Pizza Stone

J Town Girl · ‎06-13-2011

Do any of you use a pizza stone? And if so, do you think it's a good idea? I've been contemplating the purchase of one but I read so many negative things about them. So many say their stones have split in half with minimum usage.

If you use one and like it could you recommend a good brand?

FunkyHulaGirl · ‎06-25-2011

I love them! I've had cheaper ones and they don't hold up, but finally got one from Pampered Chef. If it breaks they replace it at no charge, even if it's not your fault. I had a "virtual" Pampered Chef party and a friend from Texas bought one; her husband broke it after two weeks. No problem - they replaced it for her! ${#emotions_dlg.thumbup1}$

Anyway, the pizza crust comes out great on it; I wouldn't make pizza without it.

turtle52 · ‎03-15-2010

I also use one as I make my own pizza. I LOVE it. I got it from BBB. I don't remember the brand but it cost around $30. It was sold on its own, not in a kit. The one in the kit was cheaper and the quality was not as good. I have NEVER had a stone split.

Deadeye Daisy · ‎01-18-2011

Have both a 15" round and a 12" X 15" rectangular ones from Pampered Chef. One rack fits both. Have had for about 18 years. Very well used, nice brown patina and NOTHING sticks to these babies. For the most part, they live in the oven all the time. I leave on the lower shelf, even when using the oven for other things. No cracks, chips.

HOWEVER, my new favorites are my Emile Henry ones. Have a set of two of the 10½" ones. With the handles, they easily fit my Breville. Also the larger 14½" round and a 14" X 18" rectangular one. All have built in handles handles. All are much lighter than the PC ones. They can be used in the oven, broiler, BBQ grill. Nothing sticks to them.

KYToby · ‎02-19-2012

There seem to be multiple ideas of what a pizza stone is. The pampered chef and Emile Henry stones are just that -- stoneware dishes. A real pizza stone is used at high head, left in the oven, and quite thick.

If you are interested in the occasional pizza, then the pc or EH is the way to go. if you are interested in true artisan pizza making and hearth baking (of breads), you need to invest in real stone along with pizza peel.

KYToby · ‎02-19-2012

There seem to be multiple ideas of what a pizza stone is. The pampered chef and Emile Henry stones are just that -- stoneware dishes. A real pizza stone is used at high head, left in the oven, and quite thick.

If you are interested in the occasional pizza, then the pc or EH is the way to go. if you are interested in true artisan pizza making and hearth baking (of breads), you need to invest in real stone along with pizza peel.

mousiegirl · ‎03-09-2010

I have been using one for years. Ever since a genius poster suggested using parchment paper on it when cooking a pizza, I have been even more happy with the stone, because now it doesn't get gunked up with pizza toppings overflowing and burning.

house cat · ‎08-23-2012

I have two from Pampered Chef. I don't know what we'd do without them. I use them for homemade pizza, my son uses them for frozen pizza. I bake bread on them, calzones, bruschetta.. you name it. We have a huge handcrafted wooden dining room table from Mexico. It's meant to show wear and tear and distress, but I don't want to ruin it with hot pots and plates. I keep the two stones on the table and use them for trivets.

I rub them with olive oil before every use and never use soap on them.. almost never. They've developed a rich, brown patina and they're pretty much non-stick at this point.

You'll be so happy to have them!

Sooner · ‎03-10-2010

Emeril and Lodge both make cast iron pizza pans that are great--and 14""! You can use them for lots of things. They are sort of heavy but great! I got a Lodge one really cheap from Wal Mart some time ago. They shipped it free to the store.