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Your cart is empty.This round Thermabond pizza stone is perfect for creating amazing pizza, bread, and other baked goods right in your own kitchen. Baking stones help to eliminate hot spots while cooking, and produce uniformly browned crust; they're also great for heating or reheating ready made or frozen foods. This 16.5 inch diameter stone is made of thermabond, making it thermal shock resistant; cold foods can be placed on a hot stone with no risk of shattering. This stone does not require any seasoning or conditioning, so perfect pizza is only minutes away. Product Care: Stones arrive ready for immediate use – there is no need to "season" a new stone with oil or soak the stone in water before each use. The natural properties of a stones will cause it to darken and spot with age; do not attempt to remove this discoloration. Do not ever use soap when cleaning the stone, just hot water and a non-abrasive scrubber. USE: For best results, pre-heat oven or grill to 500˚ F (260˚ C) and place stone in middle of oven on lowest rack or middle of grill for 30 minutes. When it is time to bake, dust stone with cornmeal before placing baked goods on top. If baking a prepared food item, bake as directed by manufacturer on packaging. For fresh pizza, a flat metal spatula or a pizza peel dusted with cornmeal works well for transferring food to the baking stone. Alternatively, using an oven mitt or glove, remove the hot stone from the oven , place food to be baked onto the stone and return both to the oven or grill. STONE WILL GET HOT! USE OVEN MITT OR GLOVE WHEN HANDLING.
Valema
Reviewed in the United States on February 24, 2025
Five years later still works great.
Robert I Baybutt
Reviewed in the United States on December 10, 2024
Easy to use and is good inside and out. As it seasons it turns dark, already started after first use. It is really nice
Ann
Reviewed in the United States on November 7, 2024
Pizza came out well. Crust was cooked much better than in a pan.
J
Reviewed in the United States on June 10, 2022
UPDATE 2022-10-04:I put both of mine in a large propane grill, stacked, separated by a stainless cooling rack. I had all 4 burners running close to max with the lid closed. It hit 750f+ eventually and I just let the tank run dry. I think they were in there for about 60-90 minutes, but I did it a few months ago and can't recall exactly. After the tank ran out, I just left them to keep using whatever heat remained.That mostly got rid of the odor. It needed to burn off some uncured parts, I guess.I'm still very disappointed that I needed to do that, and disappointed with the noxious odors they initially produced. They're OK otherwise, but I don't recommend them because of the possibility of toxic odor and the necessary fic. The "Love This Kitchen" bakes a little more completely in the center, but some people had odor issues as well which didn't get better. Mine just needed one, long burn off and it wasn't remotely as bad as these stones.ORIGINAL 2022-06-10:Some stones stink, some don't. Some probably don't reach a high enough temperature to stink.My "Love This Kitchen" brand 16inch stone smelled just a little the first time I kept it in the oven for over an hour, but never again. Another, smaller stone from a retail store a long time ago smelled the first time, a little bit, and then never again.HOWEVER...I bought two pizzacraft 16.5inch stones and they caused breathing problems, irritation, headache, and the odor was extremely intense. It did not go away after the first time. I baked them a second time and regularly checked on them. I immediately turned off the oven once that familiar, intense toxic odor started to stink, so that I didn't have to air out my apartment for 3 hours and sit on my balcony until it was safe to go inside again.Obviously, some stones either weren't fired/cured properly during manufacturing, or they contain a bad mixture of cordierite causing this horrid, intense, dangerous, persistent odor.
RUBEN VELOZ
Reviewed in Mexico on August 11, 2020
Me gusto que las pizzas se hornean uniformemente, la puse en el asador y quedaron excelentes, buena tabla para pizza y resistente a alta temperaturas.
Cliente de
Reviewed in Mexico on July 16, 2020
Se calienta muy homogéneamente excelente para la pizza, solo que veo hay que congelar la pizza cruda antes para poder pasarla a la piedra de cocción
Laurie Luck
Reviewed in the United States on July 15, 2020
I bought this for my husband because he ruined my oven-safe pizza stone by using it on the grill. We needed something that would stand up to 500°F heat because the grill can sometimes distribute heat unevenly.We've used this several times -- with frozen pizzas and with fresh -- and each one has turned out perfectly. The thickness of the stone is the key, I think. It distributes the heat evenly so there aren't any hot spots to burn the crust.I love the size, too -- we can fit a really large pizza on the stone without any issues at all!
