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We sell Great Pizza Stones

Amazon’s #1 rated & best seller of Pizza Stones

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Finally, Crispy Crust EVERY time

Cast Elegance’s pizza stone will always give you Crispy Crust

How it Works

Let’s make restaurant quality pizza your family loves.

1

STEP 1: Vow to never eat soggy crust again.

Nobody likes soggy pizza crust. You don’t want to eat out, but your crust never turns out right. Decide to get a pizza stone!

2

STEP 2: Heat the pizza stone.

Place a cold stone in the oven and heat to 450 degrees. When the preheat time is complete (about 20 minutes) the stone will be up to temp and ready to use. Make sure the stone is at the desired temperature before using.

3

STEP 3: Get crispy crust every time.

Once heated, cook your pizza for 12-20 minutes. The pizza is done when the crust is crispy. Take off heat and enjoy.

1

STEP 1: Vow to never eat soggy crust again

Nobody likes soggy pizza crust. You don’t want to eat out, but your crust never turns out right so you decide to get a pizza stone.

2

STEP 2: Heat the pizza stone

Heat the stone at 450 degrees for 30 minutes so the crust doesn’t stick. You can use and over or a grill.

3

STEP 3: Get crispy crust every time

Once heated, cook your pizza for 12-20 minutes. The pizza is done when the crust is crispy.Take off heat and enjoy.

Who Uses the Pizza Stones?

Mom

…loves us because her kids eat their pizza with no complaints

Couples

… love us because they save money by not needing to go out

Men Who Grill

 …love us because they can experiment with a fun new gadget

What are People Saying About Our Pizza Stone?

Who Uses the Pizza Stones?

Mom

…loves us because her kids eat their pizza with no complaints

Couples

… love us because they save money by not needing to go out

Men Who Grill

 …love us because they can experiment with a fun new gadget

What are People Saying About Our Pizza Stone?

castle reviews
castle reviews
castle reviews
castle reviews
castle reviews
FREQUENTLY ASKED QUESTIONS

See what people
have asked us

What is this made of?2019-08-02T22:34:06-07:00

This pizza stone is made from a very high-quality proprietary blend of minerals mainly consisting of cordierite. Cordierite is a naturally occurring mineral, which is often associated with peltic rock formations. It is also found in conjunction with granite magmas and a host of other geological formations. With the geological stuff out of the way, we use it in our product because of its superior durability when used in high-heat applications, such as kilns and, of course, pizza stones.

It is certified safe to use by the USDA, the EU, ROHS testing, and German LFGB testing. Cast Elegance selected this as our product because it is very tough and will not break like the last three stones I bought. As the owner, I use it in my home to cook pizza and bread to feed my children. It has to be tough, and it has to be safe, or I wouldn’t use it!

Other company’s pizza stone reviews say that they break. How can I be sure yours does not have the same problem? I want something that will last.2019-08-02T22:33:44-07:00

There are two reasons why this stone from Cast Elegance will arrive intact and will last for a long time. The stone is shipped in two boxes: a very tough Amazon cardboard shipping box and a heavy duty Cast Elegance inner box that is extremely well packaged with tight fitting foam surrounding the entire stone. Since broken stones are one of the biggest complaints from consumers, Cast Elegance has spent more money on better packaging than our competitors. We have gone out of our way to solve the breakage problem.

The second reason is the upgraded quality of the thermarite material. It is a better grade of cordierite than our competitors. The proprietary blend is stronger and, in general, “tougher” than the cheap ones other companies are offering.

I have never cooked on a pizza stone before. What suggestions do you have for getting started?2019-08-02T22:33:08-07:00

Cast Elegance will send you an email with a 31-page recipe e-book attached. The recipes are easy to make and are quite delicious.

Read the Care and Use section carefully. It is important to know that a WET stone will not work, and a COLD stone will not work! If the stone is wet, dry the stone in the oven at 450F for 60 minutes before using. Always preheat the stone for 30 minutes before putting food on it. Never wash with soap or any chemicals, and never put the stone in the dishwasher. If you follow these basic steps you should have great results.

