---
product_id: 327374
title: "Traditional Pizza Stones"
brand: "old stone"
price: "₹ 14566"
currency: INR
in_stock: true
reviews_count: 13
category: "Old Stone"
url: https://www.desertcart.in/products/327374-traditional-pizza-stones
store_origin: IN
region: India
---

# Durable 16x14 inch rectangular stoneware Withstands up to 1450°F heat Thick 0.43 inch stone for superior heat retention Traditional Pizza Stones

**Brand:** old stone
**Price:** ₹ 14566
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your home baking game—because your crust deserves the spotlight!

## Quick Answers

- **What is this?** Traditional Pizza Stones by old stone
- **How much does it cost?** ₹ 14566 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.in](https://www.desertcart.in/products/327374-traditional-pizza-stones)

## Best For

- old stone enthusiasts

## Why This Product

- Trusted old stone brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Culinary Canvas:** Perfect for pizzas, artisan breads, pastries, and even roasted veggies—your all-in-one gourmet baking partner.
- • **Maximized Oven Real Estate:** Rectangular shape offers more usable surface area than round stones—ideal for multiple loaves or large Sicilian-style pies.
- • **Effortless Seasoning & Cleanup:** Naturally seasons over time for deeper flavors; easy rinse and air dry maintenance keeps it ready for your next bake.
- • **Built to Last, Built to Impress:** Thick, durable stoneware designed to endure intense thermal stress without cracking—your kitchen’s long-term upgrade.
- • **Restaurant-Quality Heat Mastery:** Engineered cordierite stone absorbs and redistributes heat evenly, eliminating soggy crusts every time.

## Overview

The Old Stone Pizza Kitchen Rectangular Pizza Stone is a professional-grade, 16x14 inch cordierite baking stone that withstands up to 1450°F. Designed for ovens and grills, it ensures even heat distribution for perfectly crispy, non-soggy crusts on pizzas, breads, pastries, and vegetables. Its thick 0.43-inch stoneware construction offers superior heat retention and durability, naturally seasoning over time to enhance flavor. The rectangular shape maximizes baking surface, making it a versatile and long-lasting essential for home chefs seeking pizzeria-quality results.

## Description

desertcart.com Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Honey-Can-Do Oven rectangular pizza stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well suited to a baking stone. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or according to the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures. Wait until the baking stone is entirely cooled before attempting to clean it. Let it dry completely before using again. Some discoloration will occur over time; this is natural and will not affect baking. Using baking parchment may help delay that discoloration. Do not bake cookies, turnovers or other high-fat items on the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that contains detailed use and cleaning instructions, as well as recipes for bread, pizza dough, and two pizza toppings. --Garland Withers Product Description Where there’s a party, there’s pizza—and tonight the party’s in your kitchen. It doesn’t matter if the only guests are this Honey-Can-Do Oven Rectangular Pizza Stone, a bottle of Valpolicella and you in your finest sweatpants. You’ll be making pizzeria-worthy pies with delightfully textured crusts. In the blink of an eye, this large pizza stone bakes up your dough, draping it in a gooey blanket of cheese you can wrap yourself up in or actually eat. The best part? In addition to being the best pizza stone for your oven, it doubles as the best baking stone for happenin’ bread parties, too.

