Round Ceramic Pizza Stone with Wire Frame, 15“Diameter

This is a great slab, at a great price. I had a really expensive one which I broke, and really can't say the more expensive one was any thicker or better. People who say theirs broke after a use of two...I conclude is poor handling. You have to treat these as if they were a plate, or bowl, or vase....IT'S UNGLAZED CERAMIC!!! And like ANYTHING ceramic you don't plop it onto the racks in your oven, or bang it on top of your counter, or drop it onto the metal grates of your stove top....ESPECIALLY when it's hot and just out of the oven. When it's hot it's more susceptible to breaking....so treat it gently!! BAKING HINT FOR PEOPLE NEW TO THESE....You want crispy crust? Put the slab in the oven and preheat it to about 450-500 degrees for at least 20 minutes. Take it out of the oven, put down your crust and ingredients....(and it's ok if this process takes 5 minutes or so, the crust will start baking away since the slab is so hot). Then put it back in the oven to bake. In about 12 minutes you'll have a great pizza!! Only negative is the metal rack it comes with. The instructions say to put it in the oven with the slab, but it gets hard to put in or out of the oven without it flopping all over the place. I found if you handle the slab gently you really don't need the rack unless you want to take the whole slab to the table when you take it out of the oven. I just slide the pizza right off the slab onto a cutting board and go about making my second pizza on the hot slab....cuz who wants just one pizza, am I right????

Makes pizza crispy and cooked perfectly ! The size is universal for pizza. Easy to clean.

I love baking with stone!! I had a round pizza stone that I have used for about 6 years, and it cracked on me because of my mistake (I took the stone out of oven when done baking on it and set it on my stove which had a burner still hot and I did not realize it, so it cracked!) I was crushed because I had no clue what brand my stone was and was hesitant on buying another online because I wanted one just like the one I had. So after doing some research I decided to purchase this one. It got to my house and I pulled it out of the box, and it felt just like my old one, I was pleased, and relieved because people were posting that theirs came broken. So the next step was to bake on it, and i was afraid of that to because others posting that theirs cracked first time in the oven....well mine was fine and I love it. I don't cook on a regular cookie sheet unless I positively have to!! To clean it just run water over it, do not use soap!! I have a plastic scraper that I bought awhile back and use that to scrape away stuck on food, it just that simple! I love this item!!

I recently broke a 10+ year old Pampered Chef pizza stone (very well seasoned too - argh!!!) and bought this pizza stone as a more affordable replacement. This stone DOES cook pizza well, but the stone itself "feels" less "dense" than the PC stone. Maybe that's because my PC stone had years of food-stuff soaked and cooked into it, I don't know. Either way, THIS stone serves up a superb crispy crust and it's already starting to discolor a little so it looks cool too - LOL!!! Overall, this seems to be a good pizza stone - just remember: always preheat your stone to the final oven temp for the ultimate crust !!! JM2C :-)

This thing gets better every time I use it. There is a learning curve. It took me about 5 times to master the art of the pizza stone.... makes great tasting pizza. Advice: use cornmeal with the dough but take the stone out of the oven before you slide pizza on stone. If you slide it on in the oven you knock off cornmeal onto the bottom of the oven and it burns and smokes your whole house. Preheat stove to 450* and let stove get hot for at least 30 minutes, take it out and slide dough on using a pizza peel and Turn to 400* and put in oven for about 8-10 minutes using store bought dough. Tastes better than any expensive pizza place! Great crust if you let the stone get hot enough first!

It worked well for the couple of times I got to use it, but then the stone cracked in half. My previous pizza stone lasted about 15 years before it started chipping. I tried contacting the company to see if they could replace it, but they have not responded. There is nothing unique about this stone. I would recommend a different one because the company does not stand behind their product.

I have used this many times and it works great. Bought this for my grill. Heated to 450-500 degrees and made pizza on the grill. Crispy and amazing. No complaints- really impressed with our first time experience. Make sure you place it on the grill or oven before you preheat or else they can crack.

Made about 12 pizzas on it in 4 or so baking sessions - and those pizzas came out amazing. However, last night when I cooked my last couple of pizzas, the stone just cracked inside the oven. Was very disappointed in that.

ce produit est trop fragile s'est fendu en deux sur le feu ? ? ? à éviter ! ! !

The product arrived in perfect condition, we registered the pizza stone and received a pizza stone manual and cookbook. Very helpful, advice from pizza craft on care and use. Basically, it should live in your oven this way it heats up with the oven and should season well over time. The pizza stone fit perfectly in my extra wide Black & Decker convection oven. Although at full heat, my oven thermometer read 300 C, my laser thermometer reading of the pizza stone read 400 C! This tells me I have even heat at a higher temperature. UPDATE - after heating with the bake function to over 400C, I then turned on the broil function to bring the stone up to about 470C, then I add the pizza on the lower rack and cook for 18-22 mins (in a Black & Decker). Next time I will try this on the upper rack but not until I get my pizza peel to make insertion and removal easier. Will post the results. The pizzas were made from scratch and were delicious. Looking forward to more pizza and baking with the stone in place. So far it has elevated our “best of the basic” convection ovens to a new level. Looking forward to baking bread with the stone. Additional tips: 1. From Pizza Craft - do not ‘clean’ the stone, it should stay in your oven or convection oven. Remove what you can, but let the stone season over time as you would a cast iron pan. 2. When your stone is heated up slowly in your oven and you are ready to put the pizza in, turn on broil for 10 minutes before you put the pizza on the stone...wait 2 minutes, then turn back to regular oven mode. This tip is from America’s Test Kitchen; they rated the Pizza Craft stone as best value pizza stone.

Bought as present

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Mit dem Stein gelang auf meinem Webergrill eine sehr gut Pizza. Bei den angegebenen Maßen handelt es sich jedoch nicht um die Höhe, die Breite und die Länge des Stein sondern der Verpackung (!). Der Stein passt mit dem Gestell ziemlich genau auf ein Backofenblech und ist ca 1,5 cm hoch.