Unicook Large Pizza Stone for Oven and Grill, Heavy Duty Baking Stone for Bread, Thermal Shock Resistant Cordierite Pizza Pan, 16 x 14 Inch Rectangular

Turning cheap frozen pizza into delicious, evenly baked perfection! I’m just sad it took me so long to buy one!

Fits my RV oven perfectly which is what I bought it for

Does the job: This one has some heft to it. It heats up nicely and retains the heat. All in all, a good purchase. I use it in the oven at 550°F. Apparently can go higher than that. I would give it 5 stars, but I just am now using it, so I can't tell yet if there will be any issues.

I use this for bread and pizza, it's excellent. Yes, it will stain. It's porous. So what? When you heat it up again, any oil will burn off. Ignore complaints like 'I heated it for 15 minutes....'. There is no way this will come up to temp in that short a time. I preheat for an hour. It's pretty massive. It's large enough for multiple loaves of bread or 3 or 4 personal pizzas. I'd recommend this with no reservations. Just don't drop it on your foot.

Overall, this seems like a good pizza stone, so I give it five stars for that.We tried using it in our Broiler, located at the base of our oven. With the broiler on hi, the pizza stone does not get hot. Maybe it's too far from the heat source or maybe the heat isn't evenly distributed enough. We turn off the broiler on hi and leave it to preheat the stone, but the stone never gets hot. It doesn't cook the bottom of the crust for a pizza, and the Broiler burns the top of the pizza.I'm writing this to warn anyone thinking of trying to make pizza this way that it doesn't work.We were able to get by using one of our carbon steel pans on the stove top to cook the bottom of the crust for a pizza, then put the pan and pizza under the broiler for a bit and rotate it to cook the top of the pizza (not using the pizza stone).I'm sure if you have an actual pizza oven you'll probably get better results.

This pizza stone is large, easy to clean, and the included scraper is a great bonus. It produces excellent pizzas and it's slightly cheaper than similar options available locally. I highly recommend it.

After using a bit a bought a second one. I plan to use them side by side on the grill by joining then like one long stone. Then I can cook 2 pizzas at once or one big pizza. I love how my everyday crust recipe tastes like dough from a pizzeria. I have used it both in the oven and outdoor grill. It gets black easily from burnt on cheese so it doesn’t look pretty for long. We learned a trick from a little research to use parchment paper (edges trimmed to bit out from the crust) and slide the pizza into the heated stone WITH the parchment paper. After about a minute you can pull the parchment paper out from under the pizza to continue cooking with ease. It really makes the transfer on go much better. You would think at 500 degrees the paper would burn but when the edges of the paper begin to turn brown then you pull it out. You can steady the pizza with a spatula while you do or become an expert like my husband did after his first try and pull it out like they do on tv with a set table and pull the table cloth out from under the tableware while keeping the set table on the table. Once the bottom of the crust starts to cook slightly the parchment paper slides right out. Now that I know that trick I hope to use that from the start on my second stone and it stays clean looking.

Replaced broken pizza oven stone with this one. Much thicker replacement! Works great!