★★★★ 1230 real customer reviews average rating: 4.2 stars
1 Stars By Lisa on 2017-07-29
Horrible fumes fill the house
Ive had this for six weeks or so. Ive finally had to throw it away. The fumes from this did not go away like some reviews said. I actually think they've gotten worse. Every time I've heated the oven, which is where I've kept the stone, smoke and fumes have been overwhelming. After this fifth time, I'm sitting here with the worst headache and burning eyes. This is not only unusable, but I'm scared these fumes are dangerous.
1 Stars By Tom C. on 2017-06-24
Foul chemical smell even after 3 uses and thorough cleaning with water only. Have to throw it away.
Unbelievable!! Supposedly the # 1 (AlumiGogo Recommended) pizza stone on AlumiGogo...it is a horrible product or mine is defective. When I preheated it the 1st time to 400, I noticed a foul odor coming from my oven (Like burning glue)...I wrote it off as the curing process...Pizza tasted fine. 2nd time I used it, there was some smoke, and I presumed it was maybe oil from the 1st pizza, but still a foul chemical smell in the smoke. Now heating it up for the third time there is (still) a foul chemical smell so strong, I took the stone out of the oven and cooked the pizza on the rack!! I had to air out my house for an hour. I cleaned it well with water only after my 2nd use and am sure the smell is not from "pizza drippings." Being my third time using the stone, it is too late to return it...(i don't eat pizza every week)...and I threw away the packaging...AlumiGogo if your listening, I would love a response..Bought 4/29/17.
5 Stars By Thomas on 2015-04-17
My first stone and it does the trick.
Bought this on Pie Day 2015. Perfect stone for achieving a crispy crust. Make sure you read the small pamphlet that comes with it--wash before first use, be sure to heat up the stone in your oven during preheat for best pizza results and to avoid cracking the stone. I usually preheat to ~500F and turn down to about 450F before putting in a pie. Approx. 14 minutes per pie for good crisp (although I suppose ovens vary!). Use a peel to put pizza in and take out. Another good tip unrelated to the stone: most store bought doughs (Trader Joe's for example) are good enough for two pies, so be sure to cut in half and roll down. Use lots of flour to facilitate sliding action of getting pie off of peel and onto oven stone. For thin crispy crust, dough thickness should be slightly less than 1-cm.
5 Stars By Lori Belmont on 1969-12-31
Nice size for making pizza and baking multiple loaves of bread
This is the stone that was recommended in artisan bread in 5 minutes and from many pizza people so I decided to give it a try. I have had many pizza stones and this is nice, works well and its a basic pizza stone. I don't see too much difference from the results I got from my other stones, but this one is an easy size to take out and clean. It stains just like any pizza stone but that doesn't bother me, its just a sign of a well baked life!
4 Stars By Frank on 2017-07-06
Works well as a heat sink on the bottom of my convection oven. It was porous enough that it gave off steam during the first bake after rinsing with water prior to use.
Overall, I'm satisfied with it and a reasonable price.
I couldn't resist comparing to quarry tiles available and here's my conclusion: Quarry tiles (unglazed) perform as good or even a little better.
I'd bake breads, strombolis and pizzas for about 8 minutes on the baking stone to get the bottom well done (after 1 hour pre-heat). Then the rest of the bake in the middle rack. With the tiles I leave for only 6 minutes to obtain the same results. The tiles are about the same thickness (about 1/2 inch). The tiles are more flexible and may even cover the bottom of my oven better. The tiles can be used for BBQ. I wouldn't use the stone in the BBQ then return to my home oven. Also, for about the same price I have about 7 stones in equivalent tiles.
5 Stars By Haggard on 2015-03-13
it works better than expected, and even improved everything else I bake in the oven!
Not only does this thing bake an amazing pizza out of a cheap cheap cheap old oven (see photos) that can just barely contain it, it has also unexpectedly improved the quality of EVERYTHING I cook in my oven! What a nice surprise that just by having this thing in the oven I can now bake fluffy biscuits! I can assume it has something to do with keeping a better regulated oven temperature, maybe, I don't know, but I can't buy a better pizza than I'm baking now in my cheap old oven, and other foods I bake are now so much better!
5 Stars By PMD on 2017-05-18
No need to think about it. Just buy it.
I've been using one of those stupid metal circle pizza pans with holes in it and was sick and tired of it sticking and just not coming out right. I decided to pull the trigger on this stone. Pulled it out if the package wiped it off like instructed and pre heated the stone for 30 min and formed the dough. This pizza came out unlike I have ever had before. Amazing to put it simply. I will cherish this stone forever.
5 Stars By Pam McAssey on 2018-01-19
Just what I wanted ....
This product is indeed made in the USA and while I have not baked on it yet it looks like it will do the job nicely. I washed it and put it in the oven for the first heating and I did not experance any oder or fumes as some people mentioned. It fits my 75 year old Chambers ( what I cook all my bread and pizza in ) like a glove. It also fits my other oven nicely.
5 Stars By 951Jimbo on 2015-11-07
Great all around stone. Using it for pizza with good results.
I really like this stone, I use it almost exclusively when I use the oven.
The directions cautiously warn against using anything with grease or fat in it, this is only for bread. I have defied this warning with good results. The first several uses caused the whole to wreak of burning grease, but the stone is now seasoned. Remember to wash with HOT water after each use. The dark marks indicate that it is becoming seasoned.
We use it for pizza (fresh, frozen, and reheated delivered), fries (frozen and fresh cut tossed in oil), asparagus. Pretty much anything. It works quite well.
5 Stars By DonD on 2016-01-22
Exactly what I needed for serious baking
I have been using baking stones for years, but recently I have gotten seriously into bread-baking (baguettes, boules, rustic loaves, etc.), something that really requires a larger, more dependable baking stone than the ones I've used in the past. A cursory check of online reviews both from actual users and from reliable cooking sites showed that the Old Stone Oven 14x16 stone was by far the favorite of serious bakers. And I can say that I am equally convinced. The size of the Old Stone Oven stone is perfect for my oven, covering most of the area of an oven rack while still allowing heat to circulate. The design on the bottom further allows for effective heat circulation, making the Old Stone Oven baking stone just about perfect for my cooking needs.The price is incredibly reasonable for such a quality piece of kitchen equipment. I am extremely satisfied with my purchase and have recommended the Old Stone Oven baking stone to members of my baking classes.