15 x 12 Inch Rectangular Pizza Stone for Oven and Grill, 6.8 Lbs | Heavy Duty, Even Heating & Consistent Heat Retention, Creates Crispy Crust for Pizzas, Bread, Cookies, Includes Dough Scraper

After using this brand stone since the Summer of 2024 I wanted to circle back and leave a review. I have no affiliation with this company. I'm just a dude who loves to cook pizza. My addiction started off when I ordered the 15" round pizza stone for my Weber grill. I use the KettlePizza Basic kit for my setup. This grill is dedicated to pizzas. We use oak wood when we cook pizzas this method. The thermometer on my setup goes to 700 degrees and the needle is usually stuck as high as it can go so it probably hits well over 700 degrees. I live in NJ and leave the stone outside year round, we haven't fired the stone up in the winter as we have indoor stones for our oven. Cracked stones are probably user error/thermal shock. Warm the stone up with your oven to avoid that. The stone staining is 100% normal. Never clean your stone with soap. All you need to do is scrape off any excess. Maybe just run the oven without anything on the stone and char/burn it off. I don't even use water. Since then I have purchased 4 additional 15x12 stones from this company for our indoor oven. My wife and I have a stone of our own we use with dairy cheeses. My son was recently diagnosed with EoE so he can't intake any kind of dairy so we use Amazon basic plant based cheese for his pizzas, so he 100% needs his own stone to avoid cross contamination. My parents and my brother were both gifted pizza stones from this company (by no other than me) and they've had no issues. To sum this up me and my family have purchased 5 stones from this company with 0 issues. None of our stones smelled like chemicals. None of our stones have cracked and I abuse the heck out of them heat wise.

I have been cooking pizzas on pizza stones at home for about 20 years, have made thousands of pizzas probably. I like this pizza stone very much- I just wish it was larger! I had a larger pizza stone which I believe was purchased at Williams-Sonoma, it was just a little smaller than the size of a normal oven rack. The smaller size just means I have to divide by dough into 4 pieces instead of 2, so I end up making 4 smaller pieces instead of 2 larger ones. Overall, the things that matter all compare well to the larger Williams-Sonoma stone. It holds heat very well (it takes only about 6-7 minutes for my pizzas to cook at 500 degrees). It is a good thickness and weight, it is not too difficult to handle, store or place into / get out of the oven. I have been satisfied with how the pizza crust has been coming out. We will see if it holds up- so far, I am happy with it.

Love these flat stone. Work well.

I used this pizza stone today to bake sourdough bread and it worked well. I did a pre-wash last night to make sure it was clean. I rinsed it with cool water, dried with a towel, and heated in a 500 degree oven for an hour as the instructions said. It dried fine. It got some dark spots from stains of the oven rack but they aren't a problem. I should have noticed I was putting it in the oven upside down. Today I was getting impatient and didn't heat the stone long enough to get it really hot. The loaves came out a little pale and damp on the bottoms. I turned them over and baked a few more minutes to make sure they were baked well. Next time I will preheat the stone for an hour like I would do if using a dutch oven. The stone is heavy so I make sure I've got a good grip on it. It is a nice size for two loaves of bread. I used parchment paper under the loaves and a pizza peel to slide them in and out and that worked well. It was very easy to use. I think if I had properly heated the stone the cook time would have been the same as the recipe. The texture is a little rough but it is supposed to be like unglazed tile and it is.

Well made, well packed, over 1/2 inch thick and very solid. I have this same stone at another location and it works great for both pizza and calzones - just get it hot enough for long enough. Pizza baking requires preheating for 500 degrees for 30 minutes per the manufacturer instructions. I bake calzones at 375 degrees. One obvious tip. These stones are VERY fragile - use care when handling! I wanted this stone specifically for my Wolf countertop oven and occasional use on my gas grill. Wolf does not make a pizza stone for their countertop oven - that’s irritating. I measured the inside of the Wolf oven prior to ordering and this stone was very close to a perfect fit. When the stone arrived, it was a bit too wide. So I took a shot and narrowed it down a bit with a 4 1/2 inch angle grinder using 40 and 60 grit flap sanding disks (see photo). The corderite material in this stone is harder than the aluminum oxide abrasive on the disks so it took 4 disks. My alterations worked perfectly for my need. See the photo of the stone just after trimming and the other photo of the stone in the Wolf oven and look towards the back - you can see where the notches make it fit around the frame. Overall, I trimmed the stone width about 1/4 inch and notched the back of the stone another 1/4 inch on each side to fit around the steel rack frame in the oven. NONE of these modifications are recommended or encouraged, the manufacturer is probably getting stomach pains reading this review and if you ruin your stone trying to make it fit, that was your choice. I’m just saying it can be done - with the right tools, some patience and a willingness to risk destroying the stone. I’m happy with the outcome & this stone will improve the versatility of my Wolf countertop oven. Hope that helps!

I just ordered and made my first pizza on this stone. First, it was packaged incredibly well. There were no chemicals smells or anything like that with the stone. My crust came out very crisp and the cook time was definitely less than just using a pan. I did put parchment paper under my pizza but took it off about halfway thru when I turned the pizza. The crust was very crispy and cooked all the thru. I believe the paper helped with sticking, as my dough was sticky to the touch. Overall, the experience was great and we enjoyed a delicious, homemade pizza. I can't wait to use it again.

