Cuzi Gourmet4-Piece Large Pizza Stone Set - 13" Thermal Shock Resistant Cordierite Pizza Stone with Handle Rack, 19" Natural Bamboo Pizza Peel & Pizza Cutter - Large Baking Stone for Grill and Oven

Great product and great experience.

The wife is very impressed . ( and so am I ) Seems of Good quality all pcs . We have pizza about once a week so time will tell . Will update if necessary but I dont see any need right now . AAAA++++

I ordered this for a pizza party we were having ,it arrived on thursday ,party was on saturday and the peel was cracked almost into two pieces. I called Cuzi customer service to ask if they could recommend a good wood glue to repair it. Adam at Cuzi asked if I could send a photo ,then said to keep the whole set and a new set would be sent to me for my trouble. The new set arrived on tuesday!! He also added any good wood glue will work to repair the broken peel , and he was correct. quality of the product is very good ,quality of customer service is SUPERB! I highly recommend this product and this company. The stone makes super pizza on the grill.

I got this for my hubby who loves to cook pizza on the grill. He loves it. The stone isn't as heavy as our old one, despite being larger, and having a rack to hold it is wonderful. The peeler is very sturdy and easy to use/clean, though the handle could be a bit longer, that might make it too unwieldy. The cutter is amazing and very sharp, keep the blade guard packaging for storage! The only drawback is the stone can stick to the crusts a bit or if sauce/cheese leaks on it, it's a bit difficult to clean up. Overall great value, great gift, and very useful plus well made. Super pleased.

It is a nice pizza stone set. I am impressed with the quality, especially with the wooden pizza spatula.

Using the stone to bake bread. Love my stone and all accessories.

This pizza stone set works so well!

First time user. Okay, I decided to make a Pillsbury roll out pizza crust on a baking sheet and it was not crisp so I purchased this kit with the excitement of a better pizza.Using the same crust and using flour to control sticking, as recommended, I began my journey. Preheated stone for 30 minutes at 500°. Put the pizza on the stone, could not slide it like a pro.At 15 minutes the edges were dark brown and the cheese on top was melted and bubbling so I removed the pizza.When I cut into it, the edges were crispy, the rest of it was dough. I put the cut pizza back on the stone, back in the oven for another 10 minutes.The cheese on top was burnt, not blackened, but not “cheesy”. The crust still wasn’t very crispy.I’m chalking this up to inexperience and I will try again… and again.