Best Baking Stone Large

👤I have ever smelled a pizza stone that was toxic. I wonder what the chemicals were that were in my pizza. It is hard to get the smell out of your house after you use it. Don't buy.

👤After I heated them, my wife still smelled the chemical smell in the kitchen for 6 hours. The windows were open and the stones were still emitting an odor. Same thing, rinsed stones.

👤I bought this to help distribute the heat in the oven. Our food has cooked up great and it fit perfectly.

👤I liked everything about this product.

👤I left in the oven for a long time so it didn't work well, but it's neat and medium weight and should work well if I stay in the oven for a long time.

👤Caution and hind site, just a word of caution. I would never have bought the professional model if I had this to do over again. Why? I always want the best, so if a 1/2 steel is good, then the 3/8" must be twice as good, and perhaps it is. It's so heavy that it takes two people to open and close the oven, or risk breaking the oven, and I'm afraid that it's going to break my oven rack. That's how it feels. If you only use your oven for pizza, I would recommend a lighter model because you can't leave it in your oven. If you don't believe me, go find a 25 pound barbell and put it on your oven rack and see if you can handle the weight.

👤I own the.5" version. The quality of the steel is sufficient, it will do the job the same thickness regardless of price. The only improvements I could think of was to round all of the edges over. The edges of this heavy piece of metal are not sharp like a knife, but it is capable of doing some serious damage if dropped or banged against something. It is very important to be careful when handling it if the edges are rounded or 90 degrees. The weight should not be a problem for most people. The weight becomes a little more unwieldy since one has to stoop over and reach to put it in the oven. Two people should be able to make it manageable if you have help or question your ability. If you want to make pizzas that have puffed up crusts with a thin crispy outside and soft chewy inside, and do it in your home oven, a baking steel or a conventional pizza/baking stone is absolutely essential. Steel is best in some ways, and the stones are better in others. Baking steels and stones requires a quicker heat in the oven and a more puffs up dough before you take a set. Air bubbles in the dough are inflated by heated air and water. This is called anoven spring. As the dough begins to cook, it will not expand, so it needs to happen quickly. You need to use it correctly or it won't perform to its full potential. The principle of operation is that the materials transfer heat to the dough faster than air can. It takes longer to preheat the steel or stone than normal, it needs to be saturated with heat to perform best, and you have to cook your stone until it's done, before it can cook your pizza of other bread item. The reward is well worth the planning and using patience. It is possible to place it on one of the higher rack positions and use the top broiler to get the steel or stone to 600 degrees F or higher, measured with an IR temperature gun. If you don't allow a baking steel or stone to reach the optimum temperature range, it will do little or no good and make the cooking worse. It's best to confirm the temperatures of the steel or stone until you get used to it. If you don't have a temperature gun, you should allow plenty of preheating time. If you plan to use this to cook frozen pizza on, are impatient, or aren't willing to take the time to make good dough and fiddle around with techniques, this item probably won't be useful to you. I believe you would be very pleased with it. Steel is superior to stone in transferring heat faster, but it has one draw back. It doesn't absorb water like porous materials, and the outside layer is usually not as crisp as a stone, and the cook time is usually a little longer. The longer the cook time, the more crisp it will be. There are instances where each material has pros and cons. If you are serious about pizza, you should choose the best one for you, otherwise it will be made from other materials.

👤The largest stone they make is 14x 16. The stone is lighter than I thought. I've used in on a barbecue and home oven. It took the preheat in my barbecue quite well, and it seems like a durable stone. You will have to experiment with your oven to get the most out of it. When I measure the temperature on the floor of the oven, it's 600F, but when I measure the ceiling, it's 500F. The first time I put the stone on the top rack, I was not able to achieve the bottom browning. That is something I like. The stone was difficult to get to 500F. I put the stone on the bottom rack in order to get theoven spring I wanted. I put the pizza on the top rack with the flame broiled on and then moved it off the stone. Expect to experiment to figure out your optimal setup.

👤It cracked when I cleaned it, after being used three times. Used it again... Then it broke. How about a replacement? I would return it, but I'm past the 30-day window. Here's how I used it. There are cinnamon rolls. They left stains on the stone. I didn't think much of it and didn't mind the stains. There are two more There is a baked homemade pizza. It turned out to be much better than expected. The cinnamon roll stains turned black, so I decided to clean it according to the instructions, but I noticed a crack in the middle of the stone after it cooled off. I was careful not to abuse the stone after it cracked. Pizza was cooked again. It was great and delicious again. It broke in half after it cooled and was gently removed from the grill.

👤We bought this stone for our travel trailer oven. Food would be burned on the bottom if this stone was not present. Our home oven bakes as well as our oven, thanks to this stone.

👤The built-in handles on this pizza stone make it easier to remove it from the oven, which is why I purchased it. I use a padded box to store it. It works well and makes great pizzas. It's impossible to clean the stone stains since you can't use detergent. The stone is normal, but now it looks dirty. I sent this stone as a gift because I loved it so much. Highly recommended!

