Unicook 12 Inch Round Pizza Stone, Heavy Duty Cordierite Bread Baking Stone for RV Oven, Grill and Toaster Oven, Ideal for Baking Crisp Crust Pizza, Bread, Cookies and More

Good product at a good price.Goes in the oven or the bbq. Avoid thermic shocks or it will break. It stains easily, but just wash with a specific product or just water. It absorbs everything!!!if you take care of it, it will last years. Good value for money.

I bought one of these to try out on the BBQ grill and it made a huge difference in the overall bake quality and even doneness of the pizza. It works so well that I bought a second one so that we can cook 2 pizzas at a time. I can easily do a large pizza on these or a couple of small homemade ones per stone when we are cranking out personal pizzas for the kids. You will need a little flour on the bottom or cornmeal to make it easy for sliding on and off. A pizza peel is a must if you get to moving them from the grill/oven to the table without an epic fail. If you add a lot of sauce or have holes it will stain your stone but doesn't affect the flavor at all or the ability to bake your pizza successfully. You can easily scrape any remnants off the stone and get them pretty clean for the next use. Let your stone warm-up and cool down with the oven or the grill and it does a great job with the pizza and keeping it in good condition.

I bought this specifically for making frozen pizzas, and this one fits into my toaster oven. When I use it as instructed, it is an improvement on using a baking sheet or aluminum foil, but it's important to note that for best results, you have to let it preheat in your oven at pretty high heat (400-450F) for at least a half hour before you actually use it. (That's letting your oven heat up, and THEN letting the stone heat up.) This might make it not worth it for some - if you're hungry, that 15-20 minutes you were going to need to cook that pizza has now become a lot closer to an hour before you'll be able to eat. Also, cleaning it can be a pain. I might recommend STILL putting a sheet of aluminum foil or parchment paper between the stone and whatever you're cooking to reduce having to scrub off burnt cheese, etc.

I have bought two of these for indoor use and outdoor pizza making on both a Big Green Egg and a Gas Grill. Both work perfectly. You really can't make crispy pizza crust without them! Make sure to break them in with a few lower heat cycles before you put them on your first very hot pizza fire!

I made pizza using this stone for the first time today. I've used several different brands over the years, and based on reviews, bought this to replace a stone that had broken in two while baking. I was a bit concerned that the directions specifically advised not attempting to season the stone with any oil prior to use. Against my better judgement, I followed that recommendation. I'm happy to report that the pizza turned out perfectly; the crust was crispy on the bottom and soft above (Not doughy). There was no offensive/strong odor as some have reported; neither did the pizza stick to the stone as others have reported. I suspect that the sticking has to do with not having the stone at the proper temperature before placing food on it. The stone kept the pizza warm until all slices were eaten. I will definitely be buying more of these in the future; hopefully not to replace a broken one, but to have more on hand for guests! I bake my pizzas in the oven at 550, putting the stone into the cold oven and letting it heat up gradually along with the oven. I roll out the crust on a piece of parchment, then pre-bake it (With the parchment underneath) on the stone for 1 minute. I slide a flat baking sheet underneath the parchment, then remove it from the oven and add the toppings. Lastly, I pick up one edge of the crust in one hand (With the other hand holding down the parchment and baking sheet on the opposite side) and slide the pizza away from the parchment onto the hot stone, and bake for about 8 minutes. Then before slicing, I let it rest for another 6 minutes to set the toppings, which prevents them from spilling out when slicing.

This pizza stone is great. Nice and thick, arrived quickly appears to be great quality!

It needs to be preheated to crisp bottom of pizza

I think it will be great but I haven't used it yet because it is a gift but I have used similar products before and it great

Excellent stone. Good size for the two of us. Works well.

Vernünftige Göße, solide verarbeitet und das zu einem guten Preis! Hat im Napoleon Rogue 425 einwandfrei funktioniert.

The stone is perfect. It takes a bit of experience to get pizza on it but the more I use it the easier it gets. The stone will stain but that’s a regular response to use. I love that I no longer need to grease a tin to bake bread!

RAS, arrivée dans les temps et bien emballée. Pain cuit sur pierre plus croustillant que dans la machine à pain...