What is the best way to clean the stone?2019-08-02T22:59:20-07:00

Stains are normal. In fact, over time, the stone will have many more marks and spots from use. I think of it as a patina of memories of all the great food that I have made. My stone is a beautiful mottled brown from the oils from cheese, crusts, and baked things that I have created. It’s all good and should be expected. The marks and stains will not affect the performance or function of the stone.

Here are some tips for cleaning your stone. When you first receive the stone, it may have some particles that look like dust on it. These are from the manufacturing process. Just take a damp cloth and lightly wipe the stone on both sides. You should never try to aggressively clean the stone. There is nothing that will remove the marks, and the stone will absorb any cleaning chemicals or soaps that are used on the stone.

Once soap or chemicals get in the stone, they will evaporate from the heat of the oven, and the food will smell. You will have to bake the stone for a long time to remove the smell. If the stone is soaked in water, it can absorb a lot of liquid. Dry it out in an oven for about an hour at 350 degrees F. Steam will come out of it for a long time. The stone is a huge reservoir for both heat and moisture. If the stone is not completely dry when it is used for baking, the moisture in the stone will “steam” the dough and make it stick to the stone making a mess.

After normal use with no messy spills, just scrape the stone with the included scraper, wipe it off, make sure it is dry, and store it in the oven or grill. It helps the oven to maintain a more even temperature for other baking tasks.For major clean up after giant gourmet pizza fantasies, soak it in water until the dough and cheese residue is soft, and then scrape the stuck dough and cheese off with the scraper we provided. If it still has residue on it, just repeat the process. Again, dry it thoroughly before storing it away.

If you want the stone to look almost new, we have had some customers run the stone through their oven self-cleaning cycle. Our stone is of high enough quality in its material and design to be able to withstand this. Some of our competitor’s stones will be destroyed if you try this. The stone comes out very nice, almost like new, with minor stains depending on how long the cleaning cycle is.

How large does your oven need to be to fit this stone?2019-08-02T22:31:58-07:00

I have an average (not custom) oven, and the rectangular pizza stone fits in my oven with room.

Can you use this pizza stone in an electric oven?2019-08-02T22:31:28-07:00

The stones are most often purchased for use in an electric oven to simulate the wood-fired pizza ovens that professional chefs use in restaurants.

The porous Cast Elegance cordierite stone is able to absorb moisture while supplying a tremendous amount of heat to the dough for the pizza, bread, or pastry. This combination creates crispy crusts that are difficult to make by most other baking methods. The stone itself was manufactured at temperatures of well over 2000 degrees F and can easily withstand the heat from a home electric oven.

Can be used with a Big Green Egg?2019-08-02T22:30:57-07:00

Absolutely! Cast Elegance has engineered our thermarite stone to work on both gas and charcoal grills. Grilled pizzas take on a smoky taste that you cannot achieve in an oven and are popular for this reason. It is also great to use on a grill for camping and picnics when an oven is not available.

Many people use a stone on a grill for cooking during the summer rather than heating up the kitchen. Don’t worry about the high temperatures. This stone was made at temperatures over 2000 F. The thermarite stone works especially well on Big Green Eggs to diffuse the extreme heat and temper it so the dough is evenly heated.

Try it on other dishes besides just pizza to see how it performs! The smoke flavor that is imparted to the food by cooking on a grill is wonderful!

Can this be used to make pizza’s using home made uncooked or unfrozen pizza dough? If so, how do you transfer to the stone?2019-08-02T22:29:36-07:00

Yes, I make homemade pizza dough all of the time and sometimes I also buy the dough in the frozen section of the grocery. The trick is to make sure that it will slide off of whatever surface you are actually constructing the pizza on. I make my dough and then build the pizza entirely on a piece of parchment paper. I then slide the pizza with toppings on the parchment paper into the oven. Another way is to dust the work surface and the pizza stone with a little cornmeal so that that dough slides off nicely.

