Emile Henry Pizza Stone
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Finished with Emile Henry's proprietary glaze, this pizza stone produces perfectly crispy crusts and doubles as a cutting surface. The piece withstands exceptionally high heat, so it can be used in the oven or on the grill, and it's dishwasher safe.
- Ideal for pizzas, bread and general grilling.
- Made of exceptionally durable Burgundian clay, yet is much lighter than other pizza stones.
- Finished with Emile Henry's proprietary lead-free black Flame glaze, which is chip resistant and safe for cutting on.
- Designed specifically to produce crispy, well-baked crusts, like those from a pizza oven.
- Withstands extremely high heat, distributing the temperature quickly and evenly.
- Integral handles make the stone easy to lift.
- Doubles as a cheese board or trivet.
- Microwavable; broiler, freezer and dishwasher safe.
- Made in France.
- Dimensions & More Info
- 16" diam.; 18 1/2" diam., handle to handle.
- Made in France.
- Use & Care
- For use in ovens or on grills.
- Do not use on stove top or over open flame.
- Dishwasher safe.
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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., Eastern time, 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.
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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.
- More about Emile Henry
Emile Henry has been crafting artful kitchen ceramics since 1850, when the French company was founded in a small town in Burgundy. Today, it's still proudly owned and operated by members of the Henry family. The mineral-rich soils of Burgundy are known for creating wines with unique terroir, but they also yield the special local clays used to craft each piece of Emile Henry cookware and bakeware. The high-fired clay withstands extremely high temperatures while distributing and retaining heat gently and evenly. Artisans hand apply the glazes to create vivid color that looks beautiful in the kitchen and at the table.
Rated 1 out of 5 by Lazy1 from Loved it until it cracked I used and loved this stone for about a year. I always used it in the oven until the last time when I used it on the grill. It was the last time being used because it cracked. I was VERY disappointed. I'll stick with the one I purchased from another retailer that has the same black glaze but was 1/2 the price. I've used that one on the grill and it's not cracked.Date published: 2018-05-07Rated 5 out of 5 by Cher from Awesomely Amazing We have had ours for a few years now. We love it beyond belief!! We only cook our pizza on our Weber grill. Is there any other way ??!! We also have a pizza peel to put it on and take it off the grill. We preheat our grill to the highest temperature with the stone on the grill. I use just a little bit of cornmeal on the peel and easy does it off the uncooked pizza goes right on to the stone. 12 minutes later we have a amazing pizza. I alway make 2 so we take the 1 off with a spatula and use our peel to put the new one on. Cool the first one a few minutes on a cutting board and enjoy!!Date published: 2017-11-11Rated 5 out of 5 by Culinarymistress2 from Gorgeous looking and great results I had to post a review- this is a gorgeous piece. I was expecting a deep red but I was so happy to see that is was actually a bright crisp red. Love that it is clay and beautifully glazed and from France - another reviewer commented on that also- I agree- We used one package of pizza dough- the refrigerated kind that comes in a plastic bag from a specialty market- put our toppings,sauce, etc- heated up stone first - then maneuvered the pie onto the stone- 12 minutes- done. Let it sit so that the stone would further cook the crust a bit- We love this pizza stone!!!!!Date published: 2017-07-28Rated 5 out of 5 by JDuran from Favorite pizza stone Works like a charm. Pizza crust was beautifully cook and crisp.Date published: 2017-01-30Rated 5 out of 5 by joeray from Quality and Functional Beautifully made, glazed so it cleans easily. Thick so it works well. Made in France not China a welcome change.Date published: 2017-01-22Rated 5 out of 5 by papadick58 from Great Stone Does a great job on the crust!! Pizza is wonderful.Date published: 2016-09-01Rated 5 out of 5 by Blaise911 from Amazing pizza stone Got this as a father's day gift and we have used it at least once a week every week. This has made perfect pizzas overtime we use it. would have liked to picked it up in a store but perfectly happy waiting for it to arrive. May have to get a 2nd one to have since there is 4 of us.Date published: 2016-08-26Rated 5 out of 5 by RattlesnakeIslandGirl from Love, love this stone!!! I have had this stone for 2 years now. I absolutely love it! I brought it to our island house and we now have Friday night pizza with the neighbors. Everybody raves about it! My husband likes his pizza extra crispy and it is so easy to achieve with this stone - just leave it on the grill a little longer. I am becoming the island pizza chef. My kids friends all go home and rave about how great my pizza is. I also have a pizza steel and a Pampered Chef stone - neither of them are used any longer. I will be purchasing another stone for my soon to be daughter-in-law who wants to learn how to make pizzas on the grill and a set of the minis for myself for my at home grill (it's a smaller grill than what we have at the lake). Love my stone - buy it - you won't be disappointed! (P.S. I use corn meal on the stone before cooking my pizza and it has never gotten stuck to the stone.)Date published: 2016-08-11
