16 Inch Round Pizza Stone

With this stone and an oven set to nuke (550deg F), I can cook thin crust pizzas in minutes! Nice and crispy crust too. I tried a Papa Murphy's chicago style thick pizza and it didn't work as well...it takes longer to cook and the crust started burning before the inside was done.

Heavy, sturdy and really retains heat. Plus, love the fabulous warranty. Exactly as described. Also came packaged very well.

This stone is large and heavy, which is great... What I cannot forgive is the chemical, plastic aroma it gives off in the oven. I ordered this stone so I could cook larger pizzas for friends, but the smell was so distracting, I quit using it for about 3 years... I'd hoped that maybe after all these years it'd maybe off-gassed, but tried it again just last week and the odor was still just as obnoxious. Can't recommend it, despite it being a durable stone.

it needs to have a storage container included with it. I haven't used it yet.

Works well but hard to keep surface clean. Simple to use, leave it in the oven and make great pizza

Wow, My stone was cracked by big impact not heat when I got it 3 years ago. I got a replacement and never have used it! The crack never increased in side or gap. I cook on a 1,200F big green egg as hot as it will get. This is incredible to me as many stones break at the first sign of an issue crumble on the next coo. Buy with confidence that this will be the last stone you buy if you not drop it and even then it will work in multiple pieces as it does not expand under heat stress. I am a former Pizza maker from Boston worked many places and love the fresh pizza out of the oven. I do not need to make pizza I do it out of love for the simple food and the pleasure it brings me to eat it done correctly. Stop buying or cooking pizza sauce use Pomi or Alessi finely strained tomatoes and wisk more salt than you need (as you vary the sodium at this control level) lots of Basil and that is it leaving alone for 30 minutes to come together. Whole milk Low moisture mozerela is the best pizza cheese in my opinion. Use finely ground corn flour as a Peel medium. All purpose flour will transfer your moisture to the stone causing a glued pizza to the stone. Corn Flour will just let the moisture pass to the stone not creating a bond and a scorch. I stretch the dough with all purpose flour and have corn flour on my peel ready. I place it asd sauce and cheese quickly spearhead my toppings and slide it in ASAP! then when it hits the stone no glue. 30 years of trying at home and now I have it better than any Pizzaria in Orlando for sure! Best part is this stone was bought and I never had to do that again!

Item was thick and worked well.it takes time to beat up but jt does a nice job once its hot

This is the best pizza stone ever. SERIOUSLY. No thermal shock issues and it retains a lot more heat. Surface gets up to 500+ degress F