Before I had a pizza peel, I slid the dough off and on the stone with a cookie sheet that had a flat edge on one side. It was an inexpensive way to manage the dough, and I already had the baking sheet in my kitchen. There are a lot of ways to do this. Just make sure to follow the recipes that Cast Elegance sends you and read and follow the Use and Care instructions carefully.

The most important step is to heat the pizza stone for a minimum of 25 minutes after the oven is up to the desired temperature. Relax, enjoy… it is a fun way to “UP YOUR GAME” on pizzas!

Can the pizza stone be left in a convection oven/microwave during microwave cooking without damaging the stone?2019-08-02T22:28:54-07:00

After much consideration, we do not recommend this. The stone will survive the normal oven temperatures, but we have not tested this in a microwave oven. The concern is trapped moisture in the stone that could become steam and crack the stone, possibly damaging the oven.

If you have any more information or would like to discuss this, contact Sam@CastElegance.com

Will your stone stand up to KettlePizza temps over 700 degrees with flames raising from the back? My existing stone failed last night.2019-08-02T22:28:28-07:00

The short answer is yes. I have some trepidation in saying that because it sounds like you could be pushing the limits of grilling technology. To explain why I am saying yes, I have done some testing on my stone.

The stone is rated in the specifications to at least a working temperature of 800 degrees C which is 1472 degrees F. I was skeptical of that, so I heated the stone to 500 degrees for several hours and then plunged it into ice and ice water with no issues. A friend of mine heated it in a roaring campfire to 1000 degrees F and then plunged it into a snow bank. I hope that you are not exceeding these extremes.

A note of warning to the reader, this stone is a premium Cast Elegance thermarite blend of cordierite. Not all cordierite stones will withstand this kind of abuse. We keep testing, and it keeps surviving our crazy tests. If you buy it and subject it to some innovative abuse, I would appreciate feedback on its performance. Happy blast furnace cooking!

Is this stone safe to use? Is there any lead in it?2019-08-02T23:00:18-07:00

The Cast Elegance thermarite stones contain no lead or other harmful chemicals. The stone has undergone and passed FDA, RoHS, European Union testing EED/EC, and German Food testing LFBG. RoHS, an international standard that ensures “Restriction of Harmful Substances,” is a difficult standard to meet. The others mentioned here are equally strict, and this stone complies with all of them.

What is the maximum temperature this stone can handle?2019-08-02T22:27:17-07:00

The stone is made from a premium proprietary blend of cordierite that will withstand temperatures above 1400 degrees F. The stone is created in a refracting oven at temperatures over 1800 degrees F. I have heated my stone in a roaring campfire and then plunged it into a snowbank with no adverse results.

I designed it so that it can withstand the intense heat of a pizza grill, a professional pizza oven, a gas grill, pellet grill, or even a Big Green Egg or a Kamado Grill. We have even used it over a roaring campfire. We even have a customer that regularly cooks pizzas on it in a 700 degree F oven.

How do you keep a pizza from sticking to the stone?2019-08-02T23:01:43-07:00

There are several things you can do to make sure that the dough will not stick. If you washed or soaked the stone in water to clean it, bake it at 350 F for an hour. Steam will come out of it for a long time. The stone is very absorbent. If there is residual moisture in the stone, it will “steam” the dough and make it stick to the stone, thereby making a mess. Make sure the stone is hot before putting food on it. Modern ovens take about 15 minutes to preheat to 425 F, but the stone itself will take an additional 20 to 30 minutes before it gets to the 425 F (the temperature required by most take-and-bake pizzas). I have measured this with an infrared thermometer on several test ovens.

Most people are quite astonished by the amount of time it takes to heat up the stone. The stone works to make a crispy crust by acting as a large reservoir of heat that radiates into the dough when the pizza is slid onto it. That means it is going to take a while to bring that reservoir up to a stable temperature. Professional ovens take a lot longer to reach the desired baking temperature for the same reason. If you are cooking on a grill, let the stone heat up for at least 30 minutes before using it. Some dough has a high moisture content, especially pre-made dough. The trick to prevent the dough from sticking is to have well-floured dough and a well-floured surface that you have rolled the dough out onto. If the dough slides easily on the counter, you have the right amount of flour on the dough.

