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Pizza Baking Stone, 15.75 inches by 11.81 inches, one inch thick, free delivery


Price: £38.00 & FREE Delivery in the UK. Details
In stock.
Sold by Alfred Wriessenegger and Fulfilled by Amazon. Gift-wrap available.
  • Pizza Backing Stone,with special surface Q34
  • procuded in Germany
  • Firebrick, 15,75 Inch By 11,81 Inch, Diam. 1 Inch
  • Set: 1 Backing Stone, 1Pizza Paddle, 1 Pizza dough sheet of wood
  • Pizza ala italien Style
£38.00 & FREE Delivery in the UK. Details In stock. Sold by Alfred Wriessenegger and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Pizza Baking Stone, 15.75 inches by 11.81 inches, one inch thick, free delivery + MASTERPROOFING® Round Banneton Basket (500g dough)-- 22*8.5cm + Plain Plastic Scraper Flexible blade. 4.5 x 3"
Price For All Three: £49.17

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Product details

  • Product Dimensions: 40 x 30 x 2.5 cm ; 6 Kg
  • Boxed-product Weight: 7 Kg
  • Delivery Destinations: Visit the Delivery Destinations Help page to see where this item can be delivered.
  • Item model number: 40x30x25 cm
  • ASIN: B0039S44TI
  • Date first available at Amazon.co.uk: 5 July 2011
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 23,814 in Kitchen & Home (See Top 100 in Kitchen & Home)
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Product Description

"Pizza & Baking Stone" Also your pizza will be crispy ... ... Like from the stone oven. No matter whether it is a gas- electric or wood stove. The usage is very simple: Place the "Pizza Stone" on the baking- grid in your oven and heat the oven for at least 30 minutes at 250 or 300 degrees Celsius. The put the item you you are going to bake, e.g. a pizza, tarte flambé or dough for rolls, etc. on the baking plate. It is important that the backing plate is properly pre-heated. Only use upper and lower heat. Ensure that the dough is not too thick and that the toppings are not "swimming". Visit our homepage stonecrystall. Here we have collected a few tips, as well as dough and pizza recipes. Access to this information is only available to our customers. Energy Saving's Tip: Depending on the topping, you can turn down the oven or even turn it off. The baked goods are baked from the bottom, crispy, due to the baking plate, which is already heated up. The refractory "Backing Stone" have an improved surface (Q34) with micro-pores. As a result of the baking process is greatly supported. Our fireclay plates are manufactured specifically for use as a pizza & baking sheet in Germany. "Backing Stone Set": 1 Pizza & Backing Stone 15,75 Inch By 11,81 Inch, Diameter 1 Inch, 1Pizza Paddle of wood and 1Pizza dough sheet of wood, eprox. 15,75 x 11,81 inch. 1 operating instructions. On request: original pizza recipes.

Customer Questions & Answers

Customer Reviews

4.0 out of 5 stars
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Most Helpful Customer Reviews

24 of 26 people found the following review helpful By Sparky on 4 May 2012
Verified Purchase
This stone is fantastic for serious home bakers! I run a bread business from home, using a conventional oven, and this stone has improved the loaves that I sell by 100%. You don't need to treat it, just start baking with it. It arrived very quickly (delivery to UK from Germany) in excellent packaging, plus it includes a peel and a piece of wood shaped the same as the stone for pizzas. (Pizzas, by the way, are lovely cooked on this - but my emphasis is on bread!)
I used to bake my bread on a thin (approx 2cm thick) pizza stone, which was satisfactory but it often left the base of a loaf a bit 'doughy', but this stone has never failed in delivering a crusty loaf from top to bottom, cooked all the way through. Also, I can fit two loaves onto the stone at one time, by placing them at diagonals to each other, although I've had to master the peel in order to do this!
If you are thinking that 1 inch thickness is not enough, then think again. I wasn't sure and kept looking at 3 inch thick stones on other sites, (not sure how much room that would take up in my oven) but I'm very happy with this purchase and recommend it!
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42 of 46 people found the following review helpful By Amazon Customer on 12 Jun 2012
Don't waste your cash! Go to a decent tile merchant and ask for a 30x30 unglazed porcelain floor tile. They are very tough, handle high temperatures well and I paid less than £2 for mine. You want a thicker stone? get two or three! [I'm not sure why you would want to use more than one but then my main baking oven is very well insulated] I bake pizza @300C on these with no problem. I've been using the same tile for over two years with great results and I bake bread 2-3 times a week, every week.
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1 of 1 people found the following review helpful By Forester on 18 Oct 2014
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Definitely worth using this instead of a baking tray for pizza or bread. The crust comes out beautifully crispy and provided you don't get any toppings on the stone it doesn't stick. DO NOT be tempted to oil or grease it as everything will become immovably fixed to the stone!