Toronto, ON, CA
Reviewed in Canada on June 30, 2020
The pizza stone is durable, and creates a crispy, golden crust.As per the other reviews, I did notice a slight chemical/paint smell the first two or so times that I used it, but the smell dissipated after the stone had heated up. The smell has since vanished.The stone is big - it barely fits in my large oven and bbq, so double check sizing. It is also quite heavy, which might make it difficult for some to manage.As the instructions indicate, I do not wash it with soap and water, I just scrape off any residual pieces of food that have been burned on - there is some discolouration, but that is a normal side effect of use.
Customer
Reviewed in Canada on December 24, 2020
Developed some staining so decided place pizza on parchment paper before place on stone. Excellent job. Get very nice, crispy crust. Great size. Worth it to make large pizzas.
Bryan
Reviewed in the United States on July 31, 2019
Im on my 5th bag of Antimo Caputo flour (55lb bags). That comes out to over 600 pizzas (not including the 5th bag). I bought this as a backup a few months ago for my Blackstone pizza oven because I figured it would be ruined if anything wet or greasy ever touched it. The other day, I tried take a pizza out and came in at a bad angle, and ended up pushing the pizza. The pizza curled up and dumped its topping on the stone. Sure enough, it developed a hairline crack that got bigger each time I heated the stone. I heat my stone to 780F-800F.Tossed the stone in, heated it to 800F, cooked pizza in about 90 seconds, perfect.Now that Im on my backup, time to order a new one.(Smell?)Ive read other people encountered a smell. I did not. Part of that could be because I use it in a high temp oven that gets 1000F fairly quickly. The stone did not discolor at 800F. So maybe some of them have some oil on it.
B. Jaeger
Reviewed in the United States on May 6, 2019
barely fit into my oven - check your first . But works great, cooked a pizza on it over the weekend. Crust came out perfect!For those that are saying they seasoned it and it smells horrible, that’s because you are putting oil on to a porous stone, it is soaking in and your are burning it off above the oil’s smoke point. Of course it’s going to smell like bitter rancid smoking oil. It’s not rocket science people. The stone will “self season” over time and turn dark and actually become more nonstick with use. Also, NEVER use any soap or even too much tap water to clean as if you have hard water or your municipal water has a lot of dissolved minerals or solids In It, that will also soak into the porous stone and burn off giving odors and/or smoking.
Struja
Reviewed in Canada on November 7, 2019
I can't speak for any long term durability issues, but I've taken this stone up to 900F in my Kamado and it has NO issues. When properly heated, you can make an absolutely amazing Neapolitan style pizza. I love this stone. Hopefully it lasts, because it is amazing. Highly recommended.
Avidproxy
Reviewed in the United States on April 3, 2013
I needed to replace my much-loved and well-seasoned 10 year old pizza stone which cracked in two in my oven recently (cry!). If you've never used a baking/pizza stone for breads, pizzas, biscuits or cookies, you have indeed been missing out!The stone, although lacking some key product description details, seemed to be what I was looking for. Many thanks to reviewers who were open to questions before I finally purchased it! The stone is in fact 16.5" in diameter but it is also just over 1/2" thick (9/16" thick to be exact) which is good for home baking - not too thin yet not overly heavy and the edges are just slightly rounded to avoid a sharp edge. This stone is flat on both sides so you can use either side and it will sit on your oven grate (or possibly grill grate) flat.Stone arrived very well packaged, no breakage or chipping issues. The stone itself comes in it's own box but then is further packaged inside a larger box with adequate packing material.I have used it twice and gotten an evenly baked golden brown crust with no hot spots or sticking. I did not notice any chemical or other odor from the stone at first use. Can't wait 'til it's properly seasoned - The more you use them, the better they get! :)
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