Unicook 15" Round Pizza Stone for Oven and Grill, Cordierite Baking Stone | Even Heating and Consistent Heat Retention, Creates Crispy Crust for Large Pizzas, Bread, Cookies, Includes Dough Scraper

Great Price. Nice stone, heavy duty

The pizza stone worked perfectly in our camper’s oven.

Always has a smell when heating in oven.Very difficult to scrub cleanWhile it does crisp pizzas decently, it always has a slight smell when it preheats.Always followed care instructions, never deviated.Stuff sticks to it like glue and has to be hard scrubbed (no soap) to get it off or with a scrapper, which starts to scratch the material.This new material is not to my liking.

This was ordered as a replacement for a thinner (and much loved) stone that we had for years. This is thicker, but also a bit larger. We like it for homemade pizza night, bread baking, and I even bake black bean burritos and wiener wraps on it (using parchment). Good quality. Considering a second for our outdoor grill.

Great stone for pizza, calzone etc. Don’t know why others left a negative review, this is everything you’ll need !

I use this for baking frozen pizzas in the oven. My wife broke my 15 year old one by pre-heating the oven and putting a straight from the freezer tin of frozen veggies on it. This stone starts as a very porous piece that soaks water like a sponge. They kind of recommend not seasoning it and dusting it with flour or something, Well, I seasoned it 3-4 times before I used it with cooking oil and didn't use it until it had that nice brown color. It now cooks my frozen pizzas very nice and evenly. It has adequate room for a "Wild Mike's" supreme sized pizza. (one of the best frozen pizzas).

I've been playing with different pizza crust recipes and trying to learn how to make a better pizza crust. After doing some research about my soggy bottom pizza I learned that it's really all about how hot you can get the pizza. (I'm a pizza newbie - learning quickly though!) Unfortunately I have limited options but this pizza stone really saved the day. I followed directions and made sure it had been adequately pre-heated first and then cooked a few neapolitan pizzas in a row with about 5 minutes of reheating time between the two. The crust was crispy and perfect, I've already managed to repeat the success. This stone has really upped my pizza game! I'm thrilled with it overall. Easy to care for, great size and thickness to really hold eat on a good sized DIY crust. It's a super choice for making your pizzas better than you thought they could be.

I believe this is my first time leaving a review that's more than just thumbs up or down.I have been using the Unicook 16" pizza stone for 2months now, atleast 2-3 times per week. I can tell you without an ounce of hesitation that this is by far the best product I have ever made pizzas with. Heavy, retains the heat between pizzas and firm as steel! With a little love and care, I pray it will last me for years to come.It takes a couple of attempts to get used to it so bear with and I promise it won't let you guys down.Best way to use it is to heat up your oven to the max ( mine goes up to 525F) and place the stone in before starting the oven. Run it for atleast an hour (the long the better). I noticed that it makes crispier and better tasting pizzas with gas (friends house) but they are almost as scrumptious with my electric oven.I make my dough a couple of days in advance and let it fermint in the fridge. Every and any topping pizzas come out outstanding but I have noticed best results with making Napoletano pizza with fresh mozzarella. Tip: bake the base and with the tomatoes sauce for a couple of minutes before putting cheese and toppings on. Use as little flour as you can when preparing to open the dough for the base. You need to invest into a good pizza peel, I read and heard that wooden ones are the best but there are perforated ones that are rater very high but I haven't invested into an expensive one.It comes with a solid scrapper which can clean most of the spelled toppings or sauce. Tip: do not touch when it is hot. If you mess up, let it cool down completely then scrape off and wash with a wet non-soap soaked cloth and dry fully by heating it in the oven. Avoid too much handling when hot and when wet.ALSO DO NOT USE TOO MUCH TOPPINGS, KEEP YOUR PIZZA LIGHT AND YOU WILL GET A MASTER PIZZA CHEF OUTCOME!!!Final note, you gotta store it away from the oven somewhere safe when you are not using it. I have kept the box, so I just pop it right back in and store away.I will use this until I have a place big enough to build my oven garden wood/gas pizza oven.ps. This is an honest completely self minded review with no free goodies from the manufacturer.Enjoy!

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

Super Pizzastein! Nur zu empfehlen!

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...

Best rainy day pizza oven alternative. The pie crust is so perfect. No worries about the center cooking through. Cooks about five minutes faster. Place in the oven when cold in the bottoms rack. Bought this for all my friends so there is no excuse for pizza or fresh buns.