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0885996168
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The Ultimate 16" Round Pizza & Bread Stone for Cooking & Baking on Oven & Grill. Exclusive ThermaShock Protection & Core Convection Technology for the Perfect Crispy Crust. Patented No-Spill Stopper

0885996168

Monday to Friday: from 08h - 22h, including Saturday and Sunday

$91.16

Delivery time 10-15 day. View detail
Package price in Cambodia $91.16
Price after tax in US $43.9
Shipping weight 5.327 kg
Clearance cost $6.28
Shipping cost to Cambodia $93.14
Discount $52.16
Surcharge $0
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✅ NO MORE BROKEN STONES - The #1 complaint about pizza stones is that they break after a few uses. Our proprietary, FDA tested, ThermaShock Cordierite is designed to withstand up to 1500 degrees and ensures a worry-free cooking, as our stone will not break due to temperature changes (and is covered by our Limited Lifetime Guarantee). You can count on this stone to cook delectably pizzas, bread, cookies and more for years to come! ✅ THE BEST PIZZA YOU'VE EVER HAD - 16" stone highly absorbent pores extract moisture out of the pizza/bread dough and simulates restaurant pizza ovens for that perfectly baked pie-hot, melty & delicious! Our exclusive Core Convection Technology concentrates heat in the core and projects its outwards to cook from the center out for an evenly cooked, delectably crispy crust with no soggy centers! Also great for bread & Cookies. ✅ NO MORE SPILLS OR SPOILED PIZZAS - Our patent-pending No-Spill Stopper, not available on any other pizza stone, prevents pie from sliding off the back when you remove it from the stone or grill for a worry-free home pizza cooking experience. We even show you how! An instructions manual, a complete online Video Tutorial and even a 108 Pizza Recipes eBook (via email) are included. It's So Easy to Make Pizza Night a Family Tradition! ✅ THICKER THAN THE COMPETITION & GRILL SAFE - At .83" thick, our stone superior engineering provides greater heat retention than thinner brands and is less prone to breakage; bottom has a ledge, making it easier to handle it. This stone has been tested at high temperatures by our customers on Kamado Joe, Weber, Traeger, Big Green Egg and many other Commercial & Professional, Charcoal or Gas BBQ Grills ★ Fits all standard ovens at least 17" deep. MEASURE YOUR OVEN OR GRILL before purchasing ★ 🇺🇸 100% SATISFACTION GUARANTEE - At Love This Kitchen, we take everyday tools and redesign them to make them better, stylish, and practical for the inner Chef in all of us. Using only the best materials, we create top of the line kitchen tools that are made to last. Established in USA since 2002, here is our promise: If you aren't 100% thrilled with your purchase, just contact Amazon within 60 days for a full refund. Plus, all our products have a limited Lifetime Guarantee, so Order Now!

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Introduce

✅ NO MORE BROKEN STONES - The #1 complaint about pizza stones is that they break after a few uses. Our proprietary, FDA tested, ThermaShock Cordierite is designed to withstand up to 1500 degrees and ensures a worry-free cooking, as our stone will not break due to temperature changes (and is covered by our Limited Lifetime Guarantee). You can count on this stone to cook delectably pizzas, bread, cookies and more for years to come!

✅ THE BEST PIZZA YOU'VE EVER HAD - 16" stone highly absorbent pores extract moisture out of the pizza/bread dough and simulates restaurant pizza ovens for that perfectly baked pie-hot, melty & delicious! Our exclusive Core Convection Technology concentrates heat in the core and projects its outwards to cook from the center out for an evenly cooked, delectably crispy crust with no soggy centers! Also great for bread & Cookies.

✅ NO MORE SPILLS OR SPOILED PIZZAS - Our patent-pending No-Spill Stopper, not available on any other pizza stone, prevents pie from sliding off the back when you remove it from the stone or grill for a worry-free home pizza cooking experience. We even show you how! An instructions manual, a complete online Video Tutorial and even a 108 Pizza Recipes eBook (via email) are included. It's So Easy to Make Pizza Night a Family Tradition!

