Cast EleganceDurable Thermal Shock Resistant Thermarite Pizza and Baking Stone for Oven & Grill, Includes Wooden Pizza Paddle, Recipe E-Book & Cleaning Scraper, Large,14 x 16 inch, 5/8th inch Thick

I have been using the 14" round pizza stone for about 2 years now and love it so much that I bought the larger rectangular one to replace my old rectangular pizza stone from 20 years ago. This stone produces the best pizza and can easily be cleaned during oven cleaning. Best stone around!

I have been waiting to write my review until after I used my stone several times. I have used it 6 times.First let me say the stone came quickly and was packaged securley. I have followed all the directions. I was excited to find a nice thick stone to perfect my pizzas. I have a beautiful stove that wanted > $200 for a cordierite pizza stone stove specific. I thought I got a bargain when I found this particular stone.But.... There is an odor that comes as the stone is heated up. I have each time heated the stone from a cold oven plus 45"-1 hour after reaching temperature. I set mine at 450. The odor stings your eyes and my husband is even commenting to get rid of that stone. I have emailed the company last week and received no response yet. I would really like to return it...Not sure I will hear from them...the stone is stained and used. I really don't want to use it again....Sam from the company has been in email contact with me via email. He is responsive and wants success from his product and stands by his product. I recieved another stone yesterday. I will heat this new stone up as directed and see what happens. Sam seems to think the stone I have that has the chemical smell may have been returned and used by someone. Not sure...It didn't look used at all. We will see....More to come....

This is the best pizza stone I have ever owned. Got tired of buying the thin stones at local stores as they would tend to last a year or less before breaking even though I took very good care of them. This thicker stone really does a nice job at getting the bottom crust evenly browned and my interest in homemade pizza has returned and I am very pleased with the results after just a few 're-learning how' attempts. Stone arrived in perfect condition and was packaged extremely well. The manufacturer's packaging is so good that I actually saved the box and padding just in case I ever want to take the stone out of my oven and store it for any extended period of time. So far, though, it stays in my oven almost all the time. At $50, this stone is not cheap but I have spent at least twice that amount over the years on cheaper, thinner stones that eventually failed. This thing is nice and thick and I think it will last me far longer than any other stones I have owned. The thickness also makes it cook better than the thinner stones I always used in the past. I wish I had bought one of these years ago. Hopefully this is the last pizza stone I will ever need to buy. I have only had this a bit over 2 months so far but I have used it a lot in that time...approaching 12 pizzas and other than showing some darkening (to be expected), it shows no other signs of wear and tear. I have even run it through the self-cleaning cycle on my oven twice just to test its durability and it has come through that with no issues. I have had other stones crack during the cleaning cycle in the past.I use a no-knead pizza dough that I let rise on the counter for 8+ hours and then put into a 1-gallon plastic bag and refrigerate for at least another 12 hours (24+ hours is even better for flavor). I found using a slightly wetter dough in a home oven seems to make the crust just the way I like it. I don't actually weigh my ingredients but I use about 2 cups of bread flour to 3/4 cups of cold water. I add about heaping tsp of salt, 1 tablespoon of oil and about 1/4 tsp of instant yeast and 1 tsp of honey or sugar to give the yeast something to get them started.I put the stone in a cold oven and preheat it for about an hour at my oven's max temp (550F). In my particular oven the middle rack has proven to be the best location for the stone. On the bottom rack the crust seemed to cook faster than the top. On the upper rack it was just the opposite with the top cooking faster than the crust. Once I tried the middle rack, my pizzas found their sweet-spot for my particular oven. Your mileage may vary.One side-note: If you use the pre-made dough in a can (Pillsbury, Great Value, etc), be sure to use the recommended oven temp even when using the stone. I tried these twice and the first one I did at 550F assuming the stone would just cook these the same as my home-made dough. Big mistake! Bottom crust got way too dark (almost burned) before the pizza toppings were done to my liking. The canned dough must use more sugar (they do taste sweeter...and I am not a huge fan of that) and I think it might be the sugar that causes the dough to get over-browned/burned so fast at the higher temps.

Not an import! We were hesitant to spend the extra money but we’re glad we did to support this business.This stone seems very durable although I haven’t bumped it or dropped it. I keep it in my oven during baking other things even if I’m not using it. I’ve baked homemade pizza on it several times without any sticking! I bake pizza in my oven with the setting as high as I can set it which I believe is around 550-575 degrees. Always crisp crust and pizza is done all the way through in spite of lots of wet toppings. If something spills off the pizza onto the stone I wash with water to clean it once the stone cools and return it to my oven. I am very, very pleased.

So I have been shopping around for the perfect pizza stone for a very long time. All the bad reviews on various products always said things like an odor that comes from the stone when it is cooked or that it doesnt cook correctly. I find that these reviewers are not using the stone correctly. I use a piece of parchment paper to go onto of the stone as a barrier so the oils of the pizza do not go into the stone or bits of the pizza falling onto the stone (making a bad smell over time when cooked). The way to use the stone is preheating it in the over to make it really hot first.This selling stood out to me the most because they are a family business, and the customer service is immaculate. The product truly is the best pizza stone i have ever used and I would recommend this to anyone. Just make sure you use it correctly!