HOME > Chowhound > Cookware >

Discussion

Quality Baking Stone

  • 11
  • Share

I am looking to buy a quality stone for baking artisan breads and also pizza's. Is there a place where i can get a thick one or do I just need to settle for the Pampered Chef 1/2 inch thick version. The bigger the better for me, round or rectangle doesn't matter. Any link would be appreciated.

I broke my previous one on the grill making a Neapolitan pizza, then learned that I shouldn't have put it directly on the grates.

Live, Learn, and Learn Again I Guess !!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Pizza/baking stones are just fired clay and I doubt Pampered Chef has some secret formula that makes their product superior to others. You can get a decent rectangular stone at Sur La Table or other retail outlets for around $20. They also have a round one for a few bucks less, but if you also want to bake bread, go with the rectangle.

    I don't understand why your old stone broke. Many people leave their baking stones in the oven where they are repeatedly heated and cooled (mine has survived on the base of the oven, which even hotter than the grates, for over 4 years). Do you mean you put it into the oven when it was already hot? That would do it. Trying to use a damp stone is another sure way to break one.

    1 Reply
    1. re: Zeldog

      I think Jimbo means that he broke his stone on the barbecue grill. Most are not made to be heated directly over flames. Stones made for use over direct flame either need to be super thick, or heat buffered with a metal shield.

    2. Fibrament makes commercial and home stones. Many sizes and different thicknesses.

      Don't get a commercial one unless you plan on keeping your oven on all day. A thick one takes a long time and a lot of BTU's to get to temp.

      bakingstone.com

      1 Reply
      1. re: Professor Salt

        I agree with the "Professor". The Fibrament stone is the way to go.
        http://www.bakingstone.com/

      2. Get one from a dealer that Sells the Big Green Egg. Their stones should hold up to a higher temp as they are made for the grill. :)

        1. Villaware makes a stone specifically for the grill, check out chefscatalog.com. I have not personally tried it, but it looks interesting, doesn't it?

          2 Replies
          1. re: bakerbob

            From the FibraMent website:
            "Because no baking stone can be exposed directly to flame, FibraMent for Grills includes a protective metal pan. FibraMent is placed in the metal pan while it bakes your favorite pizza.

            FibraMent for Grills is available in 13 5/8" and 15 1/2" round sizes to fit a variety of barbecue grills."

            http://www.bakingstone.com/grilling.php

            1. re: bakerbob

              The Villaware grill stone works very well!

            2. I've been wondering too. Williams Sonoma has a 14" x 16 stone. Somewhere else on Chow someone mentioned it has a lifetime guarantee. But I can't confirm that on their Web site -- or get an idea of how thick it is.

              I've been thinking of getting one. Any one have any experience with this one?

              1. Naturestone seems to be high quality, IMO. I have a round griddle, not the pizza stone listed, so it is a little thicker and can be used on a grill or burner instead of just in the oven.

                http://www.125west.com/Kitchen_Cookwa...

                Look for the Brazil on My Mind collection. Don't know if you can buy them anywhere else because I haven't looked and have purchased from 125West lots of times before. so you may be able to find it elsewhere or at least examine it in person. It is much nicer than the Pampered Chef model, but much heavier also.

                1. I have used fire bricks for about 5 years now. They can be purchased from a building supply center for a couple of dollars each. They come in two thicknesses...I use the ones that are 3/4" thick and nominally 4" x 8". They stand up to the barbeque....I have backed dozens of loafs of bread with the barbeque on full speed. They are light yellow in color and are the same bricks that are used to line fireplaces.

                  The only down side is that, even if you place them tight together, cornmeal tends to dribble through into the rest of the oven....I fix that by placing a some aluminum foil below them...or sometimes double up on the bricks with the joints staggered.

                  I plan to make a metal frame and maybe morter the bricks together... I figure that will be pretty close to an actual hearth