Reddit reviews Old Stone Oven Round Pizza Stone
We found 15 Reddit comments about Old Stone Oven Round Pizza Stone. Here are the top ones, ranked by their Reddit score.
Makes restaurant-quality pizza and bread with crunchy-chewy crustIdeal for baking 16” family-style pizza, bread, biscuits and moreAbsorbs oven’s heat and transfers it evenlyWithstands heat up to 2000℉ in the oven or on the grillDurable, non-cracking; crafted from a blend of lead-free claysSpecially engineered Heat Core eliminates soggy centers;Easy maintenance: rinse and air dry, seasons over timeDimensions: 16” diameter
http://www.williams-sonoma.com/products/baking-and-pizza-stone/
http://www.bedbathandbeyond.com/product.asp?SKU=11932509
http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW
http://www.cooking.com/products/shprodde.asp?SKU=239027&CCAID=CKSCFRGOOG&mr:trackingCode=9BA9A648-DB54-E011-AD03-001B2163195C&mr:referralID=NA
Sure. I use this one. I didn't choose it as it was a gift but it has worked well and also makes great bread. My pizza crust recipe can double as a bread recipe. Here's the stone http://www.amazon.com/gp/aw/d/B0000E19MW/ref=mp_s_a_1_3?qid=1426110572&sr=8-3&keywords=pizza+stone&pi=AC_SX200_QL40&dpPl=1&dpID=41JEJM7BVWL&ref=plSrch
Here's a pic of a pizza crust dough ball cooked as bread instead (you cook it as a ball, score the top with a knife and spray with water every 3 mins for the first 9 mins. Cook at 425 for 50 min) http://imgur.com/3whZ7di
Depends on how much you cook.
I have one of these: (it's at least 3 or 4 years old) http://www.amazon.com/gp/product/B0000E19MW
Don't buy the pampered chef stone. Those things break very easily. Also, get a pizza peel as well, cheap ones can be had at a restraunt supply place or AceMart.
About $200.
$80 for a new 18.5 inch Weber kettle, these can be found used for much less or free.
$45 for a nice quality pizza stone, inexpensive ones tend to crack.
$46 for the propane burner
$10-$15 fire bricks, aluminum foil...
This is the one I was looking at. Same brand. I'm looking for a circle stone like I had. What do you think?
https://www.amazon.com/Old-Stone-Oven-Round-16-Inch/dp/B0000E19MW
Edit: just noticed the one you sent was made of "stoneware" and the one I found was "ceramic"
I was posting this up last year for people come xmas time. Hopefully it helps depending on what she likes to bake.
Bread:
Cookies:
Cake:
General kitchen stuff:
Some of the links might be dead, havent really checked
As far as new and fancy things go, there really isn't all that much out there for us bakers. You savory guys get all the fun toys.
If you want to make pizza at home on a regular basis, I'd go to a gourmet/kitchen shop and get a stone and a peel.
The other piece of equipment I like is a Kitchenaid mixer. I can do it by hand, but it makes a bigger mess. Using the mixer with a dough hook, I can make a 2-pizza batch of dough, get it in the refrigerator (to let it rise for a day), and clean up in 30 minutes, and that's counting 15 minutes to let the dough rest in the mixing bowl before mixing again.
Watch some Youtube videos. Youtube is a great resource for techniques.
https://www.youtube.com/watch?v=Efw5NLf004o
https://www.youtube.com/watch?v=OrEmMXSgRmU
https://www.youtube.com/watch?v=PSxx2BB_PSY
Non-mobile: http://www.amazon.com/dp/B0000E19MW/ref=mp_s_a_1_3?qid=1426110572&sr=8-3&keywords=pizza+stone&pi=AC_SX200_QL40&dpPl=1&dpID=41JEJM7BVWL&ref=plSrch
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
fyi: temperature for dough expansion is important... too hot or too cold and the dough rising will be affected
also temperature of oven is very important... it needs to be at least 500 degrees F (250 to 260 degrees C) it would also be good to invest in pizza stones to ensure a crispy crust
>Looks awesome! Would you please share the dough recipe?
I did.. over here.
>Do you use a stone?
Absolutely. I use this one.
>Any other special techniques?
I'm glad you asked! My whole procedure from front to back is documented in pictures here.