👤The pizza stone was packaged nicely and works great. I have only made 2 pizzas so far. I put the stone on the rack at the lowest position, just above the electric burner in the stove, and set it to 500 degrees. I leave it there for at least 30 minutes while I prepare my pizza. I have a great pizza in about 9 minutes. It's great so far.

👤It was a good size and weight. It was Stained at first use. I thought it was good and dry, but when I looked at it again, it was covered in black mold spots. It must have been wet. I guess I will have to leave it in the hot oven for a while after each cleaning?

👤I spoke to the seller. There was no response from the person who said that the stone explosion was noxious gas fumes to the point. You can't die. I had a parakEET death because of this product. It's not safe to use it around pets.

👤The smell is terrible when this is used in an oven. My eyes are stinging and my house stinks. I would like to return it, hoping for a response from the seller.

👤Stone had a terrible smell on first use. Same result after trying it 2 more times. Throw it away.

👤I read the bad reviews, but people weren't using rite. It takes 2 hours of pre heating to make heavy food, and 3 hours to cook it. I think so.

👤The pizza stone box stated that it was.65 inch thick, but it was not. It wasn't as advertised.

👤I was looking for an oven stone to bake bread in. I bought it because I saw it on prime day. I think it is great. It is a nice size oven stone. There was no off gassing from this stone. I wiped it down with a dry cloth. Before heating it up, it should be completely dry. It shouldn't be seasoned either. I heated it up to 250 for 30 minutes and then raised it to 450 for an hour to burn off fumes but there was no off gassing. I've used it to make a few pizzas. Food items can be thrown away. I heated this stone in my oven for over an hour without any problems. It takes time to heat up. It's probably not heating the stone up long enough for people to complain about pizzas not being cooked in the middle. I put the stone in my cold and turned the heat up to get it to go to that temp, then left it there for about an hour. Then I cook my homemade pizza at 500 degrees and then turn the temp down to 400. Pizza dough was very good and very firm. This stone is perfect for an oven stone. Give your stone enough time to come up to temp. I would suggest you heat it up for an hour after the oven reaches a certain temperature.

👤I looked at a number of different pizza stone options before making a decision. I like the idea of rectangular because it will be used for loaves of bread. I learned after using it that it is easier to place a pizza in a rectangular shape. I put mine in the oven because it is longer front to back. It gives me more space to put my food in the container. I never had an issue with the smell. This thing is not impervious. I read that it should be put in the oven for a few hours. I tried that. I don't know if it made a difference. I washed it with plain water. When I pressed the steel sink against the stone chip, I saw the corners. I should handle it with care as it is a brittle stone. Yes, the stone is discolored. I don't see how that is the stone's fault. The space on both sides is the same. I'll use one side of the pizza to make it brown because it will have burnt cheese, spilled sauce and other things. My wife is making bread. I don't know if this will help. She'll have a clean slate without my mess. I would buy it again. I have increased my pizza baking from using cookie sheets because of the great size. If I could only learn how to use a peel.

👤I will definitely be buying more after my first purchase. The bases made with the pizza stone were so good that I didn't want to eat cardboard pizza anymore. The delivery was on time and the instructions were easy to understand. Highly recommended. I have already told my friends.

👤I thought it would be even better.

👤Now I can get that crisp crust, it works perfectly.

👤The board is in good condition. I'm going to try an outdoor grill.

👤I returned it because I needed a bigger one.

👤The pizza stone is 7 lbs. It is not ceramic and feels delicate at the same time. I have never used a pizza stone before, but I have been converted! You put the pizza stone on the bottom rack in the oven, heat the oven to 500, and then put a little flour/corn meal on the pizza stone. It is cooked evenly and thoroughly. I can pretend I have an oven. I've only tried pizzas so far, but it looks like you can use them on the grill or bake cookies and other items too. This was under $25 when I ordered it, which feels like a reasonable price point for such a large piece of cooking stone. This would be a great gift for a pizza lover in your life. A plastic scraper is included in the package.

👤I haven't used one of these before and I didn't feel like my first use was very comforting. It should have been very easy to cook a premade store bought crust with home ingredients. I put the stone in the oven to cook the pizza. I slid pizza on stone in the oven because I don't want to grab it and put it on the other pan. Maybe I didn't let it cook long enough. I didn't use spray or oil. The pizza was stuck. The pizza was destroyed trying to be removed from the stone. I don't know if I should take the whole thing out of the oven or just slide it on to another pan from the stone. I did not use soap to wash it, but there are stains and spots that are not coming out after one use. I soaked it in hot water and scrubbed it. It is very heavy and hot. I might be a terrible novice. I don't want to knock the product if I am too dim to get it. Just be confident, you know what you're doing. I don't know if I want to use it again, but I might give it at least one more try.

👤The ceramic pizza stone is bigger and thicker than I expected. My previous one broke after many years of heavy use, so I'm looking forward to many more years of use with this one. It takes longer to heat up, but also retains heat for longer, because it is close to 2x as thick as my chef one. The vegan pizza I made turned out great in the 500F oven. It's funny to see how clean and pale these are, since they always end up in my oven and are heavily seasoned and black after a few months of use. It arrived in a cardboard flip top box, which is nice, but it was sandwiched between styrofoam-like foam, which is horrible for the environment. I'm going to use them as padding for a cat bed. It seems like it is great quality, but the packaging could be more eco-friendly like a mycelium-based one.

