Pizza Stone for Oven and Grill/BBQ Cook, Food Grade Cordierite Baking Stone with Free Pizza Scraper, High Temperature Resistant Durable and Safe Pizza Stone, 15x12 Inch Rectangular

The search for a perfect stone went on for quite some time. I searched for one that would fit my small wall oven (I call it my Easy Bake Oven) with enough space around the sides for air to have made the best pizza with this and it comes out exactly like the NY style pizza I am accustomed to eating. As opposed to other stones made of cordierite, this one was a third of the price for a similar size. Instead of washing the stone with water, as the manufacturer suggests, I just clean to remove any drippings and wipe it with a dry cloth from crumbs. In addition, I tempered the stone according to the instructions of the other manufacturer. Though the stones are dried at the facility, the natural materials still As I heated the stone, I first heated it at 175 degrees for thirty minutes, then 275 degrees for thirty minutes, and so on until I reached my oven's highest temperature of 525 degrees, then let it cool completely in my oven. Once the stone has been polished, it must be allowed to cool gradually in the oven and there is no water used to clean it. If the stone is maintained as instructed, I believe this stone will last for a long time. was confident I'd be able to stick the first pizza onto the peel using well-floured parchment. Using the Kenji Alt NY style pizza dough from the Serious Eats website, I preheat the stone for an hour and it produces a delicious crunchy, chewy crust.

Tatum Gray

| Dec 27, 2020

Pizza is not what I use this for. As I leave it on the bottom rack of my oven, the heat will keep and the temperature will be regulated so that I do not get hot spots when I bake. Because of this, I really needed a rectangle. The carrier kept losing the package, so I had to reorder this. The material is thick and heavy compared to a cheaper one that I bought at the local store to tide me over until this one turned up.

Keenan Patton

| Mar 12, 2021

Because the pizza stone is thick and fits perfectly into our home-made oven, we ordered the 12 x 15 inch pizza stone. The pizza oven is constructed with plain bricks and concrete pavers (no mortar). We do not want to use regular cement to cook pizza in. In this stone, the temperature rose to over 500 degrees very quickly and the pizzas were perfectly cooked. Despite the heat, it held up really well! For easier transfer of the pizzas to the stones, we sprinkled cornmeal on the peel. We had no problems with cheese or toppings sticking to the stone, and cheese that fell off cooked off as soon as it fell. In the instructions, we are instructed not to use soap when cleaning the stone so no residue or weird smells are left behind After cooling, it cleaned up easily with just a quick scrub with a wet sponge the following day. This is something that we highly recommend!.

Karter Cobb

| Jul 21, 2021

The program works well. This stone cooks the bottom of the pizza better than anything I've tried previously, and I've avoided getting food buildup on it by using parchment paper to move my pizza around. I have not had any issues fitting my pizzas in this oven. It has a good size as well.

Oakley Parks

| Mar 08, 2021

In our camper, we had a small stove with a small heating element and we needed a Pizza Stone to keep our pizzas from cooking too rapidly. We have used it in both the oven and on our outdoor Weber grill to make homemade pizzas using this Pizza Stone. Not only does it work well in the oven, it works well on our outdoor Webber grill to cook pizzas as well. I really appreciate the great product you sent and how fast you delivered it.

Nalani Strong

| Aug 30, 2021

I was horrified to find that my pizza stuck horribly to it the first time I used The stone was pretty heavy, so it was fairly difficult to remove the pizza. There was still dough in the dough after it had been baked, but it hadn't quite cooked. I tried it again and it did the There was no way I could get the dough off We cooked the pizza at 475 degrees twice as long as it was supposed to be roasted, and still the crust never got crispy. If I try another pizza, I probably will not waste my time or money.

Camilla Petersen

| Sep 24, 2020

Now that's something to talk about. For the first time I've used a pizza stone and I liked the way it made the crust crispy. The shape of the pizza pan actually makes it easier to cut perfectly even slices and store them. I can't wait to make more pizza!.

Joseph Lawson

| Nov 28, 2020

A terrible amount of stuff sticks to it. It still sticks even after I put 1/4 cup of oil on it before cooking. There is a good chance it will season I can't believe what a painful experience that was.

Khalil Frank

| Oct 14, 2020