//14″ Round Pizza Stone

14″ Round Pizza Stone

$49.95 $38.95

(2 customer reviews)
  • The Best Crispy Crust – Thermarite absorbs more moisture, which provides superior heat retention & transfer
  • Thermarite is engineered to last with better durability, strength, & superior thermal shock
  • Use in Ovens & on Grills – Thermarite shields the pizza from the intense heat of the grill
  • Certified Safe – US FDA, European Union, German Food Code, RoHS. (Does not smell)
  • 14″ Round x 5/8” Thick Stone + Use & Care Instructions + Bonus 4″x5″ Scraper + Free Recipe Ebook

Your Order Includes:

  • FREE Shipping in the Continental US
  • One Pizza Stone –14” Round x 5/8” Thick
  • Use and Care instructions
  • One 4″x5″ scraper (use for easy cleanup and food creation)
  • Recipe eBook
SKU: 14_Round Category:

Description

What is thermarite and why does it make the best pizza stone?

Get the best crispy crust with a pizza stone that is engineered to last

Thermarite is a high density, specially formulated cordierite that is super-heated to over 2,000F providing engineered strength, extreme durability, and superior thermal shock capabilities.

Thermarite Absorbs More Moisture –Its unique, highly absorbent micro-pore structure extracts and absorbs moisture out of moist dough creating the best crispy crusts.

Thermarite’s superior heat retention and heat transfer provides an even heat that is transmitted directly into the food for better crusts.

Does not smell! Cast Elegance’s thermarite is created with extreme heat that vaporizes all organic matter, creating a premium, professional grade stone that has no odor when heated.

Use in Ovens and on Grills (gas or charcoal)!  Thermarite shields the pizza from the intense heat of the grill.

You get brick oven results at home for a fraction of the cost of a professional brick oven.

Certified Safe! Passed US FDA, RoHS, European Union, & German Food Code safety standards.

Packaged to arrive in one piece without any micro-f

ctures

Your Order Includes:

  • One Pizza Stone –14” Round x 5/8” Thick
  • Use and Care instructions
  • One 4″x5″ scraper (use for easy cleanup and food creation)
  • Recipe eBook

2 reviews for 14″ Round Pizza Stone

  1. Josh

    I’ve been making homemade pizza for more than 10 years, using a regular round pizza stone. When I was searching for a larger stone, I found this 14×16 Cast Elegance stone on Amazon. It absolutely turns out the best pizza I’ve ever made. The crust is nicely crisp on the bottom and the pizza bakes more evenly. Because the stone is porous, it absorbs moisture from the pizza dough, which is what makes the crust so crisp. I also love the larger rectangular shape. It’s a lot easier to transfer a pizza from a pizza peel onto the stone, minimizing the mess with semolina getting all over the oven. It’s not a cheap pizza stone, but the results are well worth it. And it will last for a long, long time. It came nicely packaged with stiff foam pieces cushioning it; I store it in the box with the foam to protect it. Be sure to follow the directions closely – scrub it with clear water before you use it for the first time and never use soap. And download the 31-page booklet with recipes for pizza, stromboli, artisan breads and more.

  2. Elaine

    This pizza stone is great. I’ve never used one before so I don’t know how it compares to others, but this one makes a crisp, evenly-cooked crust. I was reluctant to spend $40 for something that’s specifically used for baking just one thing, but the crusts of the pizzas that I had baked on our old pizza pan were always a little soggy. The difference between the way that the crust turns out on this stone is remarkable. The man who sells the stones has been extremely helpful. The stone itself arrived in a box that was lined with protective padding, and that box was packed inside another slightly larger box. Also included were very clear care and use instructions and a scraper for cleaning the stone. The seller also sent an email with care instructions and he attached a cookbook with a few pizza recipes, a bread recipe, and instructions for baking frozen pizza, as well. I have baked a couple of pizzas from scratch – preparing the dough in the bread machine, and then adding the toppings. I prepare the pizza on parchment paper, which is a godsend when it’s time to clean up. It also makes transferring the pizza onto the stone much easier. I take hold of a corner of the parchment paper and slide in onto my old pizza pan, and then I slide it off of the pizza pan and onto the stone. Voila! The only downside is that we’ll never be satisfied with takeout pizza again.

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