APPLY CODE WMFS1502
Valid at worldmarket.com on ground shipping on a purchase of $150 or more, excluding items purchased for in-store pick up, and before taxes, shipping, and handling. Delivery surcharges, and 2-day and overnight shipping charges still apply. Offer not valid in Alaska and Hawaii. Cannot be combined with other coupons. No adjustments to prior purchases.
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Bulky items such as furniture and rugs cost more to ship due to greater size and weight. Therefore, a delivery surcharge will be billed in addition to the standard shipping charge. Surcharge amounts vary. The surcharge amount is noted on each product detail page. Reviews
Rated 3.5 out of 5 by 4
reviewers.
Rated 5 out of 5 by emily6380 Great Inexpensive Bakestone
I have been looking for a pizza stone for quite sometime, but most on the market seemed too expensive. Not this one! It is very reasonably priced and really works wonderfully. Also this is the lightest stone I have felt. I would highly recommend this product! I am from Chicago, but live elsewhere now and this stone helps me take care of my pizza cravings rather than ordering out!
May 18, 2010
Rated 4 out of 5 by paolosma Great for the Price!
I used to have a heavy rectangular pizza stone that cost over $40. Moving it in and out of the oven was cumbersome. After several months, it broke in storage. I replaced it with this one that cost less than $10 on sale. So far, it's lasted several years. It's easy to move but I wish it were square to make use of the space. That way, I could buy two to cover the bottom oven rack. Other than that, I'm very pleased.
March 28, 2011
Rated 4 out of 5 by kitchen soldier practical bakestone
great baking stone. tried baking with meringue. =)
December 19, 2010
Rated 1 out of 5 by Jifflee Not even worth the money
I bought this stone to replace my last stone from Pampered Chef. While it is inexpensive, I did not find it was worth the money. The pizza slicer that came with it was so flimsy, I threw it away. Even after thoroughly oiling the surface, my crust stuck so badly the pizza was beyond being salvaged. As I scraped the remains into the trash, I could see that the crust was soggy and not baked evenly. I then baked a second pizza (same crust recipe) on a baking sheet and while it was not that great, it was worlds better than the one baked on the stone. Make the investment and buy a decent stone; or, use a metal baking sheet.
February 11, 2011
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