This pizza stone was great for our pizza night. What I really liked about it was that our pizza came out very early and had that pizza crunch on the crust and did not come out burnt. The only thing I dislike about it is the cleanup method there was a little bit of Residue that had formed from the burning of the flour And because you can’t soak it in water, it’s taking a little more time to try to get that this coloration off. Other than that, I really love the stone •ddurable •works great •no smell looking forward to more pizza nights.

I was looking for a pizza stone to fit my Breville Joule air fryer pro oven. The Unicook 15 x 12 stone is the perfect size for the oven. It's a Great pizza stone. I didn't buy it to make pizzas at home. I bought it mainly to reheat left over delivery pizza and to cook frozen pizzas. Some people complained that it's too heavy. For me the weight isn't a factor at all. I wanted a thicker stone because I was cooking frozen pizzas. Placing a frozen pizza on a 500 deg preheated stone is what causes thinner stones to crack. If you're not cooking frozen pizzas then a thinner stone is fine. The Unicook is thicker stone and that's what makes it Thermal shock resistant which means it's less likely to crack. I've used it several times already to reheat pizza and it worked great. The only draw back, which is common to all pizza stones, is that you have to preheat the stone to a high temperature before placing your pizza on it. If you don't, the bottom of your pizza will not turn out brown and crispy. For the Unicook stone that pre heat temp is 500 degs. I use a infrared thermometer to check the surface of the stone. Depending on your oven that can take 1/2 hour to an hour. In my Breville joule oven, which is the size of a very large toaster oven, it take about a 1/2 hour because the internal area of the oven is a lot small than a regular oven. I am very satisfied with the unicook stone.

Ich hab den Stein zum Brot backen gekauft. Hab lange hin und her überlegt, welche Größe wohl auf meinen Rost passt. Leider ist mein Backofen nicht sehr groß, da ist diese Größe gerade richtig. Es ist auch schon ganz schön schwer. Ich habe noch einen runden Pizzastein, der ist deutlich leichter. Also genau was ich gesucht hab.

I recently acquired the Unicook Heavy Duty Cordierite Pizza Stone, and it has transformed my home pizza-making experience in ways I never thought possible. This baking stone is a game-changer, delivering professional-level results with every homemade pizza and bread I create. The first thing that sets the Unicook pizza stone apart is its construction. Made from heavy-duty cordierite, this stone boasts impressive durability and can withstand high temperatures without cracking. It heats up evenly, ensuring that every inch of my pizza or bread receives the perfect amount of heat for a consistent and delicious result. The size of the stone is generous, providing ample space for a large pizza or multiple loaves of bread. Its thickness contributes to heat retention, allowing for that coveted crispy crust that is a hallmark of well-made pizzas. The versatility of this stone has expanded my baking possibilities beyond just pizza, making it a must-have for any avid home baker. What I appreciate most is the even heat distribution across the entire surface. This ensures that my pizzas cook uniformly, with no hot spots or uneven browning. The result is a restaurant-quality pizza with a golden-brown crust that has the ideal balance of crispiness and chewiness. The porous nature of the cordierite material also helps absorb moisture, making for a delightfully airy and light interior for my bread. Whether I'm baking a rustic loaf or a batch of dinner rolls, the Unicook pizza stone consistently delivers exceptional texture and flavor. Another standout feature is the versatility of the stone. It's not just limited to the oven – I've successfully used it on my grill for a unique smoky flavor in my pizzas. The stone's ability to handle high temperatures makes it a versatile tool for various cooking methods. Cleaning is a breeze thanks to the non-stick surface, and any residual bits can be easily scraped off once the stone has cooled. The included scraper is a thoughtful addition, making maintenance simple and efficient. In conclusion, the Unicook Heavy Duty Cordierite Pizza Stone has exceeded my expectations in every way. Its robust construction, even heat distribution, and versatility make it an indispensable tool for anyone passionate about making exceptional pizzas and bread at home. If you're looking to elevate your homemade pizza game, this pizza stone is an investment well worth making. Say goodbye to mediocre crusts and hello to pizzeria-quality perfection!

Ottima pietra pizza fantastica comunque io x comodità metto l'impasto sulla carta forno nel caso fuoriesca qualche sostanza La consiglio

Je m’en suis servi pour la première fois pour faire deux pizza Franchement aucune odeur ou fumée comme j’ai pu le lire ! J’ai mis le four en mode grill a 270° avec la Pierre a pizza dedans pendant 30 min puis je suis repassé en chaleur tournante a 250° et j’ai enfourner ma pizza! 10 min apres la pate était parfaitement cuite en dessous !!! Au top rien à voir avec mon ancienne plaque à pizza tefal!!!

Excellent oven stone. Perfect for baking bread, sourdough and pizza. Great heat retention. Don’t forget to dust it with flour or semolina before placing your raw dough on to it, as it will stick! Then it’s difficult to remove the burnt on residue.