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Pizza Stone - 15 Inch 3/4" Extra Thick Cordierite - $33 @ Amazon Lightning Deal

$33.00
+6 Deal Score
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Amazon [amazon.com] is offering Pizza Stone for Oven Baking Grilling - 15 Inch 3/4" Extra Thick for $33 during a Lightning Deal. If my math is right, this deal goes until 7:30pm Eastern or until sold out.

I have an identical stone (box included) from another brand. It's perfect for high heat pizzas and can handle the occasional direct flame from my Egg or Weber Kettle, unlike some pampered stones. This is the lowest price ever on this product and comparable 3/4" thick cordierite stones for sale right now.



DELIGHTFULLY CRISPY CRUST: Our pizza stone is 3/4" thick, much more thicker than our competitors' stones, engineered to achieve a crispy pizza crust, every single time! This baking stone will satisfy even the pickiest of pizza crust lovers! It is also great for reheating any leftovers, bringing back the food's excellent taste and freshness!
VERSATILE KITCHEN ESSENTIAL: It's more than just baking all your favorite pizzas! This durable round stone allows you to try out all your favorite recipes and bake bread, chicken tenders, shrimp, cookies and any other pastry to perfection! Don't miss out on the opportunity to provide the best meals and treats to your family!
UNIVERSAL STONE FOR OVENS & BBQ GRILLS: It's now easy to enjoy yummy pizza slices, all year long! Whether cooking a quick, at-home meal during cold winter nights or organizing one of your smashing, outdoor BBQ parties, this pizza stone will be your go-to kitchen utensil to quickly prepare everyone's favorite dish – pizza!
DURABLE BAKING STONE & SECURE PACKAGING: Made from superior cordierite material, this sturdy stone allows baking up to a whopping 1000 °F. Our grill stone is not brittle and will not easily break! To ensure they get to you in tip top shape, all our pizza stones come in secure, high quality packaging enforced with polyethylene foam.
FREE GIFT INCLUDED: We take great pride in the quality of our Pizza Stones and offer you a risk-free purchase. To help you enjoy cooking with your new pizza stone, we are offering a FREE E-Book with 45 delicious pizza recipes! (Comes as email attachment once delivered.) Click Buy Now And Get The Best Pizza Stone On Amazon!
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Created 11-02-2017 at 01:05 PM by trza
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29 Comments

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#2
Good price on a stone, but I would suggest people look into a Pizza Steel. I have used both and the steel gets amazing crust.
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#3
Quote from cheapsense007 View Post :
Good price on a stone, but I would suggest people look into a Pizza Steel. I have used both and the steel gets amazing crust.
You have a link to what you recommend?
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#4
That's not 15 and 3/4 inches Smilie
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#5
Quote from cheapsense007 View Post :
Good price on a stone, but I would suggest people look into a Pizza Steel. I have used both and the steel gets amazing crust.
Same
I just went to a metal supply store and picked up a 20 inch steel plate for about $30
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#6
I'm seeing a price of $40
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#7
says $39 on amazon
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#8
I have a Lodge pizza plate and the thing will last a lifetime.
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#9
Quote from cheapsense007 View Post :
Good price on a stone, but I would suggest people look into a Pizza Steel. I have used both and the steel gets amazing crust.
Steel does not absorb dough moisture. You won't get as crispy crust.
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#10
Why is this getting thumbs up when it's not even as low as the price posted in the OP?
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#11
Quote from pointbob View Post :
Steel does not absorb dough moisture. You won't get as crispy crust.
Preheated to 550F, there isn't any absorption going on in either case. I sprinkle my cast iron pizza steel with some cornmeal or panko crumbs just before and the pizzas come out plenty crisp.
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#12
Quote from cheapsense007 View Post :
Good price on a stone, but I would suggest people look into a Pizza Steel. I have used both and the steel gets amazing crust.
And they never crack, will last forever.
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#13
good product for those boycotting Papa Johns.
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#14
Quote from Bluelair View Post :
Preheated to 550F, there isn't any absorption going on in either case. I sprinkle my cast iron pizza steel with some cornmeal or panko crumbs just before and the pizzas come out plenty crisp.
Actually no offense but I've been doing this awhile. Stone is porous and metal is not. When you slide the dough on with your pizza paddle that immediately results in moisture absorbing into the stone...hence the stains over time. Metal won't absorb. Even cooks illustrated gave the stone top place. Check out tons of utube videos finding in favor of crispier stone results.
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Last edited by pointbob November 3, 2017 at 12:21 PM.
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#15
Quote from Manfjourde View Post :
You have a link to what you recommend?
I use this. https://www.amazon.com/NerdChef-S...dpSrc=srch

It is 3/8 but 1/4 might work well too. Also, with steel, it will last forever with proper care, and it even helps regulate oven heat when you aren't cooking on it.
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