Emile Henry Round Pizza Stone 14.5", Charcoal

I have gone through at least 6 pizza stones and when it was time to get ANOTHER one...in frustration I googled What is the BEST pizza stone? Answer: Emile Henry Flame Top Pizza Stone. Well that sounded promising I bought Emile Henry's tajeen a few years ago and absolutely love it! $49.00 was steep but without tax or shipping Amazon's offer was too good to pass up. This pizza (bread) stone is fantastic. It's beautiful and unlike other stones that doesn't stain and can be washed either by hand or in the dishwasher without having the stone "bleed" a soap taste into whatever you bake next and the gorgeous ceramic finish doesn't stain and is perfect for serving. You can use it on all types of stove tops: gas, electric, halogen as well as induction stove tops AND all types of ovens: traditional, convection and microwave safe. You can even use it on gas, charcoal and wood grills! It keeps hot longer, has great even heat distribution and can be heated to extremely high temperatures (up to 700F degree for searing). The glaze is micro-crazed just like a pizza oven so crusts come out crispy and well baked. It will turn your grill into an outdoor pizza oven...FABULOUS! It is much less liable to crack into two pieces after you've used it a dozen times like cheaper stones...and no bulky metal cradles or juggling clumsy stones this super ceramic stone has built-in ceramic handles! Perfect for serving, pizza, bread, you can cut on the surface without worrying about scratching it and finally heat it and use it as a warmed serving tray. On the day I received it I made a white pizza of Gorgonzola cheese, pears, crispy walnuts and turkey for a few friends. The crust was perfectly crispy on the bottom (my former stones wouldn't have been able to handle keeping the crust as crisp with this recipe). I cut and served the pizza on the same stone right from the oven...delicious and it stayed hot for second servings. So perfect it blew us all away and my guests jumped up to log on to Amazon to order the Emile Henry Stone before leaving both for themselves and as gifts.

I have had this for several years and I have found it works well for baking. It is easy to clean. I usually leave it in the oven even when I bake something like cookies on a flat metal pan. I put the pan on top of this item. The handles on the sides mean that I cannot place a full size baking sheet on top of it.

This stone is wonderful and makes my pizza crust very nice it comes out wonderful everytime I also love having the handle on each side it makes it alot easier

So easy to use- not like the previous all clay pizza stone that broke immediately in the oven after the 2 step soaking & preheating process prior to first use. This stone produced such amazing homemade pizza I will never need to get delivery again.

This is pretty and a pleasure to use. The glaze gives me the impression that it's clean and hygenic, and the breads come out delicious with a crunchy crust and soft inside. While it's labeled a pizza stone I've been using it to make Middle Eastern style flatbreads. Flatbreads are surprisingly simple: Mix it in the food processor, let it rise 45 minutes and put it on the stone. I've used this product both in the oven (my breads baked 400 degrees for 20 minutes) and on my charcoal grill. The size is perfect to fit my 18 inch round Weber grill, and my guests really enjoy watching bread being made on the grill! If anyone wants some recipes, check out The Food of Morocco . I particularly like the super easy Marrakech Tagine Bread and the Berber Skillet Bread, which also easy but must be planned 48 hours in advance because there's a garlic starter to ferment. Other than the appearance, the difference between this and other pizza stones I've used are: * This product has handles on the sides, which are convenient, particularly for removing it from a hot BBQ grill. * It has a nice heft to it, which contributes to the pleasure of using it though I don't know (yet) if it improves cooking. My other round pizza stone is much lighter. * I like the glaze, which is common to all Emile Henry products. The glaze is shiny and easy to clean. Most of the time I need only to rinse and everything comes off quickly. Occasionally, when I've cooked a particularly sticky bread, I use a blue scrunchy with no soap...still very easy. The other thing I like about the glaze is that it gives me the impression that it is hygienic and and makes my food look appetizing. My other pizza stones are porous beige ones (the kind you see everywhere) and stain easily, giving the impression that they're dirty. I admit, this is probably more about how I feel than logic. A pizza stone is heated in the oven at 400 degrees, so what could be possibly living on there? But food is fun for me, and I like the clean-looking pretty glaze! I just did a head-to-head bake off between the Emile Henry and an inexpensive Made in China porous beige pizza stone. I used the Marrakech Tagine Bread, which cooks 20 minutes at 400 degrees. I put the stones in two separate side-by-side ovens and preheated both for an hour. I put two small loaves on each stone and baked for 20 minutes. When the timer rang, I lifted the the Emile Henry easily out of the oven by its handles. With the beige stone, I fumbled trying to get my fingers underneath the sides and I burned my finger on the oven rack. Performance-wise, they were similar. The bread baked on the Emile Henry was ready at exactly 20 minutes, as specified by the recipe. The bread cooked on the less expensive beige stone was not quite done, and needed to be returned to the oven for two more minutes. This is most likely because the Emile Henry is thicker and radiates and holds more heat. Oddly I have the opposite issue with Emile Henry baking dishes--they take a long time to heat up and so food takes *longer* to cook. Once both breads were perfectly cooked they were identical. Both had a golden-brown slightly crunchy crust on the bottom. Both were equally delicious! So overall, I would say that if you can afford it, you will get a lot of pleasure out of the Emile Henry pizza stone. But at least on this one test baking flatbreads I got equally good results using a budget product. UPDATE: Since writing this initial review I have also started making pizza on this stone. I preheat the oven at 500 degrees for 40 minutes and I get the same nice crunchy crust on this stone and on budget stones. My conclusion is that this premium product does not perform better than less expensive stones but it is equivalent in performance, and I like it for the handles and the easy-to-clean surface.