This does feel a bit powdery as if your food will be covered in dust, but don't worry - it won't be!

The downside with this is that the instructions are printed in German and I couldn't find English instructions on their website as promised. So here is basically how to use it.

Put the stone, clean and dry, into the cold oven and let them both heat up together for at least 15mins. Put the bread/pizza, with toppings, onto the wooden paddle and ease it onto the stone while it's still in the oven. When it's done, slide it back onto the paddle and leave the stone in the oven to cool.

When it's cold remove the stone and wash off any food residue with a damp sponge or scrubbing brush. Do not submerge the stone in water or leave it to soak and do not use detergents. If there is anything stick to it, just scrape it off. Leave to air dry and it's ready to use again.
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37 of 43 people found the following review helpful By B. H. Whitehouse on 26 Nov 2012
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The seller has now updated the product description, when I purchased this it was photographed with a glazed side, which it doesn't have. I have not been able to get a refund, only abuse from the seller.

This is just a very, VERY expensive tile, which is of no more use than any plain pottery tile, its corners are crumbling (I haven't even used it), the wooden pizza spade is badly produced.

Worst transaction I've ever had online.
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1 of 1 people found the following review helpful By S. Pond on 30 Sep 2014
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OK, this is the second one of these stones I've bought - not because there was anything wrong with the first one, i just want to be able to cook two pizzas at once! Despite what you might see in any description, this is *not* glazed on one side, and I'm happy with that. It was very well packaged, well protected. The peel is a bit naff, and I replaced it, but it'll do if you don't have a better one to hand.
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32 of 39 people found the following review helpful By fracture on 2 April 2012
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Most of the time, you get pretty much what you pay for. Unfortunately, not in this case. Ok, free shipping from Germany - great. Only problem is the stone itself appears to be little more than a sawn-off paving slab that you could buy from your local builders' merchants for about 50p, together with an extremely flimsy spatula-type thing made from two bits of cheap wood tacked together. Oh, and the corners of the stone were all crumbled off and it sheds dust/particles.

Yes, it does work, but frankly there are other, cheaper, better made baking stones available. I'm debating whether to chuck it in the bin and buy something better.

Avoid!
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5 of 6 people found the following review helpful By Ken on 18 Mar 2012
This fire stone fitted in the oven perfectly and has enabled me to make some very acceptable bread. I have not tried pizza yet, but sourdough, soda and ciabatta breads all turned out well.
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7 of 9 people found the following review helpful By LuminferousEther on 3 April 2012
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I bought this for bread rather than pizza. I chose this stone because it is so thick and therefore likely to retain more heat and produce more spring in the loaf. I cannot compare with any other thinner pizza stones but I can say that the stone alone caused about a 2 cm spring on the bottom edge of my loaf. There is also a noticeable difference in the quality of the crumb along the bottom of the loaf which no longer has that eocene strata. I am very pleased with these results.

So why buy this stone and not another one? Quite probably there is no good reason and it is an extravagant decision. Perhaps the heat retained by a thin pizza stone is sufficient. Or perhaps don't waste money on a commercial stone at all. I hear that quarry tiles are good. The stone from inside a storage heater is by definition good at retaining heat and would be good. It is probably true, as another reviewer writes, that you could get a similar block of reconstituted stone from a garden centre and then cut it to the size of your oven. For me, that means travelling to an out of town garden centre and buying a cutting tool and a whole load of hassle which in reality would mean that I continue baking on upturned roasting dishes for some years to come.
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