✅ THICKER THAN THE COMPETITION & GRILL SAFE - At .83" thick, our stone superior engineering provides greater heat retention than thinner brands and is less prone to breakage; bottom has a ledge, making it easier to handle it. This stone has been tested at high temperatures by our customers on Kamado Joe, Weber, Traeger, Big Green Egg and many other Commercial & Professional, Charcoal or Gas BBQ Grills ★ Fits all standard ovens at least 17" deep. MEASURE YOUR OVEN OR GRILL before purchasing ★

🇺🇸 100% SATISFACTION GUARANTEE - At Love This Kitchen, we take everyday tools and redesign them to make them better, stylish, and practical for the inner Chef in all of us. Using only the best materials, we create top of the line kitchen tools that are made to last. Established in USA since 2002, here is our promise: If you aren't 100% thrilled with your purchase, just contact Amazon within 60 days for a full refund. Plus, all our products have a limited Lifetime Guarantee, so Order Now!

Parameter
Product Dimensions17 x 16 x 0.9 inches; 8.8 pounds
Shipping Weight9.8 pounds
ASINB01KUGKETK
Item model numberLTK-PIZZA-R16
The rating and comments
- The stopper makes it easy to use
By Vicente Velazco on February 06, 2017

Calling all pizza lovers!
There's no better way to make restaurant-style pizza at home than with this premium baking stone. Exclusive design guarantees the ideal crispy crust, every time.

Looking for that restaurant-style pizza flavor at home? Achieve it with the Round Bread & Pizza Cooking Stone by Love This Kitchen! Our 16" round Ultimate Pizza StoneTM is thicker than other brands so it retains heat better (a must for a perfectly baked pie!). PLUS, our proprietary Core Convection TechnologyTM projects heat inwards to ensure an evenly cooked, crispy crust that will have your family's mouths watering! No more gross, soggy center.

We've added a patent-pending "no-slip" pizza stopper feature on one side of the stone to prevent the pie from sliding off when you remove it from the oven. Our stone is also slightly elevated, providing an edge that gives you better leverage when handling it.

Simulates restaurant brick ovens
For baking pizza, bread & other foods
Convection design to ensure a crisp crust
Thicker to provide better heat retention & durability
Stopper & "ledge" feature for easier handling
Ideal to make pizza both in the oven or on the grill. This stone has been tested at high temperatures by our customers on Kamado Joe, Weber, Traeger, Big Green Egg and many other Commercial & Professional, Charcoal or Gas, BBQ Grills
Care & instruction manual, and Online Video Tutorial included
Dough, sauce & pizza recipes included (online) plus our 108 Pizza Recipes eBook (sent via email).

Look, if you want pizza that rivals the best restaurant pizza, you need a high-quality stone. THIS IS IT! What a great way to SAVE MONEY and spend more quality time with your family. Makes a great housewarming, shower, Christmas or wedding gift, too!

Click 'Add to Cart' to buy now!

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Pizza Key-Stone
By Andrew S on January 17, 2018
This pizza stone is different from the rest, no doubt, so there are many aspects to take into account:

PROS:
- It’s heavier and thicker than other stones, so, for now, it seems to be much more resistant. I’ve already used it a few times and it shows no signs of cracking, but time will tell.
- The stopper makes it easy to use, you can just shake your pizza onto it without worrying it will fall and get it on the peel quickly to take it out.
- It retains heat amazingly well, so you only have to wait around 5 minutes between pizzas (Instructions say 10, but you don’t really have to wait that long)
- Its bottom design does help the heat distribute evenly, so pizzas come out crunchy all over, even the center.
- The size is very convenient for making large pizzas for many people, so I don’t have to spend all night in the kitchen and I get to enjoy my friends more.

CONS:
- It is indeed heavier, but the stopper and raised edges are useful on that department, giving you extra grasp.
- Unlike metal pans, you can’t wash the stone with soap because it absorbs the aroma, so you have to pay special attention to that.

