Large Pizza Stone, 20"x13.5" Rectangular Pizza Stone for Oven Grill BBQ, Baking Stone for Pizza Bread with Unique Built-in 4 Handles Design

I really like this stone for its size and weight. It covers the bottom tray of my oven and I especially like how it works for baking bread and pizza. It’s very light weight and works really great. I researched a lot before buying this and I’m happy I did.

Really nice baking stone. Solid, flat, takes the heat. We've made excellent pizza on it at 550F. I like the indentations/handles on the ends, which make it easier to pick up. They should have placed them on alternating sides differently, though, but that's a minor thing.Make sure you keep cheeses and oils off this style of stone, though, or you will have forever smoke at temps over 425F.

works ok

The size is great, it heats up well and we love that it works well with parchment paper to keep it cleaner. It's large enough for two homemade pizzas. (One gluten free one regular for us)

I love this stone. It works in the >550 deg oven or a >670 deg grill. It spots, I think, because I was leaving it in the bottom of the oven for storage, but I stopped that, but that gives it character. I also only used it for pizza.

Makes your food smell like a rock

We use this in a small portable Commercial Pizza oven.1- Stone heats proper heat and cleaning volatile is easy.2- We cut this on a tile cutter to make 2 hit the right depth.Good STONE!

Definitely an impulse buy, as I have the CampChef pizza oven attachment sitting unused in my garage, but I bought this to use on my TEC G-Sport infrared grill. On max blast this stone got to 600F in less than 15 minutes and topped out at close to 700F. You'll have light char on the bottom of your pizzas at 1 minute, medium char at 1:30-2:00 (my go-to), and heavy char at 2:00-2:30, at which point you want to transfer it to a pizza screen and let it finish, usually 2-3 minutes (I mostly do thin crust pizzas, so YMMV here) depending on crust thickness and topping density. If you're heavy-handed on the toppings, I recommend finishing your pizzas in a pan under your oven broiler.Any pizza stone is going to blacken over time, but this stone wiped clean of debris with just a towel, hot water, and minimal effort after two straight days of 6-8 pizzas each day. No issues with my dough sticking at all. I am very happy with this purchase and highly recommend it.