Emile Henry Flame Top Pizza Stone, 14.5 Inches, Charcoal
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The base material is clay; I'm not sure what the hardened glaze is made of, but it is as advertised in terms of durability. A friendly reminder that it can be broken if dropped or abused.
I honestly have no idea what the difference between the two is because I only have one, which is fantastic.
I always make my own pizzas or crusts with tortillas, so I can't comment on frozen pizzas.
If what you describe is similar to mine, where there appears to be a web of very small fissures all over the surface, I believe you are correct. However, it has proven to be effective over time. I purchased several as Christmas gifts a few years ago, and they all appeared to be the same. BTW, my pizza stone is grey, not the brick color depicted in the photo.
Selected User Reviews For Emile Henry Flame Top Pizza Stone, 14.5 Inches, Charcoal
Temperature ratings aren't to be trusted! br>br>I just received this as a replacement for my broken (dropped) pizza oven stone. Wow was my first thought. After that, I put it to use. I preheated my oven to 550 degrees Fahrenheit and inserted the stone, which was at room temperature of 70 degrees Fahrenheit. It cracked in half before I could even put a pizza on it. I took another temperature reading on the stone and it was 550 degrees. If you want to save time, don't believe the 900°F rating; it's a lie for people who cook at higher temperatures. br>br> Don't waste your time like I did by using it once and then returning it the next day.
When it was intact, it worked well, and the pizza turned out reasonably well, though not as well as my metal tray. The stone then broke in half and shattered on the floor when I went to pick it up to make more pizza. I was stunned because I had no idea what had happened. Maybe I didn't give it the proper attention it deserved? I'm not sure what I'm saying. I made every effort to avoid putting this stone under undue strain, but I must have made a mistake. It only lasted a few months. For the sake of durability, I'm going to stick with my metal pans.
In June of 2017, I purchased this piece. On the 20th of August, 2017, I first used it. The heat caused it to crack from the edge to the center, and I heard a popping sound. I believe some customers will find this information helpful.
I washed the new pizza stone and hung it to dry on a mat that was angled upwards. After about 30 minutes, the mat slid, and the pizza stone (which had fallen directly on the mat) broke into two pieces. When I contacted the manufacturer, they refused to replace it. Because it did not fall on anything firm or solid, and because it was not a great distance, I find it to be extremely sensitive to break so easily, and thus I would not recommend the product or the company. Regrettably, I was in desperate need of a product like this. The hunt will continue!.
This stone was either cracked when it arrived or cracked after only four gentle uses. I'm afraid to use it now because the crack has grown larger and I'm afraid it will break in half. Do not purchase this pizza stone because the manufacturer has not responded to my emails with photos or my attempts to contact them via text message. The quality of their customer service is abysmal. existent. The warranty on my pizza stone is still valid. Purchases should be avoided.
Every penny is well spent on this stone. It absorbs heat during preheat to ensure a well-baked crust and retains heat after baking to allow pizza to cool quickly while keeping the crust crisp. There's nothing worse than a soggy, unevenly baked crust, so I prefer to make my own dough because it allows me to create a crust style that complements the pizza I'm baking and eating. Baking a basic Neapolitan pizza served as a true test. The simple tomato, olive oil, and fontina cheese toppings are enhanced by the crust.
When we were looking for a Pizza Stone, we never expected to find something so nice for such a low price. Our local kitchenware store was $20 cheaper. br>One of my favorite features of this Pizza Stone is that it is glazed on one side and can be used in the top rack of the dishwasher. Our previous stone was not safe and seemed to collect stains and discolorations, so this is a huge plus. It can be used in the oven or on the grill (both of which are pretty cool). Emile Henry produces a wide range of stoneware kitchen tools, which are available at high-end kitchen stores such as Sur la Table and Williams-Sonoma. Sonoma. We'd probably replace this Pizza Stone with something similar if it died in the future.
Give yourself a treat. This thing is worth it even if you make it from frozen pizza. I had a pampered chef one, and once it gets dirty, you're out of luck. This one has a glazed finish that wipes away any cheese that melts on the side. Flour does not burn when used to make bread. It's an investment that's well worth it.
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