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Dec 4, 2006 01:04 AM

Pizza Stone: Large

I have one of those relatively large rectangular pizza stones -- probably 14x16. I leave it in the bottom of my gas oven, but when baking cookies, etc., it causes uneven heating because it doesn't cover the entire bottom of the oven. Also, sometimes it's a pain when a pizza sticking to the peel a bit misses part of the stone.

Does anyone make a full size stone for a 30" oven: something like 22X16?

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  1. Why not just buy unglazed quarry tiles? Much less expensive, and you can have them cut to fit exactly the size you want. That's what I have on the floor of my gas oven and I find that because of the heat retention my oven cooks more evenly with the tiles than it does without.

    5 Replies
    1. re: JoanN

      You may find that if you buy a size to fit refractory shelf at a hobby shop, you would accommodate the size and thickness. You will find it in the ceramic supplies. Tell them the size you need and the thickness of 5/8" will probably suit your needs.

      1. re: pamelawinter

        Good idea. Are the shelves food safe? Also, would a chain like Michael's carry this?

        1. re: sbp

          Stones are absolutely food safe, they are fired at cone 5 - 8 when made at 1/2" - 5/8" inches thick. The 1" thick stones are fired to cone 10 to cone 13, and have no chemical glazes. If your Michael's carries pottery making equipment, they should have the shelves. These are the shelves that go into a kiln to support the pottery or other ceramic items being fired.

      2. re: JoanN

        I was thinking about that, but I'd rather not deal with drips and gunk getting between the tiles. If I can't find what I'm looking for, this is the answer.

        1. re: sbp

          I don't have any difficulty with gunk getting between the tiles. They fit surprising snugly, even though they don't extend all the way to the edges of the oven. I have a very small dustpan and brush that I use only on my pizza tiles. Once the tiles are cool, I just place the lip of the dustpan under the tiles at the front of the oven and dust what is now pretty much charcoal bits and pieces (for me, mostly cornmeal) into the pan. Voila! When I do remove the tiles in order to clean the oven (not self-cleaning in my rental apartment), there's usually a grid of charcoal dust visible. But it's minimal. Far less gunky that what results from a single Zuni chicken, for instance. And I just brush that out the same way I do the tiles.

      3. You could probably get a stone custom cut at a place that does stone/granite countertops. I have no idea what it would cost but a phone call should give you an estimate.