Unicook Square Pizza Stone 30.5cm

I bought the Unicook Pizza Stone after our previous circular pizza stone broke after having been semi accidentally soaked in water. This item arrived extremely well packaged, in a box with very thick foam all around, which is essential for an item which is m ant to be delivered individually. The stone is made of the same material of our previous one, but the surface seems smoother which makes it easier to clean. The thickness (1.5cm) gives me confidence that it is going to last. We've used it a couple of times so far and we've been very happy with the results, it retains the heat quite well so we can reheat the last slices of pizza (using baking paper to not spill any grease!) a good 20-30 minutes after the oven has been turned off. Overall very satisfied with the purchase.

It's a great addition for our pizza baking experience and more! We really bought it to make better home made Italian style pizzas and it works great for it, but it really does more. As it's a big hunk of stone it retains heat very well, so it can be used as an additional piece of ensuring that your oven is heated up evenly. It obviously can be used to heat up the freezer pizzas which gives them a way better and not soggy bottom. And really for a lot of frozen goods that are either not staining or come in containers (like pies), it just improves it all. I didn't have much success in cleaning it tho, once it's stained it would be like that forever (mostly), you can burn the excess off and scrape some bits here and there, but the rest doesn't really affect anything.

Never used one of these before. First pizza wouldn't come of the peel so Pepperoni burnt on big time. By the 5th pizza I was getting better at it. I had my stone at 275deg. None of them stuck thankfully. Cooked in 10min. Better crust than any of my previous pizzas. Very pleased with it. It already looks years old, with all the black stains. You have to be ok with it as its what happens. Did see a tip to use parchment paper for transfer to stone then carefully remove it after 5 min. May try that. I scraped off all the burnt on bits. Going to store it in the oven. The smell whilst cooking was like a pizza shop. Very pleased.. Second time using, getting better at it. Added baking paper which was an easy glide getting pizza on the stone. Removed the paper 5 mins in. It was so burnt would be worried it would catch fire. Mines an electric oven. The bit under pizza wasn't burnt. The pizza bread wasn't as crispy and brown underneath. Trying some semolina with mixed in flour next attempt. Glad I bought it. Can only try to not break it!

If you want a pizza stone then this does thr job, I've been using it for all of my pizza stone needs and the pizzas have been pizza stoned to perfection - bringing joy to the men, women and children who have benefitted from the easy slide, easy clean surface. Thank you stone for doing your job as described, and nothing more or less.

This has ended my lifelong reliance on Domino's. I can make pizzas better than them now. It took me a lot of practice to make decent pizza because I'm not a natural cook, but buying a proper pizza stone was the biggest step towards decent pizza that I made. I use the Pizza dough recipe by Silvana Franco on the BBC Food website... I just add a little honey. Also try some "roasted pepper tapenade" instead of a tomato pizza sauce base if you want to experiment - it's really nice. It's not always easy to transfer your fresh pizza to the pizza stone. I found it's important to add lots of corn flour to both the surface where you prepare the pizza and the pizza paddle to avoid sticking, and you need a good technique which I picked up from YouTube vids! In a nutshell, to get the pizza on to the paddle, make sure the surface is well floured, lift the edge of the pizza with one hand and get the floured paddle at a very flat angle and insert it very fast underneath the pizza. To get the pizza off the paddle and on to the stone, small forward and upwards 'flick' motions followed by a pull back helps to work the pizza off the paddle in one piece (a floured paddle is really important here!). I used to use the scraper to assist but can do it without now. Warning: If you let the plastic scraper in contact with the pizza stone you'll melt it! Don't worry about keeping the stone excessively clean, you can't. As soon as a bit of cheese or oil touches it, it's marked for life... that's just how it is! :) A little wipe down once cooled is all it needs. Don't put it in the dishwasher!!! Pizzas only take about 10 mins to cook and just slide off the stone when done, they never stick. Lovely fluffy airy base with crispy crust is possible with this pizza stone in just the basic little gas oven I have. Great purchase. Good luck!

Good size and made my pizza more tasty! Thanks

Not as good as thought it would be,

Very happy arrived on time brilliant size for my large oven