Breville Crispy Crust Pizza Maker Replacement Pizza Stone
- Only at Williams Sonoma
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To help you craft the best brick-oven-style pizzas in your own kitchen, this baking stone is custom-designed to replace the one in your Breville countertop pizza maker. The porous stone transmits heat evenly while absorbing moisture from the dough—the key to a crispy, golden-brown pizza crust.
- Replacement baking stone for Breville Crispy Crust Pizza Maker.
- Distributes heat evenly across the pizza to maintain the ideal baking temperature.
- Porous surface absorbs moisture from the pizza dough to guarantee crisp, golden crusts.
- Dimensions & More Info
- Replacement stone for Breville Model #BPZ600XL.
- 12" diam.; 1/2" thick.
- Made in China.
- Use & Care
- Clean stone while warm, scraping off any food residue.
- Do not immerse stone in water or use cleaning liquids or detergents.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Classic Pepperoni Pizza Recipe
Position a rack in the lower third of an oven. Place a pizza stone on the rack and preheat the oven to 450ºF. Let the stone heat for 45 to 60 minutes.
Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. If the dough springs back, cover it with a clean kitchen towel and let it rest for a few minutes, then continue. The thinner the dough is, the crisper the crust will be. Cover the dough round with a clean kitchen towel and let rise for 15 minutes. Meanwhile, in a small bowl, stir together the tomato sauce and the 1 Tbs. pizza seasoning.
Brush the raised edge of the dough with a light coating of olive oil. Spread the dough evenly with the tomato sauce, leaving a 1/2-inch border. Sprinkle the mozzarella over the sauce, then top with the pepperoni and Parmigiano-Reggiano. Sprinkle lightly with pizza seasoning. Carefully slide the pizza-topped parchment paper onto the hot pizza stone. Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
Using the pizza peel or rimless baking sheet, remove the pizza from the oven, transfer it to a cutting board and let stand for 2 minutes. Cut the pizza into slices and serve immediately. Makes one 12-inch pizza; serves 2 to 4.
Adapted from a recipe by Williams Sonoma.
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