Another suggestion is to liberally dust the pizza stone with corn meal before you slide the pizza onto it. Professional bakers do this all the time. Sneak a peek into the kitchen of your favorite pizza parlor and notice what they are doing. It helped in my success. If you absolutely wish to use your wonderful dough recipe, and the dough is super sticky, a sure-fire method to avoid sticking (even if your pizza is made from super glue) is to cook the pizza on parchment paper. This is guaranteed to work! It has never failed me. I always use this technique for my super thin crust. If you did use something like a Papa Murphy’s pizza, they have the stickiest dough on the planet! It also is made on a white heat resistant disposable tray that the dough is already stuck to.

Please try this:

I suggest that you heat the stone well, leave the pizza on the white Papa Murphy’s tray, and put the white tray with the pizza on it on the pizza stone for about 8 to 12 minutes.

Check on the dough after 6-8 minutes and use an ordinary spatula to separate the pizza from the white tray. This sounds hard, but it is very easy to turn the tray once and run the spatula around the tray. If it will not separate, put it back in the oven for a few more minutes.

After the pizza is loose on the white tray, just tip the tray and, while pulling back, slide the pizza onto the stone, discarding the white tray.

Finish by baking until it is nice and brown on top and crisp on the bottom.

How do I cook a Papa Murphy’s pizza on a pizza stone?2019-08-02T22:26:13-07:00

There are several things you can do to make sure that the dough will not stick. If you washed or soaked the stone in water to clean it, bake it at 350 F for an hour. Steam will come out of it for a long time. The stone is very absorbent. If there is residual moisture in the stone, it will “steam” the dough and make it stick to the stone, thereby making a mess. Make sure the stone is hot before putting food on it. Modern ovens take about 15 minutes to preheat to 425 F, but the stone itself will take an additional 20 to 30 minutes before it gets to the 425 F (the temperature required by most take-and-bake pizzas). I have measured this with an infrared thermometer on several test ovens.

Most people are quite astonished by the amount of time it takes to heat up the stone. The stone works to make a crispy crust by acting as a large reservoir of heat that radiates into the dough when the pizza is slid onto it. That means it is going to take a while to bring that reservoir up to a stable temperature. Professional ovens take a lot longer to reach the desired baking temperature for the same reason. If you are cooking on a grill, let the stone heat up for at least 30 minutes before using it. A Papa Murphy’s pizza is a challenge to cook on a pizza stone. They have the stickiest dough on the planet! It also is made on a white heat resistant disposable tray that the dough is already stuck to. Please try this:

I suggest that you heat the stone well, leave the pizza on the white Papa Murphy’s tray, and put the white tray with the pizza on it on the pizza stone for about 8 to 12 minutes.

Check on the dough after 6-8 minutes and use an ordinary spatula to separate the pizza from the white tray. This sounds hard, but it is very easy to turn the tray once and run the spatula around the tray.

If it will not separate, put it back in the oven for a few more minutes.

After the pizza is loose on the white tray, just tip the tray and, while pulling back, slide the pizza onto the stone, discarding the white tray.

Finish by baking until it is nice and brown on top and crisp on the bottom.

How do I transfer the unbaked pizza to the stone?2019-08-02T22:25:40-07:00

It is important to have a hot stone in the oven or on the grill first. Then, slide the pizza onto it to get the crispiest crust. Sliding the pizza onto the stone can be challenging. Here are some tips that might help. When making your pizza, dust the counter with enough flour so that the bottom of the pizza is not stuck to the counter. If you can slide it around on the counter, then it will slide onto the hot pizza stone. I have used five different tools to transfer the pizza to the hot stone.