First time on the grill was a disaster (burnt on bottom, soggy on top), so we decided to stay with experimenting in the oven until we could master a good pizza. We pre-heat the stone in the oven to 550 degrees and use a really thin crust. The pizza is done in about 5-7 minutes and it tastes amazing! Really happy with how the food comes out, however, the clean up on this has been a nighmare for us - every time! Others rave about how easy this is to clean up, so maybe it's just us (and any suggestions are more than welcome!) Anything that falls onto the stone during transition (cheese, sauce, etc) literally bonds and becomes one with the stone (and trust me, we've been really careful to try to keep anything from falling onto the stone to try and avoid this) I'm not sure if it's because our oven is so hot, but seriously, I use Barkeepers Friend and a scrubby over and over with some serious elbow to get it off. Even at that, there are little black polka dots all over the red stone that I'm just calling a "seasoned stone" now. Anyways - great finished product on your pizza and I'll recommend it for that reason, but the cleanup has been less than desirable, causing me to take a star away from a five-star review.

This is the best pizza stone for cooking on a grill.

I have used this for both homemade and frozen pizzas and it is an absolute game changer. My crust has never been this crispy. I have a crumby oven and am renting so I thought that there wouldn't be much difference and me buying this was a shot in the dark. I will never be able to make pizza without it again. The stone itself is incredibly easy to clean, and it does not seem like it would chip easily. It is also large enough to make strange shaped pizza if you are an amature like I am and struggle to make pretty pizza.

Ich war überrascht das ich seitens DHL aufgefordert wurde mein Paket in der Post-Stelle abzuholen mit einer Zollgebühr von 11,90€ .'Scheint neu zu sein seit Anfang Juli. Also bitte aufpassen - Zusatzgebühren - steht auch nirgendwo ! Artikel ist Top.

Tamaño perfecto. La piedra se calienta bastante rápido y permite que la pizza sea crocante en la base. Adicionalmente la piedra permanece caliente por mucho tiempo con lo cual puedes mantener mucho más tiempo tu pizza a la temperatura deseada.

CETTE PLAQUE EST PARFAITE D AUTANT QU ELLE VA SUR LE FEU DIRECT DANS LE FOUR MAIS EVITER DE VOUS LA FAIRE LIVRER CAR PAS DU TOUT PROTEGER ET DONC ELLE EST ARRIVEE EN PLUSIEURS MORCEAUX

Never cooked a pizza before but I knew not to try it without using a Pizza stone, got perfect results first time, unbelievable. However I then tried a few short cuts like not removing the hot stone from the oven and made a total mess of it. I've only had it about three weeks but the best method I've found so far is: 1. Put the Pizza Stone in the oven on highest setting for 20min....... Meanwhile: 2. Prepare your pizza base, pizza sauce, and all your toppings, they must all be ready on standby. 3. Remove the hot stone from the oven and prepare /dress your Pizza actually on the stone (swiftly). 4. Return to the oven (still on high) and cook for 8 min.....I sometimes take it out after 7min but that depends on how long it took to prepare the Pizza on the hot stone in the first place and how hot your oven is. Just Perfection, I've even done a stuffed crust one although I'm still experimenting with the sauce. I'm planning my next batch using just San Marzano tomatoes with no extra herbs or spices, the old Italian way so I've been told. So...Bon appetit... Wait a minute that French isn't it not Italian. It's a very hot stone so handle it carefully, oven gloves are a must.

The Pizza Stone was broken.