Crustina Pizza Stone Rectangular - 14" x 16" - Baking Stone, Best Pizza Stone for Oven and for Pizza on the Grill, Pizza Cooking Stone Fits All Standard Oven and BBQ

Try as I might, I could not get good results on my sourdough baguettes (I'm using a perforated baguette pan). I noticed that a number of recipes and baking tips articles referred to using a baking stone in the oven, so I decided to try it. And it worked!The Crustina pizza stone made such a difference in my bread results. The crust was properly crispy and the interior bread was perfect. I tried ciabatta, and my family declared it was better than any they'd had before.The Crustina pizza stone was well-packaged and arrived in perfect condition. I received a helpful email when it was shipped, giving me tips on using and caring for it. The only improvement I can think of would be for them to print the recipes on an insert as well as on the container -- I don't save boxes.

VERY heavy stone. Well reinforced and ribbed on the bottom. This one is a couple of inches wider than the previous stone I broke (by a different manufacturer) so fits in my oven better. And like most stones, it will get you a great crispy crusted pizza, rolls, biscuits etc though you can cook anything on it that you would cook on any flat, non-lipped sheet pan. I like the weight of it. Seems that it will be less likely to break or chip due to its thickness though my wife complains it is too heavy to lift easily, especially when your trying not to burn yourself with it.

Awesome baking stone. Its a heavy, quality rectangular stone. I've had it for a couple months & have baked pizzas & cookies on it so far. My cookies came out PERFECT (& came off the stone w/ no problems). My pizza crusts also baked just right. I also have a round baking stone from Pampered Chef & the Crustina Pizza Stone is (in my opinion) better. Its not completely flat on the bottom so its easier to get out of the oven than my Pampered Chef stone.Its packaging was really nice & actually had pizza recipes on the back of the box...so cool!! Overall I am very satisfied w/ my purchase & would not hesitate to recommend this baking stone to friends & family.

Love my pizza stone. Forgot to take a photo so the pizza is dissappearing before I got the camera out. So thats why some is missing. The large size is great for several small personal pizzas or one large. I bought the large because I bake lots of bread. Can't wait to try it for bagette breads. I will post a photo again later. I had to use my cookie sheet for the peel as I forgot to order that.so don't forget the peel. And use plenty of cornmeal. I scrimp ed and one corner did stick. But it was delicious. Love it.

A great purchase! I've been in the market for a while, researching good pizza stones. I love the shape that will allow me to use the stone more versatility for breads. The raised bottom is also great for removing the stone without pinching fingers. I treated the stone by dusting off any excess packaging with a clean, damp cloth (water only) and then baked in the oven for 30 minutes at 475. I cooked pizza on it later that evening and it came out perfect! Cant wait to explore with bread!

Nice pizza stone, but needs to be just a little bit larger. It stains very easily and pretty badly with just the slightest touch of food on it. The stone will crack if you take it out of the oven to serve your pizza - you have to leave it in the oven and let the oven and stone cool down together. Difficult to clean, but makes great pizza crust.

I like it and so does my husband. He likes the square shape. We had to try it that night. If he went to Papa Murphys for Thi pizza. The pizza came out krispy on the bottom and the top had no scorched edges!The recipes look fantastic. The only thing missing was a bread recipe which I'm dying to make on me stone! Ok, looks like I'm off to find one or two or more! I love the smell of bread baking!Get one and follow the rule of putting it in the COLD oven and then bring the temperature up the desired temp.It's going to get stains. Don't worry about that and DO NOT wash it. If you have a lump of burned on uck, scrape it off. My OCD friends, get a metal one.

This stone is amazing. My pizza dough doesn't stick to it at all. I let the stone preheat in the oven for 30-60 min, at 500F, then just slide my pizza directly onto the stone using an edgeless cookie sheet. I usually bake it for 13 to 15 minutes and the pizza comes out perfect. The crust is well cooked but not burnt. None of my pizzas have been floppy, just perfectly cooked with a crisp bottom.(Note: The pizza in my picture isn't half burnt, its just one half of the pizza has a bbq base)