All in all, it really is worth buying.
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I should have bought one sooner
By Jesse on June 10, 2018
Pros:
Heavy - This pizza stone is heavy. It's dense and retains heat really well.
Pizza-stop - the little nub helps keep the pizza from sliding off the stone by mistake.
Size - At 16" it's a challenge to make a pizza that's too large for this stone.
Baking - IT does wonders for helping get crust to the right consistency.

Cons:
Weight - It can be a little bit unwieldy because of the weight, but I think the trade-off is well worth it.
Care - Cleaning pizza stones is kind of a pain in general, not really a specific fault of this particular stone.

Closing thoughts:
This stone makes making pizzas at home much easier and improves the crusts a lot. I recommend it highly and would not hesitate to buy it again if I lost or broke mine somehow. It makes me want to get a bigger grill so that I can start making pizzas on the grill with this.
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I’ve always been more on the pragmatic side and don’t like spending that much time in the kitchen
By Amazon Customer on February 10, 2017
This is my first pizza stone and I regret not buying one sooner. It cooks the crust perfectly and really gives it that authentic wood fire oven taste. The stone is very thick and about 10 lbs but it's very manageable. You don't have to do anything to maintain it aside from maybe rinsing it when you first get it and scraping off any food that falls onto it. I leave it on the bottom rack in the oven and never take it out.Don't worry too much about cleaning the stone, the high heat kills any bacteria and any small bits left just add to the flavor. Treat this stone as though it were a cast iron pan.

The lip is very helpful for moving pizzas on and off the stone. However the stone will be slightly cooler near the lip if you don't let it preheat for 40-45 minutes. You can preheat it for about 30 minutes and just make sure your pizza is a few inches away from the lip if you want perfectly even cooking.
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Very nice stone, good for 'large size' pizza from Papa M's
By John in Colorado on May 18, 2017
This is the first pizza stone that I’ve ever tried and I have to say it’s incredibly practical! Its size is ideal for making large pizzas for many people and its no spill stopper makes it easier to get my pizza out of the oven without pushing it out of the stone and onto the back of the oven. I’ve always been more on the pragmatic side and don’t like spending that much time in the kitchen, so I tried the stone with a frozen pizza. Normally, when I make them at home, the crust turns out a little soggy and soft, or I end up burning my pizzas trying to get the bread to toast. This time, my pizza was ready in record time and it was crunchier than ever!
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3RD Time's A Charm
By M on August 30, 2018
I"ve done 4 take-and-bake pizzas since I received the stone...using my CampChef pellet grill on high.
The bumper at the back of the stone works great to get the pizza on the peel. The varied thickness of the stone does seem to cook pizza more evenly too.

The stone seems durable and I see no imperfections.

The cookbook is part of the follow up email sent by the seller. The box the stone ships in only has an instruction flyer.
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but the result was not as crispy as I like. I cooked my first pizza on this stone ...
By John G. Chase, Jr. on November 05, 2017
I had never used a pizza stone before. I saw my sister use one for years on her barbecue. I had always been intrigued and wanted to some day try using a pizza stone myself.

As the prices of pizza kept going up in my neighborhood... I decided to take the full on plunge and take action.

I ordered everything needed for a pizza: stone, peel, rocker cutter, etc.

When I first got this stone, I was impressed from the outside of the box to the inside of the box. Well packaged and protected.

The stone is: Heavy, sturdy, durable and a champ. Heats evenly each time I have used it. And the back lip is a smart design move especially when placing a pizza onto the stone or taking it out. Rather have the pizza near the lip of the stone then pressed up against the back of the oven.

A heavy pizza stone may be a con to some, but I got used to the heaviness and actually like that it is thicker than other stones.

It took me awhile to first use the stone. I was a bit intimidated and fearful of "how to" use it. So, it sat in the product box for awhile. Then I got up the nerve...

