Tired of soggy-bottomed pizzas?  Your pizza pan deflects the heat away from the crust and toppings insulate the crust from above resulting in underbaked, soggy crusts.  Or, to get the crust completely baked, you overbake the toppings.  Solve those problems with a preheated pizza stone.  By placing the dough on a preheated stone, the crust bakes quickly without overbaking the toppings for that perfect crisp crust.

• Large 13 x 15-inch stone
• Tough construction to last a lifetime. 
• Cleans up easily

Baker's note:  Always preheat your baking stone.  Slip the pizza onto the hot stone without taking the stone from the oven.  We prefer a large rectangular stone to a round stone because it is easier to slip the pizza onto the larger target and easier to handle.