How come no DIRECTIONS of use?So I bought this yesterday and read the barbecue booklet that came with it and the other worthless, dinky pamphlet. I make pizza pies a cpl of times a week and usually on cookie sheets and for the most part, comes out really well. But i finally went for the pizza stone because i was at a girlfriends house and hers came out great. It says I can use solvents to remove any stickiness from the tags on it, but which ones? Now no where in either thing does it say anything about how you acually go about how to use the Pizza stone? Do I make the pizza on it and then put it in the preheated oven? - If so, how high a temp do I set it the oven too? - What rack level do I use to get the best results? AND...- Do I place the pizza stone IN the oven as it heats up, and then place the pizza on it? - Again, what Rack level? Temp? Seriously, these are BASIC Fundementals of INSTRUCTIONS that simply were ommited Whomever "approved" this should be fired. All help is appreciated since I'm not getting any from the actualy product literature. Thank YouI used olive oil on a cloth to remove the sticky tag. I wish they wouldn't put them on the surface of our products. I put my crust and ingredients on the stone and then put it on the mid upper level of my oven. You kind of have to experiment with your oven location and temps. I cook my pizzas on 425-450. Definitely preheated oven.Date published: 2013-10-22
I cracked the handle off my pizza stone in the sink on total accident. Is it still safe to use? there are no cracks in the surface or on the bottom.I know it will be a pain to move around but is it still ok To use? Or will it crack in the oven with use?I would think it is ok to use unless the edges are jagged. If so, you might want to use good protective mitts when you use it and store it where you won't accidentally scrape yourself. Otherwise, it should still function as intended.Date published: 2013-10-22
CleaningWhat is the best way to clean this pizza stone? Should one buy the pizza stone brush to clean it, or is that not recommended? Thank you!Well, first off, always allow the stone to completely cool down before cleaning. Since this stone is glazed some soapy water may do the trick. If, however, you've got some stubborn stuff on the surface, the pizza stone brush would work fine, or possibly a good soak in nice warm soapy water would do the trick.Date published: 2013-10-22
can the emile henry pizza stone be stored in the oven when not in use?Actually, that is a fine idea. Besides the fact that the stone can stand the heat of cooking, having the stone in the oven helps to keep the oven temp stable when using it for normal cooking operations. I have a pizza stone sitting at the bottom of all my ovens.Date published: 2013-10-22
Can I go from the countertop to a hot oven (400ºF) without damaging it?The other pizza stones say to put them in the oven as it’s heating up. The Emile Henry stone doesn’t say anything about that.I would not recommend placing any pizza stone into a preheated oven. Unlike metal pots which can take the expansion and contraction of going from cold to hot; do this to a pizza stone and it will eventually weaken and crack. Besides, having the stone pre-heated in the oven is the whole point of using the stone. When you place the pizza on the hot stone it helps to give it that "professional" crispy bottom, and hot bubbly toppings. I'm getting hungry just thinking about it.Date published: 2013-10-22
Why is the bottom of the pizza totally scorched with this stone?My fiance and I recently received this pizza stone as a shower gift. We have grilled many pizzas using one of WS' similar pizza stones. The pizzas are always delicious. However, we can not figure out why, with this stone, our pizzas are completely scorched on the bottom, while the crust and toppings look perfect. What are we doing wrong? Temperature is 400 on a Green Egg and we are using corn meal, not flour. With my parent's stone, we transfer the pizza on parchment paper directly to the stone. Should we not do that with this stone? I'm sure this is cooking 101, but I hope someone can help!Interesting question. Most pizza stones are porous, or "raw" stone. The main purpose of the stone is to keep a consistent heat going, while helping to wick away moisture from the crust. The Emile Henry stone is glazed; however, it still does an excellent job of crisping the crust. If you are placing the pizza on the parchment paper, and then on the glazed stone, I suspect that the paper is helping to trap moisture in the crust and that would contribute to the burning. With the traditional porous stones the paper barrier would not have the same effect, as the paper is also porous. I'll have to have one of my students try out that theory with our pizza stones. Bottom line, you shouldn't have anything between the stone and the crust, except maybe a bit of corn meal.Date published: 2013-10-22
Can I cut the pizza on the stone with a knife?Also, I have a granite countertop, will this slide around while I'm trying to cut the pizza? Thanks for your help.The stone is pretty solid... I wouldn't hit it with a hammer; however, using a knife to cut the pizza (and I have done this), does not seem to impact the surface. As to a granite counter top... Since you are essentially putting stone against stone, the stone will have a tendency to slip a bit, as you cut. I've solved this by using a tea towel between the stone and counter top, or a silicone mat works fine too. Besides putting stone against stone increases the risk of damage to the pizza stone... chipping, etc. Although I have never had that happen with this particular stone, I still try to be cautious.Date published: 2013-10-22
Is there a warranty for this pizza stone?The stone has a two-year warranty; however, the company, in most cases, request that you send the defective stone back to them, so they can determine whether to replace, or repair. The expense involved is hefty because of the weight of the stone.Date published: 2013-10-22