Large Pizza Stone for Oven 20 Inch, Rectangular Baking Stone 20" x 13.5" x 0.6", Heavy Duty Cordierite Bread Pan, Thermal Shock Resistant, Ideal for Baking Large or 2 Personal Pizzas

We bake pizza every other weekend or so. And I’ve long been looking for the ideal pizza stone. This one is it. The size it amazing. Fits the entire oven. The weight and thickness hold the heat exceedingly well. I’ve got two of these now and I put one on each rack so I can bake four homemade pizzas at a time. Some tips; * Put the stone in before you heat the oven to 500-550 degrees. They need to heat up gradually and you need all that heat. * Preheat them for an hour. It does take that long to get them to retain all that heat exceedingly. * Don’t wash with soap. All you need to do is scrape them clean with a rubber or plastic scraper and then rinse with hot water. * Let it dry thoroughly before putting them away. Highly recommend.

Great for my outdoor gas grill. Large enough to make a big pizza. I put it on the grill and let it come up to maximum temperature for the grill, about 600 degrees. Less than 9 minutes to get a great result. The pizza stone is thick and will retain the heat.

I use this for baking bread, rolls, to pizza. It is well made and performs great. Our bread and pizza come out with a crispy crust that tastes terrific. Simply put it in the oven with about one hour of preheating time. We then bake as usual. Simply try making your favorite bread or pizza with out it, then with it. The results are like night and day. This make a world of difference. It is also super easy to clean. We kept the original box for storing it which is also well made. If you love to make pizza and breads, this is a must have in my opinion. stars from us.

You can bake crispy pizzas at home in a regular oven thanks to this gem. Preheat for at least an hour at your highest temperature (mine is 550’F). It won’t break like clay stones and has zero odor (some other brands apparently do).

Success! After many years of struggling to make a pizza I am happy with, I broke down and got this. It works, does a great job of toasting the bottom of the crust, and evenly melting the cheese. I put it in a 500-degree (F) oven one hour in advance of cooking. Seems quite good. Before I mastered stretching dough (and believe me, it took a long time), I inevitably had holes in my pizza crust. My first time using the "stone" I blew a hole in the dough and the sauce oozed out all over the "stone". this causes a lot of smoke and a pretty much ruined pizza. When the stone cooled, I was only then able to try to clean it. Scrubbed and scrubbed, got the residue off, but the brown stains remained. I surmised had absorbed some of the sauce. On the second use, which heating up it smoked pretty badly, but did not set off the smoke alarm. This persisted for the entire hour of preheat. I cooked the pizza, it did not have a perceptible odor. On the third preheat, it smoked, but this time much less than the first. Yes, the "stone" looks pretty ugly, but seems to work.

This is a nice heavy ceramic plate.

Large and thick, covering my bottom rack. It’s a bit heavy. When baking bread i place the stone on the middle shelf of the oven heat it for 40 minutes while the bread rises, and then use parchment paper under the loaf to prevent soiling the stone. When baking other items it’s on the lowest shelf because it absorbs and then distributes heat evenly. I’ve never liked baking with convection. I find the fans are too strong and tend to warp baked items as the rise. I don’t bake pizza on this new stone because it collects melted cheese etc. I have a different stone I use for that because once soiled there is an odor when heating the stone.

Ive never had a problem with pizza stones outgassing, but some of the reviews for other products did have issues, which is the main reason I bought this brand when I could have bought one for less that did have comments about the smell. And, who cares about cleaning? You scrape off any residue with a scraper or razor blade and you're good to go.The more stained these get, the better they work in getting some char on your crusts like you get from real pizza places with very seasoned ovens from years of use. These are large and heavy and fit my oven shelves perfectly maximizing the area and still allowing air space for the convection to circulate. I actually have two of these because I bake a lot of bread and make several pizzas at a time. I had previously used several smaller stones, but then trying to fit everything on them and not off the edges was not as easy as just sliding things in with a peel. A hot stone like surface makes everything come out with a crustier bottom. It also helps keep the oven temperature more stable when opening the door. Your oven could drop from 450 to 325 just by opening the door and rotating things and home ovens take time to bring the temps back up, so the stones help hold heat. Commercial ovens can make up any heat loss much quicker. Ideally, you try to not open the oven but if you have to rotate things or some of the pizzas are done, then you have to.