Pizza Stone for Oven and Grill, 15x12 Inch Cordierite Baking Stone with 4 Built-in Handles, 7.4lbs Heavy Duty Thermal Shock Resistant for Crispy Crust Pizza Bread Cookies BBQ

This is huge! Game changer for my inconsistent oven with hotspots. I bought this to even out the temperature in my oven. I ended up baking my sourdough boules on this pizza stone and they came out amazing! I absolutely love this pizza stone for balancing out the heat in our stove. The bottom crust on my boules was perfectly browned and chewy but not crunchy and overcooked like it used to be when I used cast iron. It’s pretty, simple enough fix. Arrived in tact and I put it right in the oven. Fits perfectly and didn’t smell when heated up. Did not change the taste, or smell of my loaves, did change the texture in the BEST way! Love it!

Nice product

We are use this stone almost exclusively on our barbecue that heats up quickly to 500+ degrees. It's been flawless. This stone with sourdough pizza dough makes better pizza than anything available at the pizzerias in town. It works great and cleans up easily.

I have yet to wear these. They fit well and seemed comfortable.

- Product is used for baking sourdough, bagels, and pizza in a kosher home kitchen. - A big advantage is that it is double sided; one side is for pizza and anything else with dairy, the other side is for non-dairy breads. It's easy to make a distinction between the two sides since one side has the company logo. - Unboxing this is a joy, even though it is just a flat, heavy, rectangle. Well packaged and with clear, simple care/use instructions. - Using an IR surface thermometer I can say that the stone usually reaches the desired temperature in my oven a bit before an hour of pre-heating. YMMV as every oven is a bit different. - No smells AT ALL, including after a bunch of melted cheese got burnt on (and then scraped off) during a pizza mishap. - The manufacturer's instructions are pretty clear. Wet stuff will stick (happened to me with a bagel that slipped off the baking paper during loading) and baked in oils from, say, cookies will likely stink up the place (I don't bake oily foods on the stone so it has not come up). It's pretty easy to scrape off burnt on stuff with a bench scraper/dough cutter. - The stone lives in the oven at all times unless I need to use both racks at once OR am roasting something that will splatter. If you don't like touching rough surfaces you will want to have gloves on when moving it from place to place (feels a bit like sandstone). - Highly recommended.

I bought this baking stone 3.5 years ago and have put it through its paces, making pizza dozens of times with it. I also place it (without anything baking on it) on the bottom rack of my oven for Dutch oven bread baking as it helps distribute heat better in my older oven. And it works great! Cooks pizza perfectly and evenly every time. Cranking up my oven temp I can get that dark spotted pizza crust that looks like it came out of a wood fired pizza oven. It’s durable enough that it has never cracked or chipped. And it’s heavy duty, with a nice thickness to it. Highly recommend!

Great pizza stone to enhance my pizzas and breads in my home stove

I like this pizza stone. I was able to use it on grill and cook great in 400 degree F or hotter. It is kind of easily to clean. But it kind of suck I need to use flour instead of oil spray.

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I'm loving this pizza stone so far! I've made several pizza's in my electric oven and they've turned out amazing. I got the larger rectangular stone as it fits perfectly in my oven, use semolina flour when stretching out my dough as well as a perforated stainless steel pizza peel for transportation and don't have any trouble with sticking. The only thing I've needed to improve upon is my level of toppings as I seem to have the minor habit of overloading my pizza with deliciousness which results in a slightly soggy center and some cheesy overflow onto the stone. I should have the ratios down for my next pizza so that the crust stays 100% firm and delicious though. If any of you would like to better learn how to make and shape the dough I would recommend watching Vito Iacopelli's videos. They've helped me up my pizza game so much! I have yet to have the time to try making baguettes on the stone but that'll be my next project. As far as how the product is holding up so far it has some spots of discoloration as is to be expected when baking foods with oils on a porous surface but I fully expect to get many years of regular use out of it 😋 Happy baking everyone!

Really made a difference with the pizza crust. Baked bread on it as well, turned out great. Best feature is having the little ‘cutouts’ for grabbing it.

I’m using it for homemade baguettes and pizza, and it works great! It is difficult to clean it you get something like cheese on it. And to clean it, you have to let it cool down for a long time. It really is good for baking breads. And the handles are helpful.

This baking stone has quickly become a staple in my kitchen. It performs beautifully and heats up evenly, retains heat incredibly well, and provides a crisp, golden crust every time. Whether I’m baking bread, pizza, or pastries, everything comes out with that perfect texture you just can’t get from a regular baking sheet. It’s also surprisingly non-stick for a stone surface, making it easy to slide dough on and off. Cleanup is decent, though I’d recommend brushing it off rather than scrubbing too hard. Some bits can stick depending on what you bake, but it’s nothing that affects the overall use. Overall, it’s a fantastic tool for any serious home baker. Just follow the care instructions, and it’ll last you a long time. Highly recommend!