Cast ElegancePizza Stone for Oven, Stove & Outdoor Grilling - 16” inch Round Baking Stones - Durable Cordierite Pizza Pan & Thermal Shock Resistant - Perfect for Crisp Crust Pizza, Bread & More

I really didn't think this stone would make that much difference, but I now wish I had purchased it a long time ago. Used it so far mainly with take and bake (Papa Murphys and Costco) and it gives the crust a really nice (but not too crisp) finish. Just leave it in the oven for about 25-30 minutes (including preheat time) and slide the pizza onto it. For Papa Murphys, I place the pizza on the stone as it comes (on the paper tray thing) and after about 1/2 way through cooking, you can use tongs or whatever to grab the paper tray and slide it out from under the pizza so it sits right on the stone to finish cooking. For Costco (which has become a new favorite), it's best to use oven gloves or one of those pizza peels (I bought a bamboo one here on Amazon: https://www.amazon.com/gp/product/B07BXYKNLC) to place it on the hot stone. After it's done, use the peel to remove/slice/serve. It was about $70 for the stone and peel and if they last at least through 70 pizzas, then at a dollar a pizza, it's been more than worth it! Hope this helps...

Do a lot of Gluten Free Pizza. This stone has Seriously helped out the cause. Gets the bottom really good - a problem I was hazing before with my GF pizza's. I use it so much it ends up just staying in the oven. Used it this evening. Probably use it tomorrow also. Use it usually at least once to 3x's a week. I think it'll last forever. Had it about a year now. This & the - New Star Foodservice 50196 Aluminum Pizza Peel, Wooden Handle, 16 x 18 inch Blade, 36 inch overall... a Hamilton Beach (70730) Food Processor...a Checkered Chef Pizza Cutter Sharp Rocker Blade...and an 18"x18" Porcelain Tile I picked up from THD (to cool pizza & cut on) are getting Lot's of mileage. Wow. I actually have gotten my moneys worth out of all of these items and yet each item appears to have years of use left. Nice.

This pizza stone is the bomb. After breaking two thin stones within a few months, I decided I wanted to get a big, thick, durable one and found this stone. It’s a hoss, like 2-3x as thick as most stones. I’ve made some of the best pizza I’ve ever had on this stone. I preheat it at 550 for like 45 minutes to an hour before I toss the pizza on and it cooks them perfectly, the crust is so nice and crispy. After using it a lot (see my third picture to see what mine looks like now) I have no complaints at all, it’s the perfect pizza stone. With lots of use it also becomes extremely non stick pizza just slides right off of it.

“ We made our Pizza last night, on your stone.It was absolutely the best Pizza ever. Crispy and cooked perfectly. My compliments to you and your company. My wife and I thank you so much for your passion and knowledge.My wife and I have been making and warming up Pizza's for many years. We have owned several Pizza Stones, but your's is the first time we were able to get that true "Crispy" bottom and crust. All the others seemed to still have some moisture in the dough.I was also so impressed that I was able to call your company and you, the owner, spent time on the phone with me, explaining all the different ways we can use your Pizza Stone. If anybody wants to know about the integrity of your company, that phone call speaks volumes. We will tell all our Pizza Loving friends about your product, we are always looking for ways to enhance our eating experiences. Keep up the great work.“Glenn Laiken

These are beautiful, lg. (16”!), heavy pizza stones that you won’t regret buying (not to mention how beautifully packaged they are, so they won’t break; I’m saving the box because we are moving soon, & that’s what I’ll re-pack my stones in). I was astounded at how lovely, puffy, & crispy my pizzas turned out using these (I have 2 for 2 ovens). I placed the stones 4-5” from the element & heated the oven for an hour after it reached 500°F, which is what Cook’s Illustrated & other sites instruct. I also turned the oven onto “broil” 10 min. before use, switching back to bake (500°F) immediately upon sliding the pizza onto the stone - another Cook’s Illustrated suggestion - so I believe that extra heat allowed the stone to really shine.On numerous reviews for this & other stones, people complained about mold forming. Well, if you read the instructions that come w/it (ahem…), you’ll see they tell you if it gets wet, you need to dry it at 500°F for an hour. Otherwise, no matter how dry the stone feels, the inside stays wet which leads to…mold. 🤷🏼‍♀️The plastic scraper that comes with it is large & well proportioned, fitting well in my hand. It did a great job of scraping up the burned pieces of cheese that melted off my pizza. Discoloration over time only leads to crispier crusts, so don’t be concerned that your stone isn’t perfect-looking after use. If you must, scrub w/water ONLY, then into a 500°F oven for an hour. I think scraping is enough; that’s what the manufacturer recommends, as well.Enjoy!