My crescent roll chicken ring I made for an event was all stuck to the stone. The recipe said no need to grease since the crescent rolls have plenty of shortening in them but still I had to rip it apart to get it off the stone. It looked awful to serve. It was shipped promptly on time and packaged well. Overall, great disappointment in performance. My advice, spend the extra money and get a pampered chef.

Nice price, but I guess you get what you pay for. My pizza crust sticks to the stone (pizza crust never stuck to my Pampered Chef stone). The stone does not hold the heat very well which leads to pizza being burnt at the edges and soft in the middle (My Pampered Chef stone cooked pizza evenly from center to edges). The stone material does not seem dense enough, kinda like sandstone, because "sandy" material comes off the stone when I use a metal spatula to lift the parts of the crust that are stuck to the stone after baking. The reason I tried this stone at all is the nice price and its circular shape (my Pampered Chef stone is a rectangle 12" x 14"). I would not recommend this stone.

Big. thick and tough ceramic stone. I get great bread and pizza results. Just make sure to let it heat up thoroughly. I give mine at least 45 mins from when I turn on the oven. Just remember to never just water on it, while it is hot. That is a great way to crack a stone.

It is thick and heavy weight. Very solid, and holds the heat for even cooking, especially when you pre-heat it. When you bake it, sprinkle the peel with a generous amount of corn meal, that keeps the pizza from sticking to the peel.

I had to replace my old stone due to cracking on my outdoor grill. This one was wonderful to use and gave my pizza restaurant quality look and taste. The stone held up to high of 550 degrees on my Weber with out cracking or sticking. You need to use corn flour to prevent sticking to the stone.

I never got an instruction booklet I was trying to make a pizza but I put stuff on like green pepper and onion it hadn't been cooked yet have your sous-chef precook everything you're going to put on your pizza so it doesn't run I ended up with a fire and now have a black surface it turns on the smoke alarm every time I start to heat up the stone first

This makes pizza crispy. For home made it makes all the difference, make the dough bubble and crispy.It even makes frozen pizza taste way better, by making the dough crispy.Once you try this, you will never go back to a pan for pizza.Worth every penny.

This made an excellent pizza. It was the first I've ever made from scratch, and was really good. The crust turned out very well, though stuck to the stone in a few places. The stone got stained where that happened, but I doubt that matters. Great price too!