Review: Fantastic. So good, I'll never make pizza without it again. - I bought this stone over 2 1/2 years ago, put it in the bottom of my oven, and left it there ever since, only removing it when doing the oven's self-cleaning cycles. It fit perfectly in my oven, even though it is convection and therefore is a bit shallower than a standard oven to allow space for the fan in the back wall. In all that time, it has never cracked. It is the right shape for an oven, and almost any pizza will fit on it just fine. (I did find some monster-sized pizzas from Target that hang over the edge a little bit, but they still work.) To use it, I heat the oven up to 500 degrees. Still a couple hundred degrees shy of a professional pizza oven (which reach over 700 degrees), but the highest temperature a standard oven will allow. I wait another ten to fifteen minutes or so after it reaches temperature to ensure that the stone is as hot as it is going to get, then slide the pizza on using a wooden peel that I bought separately. Ten minutes later, I slip it off the stone using the peel, and it is ready! This works with premade refrigerated pizzas, frozen pizzas, and homemade pizzas. It makes a great crust, which is never soggy regardless of topping overload, and is always crisp on the bottom. Alton Brown is a great source of information, so I have no doubt that his advice of getting an unglazed tile for this purpose will certainly work. However, rest assured that this is not a tile being resold at a high markup as a pizza surface. It has feet molded into the bottom to hold it off the surface, is a better shape and size for the oven cavity, and was manufactured for use with food, rather than being stacked on a pile of construction supplies. It is thick, but is engineered to withstand the kind of thermal stresses I've been subjecting it to for years without cracking. Sure, it is more expensive than a tile, but the cost is still low, and it really lasts. Makes great pizza, too! So, make your own choice about whether to use a tile or not, but keep in mind that the comments about the tiles being so much better seem to be coming only from people who don't own this stone. I don't see any comments like "I bought this and wish I had a cheap tile instead."
Review: Great pizza stone; here to buy another one - Here to buy a replacement for the previous one I bought in 2005! What finally did it in was a friend turning my oven to convection (I always use bake) and then setting it to 550º (I usually only do 425º). All the oils from 20+ years leaked through the bottom center (see first picture); kind of weird to me but it is what happened. Since the oven was so hot, the oils were burning as they leaked out. So 20+ years of awesome service (see second picture) and I wasn't intended to get another one any time soon. Works exactly how you want it to do so. It is heavy; not a complaint in my book. I did not leave it in the oven like the other reviews; we have a baking sheet cabinet. Scrape clean with the long pizza cutter and a quick wash with little to no soap every time.

## Features

- Start making restaurant-quality pizzas, breads, pastries and even vegetables in the comfort of your own home with the Old Stone Pizza Stone and baking stone for oven and grills made from durable cordierite that can withstand heat up to 1450°F
- Ideal for use in residential ovens, pizza ovens, and grills, this baking stone absorbs heat and transfers it evenly for even baking with a specially engineered heat core that eliminates soggy centers, ensuring your baked goods are cooked to perfection
- This versatile pizza stone for grill and oven can also be used to bake bread, pastries, and vegetables
- Naturally seasons over time for extra deep flavors and cleans up easily. Just rinse and air dry
- Skip the takeout and make your own pizza at home tonight with Old Stone Pizza Stones

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0000E1FDA |
| Best Sellers Rank | #16,201 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #37 in Pizza Pans & Stones |
| Brand | Old Stone |
| Brand Name | Old Stone |
| Color | Stone |
| Customer Reviews | 4.4 out of 5 stars 3,441 Reviews |
| Included Components | Pizza Stone |
| Item Dimensions L x W x Thickness | 16"L x 14"W x 0.43"Th |
| Item Type Name | Pizza Stone |
| Manufacturer | Honey-Can-Do |
| Manufacturer Part Number | 4467 |
| Manufacturer Warranty Description | Honey-Can-Do International, LLC (HCD) warrants its products will be free from defects in materials and workmanship when used for normal personal or household use, except as provided below. HCD, at its option, may offer a comparable product or offer a replacement part or request that the item be returned to the place of purchase. This warranty DOES NOT apply to damage caused by negligence, misuse, … |
| Material | Stoneware |
| Material Type | Stoneware |
| Maximum Temperature | 1450 Degrees Fahrenheit |
| Model Number | 4467 |
| Product Care Instructions | Wipe with Damp Cloth |
| Shape | Rectangular |
| Size | 14x16 inch |
| UPC | 048002000147 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Old Stone
- **Color:** Stone
- **Material:** Stoneware
- **Product Care Instructions:** Wipe with Damp Cloth
- **Shape:** Rectangular

## Images

![Traditional Pizza Stones - Image 1](https://m.media-amazon.com/images/I/71OzfPQsIuL.jpg)
![Traditional Pizza Stones - Image 2](https://m.media-amazon.com/images/I/81cw+Gn6-OL.jpg)
![Traditional Pizza Stones - Image 3](https://m.media-amazon.com/images/I/71gZNqZoVlL.jpg)
![Traditional Pizza Stones - Image 4](https://m.media-amazon.com/images/I/81YxzikS3WL.jpg)
![Traditional Pizza Stones - Image 5](https://m.media-amazon.com/images/I/81QiZFa8ysL.jpg)

## Available Options

This product comes in different **Color** options.

