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Your cart is empty. CupAll Heavy Duty Cordierite Pizza Stone
Bake and Enjoy Delicious Pizza at Home!
CupAll pizza stone can be used in outdoor grill and home oven.
This stone is convenient for cooking homemade pizza and frozen pizza. In addition to pizza, the stone can be used to make breads, cookies, biscuits, baguettes, rolls and more.
How to use pizza stone.
It is important to know that pizza stone without preheating will not cook evenly. Please preheat the stone before placing food on it.
1. Place the pizza stone itself in middle of oven or grill and pre-heat it at 500℉ (260℃) for about 30 minutes.
2. Sprinkle flour or cornmeal on top of the stone to create a non-stick surface.
3. Return both stone and pizza to the grill or oven, close the grill lid and cook the pizza for 10 to 12 minutes.
4. Check in halfway to ensure the pizza is not overheated.
5. Once the crust is brown, remove the pizza from pizza stone. Enjoy at once.
How to clean a pizza stone
1. Let the stone completely cool off before washing.
2. Never use soap or detergent on a stone because the porous of the stone will absorb cleaning liquids and leave a soapy aftertaste.
3. Hand wash with warm water. Not dishwasher safe.
4. Use the scraper, brush or nylon pad to remove excess food.
5. Air dry or dry the stone in an oven completely after cleaning.
Note: A well-used pizza stone typically has many dark, discolored areas, which is normal and no need to clean. It means your pizza stone become naturally seasoned and gets better to use.
Warning 1. Never season pizza stone with oil or grease. It will develop non-stick surface with regular use.
2. Do not use soap or detergent which may affect the taste of foods
3. Never handle a hot pizza stone with your bare hands.
4. Pizza stone can break if bumped or dropped. Handle with care.
Eureka Lover
Reviewed in the United States on August 4, 2024
I love this pizza stone. Perfect to make a single person a personal pizza. I also use it in my airfryer to cook my pizzas and comes out perfect every time! Would buy again.
Bruce Abercrombie
Reviewed in the United States on March 13, 2024
The 8” stone fit my outdoor camp oven perfectly.
Harshman Hills
Reviewed in the United States on November 9, 2024
Bought to use with my Coleman oven. Works great to cook pizza nice and crispy
Stanley Levy
Reviewed in the United States on November 7, 2024
Fits perfectly in bottom of cast iron Dutch Oven and produces an outstanding crust for sourdough bread.
Mark Vorhees
Reviewed in the United States on October 20, 2024
Would buy again
I. C. SPOTZ
Reviewed in the United States on January 17, 2024
I love using the Air Fryer for re-heating pizza but the bottom doesn't get as crisp as I would like....with this stone inserted I can pre-heat the air fryer and put in foods I want crispy on the bottom like pizza. My 8.5 qt fryer has basket dimensions of 9.5"x10.5" and this stone fits perfectly.
Darby
Reviewed in the United States on July 17, 2022
I enjoy making 1kg Sourdough Boules in my jumbo 7.5L Cast Iron Dutch Oven, but one drawback to the dutch oven bread method is that the bottom crust on your breads tend to get overdone and tough.My first solution was to put a 9" round stainless steel wire rack (with 1/4" tall feet) in the bottom, and baking atop a parchment sling, but that caused the opposite problem - an underbrowned bottom crust.As it turned out, a 9" round ceramic pizza stone (1/4" thick) was the perfect solution, because the ceramic not only acts as a thermal buffer (preventing overcooking on the bottom), it retains heat and therefore also solved my underbrowned bottom issues. It also breathes well, due to its porosity, which enables the bottom crust to also crisp up properly. Anyone doing cast iron bread should definitely get one of these.One caveat: using a stone inside your CI Dutch Oven necessitates INCREASED PREHEATING TIME to get the stone fully up to temp. I use 3 tricks to shorten that extended preheat time a bit. First, I start heating the dutch oven on the stove for the first 4 mins WHILE the oven preheats, then place it in the oven for the remainder of preheating. Second, I preheat using CONVECTION (then switch to regular bake when the bread is ready to go in). Third, i preheat the dutch oven with the lid upside down and slightly askew, so that the hot air from the convection fan can circulate into & out of the pot, rather than just relying on conduction thru the walls of the pot to heat the interior, and then the stone. Using all 3 tricks cut my preheat from 45+ mins down to a min of 30 mins. Remember, the ceramic heats very slowly, and if not fully preheated, your loaves will be underdone on the bottom.Bottom line: Highly recommended for dutch oven bread.UPDATE (cleaning): After every 30 or so loaves of sourdough, my stone gets increasingly dirty (see pic), so I clean it as follows: I heated it up to 800F+ on my 120kbtu camp stove and after about 10 mins all the residue darkens to black, and then burns clean, leaving the stone as good as new (see pics of before, during and after).
GT
Reviewed in the United States on April 28, 2021
Can't really be cleaned. And didn't work as I'd expect. The pizza didn't turn out as good as I wanted.
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