When I first started making pizzas, I used a clean piece of stiff cardboard or the bottom of an old pizza box. I dusted the surface of the cardboard with some corn meal. I made sure that I had my thin dough lightly floured, so it would lift and slide around on the counter. Using a wide spatula, I lifted one edge of the pizza as a I slid the cardboard under the pizza. I gently worked the cardboard all the way under the pizza. I then lightly dusted my hot stone with cornmeal and slid the pizza from the cardboard directly onto the hot oven. Taking the pizza out of the oven when it is done is easier because the crust is nice and crisp. I use the wide spatula again to gently lift an edge and slide the pizza from the hot stone to the cardboard.

I have recently changed my technique and started just leaving the pizza on the stone and bringing it all onto the counter. I serve the pizza from the stone, and it stays hot while we eat it.

Method 2 is easier in some respects. I use a cookie sheet in place of the cardboard. I have one that has a flat edge with no lip. Again, flour the surface that the dough rests on so that, after kneading and rolling, the dough is not stuck to the surface and can be easily slid around. The same steps as above apply. You can also just roll the dough out directly on a floured cookie sheet.

Method 3 is downright cheating. I make the pizza on parchment paper and then put the whole thing in the oven on the hot stone. When it is finished, I just pull it all off onto a cookie sheet. The big advantage of this is there is no mess to clean up. Please do not tell anyone about this. The pizza purists will revolt.

Method 4 requires justification. After making a zillion pizzas, I justified (in my own mind, at least) that I should buy a pizza peel. Pizza peels follow the same procedure, but are easy to handle and are more forgiving. You still must get the dough “floured” enough to move and slide, but that is easy once you get the hang of it.

Method 5 is what professionals do. They make the pizza on a pizza peel or a flat sheet of metal that has been floured or has corn meal on it. They dust the stone with corn meal and slide the pizza off onto the hot stone. The dough has been well-floured, so it is readily moveable.

Can you cut the pizza on the stone?2019-08-02T23:02:10-07:00

The short answer is yes. I like to take the pizza stone with the pizza on it and put it on my tile counter. I cut and serve the pizza directly from the stone because the stone keeps the pizza warm for a long time, and we have hot, crisp pizza for the entire meal.

I have a roller pizza cutter, so I might get a scratch mark on the stone. Usually, you cannot tell. The pizza cutter will get dull over time, but I am not concerned. The stone is very hard and will dull the blade of any cutter or knife that is used. You can always move the hot pizza from the stone to a cutting board, cut it, and then put the pieces back on the stone to stay warm while you eat. I personally am not concerned about the minor scratches on the stone or a dull cutter. The scratches on the stone will not affect its performance or function.

With which kinds of ovens or grills is this stone safe to use?2019-08-02T22:23:24-07:00

The stone is made from a premium proprietary blend of cordierite that will withstand temperatures above 1400 degrees F. The stone is created in a refracting oven at temperatures over 1800 degrees F.

The stone is designed so that it can withstand the intense heat of a blazing pizza grill, a professional pizza oven, a Big Green Egg, or a Kamado Grill. I have used it in an electric oven, a gas oven, a pellet grill, a charcoal grill (lump and briquette), and even over a roaring campfire. In fact, I have heated my stone in a roaring campfire and then plunged it into a snowbank with no adverse results. This is one tough stone!

We have customers who cook their pizzas over wood fires – roaring flames and all. One of our advanced customers regularly cooks it in a special pizza oven at 700 degrees. He can cook it in less than 3 minutes! Don’t try this at home!

What is thermarite?2019-08-02T22:24:14-07:00

Thermarite is a copyrighted term for a proprietary formulation of cordierite which is a mineral used in all high end and professional brick ovens.

Our formulation is the highest quality blend available and is fired at extreme temperatures to give thermarite better performance for temperature extremes, as well as the highest durability possible. Thermarite is the result of years of R&D effort to finally come to fruition as a stone designed for the home and professional cook.

I believe my stone can handle changes in heat and physical abuse better than any other stone on the market. I actually tested the stone by heating it in an open campfire and then plunging it into a snowbank! The stone has stood up to this abuse repeatedly and has performed flawlessly.

Create a Restaurant Quality Pizza at Home with our Pizza Stone

No more soggy crust or expensive restaurant trips

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