First time I went to use my pizza stone, I placed the stone on the rack in the middle of the oven (Mistake #1) at 500 degrees. 500 degrees is the max my oven will go, I think my oven runs hotter than most. Oven not turned on and cold (tip #1) when I placed stone into oven. I went to close the oven door and it would not close by about 1/4 to half an inch. The stone was too big. I had all the fixings for a pizza and thought that I was not going to be able to use this wonderful stone and have to return it. Quick thinking, and a tip I learned from Mom when I was a kid, I flipped the oven rack over, upside down (Tip #2). Guess what? The oven door closed fully. So, if any of you have this issue, try turning the oven rack over.

I got pizza dough and sauce from my local pizzeria for first attempt.

I floured the peel in order to "shake" the raw dough as I was putting my toppings on. This needs to be done on occasion to keep the dough from sticking to the peel. When done, it took awhile to get the dough off the peel and onto the hot stone. I had the stone in from: cold, to preheat, to about 40 mins after preheat. Some of the toppings rolled off into the oven. The pizza was OK. Bottom crust came out like a cracker.

Second try on pizza... Placed the oven rack and stone at the very bottom rack position (Tip #3) at 500 degrees (Mistake #2 in my oven) this time instead of the middle of the oven. Huge difference! Got more creative with the toppings. etc. I used cornmeal instead of flour on the peel this time. But, the dough was still sticking to the peel by the time it came to putting the pizza into the oven. Due to more shaking of the dough on the peel, the sauce started to mix with the cheese (This was a poor reflection upon doneness). I had to lift the edges of the dough and place cornmeal AND flour underneath to get the dough to release. Pizza was superior at the bottom of the oven vs. the middle. Mistake # 3, all that flour and cornmeal. Too much flour and cornmeal on bottom of crust. There was burnt flour and cornmeal mess inside my oven when done. Self cleaned the oven and another pizza later that night... I was determined to create the perfect pizza.

I was also determined, in the interim, before try #3, to think of a way for easier release of the dough from peel to oven. Then it hit me.... PARCHMENT PAPER!

So, try #3... Oven at 450 degrees (Perfect for my oven), stone in when oven cold, stone heated for almost an hour post preheat, rack and stone at bottom of oven (Tip #4, Having stone at bottom allows more room for maneuvering pizza and peel vs. middle of oven), placed other oven rack near the top, right side up (Tip #5) (One can move pizza off stone if crust done and toppings not to top of oven on rack), placed parchment paper on the top of my peel, made homemade sauce (Tip #6, You'll be glad you did making your own pizza sauce), removed parchment paper about halfway through baking pizza and pizza back onto stone, moved pizza to top rack to finish off toppings. 3rd time a charm? OH YEAH! I have now perfected how I make a pizza in my oven. It came out great. Store bought crust that is actually pretty good and the crust had a nice brown and crisp and the inside was moist/soft and baked through. Next endeavor? Making my own dough.

There is a learning curve to all of this and I hope my: story, mistakes and tips help others.

One last tip? Stone a breeze to clean when using parchment paper vs. flour or cornmeal. What cleaning really with parchment paper? :) Oh, and having parchment paper on the peel? You can take your time making the pizza and not have to worry about the dough sticking to the peel.

I would highly recommend this stone.

Amendment 9-28-18: Approx 450 degrees for thicker doughs/crust and 500 degrees for thinner/regular doughs/crusts is the key, secret.
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Outstanding!
By R. L. Young Jr. on March 15, 2017
I have used stones before, but they were always thinner and did not last. I have been cooking pizza on a cast iron pan, but the result was not as crispy as I like. I cooked my first pizza on this stone this evening. I followed the directions and pre-heated the stone thoroughly in 550 degree oven. Then cooked the pizza for 10 mins after dropping it on the stone from a peel. Results, nice and crispy, like I like it. If this stone lasts, it will keep the 5 stars. I plan on trying cooking a pizza on a charcoal cooker, to get that smoky, pizza oven taste. We'll see how that works soon.
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Great pizza stone
By A. Ryazanov on March 29, 2017
Followed the instructions and produced the holy grail of pizzas that I have sought for decades. Thin, crisp crust and no burning...that's with home ground whole wheat flour and my own dough recipe too! It's easy to clean and the bumper in the back makes sliding the pizza from the metal peel a breeze. Outstanding!
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