Pizza Stone, Heavy Duty Cordierite Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, Durable and Safe, 15x12 Inch Rectangular

Pizza Stone, Heavy Duty Cordierite Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, Durable and Safe, 15x12 Inch Rectangular

$ 20.99

Score By Feature

Based on 831 ratings

Giftable

9.68

Durability

9.38

Easy to use

9.38

Flavor

9.38

Heat distribution

9.30

Easy to clean

9.28

OveReview Final Score

How Our Score Is Calculated

Product Description

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Premium Pizza Stone: Made of odorless Cordierite stone; heat resistant to 1,450°F (787°C) with excellent thermal shock resistance.

Porous Structure: Full of invisible micro pores that absorb excess moisture from dough, preventing the sogginess that metal pans are prone to. For the best results, distribute heat evenly to ensure a uniformly browned crisp crust on your pizza.

Multipurpose: This stone can be used to bake delicious bread, cookies, biscuits, and more at home with family and friends, in addition to fresh or frozen pizza. Comes with a free multi-purpose plastic scraper that can be used as a dough cutter and easily scrapes away residue stuck to the stone (only use on cool stone surfaces).

Approximately 15" x 12" in size. Golden thickness is 5/8" (16mm) thick and weighs up to 6 pounds. 6 lbs., much more efficient than metal at distributing heat evenly for optimal cooking. It's perfect for grilling or baking fresh or frozen pizza.

WARNING: Do not clean the stone with soap or detergent. Never use oil or grease to season your pizza stone! WARM TIP - Please do not hesitate to contact us if your stone arrives damaged or if you require any assistance.

Questions & Answers

What country did the item come from?

I'm not sure which country it is, but it is effective.

So, what exactly are you supposed to do with this? Preheat it, then remove it from the oven and place pizza dough on a hot stone to cook on?

I'll heat the stone and metal handles in the oven or on the grill with the lid on, to around 240 degrees Celsius. While you're waiting, roll out the pizza to a smaller size than the stone, then add toppings (don't pile on too much the first time), and quickly slide the pizza onto the stone (this can be tricky at first, but it gets easier with practice). Don't leave the doors or lids open for too long because the heat must be maintained at a high level at all times.

The thickness is shown in the image as 6. 3 inches. Is it really six inches thick?

It says it's 0 in the picture. 68" rather than six inches.

Is it necessary to preheat the stone each time it is used?

Yes. I keep the stone in the oven and only take it out when I'm running low on space. I usually say that once the oven and stone have reached the desired temperature, I give it another ten minutes. It will take 15 minutes.

Selected User Reviews For Pizza Stone, Heavy Duty Cordierite Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, Durable and Safe, 15x12 Inch Rectangular

Ovens in RVs will love it! To avoid the dreaded burned middle section of your baking, this fits perfectly in our travel trailer's oven

5/5

It aids in the even distribution of heat in the oven. It takes a few minutes longer to preheat the oven, but once it is, the oven no longer burns in the middle. br>br>We have a 2018 Heartland Prowler Lynx 30LX with a Suburban propane stove/oven combo.

Wrenley Avila

| Jan 08, 2021

This isn't going to help at all, in my opinion

3/5

So, after reading a lot of reviews on a variety of these stones from different manufacturers, I decided to give one a try. I'm not sure why everyone is so enthusiastic about these. It's worth noting that I only use this method with frozen pizza. DiGiorno is one of our favorite artists. br>br>The stone arrived in perfect condition. I used only water and a new scrub brush to clean it. I put it on the bottom rack, 1 inch above the oven's floor. For a full hour, I preheat the oven to 425 degrees (25 degrees higher than DiGiorno recommends). To keep the stone clean, I placed a single piece of tinfoil directly on it. br>br>After that, I cook the pizza for 35 minutes, which is 10 minutes longer than DiGiorno recommends. The most recent experience was a brown crispy outer edge with some browning on the top that appeared to be tasty. With a slice in your hand, the bottom had some color and was supportive of the toppings, as well as being slightly crispy. br>br>I can't tell if cooking on this stone or directly on the middle rack (without a sheet or tin foil) makes any difference. I can't get any magical results from the stone that I can't get from a bare rack. br>br>To me, it appears to be a waste of money.

Dominik Clements

| Jun 07, 2021

CERAMIC, NOT CORDIERITE, IS THE TYPE OF STONE YOU'RE LOOKING FOR

3/5

I bought it because the description said it was made of cordierite, which is a tougher material than ceramic and less likely to break. Imagine my surprise and dissatisfaction when I received the stone and discovered it was made of ceramic! Not only do I have to deal with the hassle of returning it, but I'm also hoping to find a suitable cordierite stone in time for Christmas.

Anais Price

| Jun 16, 2021

This pizza is fantastic! This was a fantastic buy

5/5

If you follow these tips, your pizza will turn out perfectly every time: br>br> 1. br>br> Apply a light coating of cornmeal to the entire surface to prevent the dough from sticking.
2. Not the stone, but the oven should be preheated first.
3. Halfway through the cooking process, rotate the pan 180 degrees.
4. Scrape the residue off the stone with a spatula while it's still warm. (Never, ever, ever, ever, ever, ever, ever, ever, ever )
5. Do not be concerned about the stains. They're proof that you've already eaten some delicious pizza.

Nova Marshall

| Sep 12, 2021

It's a fantastic pizza maker

4/5

I wish it had a handle for pulling it out of the oven! This stone is perfect for making my own pizzas! The crust on my pizza is always perfect, with one exception. It's heavy, and I wish it had a lip or edge to help me remove it from the oven.

Holden GARDINER

| Aug 20, 2021

Endurance is the ability to keep going

5/5

The new pizza stone is heavier and thicker than my old one, and I'm hoping that the extra thickness will keep it from cracking. For the past few months, I've been using it primarily for bread. It has resisted cracking in spite of the high temperatures.

Kieran Cooper

| Nov 18, 2021

Exactly what I expected

5/5

I had hoped for a pizza stone like this one. It's just right for my 27-inch oven. I preheated the stone in the oven for just under 30 minutes at 550 degrees, then finished it off with a few minutes under the broiler. Then I dusted a pizza peel with flour and slid the pizza off the peel and onto the stone, but I didn't dust the stone with flour or anything else. The crust came out perfect after 5 minutes at 550 degrees and 1 minute under the broiler, and I was able to slide the pizza back onto the peel with no sticking using tongs. This stone will be used to cook a lot of pizzas for me.