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Item #6083X

Emile Henry Flame Pizza Stone - 14.5”

$29.95 Compare at $50.00 Save 40%
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Information about Emile Henry Flame Pizza Stone - 14.5”
2nds. Bake or grill your own brick-oven style pizza at home with Emile Henry's Flame pizza stone. Made to withstand high temperatures, it provides even, radiant heat, and its glazed surface resists scratches from knives and pizza cutters.
  • Founded in 1850, Emile Henry is still operated by the Henry family and based in Marcigny, France
  • All ceramic products are made with burgundy clay, found in the Burgundy province, to promote even heat distribution
  • Designed to withstand high temperatures
  • Exceptionally resistant to thermal shock, chips and cracks
  • Can be used in the oven and on grills
  • Micro-crazed glaze creates crispy, well-baked crusts
  • Glazed surface is extremely resistant to scratches and cuts; pizzas and other dishes may be sliced while on the stone
  • Made in France
Specs about Emile Henry Flame Pizza Stone - 14.5”
  • Weight: 5 lb. 14 oz.
  • Material: Ceramic
  • Diameter: 14.5"
  • Dishwasher safe: Yes
  • Microwave safe: Yes
  • Made in France

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Most Helpful 5-Star Review

Reviewed by Pizza Expert Now from North Carolina on Thursday, June 27, 2013
The first one arrived broken. I called and the color I wanted was sold out but I took the green one as an exchange. WOW! It arrived fast and it is awesome. I put it right on the grill and the flavors of the pizza are so intense. It has made our summer dinners a snap and we feel like we are eati... Read More
Based on 6 reviews: Overall:
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  • Reviewed by Pizza Expert Now from North Carolina on Thursday, June 27, 2013
    The first one arrived broken. I called and the color I wanted was sold out but I took the green one as an exchange. WOW! It arrived fast and it is awesome. I put it right on the grill and the flavors of the pizza are so intense. It has made our summer dinners a snap and we feel like we are eating in Italy!
  • Reviewed by Sophie from IL on Wednesday, June 26, 2013
    Two issues with this product influenced my rating.
    The first one I ordered arrived broken.
    Secondly, no instructions included. I had to "google" Emile Henry Flame Pizza Stone" to find instructions. (It's glazed, unlike other pizza stones, so wasn't sure how to use it!)
    If you are purchasing this product for yourself, these issues can be easily overcome (Sierra Trading has great return policy if one arrives broken).
    But if you are purchasing for a gift, these issues may influence your decision.
  • Reviewed by shelva from Tennessee on Wednesday, June 26, 2013
    Stone was advertised as seconds but I didn't find any imperfections. Haven't used it yet but plan to next week. I bought two more for gifts.
  • Reviewed by thesweetestpea from Ohio on Friday, June 21, 2013
    We used this for a frozen pizza and the crust smelled yeastier and fresher than when baked on the oven rack. This is a great price and Emile Henry is a great brand, we own several pieces of their bakeware.
  • Reviewed by Bread Baker from New England on Tuesday, June 4, 2013
    I was so excited to find these on STP. I do a lot of artisan bread baking, and I'd read a lot of terrific reviews of these stones. So I ordered 4 of them!

    Of the four I received, two had unacceptable flaws, and one had a flaw I felt I could live with. They are indeed beautiful, and I loved the idea of having bread stones that weren't stained and ugly, as is inevitable with the uncoated pizza stones.

    I've used the Emile Henry Pizza Stone twice now, and both efforts yielded sub-standard loaves. I bake bread using a very hot pre-heated stone, and then tossing a cup of water into a heated broiler pan in the 450 degree oven when I slide the loaf onto the hot stone. The sudden heat and steam create fantastic lift, and bakes a gorgeous artisan loaf with a crackling crust and perfect interior. With the beautiful Emile Henry Pizza Stone, the lift just isn't there. I t\experimented using both an uncoated (ugly) stone and the (beautiful) Emile Henry stone with two loaves of the same bread, side-by-side in the same oven for the same time with the same conditions, and the problem is definitely the stone.

    This may work fine for pizza, but for baking artisan breads, it's not a worthwhile choice.

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