Unicook Large Pizza Stone for Oven 20 Inch, Rectangular Baking Stone 20" x 13.5" x 0.67", Heavy Duty Cordierite Bread Pan, Thermal Shock Resistant, Ideal for Baking Large or 2 Personal Pizzas

This is a quality stone that we keep permanently in our oven. It regulates the heat so that baking and roasting are much better. It also does a great job when you put a pizza on the stone.The only downside is side is that it can take additional time to heat up, as much as 20 minutes for 500 degrees for pizza, but the results are worth it.

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.

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.

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.

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 great. It has a bit of weight, but it is well worth it. Glad I bought this.

I leave in on the bottom shelf of my oven all the time no matter what I am cooking. Love the size just what I was looking for

This is my second stone from this company, and this is the larger of them. I can bake 2 sourdough batards on it, with the Brod and Taylor Batard baking shells over them, which is what I was looking for. My origingal stone is smaller. For right now, I have that one on the lower shelf, and the large on my baking shelf in the oven. The stones also help moderate the oven temperature also, and you can place your baking pans on the stones for even heating without burning. I prefer these light colored baking stones to a baking steel, which I've had burn bread. HIghly recommend for a high quality product!