a peel properly, but I put the stone on the bottom rack on it's lowest setting, so I can pull the rack out, which facilitates putting a pizza on the stone. So far it cleans very easily, and it's just been a tremendous amount of fun to experiment with. I almost went with the 14x16 model, but decided that the round surface better suited my needs. Highly recommended!!

EDIT 07/25/13: My pizza stone is still going strong! I leave it in the oven all the time on the bottom rack and only remove it if extra headroom is needed. It makes great bread and excellent pizza. I've learned that I get the best pizza results when cranking my oven up to 500 degrees and letting it warm up for 30 minutes or so. I haven't had any chips or cracks, it's held up just fine.
72 of 77 people found the following review helpful
ultimate pizza stone March 16 2007
By mr. food - Published on
perfect stone for pizza,calzones,bread,etc.because of its thickness,size,and heat is also very stable in the oven due to the legs underneath and weight.other stones are 5/16th thick.this is 9/16th which makes a big difference.
50 of 52 people found the following review helpful
Great Stone June 26 2007
By Devaughn F. Washington - Published on
I have had several pizza stones in the past, it was all good. This 16 in. heavy duty stone is ideal for several pies after several hours of baking. It stays hot and doesn't cool very quickly. My pies are more crispy with an improved texture and a faster baking time. DFW