Features:

  • Makes restaurant quality pizzas, bread, pastries and vegetables
  • Durable, non-cracking; crafted from a blend of lead-free clays
  • Absorbs oven heat and transfers it evenly
  • Recommended for up to 500 degrees in a standard home oven
Best value for price - Rinse it well on both top and bottom.

While considering purchasing this item over another one I noted that several reviews stated a strong odor while using this. While I was wary of this, I decided to take a chance due the the other reviews, the price, the surface area, and the thickness. The instructions specifically state to rinse and dry thoroughly before first use. While rinsing I did observe an odor however after two cycles of thoroughly rinsing both the top and bottom of the stone (I suspect this is where others have messed up) the odor seemed to have faded drastically. I then towel dried and air dried the stone for 30 minutes before inserting it into the oven and heating it to 500 degrees for approximately another 30 minutes. During this time no odors were detected by myself or my roommates.

Love it!!!

I love this thing. I've had it for several weeks now and have used it a number of times for both bread and pizza. This was the last thing I needed to make homemade pizza that I am really happy with. I had been using a metal sheet pan to bake on before this and had always been disappointed with the crust. Not anymore! The item is fairly heavy and well-made. I expect to get many years of use out of it

Pizza on Earth! Good will to all! (AG ;-))

I love baking and pizza's have been my passion for over 40 years. I have been making pizzas and breads etc on this for over 8 years. Never had an outgassing or smell ?? I suspect another source of the smell from what I've able ascertain from other reviews. Mine is stained from pizza toppings etc and I scrap it off and take a scrubbing sponge to it to clean it. It doesn't smoke or smell and doesn't impact sliding a pizza in or out using a wooden peel. The heating is even across the board as it should be with a one piece stone, verified using a Fluke Temperature Meter. No complaints over the years and it continues to perform year after year and despite rough handling. I have also used fire brick as my surface for pizzas and while I like them as well, they are pieced together and sometimes tears the raw pizza dough (60-70% hydration) as they don't form a perfectly flat surface. I use the fire brick to form a pizza oven at times but find using the broiler for a few minutes at the end of the cooking cycle gives a nice charred tone to the top of the crust.

It it a good thing. It works as intended

Ok, at this point I have been using this thing for 4+ years. It it a good thing. It works as intended, the price is fair. I'm a former (Italian) pizza cook, and I can say that I'm really happy of this stone, it' totlly worth the money. Cleaning is a problem (as it is a problem cleaning a real brick oven). You cannot just expect to have food leftovers in the stone and to reuse it like nothing happened. After every use you have to take it out, scrap away the carbonized cheese crusts and wash with water. If you use sponges you will end scrapping your sponge on the surface of the stone, and the next time you'll be using it, you'll be cooking sponge. Same for paper. So yeah, the maintenance is not easy but (surprise!) its exactly hot it is supposed to be.

Nice size for making pizza and baking multiple loaves of bread

This is the stone that was recommended in artisan bread in 5 minutes and from many pizza people so I decided to give it a try. I have had many pizza stones and this is nice, works well and its a basic pizza stone. I don't see too much difference from the results I got from my other stones, but this one is an easy size to take out and clean. It stains just like any pizza stone but that doesn't bother me, its just a sign of a well baked life!

No Chemical Smell

After over 20 years of constant use our 15” round pizza stone fell to it’s tragic and unexpected death. I was apprehensive to purchase this one due to the reviews of a strong chemical odor. I purchased this size due to the fact we were sometimes limited on pizza size due to the size of our old stone. The new larger rectangular stone fits our oven rack well, and has plenty of room. Upon arrival there was no strong odor. I wiped the stone off with a damp wash cloth, and placed it in the oven while it preheated, and then baked two pizzas back to back on it. I sprinkled the surface with corn meal both times, which prevented the pizzas from sticking. After it cooled and was wiped down there was still no chemical odor present. I would definitely recommend this stone without hesitation.

If your stone has a strong chemical smell exchange it ...

If your stone has a strong chemical smell exchange it for a different one right away. I got the replacement with NO smells at all. Flawless exchange with Amazon.

Good so far

I bought this by mistake but am not unhappy, previously I had had a Pampered Chef pizza stone for many years, possibly 10. I made a foolish mistake one day putting a fresh clam on it thinking it would cook, when it popped open the water from the clam shocked the stone and cracked it. Not wanting to shell out for a new pampered chef I bought a cheaper/thinner stone at the local big box store, wasn't real happy with it and when it cracked after few uses I wasn't heartbroken. I bought this stone somehow thinking it was a pampered chef model, came triple boxed protected, no issues there. My old stone had developed a nice patina glaze to it after years of use, this new one was, well,,, new. Texture was slightly rough and seemed to be a little porous compared to my weathered one. The instructions that came along with it seemed to strongly caution against getting oil and fat on the stone, that concerned me because often the pizza's get oil and fat from the toppings on the stone. While I have not cooked any hamburgers or steaks on the stone it's held up well on the dozens of pizza's I've used it for so far. A lot of oil has gotten on the stone and I routinely fire it up to 600 degrees, its a nice heavy duty stone and I expect it to have a long life. I've had numerous spills on it with the occasional burned on charred spot. I just let it cool down and before I use it again scrub it in the sink with no soap.

crispy crust

received my pizza stone - made a few pizza's on it already. does a very nice job in drying out the bread so you get a nice crisp crust. excellent size for my home oven. use if often and very happy with the quality

Did not smell, made great pizza

full disclosure, I own a pizza shop and have been in the pizza business since i was a kid. My mother-in-law wanted to make pizza one night so she asked me to bring some of my dough to her. she had a circular stone that looked pretty old. She really enjoyed making the pizza and they came out ok, not great on that stone. So for christmas I decided to get her a better stone and a pizza peel. So i ordered this one. I wanted square so its easier to put the pizza in. We made 2 14" pizza from my dough, sauce and cheese and the pizza came out great (for a home oven). very surprised and she was very pleased. great stone. I did not have any issues with the smell, but i also took it to work and put it in my bakers pride oven at 550 and left it in there for about an hour. just in case there was smell, it would burn off faster. but there really wasnt any smell. Only thing i would do differently is buy a bigger one. 16" is too small for 14" pizza. I had to slide it off the peel because there wasnt much room for her to do it without missing. Might take 12" dough next time but she needs a new oven and when she gets one, i am getting her a really big one that covers the entire rack.

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