Pizza Baking Stone, 15.75 inches by 11.81 inches, one inch thick

Definitely worth using this instead of a baking tray for pizza or bread. The crust comes out beautifully crispy and provided you don't get any toppings on the stone it doesn't stick. DO NOT be tempted to oil or grease it as everything will become immovably fixed to the stone!This does feel a bit powdery as if your food will be covered in dust, but don't worry - it won't be!The downside with this is that the instructions are printed in German and I couldn't find English instructions on their website as promised. So here is basically how to use it.Put the stone, clean and dry, into the cold oven and let them both heat up together for at least 15mins. Put the bread/pizza, with toppings, onto the wooden paddle and ease it onto the stone while it's still in the oven. When it's done, slide it back onto the paddle and leave the stone in the oven to cool.When it's cold remove the stone and wash off any food residue with a damp sponge or scrubbing brush. Do not submerge the stone in water or leave it to soak and do not use detergents. If there is anything stick to it, just scrape it off. Leave to air dry and it's ready to use again.

This stone is fantastic for serious home bakers! I run a bread business from home, using a conventional oven, and this stone has improved the loaves that I sell by 100%. You don't need to treat it, just start baking with it. It arrived very quickly (delivery to UK from Germany) in excellent packaging, plus it includes a peel and a piece of wood shaped the same as the stone for pizzas. (Pizzas, by the way, are lovely cooked on this - but my emphasis is on bread!)I used to bake my bread on a thin (approx 2cm thick) pizza stone, which was satisfactory but it often left the base of a loaf a bit 'doughy', but this stone has never failed in delivering a crusty loaf from top to bottom, cooked all the way through. Also, I can fit two loaves onto the stone at one time, by placing them at diagonals to each other, although I've had to master the peel in order to do this!If you are thinking that 1 inch thickness is not enough, then think again. I wasn't sure and kept looking at 3 inch thick stones on other sites, (not sure how much room that would take up in my oven) but I'm very happy with this purchase and recommend it!

I bought this for bread rather than pizza. I chose this stone because it is so thick and therefore likely to retain more heat and produce more spring in the loaf. I cannot compare with any other thinner pizza stones but I can say that the stone alone caused about a 2 cm spring on the bottom edge of my loaf. There is also a noticeable difference in the quality of the crumb along the bottom of the loaf which no longer has that eocene strata. I am very pleased with these results.So why buy this stone and not another one? Quite probably there is no good reason and it is an extravagant decision. Perhaps the heat retained by a thin pizza stone is sufficient. Or perhaps don't waste money on a commercial stone at all. I hear that quarry tiles are good. The stone from inside a storage heater is by definition good at retaining heat and would be good. It is probably true, as another reviewer writes, that you could get a similar block of reconstituted stone from a garden centre and then cut it to the size of your oven. For me, that means travelling to an out of town garden centre and buying a cutting tool and a whole load of hassle which in reality would mean that I continue baking on upturned roasting dishes for some years to come.

Bought this as my previous two pizza stones have cracked. As this was expensive I assumed it would last.Well it has......... for about a year. I keep it in the oven so it is always heated slowly as the oven heats up. I've never got it wet or dropped anything on it so why has it cracked. I can no longer use it as I fear it will break in half.I will now buy a Pizza steel as had no luck with Pizza stones.

gave it away as it did not deliver what I wanted. The peel handle broke. I advice on going for a proper stone or cast iron.

The seller has now updated the product description, when I purchased this it was photographed with a glazed side, which it doesn't have. I have not been able to get a refund, only abuse from the seller.This is just a very, VERY expensive tile, which is of no more use than any plain pottery tile, its corners are crumbling (I haven't even used it), the wooden pizza spade is badly produced.Worst transaction I've ever had online.

I've just produced 3 pizzas and a 750g white loaf on this stone (I het up the oven, with the stone in it, to 280c for 30 minutes) and my guests have just eaten the crispiest pizzas and crustiest bread ever. Top notch product that compliments the Super Peel (a brilliant product that my partner ordered for me from another baker's equipment site as a surprise gift - she is sooo good to me). Delivery of the stone in 2 days from ordering. Extremely well packaged.Now, I must search for my River Cottage bread book...

Well worth the extra, helps me make amazing pizza and bread. Wish it was offered without the peel or board as I have both. Make sure the stone is up to temperature, I use a laser thermometer across three to four places on the stone to check. https://www.amazon.co.uk/gp/product/B00PPMU3XM/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

ne fonctionne pas comme je lespere met 30min a chauffé et ensuite faut encor attendre 30min pour que la pizza cuit.et le gout ne change pas.

Il prodotto è valido anche se deve scaldarsi molto prima di poter cucinare la pizza su di esso dunque molto spreco di corrente. In commercio esistono prodotti più fini di spessore che funzionano meglio e si scaldano prima e il risultato è simile se non meglio.

tout a fait sauf que je ne parviens pas a avoir le font de ma pizza autrement que blanche que faire