## Questions & Answers

**Q: Is this the pizza stone that was top rated by cook's illustrated?**
A: No its not. Its a cheap China piece of junk. It seems they used to sell "Old Stone" in fact that's whats pictured in description, however they send "Honey Can Do" which is clearly marked "Made in China". Really need too delete the image showing "Old Stone" on the back of this 14" X 16" pan.

**Q: Can this be used outside on a gas grill?**
A: Yes.  I use it almost every week on a gas grill.  I light the grill and set the stone on it so they warm together.  I start on high then lower the heat as necessary for desired temp.  I shoot for 450-500 degree, cook for 5 minutes, rotate  pizza 90 degrees and check bottom and go for another 5 minutes.

**Q: Can this stone be used on a grill?  I'm looking for one that can go directly onto my cast iron grate.**
A: Absolutely! I use this stone exclusively on a powerful 36" Lynx grill. I cook Neapolitan style pizzas in 2 minutes, no turning or fuss.  Using an IR thermometer to test its surface temp, I've found the stone withstands rising to at least 790 degrees F in the grill. Just like using it in the oven, put it on the grill before firing up the heat.  And I suggest using indirect heat.  I set the flames to low or med-low directly beneath the stone, and crank those on either side to high.  Haven't had any problems... other than an intense desire to eat pizza every night.

**Q: Is this the Cooks Illustrated reviewed Product? Is size 14x16 or 14.5x16.5? Is thickness 0.5 or 0.8?**
A: As to thickness: I measure the stone proper at 0.5" thick. However, when on a flat surface it sits on small "feet" that may raise its height from the surface to 0.8; I haven't measured that height.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Fantastic. So good, I'll never make pizza without it again.
*by S***E on December 15, 2007*

I bought this stone over 2 1/2 years ago, put it in the bottom of my oven, and left it there ever since, only removing it when doing the oven's self-cleaning cycles. It fit perfectly in my oven, even though it is convection and therefore is a bit shallower than a standard oven to allow space for the fan in the back wall. In all that time, it has never cracked. It is the right shape for an oven, and almost any pizza will fit on it just fine. (I did find some monster-sized pizzas from Target that hang over the edge a little bit, but they still work.) To use it, I heat the oven up to 500 degrees. Still a couple hundred degrees shy of a professional pizza oven (which reach over 700 degrees), but the highest temperature a standard oven will allow. I wait another ten to fifteen minutes or so after it reaches temperature to ensure that the stone is as hot as it is going to get, then slide the pizza on using a wooden peel that I bought separately. Ten minutes later, I slip it off the stone using the peel, and it is ready! This works with premade refrigerated pizzas, frozen pizzas, and homemade pizzas. It makes a great crust, which is never soggy regardless of topping overload, and is always crisp on the bottom. Alton Brown is a great source of information, so I have no doubt that his advice of getting an unglazed tile for this purpose will certainly work. However, rest assured that this is not a tile being resold at a high markup as a pizza surface. It has feet molded into the bottom to hold it off the surface, is a better shape and size for the oven cavity, and was manufactured for use with food, rather than being stacked on a pile of construction supplies. It is thick, but is engineered to withstand the kind of thermal stresses I've been subjecting it to for years without cracking. Sure, it is more expensive than a tile, but the cost is still low, and it really lasts. Makes great pizza, too! So, make your own choice about whether to use a tile or not, but keep in mind that the comments about the tiles being so much better seem to be coming only from people who don't own this stone. I don't see any comments like "I bought this and wish I had a cheap tile instead."

### ⭐⭐⭐⭐⭐ Great pizza stone; here to buy another one
*by K***G on May 30, 2026*

Here to buy a replacement for the previous one I bought in 2005! What finally did it in was a friend turning my oven to convection (I always use bake) and then setting it to 550º (I usually only do 425º). All the oils from 20+ years leaked through the bottom center (see first picture); kind of weird to me but it is what happened. Since the oven was so hot, the oils were burning as they leaked out. So 20+ years of awesome service (see second picture) and I wasn't intended to get another one any time soon. Works exactly how you want it to do so. It is heavy; not a complaint in my book. I did not leave it in the oven like the other reviews; we have a baking sheet cabinet. Scrape clean with the long pizza cutter and a quick wash with little to no soap every time.

