Williams-Sonoma Pizza Stone
Use our ceramic stone to give your breads and pizzas a marvelous crustiness, like those prepared in a commercial brick oven. Made in the USA, the stone promotes even heat.
- Holds heat exceptionally well, keeping oven temperature steady (the secret to brick-oven baking).
- Pulls moisture from the outer surface of the dough to promote perfect crustiness.
- Made of cordierite ceramic.
- Includes recipes and instructions.
- A Williams-Sonoma exclusive.
Overall Product Rating
sewgr8Iam - Review from Williams-Sonoma
Makes a crispy pizza!I like this for a crispy pizza and recommend this, but it barely fits into the oven so make sure that it will fit yours. Also I discovered a new use for this--drying your freshly picked herbs. Bake them at 200 degrees, stirring them every once in a while until they are dried.
EmKay - Review from Williams-Sonoma
Perfect Pizza + + +Our 2nd stone (1st one broke in a move) we keep this stone in our oven 24/7/365. Pizza turns out perfectly every time and bread is so much better when baked on the stone. Round stones can limit you - size is perfect for pizza and so much more. Remember - stone must be pre-heated for optimal performance.
JimsKitchen - Review from Williams-Sonoma
Pizza/Baking StoneThis is my first experience using a baking stone and did not know what to expect. I like pizza and also baking bread so I gave it a try. I find that it makes a big difference in how the pizza turns out, crisp bottom and soft chewy inside with the dough rising beautifully. I have now baked eight pizzas and all turned out excellent. I am looking forward to trying with my bread recipes and based on the results of the pizzas can expect similar results. For lovers of homemade pizza and bread this is defiantly a winner.
ChezSam - Review from Williams-Sonoma
Had it for 6 years nowI couldn't do without this stone. Sure it's stained but they call that character. I bake Artisan bread every weekend and I use a parchment sheet instead of the cornmeal and have no problem. Also does great for pizza. I use to do the corn meal but I had to clean the oven up too often. I have a free standing stove in my garage where I do all my baking. I don't use the stove top so it resides on the burners when not needed in the oven. Am getting one for my daughter for Christmas. Just put the parchment on top of the peel and it slides in just fine.I love it!
pizzastonereview - Review from Williams-Sonoma
PizzaStoreReviewI loved making pizza and I used to make it at least once a week but since I purchased this stone I just dread thinking about it. I follow all the instructions and use so much cornmeal that my crust taste like cornmeal and not dough but my pizza gets stuck to the sheet. I've tried olive oil and I still can't get my pizza off the sheet. The size, shape and weights makes it next to impossible to clean and it's very hard to maneuver in the kitchen. Extremely disappointed with this stone.
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