UnicookPizza Stone, Heavy Duty Cordierite Pizza Pan for Oven and Grill, Thermal Shock Resistant Baking Stone for Bread, 15 X 12 Inch Rectangular, 6.6 lbs

Wanted to try making pizza in my Anova Precision Steam Oven. The pizza stone from Anova was well over $100. Found this and it is only 1" narrower than the Anova brand, fits perfectly into oven. Works great and the pizza comes out awesome. Always important to preheat for quite awhile before using, but that is the same for any pizza stone. The Anova Precision Steam Oven has a max temp of 482 degrees F I believe, which isn't as hot as you'd like for pizza, but it works well anyway, and is already on my kitchen counter. Saves me having to heat up the entire big oven for 1 pizza.

I use for making baguettes, not pizza and it’s perfect! Thick, but not too heavy. I kept the box for storage. You don’t need non-stick. The dough pops right off once it’s cooked. Rinses clean after cooling.

i mostly got this for my RV oven to help heat it more evenly and have better thermal mass. it does do that very well and that alone is a good enough reason to pick up one of these, even if you never cook a pizza in it. the size i ordered is juuuust narrow enough to not block any of the vent holes on the sides, but it does need a weeeeee bit of trim front to back as it sits on a screw that holds the burner. nothing a grinder can't fix!however, i was NOT prepared for how good this thing cooka da pizza, even in my tiny one burner RV oven. holy crap. i went from having the hardest time baking pizzas to the most perfect frozen pizza i have ever made in my life out of any oven. same frozen pizza i've always got since as long as i can remember. it's like magic.i would recommend ANYONE get one for any kind of oven. it cook a MEAN pizza!

Great stone, but just a little bit too small for a good 12" 'ish pizza.

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!

The hardest food to cook correctly is pizza. You always get a soggy bottom and a burnt top. The normal fix is a pizza stone. And there is none better than this one. This is exactly what pros use. This is a GREAT Pizza Stone (a full 0.6 inches thick), and it fits PERFECTLY into my iQ Breville oven (remarkably perfectly, in fact). The ONLY problem (besides slight discoloration from heat) is that my amazing iQ Breville, unlike any other oven I have owned (including my large built-in) due to smart temp sensors, makes better pizza without a stone. Moreover, I primarily bought a small oven for less heat build-up in my kitchen, and you really must heat a stone for an hour. Some reviewers complain about food sticking. This is normal for any stone and can be remedied with corn flour under your pizza. It's a sign of a better stone, of drawing moisture from the pizza crust. A pizza stone cannot be cleaned with soap (soaks in and reacts), but it can be left in a self-cleaning oven. I would recommend the stainless steel KitchenStar Peel and Cutter as a companion product, and nothing less. Cheaper aluminum will stain horribly just by using a strong cleaner like Dawn Platinum.

I make pizza weekly and really enjoyed how evenly the pizza cooked!

I am baking bread in a Dutch oven (cast iron) and thought about trying a stone for an alternative way to do it. I tried 3 times since I got the stone and every time I end up with a soggy, soft bottom. After the first bread I thought I did not leave it enough in the oven to get really hot; I always bake 2 breads, so second time, I bake my first bread in the cast iron with the lid, having the stone in the oven. Same for the third time. In other words, the stone was in the oven at 550F for 25 minutes and at 475 for the last 35 , so at least one hour before I used it for my second bread.What am I doing wrong? the bottom is soft and soggy... I had to turn my bread upside down and let it cook like that for 15 more minutes to develop a good bottom.Maybe the fact that I use a high hydration ratio for my bread or that I use steam in the beginning when I start the baking, but that is not unusual, I don't know - I never get that when I bake it in the enclosed Dutch oven for the first 25 minutes.Price is good, but the result for bread... meh.