### ⭐⭐⭐⭐⭐ Versatile, does an excellent job, stood the test of time.
*by H***S on July 8, 2013*

11/13/2017 Update: Still serving our needs after 10 years of use/abuse. Looks totally black now which only adds to it's character and attests to it's reliability, I read several comments regarding initial odors, etc., I don't know if the supplier has changed and I received a different make. All I can tell you is the one I received has served us well. I am attached a picture of the way it looks today. We've had this for several years and it gets used/abused no less than 3 to 4 times weekly. We use it so often because it does an excellent job baking bread, pizzas, etc. The trick is making sure it is preheated to the desired temperature first (Typically 425 to 500 degree F). You will be amazed at how quickly things bake after that. Whether you are baking a couple of pizzas or dozens of pita bread loafs, it becomes a production machine and you need to keep your eye on it. At these temperatures you definitely need a good tool (peel or similar) to accompany the stone, depending on the typical things you anticipate to bake on it. Unlike the round stones, the rectangular shape affords you more versatility when baking items other than round pizzas. You can experiment with the placement of the stone (which rack/level) depending on what it is you are baking. Start with the middle rack and utilize the Broil function when you want to force or expedite browning. True Dimensions (L, W, H), Weight, and Bottom Side Description: - Length: slightly longer than 16" inches by a 1/4 to 3/8 of an inch - Width: slightly longer than 14" inches by a 1/4 to 3/8 of an inch - Height: 5/8" of an inch (not including the height of the 8 risers underneath - more on that below) - Weight: 11 to 12 pounds Although it may be insignificant to some, I'm being very specific about the dimensions because these were pluses for me. You have some wiggle room when placing a 14" pizza without exposing one of the sides. If you like placing four 7" inch flat breads at a time, you have enough room to do it without overlap or exposure. As for the height, 5/8" of an inch thickness retains a lot more heat than 3/8" or 1/2" inch, not to mention it makes the entire stone less fragile. The bottom of the stone is not flat. It has 8 protruding risers/legs underneath. Four are L-shaped around the corners and four are equally distanced from the center. This makes it easy to place on the rack and pick up when you are done. Between that and the thickness, it does make it slightly heavier than other stones, a compromise I welcome given the advantages. Admire the looks of this stone when you first receive it because it will never ever look that good again! If you have obsessive compulsive tendencies and like to maintain all your kitchen tools the same way they looked when you first bought them, this stone is not for you. Yes, you can add a piece of parchment paper if you like (but not foil for goodness sake), but you will discover, spills and black spots are unavoidable and add character to the stone. Eventually, they do cover the entire surface if you use it enough. I just give it a good scraping now and then and back in the oven it goes. Attempting to use abrasives and soaps will only shorten its life span and the stone will end up soaking chemicals you certainly do not want to serve. This stone is not cheap. Possibly slightly overpriced. You can certainly go to your favorite home improvement store (HomeDepot, Lowe's, etc.) and get a cheap alternative (<$1) as one of the reviewers suggested, or consider some of the other offerings on Amazon. I've tried most of them. I'm a strong believer in "you get what you pay for". Considering the number of years we've enjoyed it, and continue to, it was worth the investment. It makes for a unique gift for cooks that like baking breads and pizzas. I've given these as gifts four times thus far and every single recipient has enjoyed it just the same. Our four kids have lots of fun with it, because we no longer waste half an hour mediating pizza ingredients, too much sauce, not enough cheese, on and on with "have-it-your-own-way" branding! They all make their own individual 7" inch pizzas and can pile whatever they want on it! We can bake four of them at a time. A great hit at birthday parties, I must add! My only wish about this product is a bigger version. Ideally a 21" by 16". This would allow the baking of a 16" pizza and/or 6 loafs of 7" pitas (like Kontos pocketless pitas) at a time, instead of just four. This is my first review ever on Amazon. Benefited so much from other faithful reviewers. It's about time I contribute and make a habit of it because I buy so many things on Amazon. Did my best to share what I appreciated the most in other reviews when making a comparative buying decision. Please let me know if I missed something that would have been of value to include in the review.

## Frequently Bought Together

- Old Stone Pizza Kitchen Rectangular Pizza Stone for Oven and Grill, 14x16-Inch
- New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
- Chef Pomodoro Aluminum Metal Pizza Peel with Foldable Wood Handle for Easy Storage, Pizza Spatula, Gourmet Luxury Pizza Paddle for Baking Homemade Pizza Bread (12 inch)

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*Product available on Desertcart India*
*Store origin: IN*
*Last updated: 2026-06-08*