Read full Kitchen Supply 4413 Customer reviews
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Category: Kitchen
Brand: Kitchen Supply
Model: 4413
Availability: Usually ships the next business day
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Kitchen Supply 4413 Review
Kitchen Supply 4413 Review by Fred Telegdy (Stuarts Draft, VA USA)
I was working in the garage when I heard what sounded like a gunshot blast inside the house. I ran inside and found our old well-seasoned pizza stone cracked in three huge pieces and I was sad.
LESSON: Do NOT ever (EVER!) leave your pizza stone on stove-top burner that is turned on. It was an accident, but the result was loud, scary, and sad.
Quickly, we were in the market for a new pizza stone because we used it all the time and wanted to get a new one well-seasoned sooner rather than later. We bought the Old Stone version based on reviews and such and have been nothing but happy with it since we got it.
This pizza stone weighs a ton (about twice as heavy as our previous one), but it does a great job of retaining seasoning and cooling down. Our old one took a while to cool down, but this one seems to cool down a lot faster. If you're in the market for a pizza stone, I highly recommend this one.
A note on seasoning a pizza stone
Ask 100 people how to season a pizza stone and you'll likely get 100 answers. Here's mine. First off, NEVER wash a pizza stone with soap. The soap will get soaked into your stone and, well, make your food taste soapy. If anything, wash with water only. BUT, we never wash ours. Before you get all grossed out about it, we basically keep our pizza stone in the oven all the time. We cook everything we can on it (pizza, re-heated pizza, cheese sticks, heated sandwiches, etc.) and just let the juices and whatnot fall where it may on the pizza stone. By leaving it in the oven all the time, all of the leftover juices and whatnot basically gets burned into the stone and helps the seasoning process. In the end, through this process, the goal is to have a black pizza stone and that's when it will be completely non-stick and give you the best tasting pizzas you've ever cooked. It'll take a while (we've been going on almost a year now and it's just a dark brown), but it's well worth it.
Kitchen Supply 4413 Review by J. M. Jensen (Tampa, FL)
Re: another review saying that this is inferior to a Pampered Chef stone, I'm quite certain that the Pampered Chef stone is no different than this one; they, apparently, simply say that you can cook meat on it (don't know why you would, though).
I've had several stones, and the only difference I've noticed is some break more easily than others. Not enough reviewers with long experience with this one to judge that, but I'm sure it performs as well as any other one.
As for the dough sticking, I've baked probably 300+ pizzas on various stones. If they stick, it's because the sauce was too liquidy, and soaked through the dough. This happens sometimes when I do an olive oil, mushroom and chicken pizza, which is very liquidy. Not the stone's fault. And of course it will stick worse when it's not pre-heated! Why would you do that?! I'm guessing that the dough/sauce was more moist on this stone than the Pampered Chef one.
Kitchen Supply 4413 Review by Bruce E. Layne (Lexington, KY United States)
I bought two of these, despite their relatively high price. I wanted to be able to cook two large pizzas at once for entertaining, so nobody waits slobbering while others eat their pizza.
I've made pizza twice and have not been disappointed. The stones are fairly soft and would scratch easily with sharp steel implements, so I'd avoid using them. The sone's porosity means it will stain easily. Spilled tomato sauce and cheese will bake right into the surface. I expect my pizza stones will quickly develop a patina. If you want clean looking pizza stones, the maintenance would be nearly impossible. Otherwise, maintenance is easy. Wash in hot water (no soap) and air dry. Use a belt sander or orbital sander if you ever want to renew the surface.
I'm surprised another reviewer received a broken pizza stone. The manufacturer packages these heavy and moderately fragile items very well with lots of corrugated cardboard. Both of mine arrived in perfect condition. They were shipped separately, like apparently everything from Amazon.
The crust is much better than the pizzas I was making in glass pie plates. It's crispy on the bottom and tender in the middle. The toppings are better too, because they are cooked at higher temperatures and have more of a roasted flavor. Before, pizzas cooked at 350 F for 25 minutes. The crust had good flavor but tended to steam under the vegetables and cooked very slowly. Now, I cook pizzas in ten minutes (!) and the crust and toppings are perfect. For entertaining, you could easily bake a pizza in the time it takes to assemble the toppings for the next pizza.
I just received the peel. For the uninitiated, a peel is the flat wooden pizza assembly station used to transfer the pizza to the stone in the oven. So far, I have made four pizzas without the peel and it's frustrating, and possibly dangerous working in a 500 F oven. Get the peel. It's not an option.
A tablespoon of corn meal on the peel and the stone will prevent the dough / crust from sticking.
The pizza stone is requiring a new learning curve, and I'm fairly sure it'll end up being a bit more effort than the pie plates I was using, but the much better pizza will be well worth the little extra effort. The peel and stone make it possible to have gourmet restaurant pizza at home. It's much easier than most people would think, and much less expensive than eating out. With no prior experience, expect 4-5 attempts to work out the tricks. After that, homemade pizza is fast and easy.
Pizza Dough:
1 1/8 cups of warm water
1 tablespoon sugar
1 tablespoon dry yeast
1 teaspoon salt
1 tablespoon olive oil
3 cups bread flour
Combine all ingredients in a mixing bowl in the order listed. Mix by hand until liquid is absorbed. Use a heavy duty mixer (Kitchenaid, etc.) and a dough hook to knead the dough for ten minutes (highly recommended), or knead by hand on a floured bread board until the dough has a silky sheen (the labor intensive method). Spray with olive oil in the mixing bowl, cover the bowl with plastic wrap, and let the dough rise until doubled in size. This takes 20-30 minutes in a 200 F oven (lowest setting) or on the stove top as the oven below is preheating. Makes two 14" pizza crusts.
More Reviews...
Kitchen Supply Old Stone Oven 13-inch Pizza Stone:: Technical Details
- Similar to stone baking ovens
- 13-inch size is perfect for frozen pizza
- Made of clays fired at over 2000-degrees
- Duplicates crispy pizzeria quality pizza - crust and all - in a standard home kitchen oven
- Instructions and recipes included
- Item Dimensions: 13 x 1 x 13 inches; 0 pounds
- Brand: Kitchen Supply
- Model: 4413
- Product Type: Kitchen
Kitchen Supply 4413:
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