OutsetAcacia Wood Handled Extra-Large Pizza Rocker with Protective Case, 13-Inch Blade, Stainless Steel

I bought a set of these some time ago. At least a year ago, and have used them numerous times. They're inexpensive, have a very large footprint inside of my oven, clean up easily, and store easily. I bought them to make pizza with and I've made a bunch of pizza. I'd like a pizza steel, but who wants to pay that much for a single purpose item? Not me. As long as these things give me really good, restaurant quality pizza at home, I'll keep them. If they crack, I'll buy a new set to replace them.They're inexpensive, have a very large footprint inside of my oven, clean up easily, and store easily.As for clean-up. I scrape them off and wash them under warm running water. I scrub them if I need to. I then place them in the oven at 200F for an hour or two to completely dry them, and I'm done.

Really good quality at a low price.

I have a counter top Air Fryer oven that I use for baking since its just me. Needed to fit in a 9x9 square area most the other stones are to big.They work well, but not sure on the durability, haven't had them long.They do heat up well and even but hold the heat as long as I would like.I only use 2 mainly and have been using the other 2 as hot plates for the counter.If you need small they are the best I have found, but still searching..

Works well

The four tiles arrived on time and clean out of the packaging, although they felt grainy to the touch. I am new at bread-baking and wanted to try some baguettes. I ordered these tiles because they could be arranged to accommodate 16" or even 18" loaves. Baking real sourdough takes three days to make a single batch of 3 loaves, not counting however long it took to start my own starter (14+ days) Bread baking is extremely labor intensive. Imagine delivering a flawless loaf into the oven... Halfway through, I open the oven to turn the loaves end for end to promote even baking and to my horror, found my loaves stuck AF. In the middleThe tiles have a horrible design, if one little design flaw can make a product awful. (1st pic) Probably because these folks maybe took unfinished floor tiles and marketed them for baking. They are beveled around the all the edges on both sides, as if I were going to stick them on something and apply grout. When you line two of these tiles up together, they form a tidy little channel for your grout to stick in, or as a baking stone, your slack dough to ooze straight into, and through. The he tiles seem to be too lightweight to hold a steady temperature, so when a loaf is placed on the tile in the 475F oven, it doesn't stay hot enough to set the bottom. (2nd pic new tiles vs old stone; thickness matters!!) You have to spray water on the bread and oven walls at intervals and these things don't hold temperature at all. Forget it if you have a stuck loaf and have the oven door flapping open. When the loaves get stuck, you gotta unstick them. Since the oven is already open and losing heat at 100F degrees per 5 seconds..well... try to finish baking sourdough in an oven that has cooled to 275F on tiles that are no longer hot enough. Three days of work gone. Twice. Forgive me for no pictures of that. My hands were full tryna save the bread. I thought I'd try to find at least something nice to say about these baking tiles, so I tried to use them to reheat some take-and-bake pizza. I preheated the oven to 425F for an hour.My pizza stuck to the tile itself, and at 7.5" x 7.5", one tile isn't big enough to hold a regular slice of pizza from a 16" pie.I'd return them but I discarded the packaging when I received them, and from reading some of the other reviews, I wouldn't want anyone to receive the tiles I returned in a new box because that's just disgusting.Really glad I didn't get rid of my old stone.

OK, some don't know this but ....ALWAYS PREHEAT IT IN YOUR OVEN ""BEFORE""" YOU TRY TO COOK ON IT.....even if it's on your grill. Put in when you light the fire. Or else it WILL crack. No stone can take that drastic temperature change.You'll want to keep this one. It's a great pizza stone.To clean it just scrape off with a spatula all that's on it and use it again. Or if you wash it...USE ONLY PLAIN WATER. but you'll have to let it dry in your over for 1 house on high heat before you can use it again. Pizza stones are porous.I leave mine on my bottom rack in my oven all the time!

I use this to transfer my sourdough dough into a Dutch oven. This is the right size, is sturdy, and is easy to clean and store. I'm happy with this purchase.

En realidad no puedo dar una opinión porque no lo he usado. Pero lo que vi en el paquete y el material pues se ve que es bueno y resistente

Followed what others recommended for Coleman camp oven and this tile oven works very well, no burns bottoms on my phillsbury cookies. Definitely recommend this and its cheaper.UPDATE:Second time to bake and it never fail. bottoms are not burn. love this.

Love it ! Way easier than roller. Will never use anything else.

Llegó roto 1 de los 4 ladrillos, no se puede usar así. La intención es formar un cuadrado con las 4 piezas para hornear una pizza sobre ella, si una pieza esta rota, no se logra. El producto tiene un precio atractivo de 600 algo pesos pero es muy fragil y no sobrevivió el envío. No pasaré por el tema de llevarlo a la paquetería, me lo van a cobrar y ya está. Compré un ladrillo circular de la marca Little Green Egg, el doble de caro pero si es resistente.

Funciona bien la piedra

Does exactly what I wanted. Good quality tool. The folding handle is a bonus.