12/23/2009

Jennifer from Colorado

Never used a stone before. Bread comes out so much better now (free form loaves). I use steam in the first five minutes, too. I keep it in the pantry between baking days on a sheet of cardboard so it doesn't scratch anything. It has little feet on the back and it was stained quickly but that doesn't bother me.

12/09/2009

John from Boston, MA

I previously owned a $50 pizza stone from Crate and Barrel. It was a piece of... I just received this stone and used it to make pizza. The stone is twice as sturdy, more surface area, you do not have to take it out of the oven and it just cooked to CRISPY pizzas. I highly recommend this item.

11/13/2009

Paul from

Received this as a gift and have been using it for making bread and pizza. My bread and pizza went from adequate to unbelievable. Using a pre-heated stone makes my crusts come out crispier and my bread lofts a lot more. I should have bought one ten years ago!

10/21/2009

Jeannie Zastawny from New York State

I love this baking stone

10/19/2009

Clark and Lory from Michigan

My husband and I are having a blast making our own artisan bread at home. We have had good success using a much thinner baking stone bought elsewhere but since we purchased our thicker stone from KAF, our bread has improved ten-fold and we have come back to order a second stone for our vacation home. (We donated our much thinner stone to our local charity and will never use anything other than our KAF stone because of the beautiful results!) If you're experiencing sticking - be sure to pre-heat the stone in your oven for about 20 minutes, give or take. Also, before placing your dough on your pizza peel, (or whatever you are resting the dough on before placing it in your oven) sprinkle the peel with corn meal and then place your dough on top of the corn meal. The corn meal will prevent the dough from sticking both to the peel and to your baking stone. If you cannot use corn products due to allergies, you can sprinkle wheat bran on your peel instead. Or just use parchment paper. Place a sheet of parchment paper on your peel, place the dough on the parchmetn paper, (I sprinkle corn meal on the parchment paper as well just because I like the flavor and texture and the added anti-stick-a-thingie-ability) and slide the whole thing, paper and dough, right on to your pre-heated baking stone. When your bread or pizza is done, just peel it off the parchment paper and serve. Sticking is never a problem if you follow these steps; I promise. Thank you KAF for so many wonderful products! You have made my husband and I look like professional bakers and I am betting that many of our friends will be contacting you for their very own baking stones. ;)

10/12/2009

Patsy from South Carolina

I just received my stone and used it two days ago to bake a homemade pizza. I couldn't find any instructions on how to use it, so i checked Food TV and found some recipes which used a stone in the way I had intended to, which was to place the dough directly on the stone, place ingredients and bake. I could not remove the pizza and had to scrape it off! Totally disappointing. What did I miss?
Pre-heat your stone in your oven. Then shape your pizza and top. When your stone is hot you may put your pizza on it to bake. Cleaning your stone should be done by brushing off whatever you can. If it needs more then this you may use a weak baking soda solutin to clean with. Joan@bakerhotline

10/08/2009

Jay from Frankfurt, Germany

I was already getting great pizzas using the King Arthur dough recipe and my pizza pans. This stone takes that up a notch. I got one when I was in the U.S. a couple of weeks ago and we just tried it out. It made a very crispy pizza, just like in Rome! (Yes, really.)

09/29/2009

Lisa from Valparaiso

The stone is heavy and doesn't absorb nearly as well as my other stoneware baking stone. The material is funny; it doesn't feel like stoneware.
The stone is made of cordierite, a fire-brick composite known for it's ability to maintain high heat, withstand cracking when changing temperature, and absorb moisture. If the stone does not meet your needs, please contact our Customer Service Department at 800-827-6836. Irene @ KAF

06/03/2009

mary from ohio

I was disapointed to find out the only thing you can bake on the stone is pizza & bread. Maybe I need to use it more, but I get crispier crusts on my pampered chef stones. I also think they should not be as wide and then you can fit 2 side by side. I'm not sure I would have ordered 2 had I known. I already threw away the boxes. Any suggestions?!
Couple of tips for you. The stones work just fine in an over and under arrangement for pizza and flat breads. I space them at the lower 1/3 and the upper 1/3 of the oven. Also, beyond bread and pizza, they are great for Pita, and Crackers. For non-flour items they really do a great job when baking "en papillote". You'll get a very quick heat transfer using a stone. Frank @ KAF.

03/17/2009

Dan from Media PA

Great quality stone. Arrived very well packaged. Sturdy 1/2" thick maintains heat very well- great for Pizza and breads.