Rectangular Pizza Stone- Professional Grade Baking Stone for Oven or Grill- XL Size 16" x 14"

Excelente producto, es pesado, he horneado ya varias veces y todo sale muy bien. Se mancha y cuesta trabajo limpiarla, eso es verdad, pero también es verdad que se puede poner algún papel para horno para que no se mache, sobre todo cuando se hacen pizzas, pero además es un producto para hornear, así que es más importante la funcionalidad que la estética jeje, o al menos esoe digo a mi, en general todo bien.

I've only used the stone once, and it performed great. I will have to see how it holds up over time. This was my very first time using a stone, or making homemade pizza from scratch. So, I just read a lot, and watched a lot of videos to figure out how I wanted to try it for my first go-around. This stone is big enough so that I don't have to worry about a pizza sliding off the peel and missing the stone. It seems thick enough to heat up enough for my purposes, and it cooked the pizzas well enough for an amateur like me. I am sure that pizza geeks would be much more critical - lol!I preheated the stone in the oven at 550 degrees for about 45 minutes before sliding my pizza onto the stone. There was no bad odor at all from the stone, which I was relieved about since several other people had mentioned that in their reviews.I made 4 small pizzas in succession. I used a good deal of cornmeal and flour on the metal peel so that the pizzas would slide off onto the stone easily. Of course some of that cornmeal spilled onto the stone. I over baked the first pizza by a couple of minutes, so it was a little bit too crunchy, but not at all burned. I experimented with the next 3 pizzas to see how long to bake them. In my oven, it seemed like about 7-8 minutes was the best amount of time with a thin crust.By the finish of baking the third pizza, the excess cornmeal was burning on the stone after I removed the pizza, so I brushed the burnt cornmeal aside before I put the last pizza on the stone. Luckily, the pizzas didn't taste burnt. I accidentally dumped a small chunk of cheese from my last pizza onto the stone as I was putting it in the oven, and couldn't really get it off before baking the pizza. After the stone was cool the next morning, I scraped the burnt cheese off with a metal spatula and cleaned off all the burnt cornmeal. It all came off, but the cheese left a dark mark on the stone. I am curious to see if the stone gets mold or something bad growing on it like some people have shown in their reviews - I really hope not!So far, I am pleased with my purchase of this stone. Looking forward to fine-tuning and improving my pizza making skills!

Former pizzaman, this is as close to the real thing you can get at home. The large square makes it very easy to use and possible to bake more than one (small) pizza.This stone retain its heat for quite a while. So, if you turned off your oven and want to do another pizza a half an hour later, just turn your oven to broil and will get the same results without reheating the oven/stone. I tested it and it worked perfectly.The real (not so) secret is to preheat your oven and stone. With your stone in, turn your oven until it reaches its temperature. This stone is quite thick, so wait for an additional 15 minutes to make sure it reaches the temperature. Using an Infrared Thermometer is an excellent idea to check stone temperature.For great pizzas, remember to crank up your oven to the max. Professional ovens usually bake pizzas between 525 and 600 and takes about 5 or 6 minutes to bake a 12inch pizza. New York style Brick Oven Pizza are baked at 770F and the traditional Neapolitan pizza comes in this range and 850 to 900f…So, don’t worry you won’t burn your pizza at 550.I strongly recommend that stone for the best pizzas at home.

Chipped corner on both sides not happy

Works well with no issues ! Go for it !The care that went int5o the packaging process says a lot about this company ! Very happy and I'm Italian that loves good quality !