Hope that helps! :)
Stone for pizza is kind of two thousand and late :)
Some ovens aren't suited to steel, because the broiler is in a separate compartment, or because the peak temp isn't high enough to make the most of it, but, other than that, there's very few reasons to choose stone over steel.
The price of steel might be off putting, but, a quality stone will run you around $40. If you source the steel yourself locally,
https://www.pizzamaking.com/forum/index.php?topic=31267.0
you can get one for as little as $60. If you buy one online, you can get a pretty good sized steel for $90. All stones will eventually crack, while a steel will last you lifetimes, so, for the price of 2 stones, you can never have to purchase a stone again. Another big selling point is that, while a stone can't do everything a steel can, a steel will give you every bake time that a stone can and considerably more. Lastly, steel pre-heats considerably faster than stone, another big plus.
Can you find out the specs of the giftees oven? Peak temp? Does it have a broiler in the main compartment?
If you're truly are dead set on a stone, this is good one:
https://www.axner.com/cordierite-shelf-16x16x34square.aspx.
I think, though, with handling charges and shipping, it will run you at least $45.
Before it sold out, this stone
https://www.amazon.com/Pizzacraft-Round-ThermaBond-Baking-Pizza/dp/B005IF2ZNM/
was selling for $23, which, considering it's width and 5/8" thickness, was an amazing deal.
This one
https://www.amazon.com/Pizzacraft-Square-ThermaBond-Baking-Pizza/dp/B005IF3086/
is from the same company, but it's smaller than the other stone- 15". Pizzacraft sells a measly 1/8" steel sheet that they fraudulently advertise as being 'steel plate,' so I'm not a fan of the company, but the page does reference this stone as being cordierite, which would be very difficult to lie about- and would be quickly evident in the comment section if they did.
If you're up for a bit of a gamble.
https://www.amazon.com/CucinaPro-533-Extra-Thick-Baking/dp/B005CXCZLW/
The brown color seems to point to it being cordierite, as opposed to being a poured refractory, which is incredibly fragile, and is usually grayish white (and very cheap). At the same time, though, the company doesn't mention cordierite, but the comments section does. Cordierite usually has a slightly warmer color, but, if I had to bet, I'd probably bet on this being cordierite.
I'm also not that amped about advertising a 3/4" stone, but shipping a 5/8" one. 5/8", for this price, though, is a good deal.
Lastly, Old Stone is a very respectable brand
https://www.amazon.com/Old-Stone-Oven-Round-Pizza/dp/B0000E19MW/
but, the comment section references a 3/8" thickness, which, imo, is too thin. The thickness of the stone speaks, to an extent, to durability and it governs the number of pizzas you can make at one time before needing to give it time to recover.
Like steel, a huge component of the cost of online stones is shipping. If you can find a ceramics supplier locally, you might be able to find a better deal on a cordierite kiln shelf. The cordierite kiln shelf you find at a ceramic supplier is the identical material retail baking stones are comprised of.
But, imo, steel is the better gift- if your friend's oven is a good candidate.
Just gonna throw this out there:
Dough
Sauce
You'll want one of these too.
Use semolina flour on your peel. Crank that oven all the way, mine goes to 550°. Bake for five minutes. Shockingly good results.
You'll be needing a pizza stone and a pizza peel. Use the stone every time you bake pizza, to season it. Even if you're heating up a boxed pizza, use the damn stone.
Next, you want to make sure you're using a good recipe. This is one that I have used. It's damn good. Just follow the directions.
As for sauce, I prefer a white sauces to red, but that's entirely up to you. Find a recipe that you fancy, learn it, and be ready to use it.
As for the rest of the ingredients, I'm not going to tell you to spend a bucketful of money to make a pizza, but better quality ingredients yield better flavor. Keep that in mind.
I've got an Old Stone Pizza stone that's lasted ~4 years. http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW/ref=sr_1_3?ie=UTF8&qid=1371929974&sr=8-3&keywords=pizza+stone
I have wanted a baking steel for a while, so if you're not set on stone, the steel might be the way to go.
I've been using the Old Stone Oven round one for about seven years now. I love it! I make large pizzas on it several times a month. I get a nice crispy crust every time. https://www.amazon.com/Old-Stone-Oven-Round-Pizza/dp/B0000E19MW