Unicook 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.

These really are fantastic stones! To get the most out of them, pay attention to the manufacturers recommendations and try and leave adequate space between the edges of your oven and the stone for heat to circulate properly. Though not designed for heavy use at large bakes, they are more than adequate for home use. Never had any issues with cracking or chipping. They will, indeed discolor with use, that’s normal and in no way affect the utility of the stone - just wipe em clean. Super solid product and great value for money!

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.

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.

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.

Perfect. Exactly what I wanted. Used it last night, its a game changer. For those who have never used one. You put it on the lower middle rack. And let your at home oven completely Preheat to 550 for about an hour to heat the stone. Par- bake your crust for a few minutes, before adding toppings for the best results.

We love to make our home made pizzas. The problem was that we only had one stone so we it took all night to make for a family of 5. I bought this hoping to increase our production time. It really works. We can fit 2 of our sized pizzas on the stone at once. It could fit 3 but we like the pizzas a bit larger. We still use our other stone on a lower level to help pre-cook the dough. I like to finish cooking on the top level of the oven to get the direct heat and crispiness. We have a standard electric double convection oven. I bought this one because I wanted to have at least 2 pizzas cooking at a time. Based on measurements I didn't like how two round ones would fit in the oven. This one fits perfectly in our oven and has space around it for heat to move in the oven. Our oven is a convection oven so it probably could have been a bit larger and still be fine. Also since it is a large stone instead of multiple smaller stones, I figure there is less flour and cornmeal falling off it and into the bottom of the oven. I was surprised with how thick this stone is. I'll need to get a good thermometer to make sure it is up to temperature before cooking next time. I was impatient and probably didn't give it enough time. But the pizzas came out great either way.

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.

Never used a stone before bought it to Keep my temperature stable in my oven to make macarons. Did lower the temperature slightly which was a bonus. Very disappointing there was a chip in the corner. As the stone will live in the oven I won’t notice as I can’t see it. Otherwise I’d give 5 stars.

I broke my 14 inch round pizza stone recemty and needed to get a replacement. Was having a hard time finding a larger round one the same size, so decided to just get a larger rectangular one, also because I wanted to be able to bake more than 1 loaf of bread at a time too. This arrived fast and extremely well packaged. The stone was in perfect shape. I washed it and dried it in the oven. I keep it in the oven in the lowest rack when not needed. I find it helps keep the oven heat constant and even. So far I have baked a few baguettes, some sourdough and some pizzas on the stone and results are very good as long as the stone has been pre-heated enough. For me I find a minimum 40 minutes using the convection setting. 60 minutes without. Overall, very happy with this baking stone.

Produit conforme a la description, livraison rapide et tres bien emballé

Arbeite schon lange mit einem Pizzastein auf meinem Gasgrill. Da ich mir eine Pizzahaube für den Gasgrill gekauft habe wollte ich auch einen passenden Stein dazu haben. Ich habe jeweils zwei kleine ca. 20 Durchmesser gebacken. Zwei etwas größer oder eine 35er würde auch gehen. Geschmacklich sagt mein Schwiegersohn besser als aus der Pizzeria.🍕

Excellent, thick enough to build consistent heat, and enough surface area to be practical , delighted 👍👍