DSC_0192Round Picture from Sam 041316

Dough-Joe® Pizza and Baking Stone 14.5″ Round by 7/8″ Thick

4.75 out of 5 based on 8 customer ratings
(8 customer reviews)

$40.97 $33.97

10 in stock


Product Description

  • OUR THICKEST STONE–At 7/8″ thick, these are nearly as thick as a quarter is wide.
  • These hold a huge amount of heat and are perfect for multiple-pizza cooks. You will get results like those in a pizzeria.
  • DO NOT SEASON. This stone is porous and will emit smoke and a strong odor if seasoned. Allow to season with use.
  • Works perfectly on the grill. At 14 1/2″ these are ideal for most grills.
  • At 7/8″ thickness, these have unmatched heat transfer and are very warm hours after use.

Additional Information

Weight 11 lbs
Dimensions 19 x 18 x 4 in

8 reviews for Dough-Joe® Pizza and Baking Stone 14.5″ Round by 7/8″ Thick

  1. 5 out of 5


    This thing is great. The only thing you need to remember though is to preheat it according to the instructions. It handles heat good too. Had the propane on full blast and stone handled it no problem. Pizzas were perfect.

  2. 5 out of 5


    Fits perfect on our grill. Cooks the best pizza I’ve ever made.

  3. 5 out of 5


    Over a year now and countless pizzas made very satisfied. You can cook with high heats and get that perfect crust.

  4. 5 out of 5


    Pizz and bread brown perfectly on this. my oven cook pizza at 600 degrees–crust is very crisp on the outside and chewy in, the way I like it. Bread at 350 is also perfect. Your bread recipe here is great too.

  5. 5 out of 5


    We bought this stone recently, and it cooks the best pizza we have ever had. They sent a NY Style recipe that is great and cooks perfect on this, but it also cooks a great neapolitan if we put it in our Green Egg. You can’t go wrong with this one folks.

  6. 5 out of 5

    (verified owner):

    I love this stone. Just got it a couple of weeks ago and have made the best Pizza with it I’ve ever had. wish I could post a picture.

  7. 3 out of 5


    After the dough has doubled, do I need to punch it down and kneed more? أيضا, do I need to let the dough rest after I didvie it into smaller pieces before I roll it out? I’ve tried a similar recipe and had very few actually puff up. It seems to work better the longer I let the rolled uncooked bread rest but my bread wanted to stick to the counter no matter how well I floured the surface. The parchment looks like a good idea.

  8. 5 out of 5


    Absolutely perfect. I look like a great baker to my family and friends. It’s so fun to fool them ;-)

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