Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Feb 15, 2007 06:54 AM

Any Recommendations for a Pizza Stone Brand?

I have heard that the All-Clad version is really good but is it really worth the $70 more than the other, cheaper brands? Does it really make a difference?

  1. Click to Upload a photo (10 MB limit)
  1. I don't even know the brand of the pizza stone that I have in my oven. I bought it at least 7 or 8 years ago for about $18. (it's a big square & roughly 1/2 thick.) It works great (i bake bread and pizza on it), it's always in my oven and it has never cracked. (In fact, I bought 2 at the time because they were so cheap & i had read a lot about people's stones cracking so i wanted to have a back-up...)

    I don't think this is something you need to spend so much money on.

    1. I agree with the above post - my mom gave me a Pampered Chef pizza stone and I kept it in my oven for several yrs without any problems. Look at it this way - you may not use it as much as you think, so cheaper may be ok for your purposes.

      10 Replies
      1. re: azhotdish

        I have the Pampered Chef version too (it was a gift). I keep it in the oven all the time and it hasn't cracked yet (5 years or so).

          1. re: vktp

            I also recommend Pampered Chef for your pizza stone. My first one cracked because of a flaw and they warranty-replaced it free of charge. I've had my second one for 3 years and counting.

            1. re: bogie

              I had the opposite experience with my pampered chef pizza stones. In the past 3 years I have had three break in my oven. I heard they were the best but have had no luck.

              1. re: AmblerGirl

                I have a wonderful thick pizza stone that is about 20 years old. Don't remember where it was purchased, but it was cheap. someone gave me a pampered chef stone and it cracked within 2 years. I am going to contact the company.
                As a side note, I no longer keep my stone in the oven because it increases the pre-heat time. Is it my imagination????

                1. re: pesto

                  A pizza stone adds thermal mass to an oven, so while they might make the preheat longer the temperature will be more stable when it reaches your desired point.

                  I had a Pampered Chef but it broke after 3 years and I replaced it with similar stone from BB&B.

                  1. re: Kelli2006

                    Thank you for that explanation. It makes sense.

                2. re: AmblerGirl

                  I had a horrible experience with a pampered chef stone! First one broke cooling on the counter (it was not heat shock, the oven had been at 350) and the replacement one broke in the oven while it was preheating. Both of them on the first use!

                  Added to that, their customer service is a total hassle because they insist on sending everything to the purchaser (it was a gift from someone out of state, so it was really a pain) and they wanted the broken pieces sent back, so we ended up spending as much shipping the pieces of junk around the country as the original stone probably cost.

            2. re: Hungry Celeste

              Hello, I was just reading your post about your PC stone, you leave it in the oven always? Its says its only good to 450 degrees and not to preheat it. I was just given one as a gift and I really like it, just don't want to ruin it. any other suggestions? Thanks in advance.

              1. re: creesen

                I don't know why they would say not to preheat it, I didn't see that, but preheating stones is what you have to do to make them work the way they are suppose to work. Or do you mean not letting them heat up while the oven is heating up (full blast)? That would make sense. And yes, I left it in the oven. I've broken 3 stones now. The last one broke in half and I still use it that way, and has't broke more, its not a pampered chef one though. Its the temp shock that did them in I think. I usually cook pizzas at 500-550 so if 450 if the max then that explains things too. And I probably should update my post on the returning things to PC, its not company so much as the representative, and the one I dealt with should not be in business, she was fairly overwhelmed with the biz and taking care of kids etc, finally returned my call like weeks after I left it, by then the company had sent me a new one. Which broke soon after also. According to Cook's Illustrated, the Lodge cast iron ones work well too. Cast iron might be far less susceptible to breakage, as long you don't poor any cold water on it..

          2. My favorite stone is from Baker's Catalogue. I think it is about $35.00.

            1. I don't recall the name (Old Hearth, Old Stone or something like that), but Amazon had (last time I checked) a really good one that's about 14"x16" and good thickness, for about $25 with free shipping the last time I bought one, though I've noticed that some of their prices fluctuate. Just go to their site and do a search on "pizza stones" or "baking stone" and it should be among the choices. Lest you be worried by the "last time I ordered one" comment, I was ordering another for a gift, not because of any problem with my first one, which I've been using for abot 10-12 years now.

              For that matter, whatever price point and style you want, they've got a good selection, and good prices on most of them.

              As others have noted, I just keep in in the oven all the time, except when I do the "self-cleaning" cycle.

              1 Reply
              1. re: Warthog

                I got curious and checked on Amazon. The one I've had good luck with is the Old Stone Oven 14x16, and it's currently $29.95 with free shipping. If you're not in a hurry to buy, you might watch to see if they mark it back down to $25 again. They seem to do so every once in a while. As noted in some of the reviews on Amazon, it is much thicker and heavier than many of the other brands, as I discovered while I shopped around before getting my first one. Not sure how much difference that makes in results or durability, but I note it for what it's worth.

              2. I'm super cheap, and out of curiosity, would a big round piece of terra cotta from the nursury store or Home Depot do just as well? I was thinking of buying the biggest terra cotta pot holder I could find and use that for pizza (the flat little pan that the pot sits in and holds water). Will these things break (does it matter)? Are there any health concerns? How about the unglazed side of a big ceramic floor tile?

                2 Replies
                1. re: johnb

                  john, do a search here for pizza stones, and yo'll find a few posts regarding stone/tile from such places.

                  1. re: johnb

                    I'm super cheap as well. I sent my husband to the huge tile mart in our area, to look for an unglazed "through porcelain" tile. I was told by the salesman when I called that these tiles will hold up in really high heat, because they are fired very high. Long story short, he talked with the salesman, told him what it was for, and the guy gave him a 16" by 16" tile for free!

                    The last pizza stone I had cracked (it was $2 from a thrift store) so I was in need of another one, and needed it TONIGHT.

                    Can't beat free!