👤I've never seen a pizza stone bake a pizza with a brown crust and cheese in less time. I'll get a pizza peel if it stays in my oven because it's way heavier than the stoneware one. It is worth it to not have to replace another broken pizza stone. The description says it's cast steel, but it looks like cast iron to me. I was happy with the price.

👤I have a Pizzacraft ThermaBond and wanted to compare it to a steel stone, the price of the NerdChef was reasonable, so I decided to give it a try. I put the pizza on the 2nd rack from the top, and it came out ok, even though I heated the oven to 525 for about an hour. The Pizzacraft seems to cook better than the NerdChef. It's easy to clean and it has that going for it. I'll try to do more pizzas with it and see if it works better lower. I'm not very impressed with it. Most pizza stones are used in the oven.

👤It was bought to replace the pizza stone that shattered. It's the perfect size for my camper oven. I keep it in there to help with the heat in the oven. When baking sweets the bottom would get burnt by the time the top was done, this has helped even things out. It is great for pizzas. A good pizza peel and a recipe are almost impossible to make.

👤I was hesitant to invest in cast iron but if you make pizza frequently I would recommend it. It's not much money considering that this thing seems to be very strong. I have made about six pizzas with it. You need to peel the pizza to use it. There's a bit of technique to it. You may need to experiment to get the pizza you want. The bottom of my first pizza cooked more than the top. I found the instructions to be very helpful, and I was able to switch to the broiler for a minute or two at the end. I put the pizza steel on the 2nd rack and let it cook until it's mostly done, then switch to broil to finish off the top. Came out good.

👤This is an exceptional product so don't write many reviews. My pizza game changed because of it. It was much hotter than my pizza stone. I get the same wood fire / gas oven heat from my home as well as my pizza. The price under $60 is a very nice price.

👤This was amazing. I have been making pizzas at home since 1972, when I first started working in a pizzaria. This is the first time that I have been able to make a real pizza with the same texture as a real pizza oven. I used to have pizza stones that didn't do what a real pizza oven can to the crust, but I have changed that. In 10 minutes, I was able to make the best pizza crust I have ever made in a home oven, easily beating out a stone floor commercial pizza oven. It was much better than a pizza stone and should last forever.

👤The pizza stone cracked for the first time. I didn't want to give it any stars.

👤I replaced one of the thin-ish round pizza stones that you'd find at a typical grocery store with this. The old one was double the thickness and I feel pretty sure it won't crack like this one. When I first got this, I baked it at a higher temperature than my old stone, which made the odor that comes with these things when they're new and again, unlike my old stone, go away. The old stone was not nice when it was new. If you're coming from a thinner stone, you'll need to spend more time in the oven before it's "pre-heated." Calibration is going to be done. I put the first pizza in too early and it didn't cook the way I wanted it to. The second of the two that I cooked after the stone had more time to heat up was perfect. The pizza peel is on the small side, but it is one solid piece, which is great. The two-piece peels make me uneasy when I'm making the transfer. I'm not worried about this one breaking.

👤The pizza stone said in the description that there will be no smell. Before I used it, I cleaned it with JUST water and let it dry. The kitchen smelled like diesel fumes when I started preheating the stone in the oven. I was hoping it would go away quickly. No, it did not. I baked some dough to see if the smell would affect the flavor. Thankfully it did not. The pizza was great. There was no weird flavor in the bottom and middle. The smell of the stone was so strong that I got a headaches. Hopefully that odor will decrease after use. Time will tell. Either way, I will update this review. The peel is already warped after 1 use and needs a quick rinse and drying with a dish towel.

👤The pizza stone can be used as a tandoor oven. I made great garlic nanches. It makes Chinese scallion pancakes extra delicious. I love it!

👤Consistently makes a good crust. I've only used store bought dough so far, but I'll try to make it from scratch. Make sure you preheat stone for 25 minutes before grilling. It's a good size for a large amount of pies. I would recommend it to a friend.

👤I wanted to cut the stones to fit in my oven, so I bought two of them. That worked out well. The stones retain water. They have worked out well for me. The included pizza peel made me pick these stones among others that were almost the same type and cost. It is too small and thick to be worth anything. It wouldn't hold a baguette and it wouldn't hold a personal size pizza. It wouldn't be possible to slip it under anything. The stone is worth something.

👤Miniature pizzas that are 6 inches in diameter might work out for you. It's not going to happen to cook a proper 10-14 inch pizza. The pizza stone needs to be closer to 15x15 than it is to 15x12 because of the tiny peel. The stone will cause a mess on the bottom of the oven. If you have space restrictions in your oven that is the only time this will work out.

👤This is a heat distribution device. Most RV owners use their oven to store their stuff, because anything you try to bake gets burnt. It seems to be the magic bullet to provide a more even distribution of heat. Stone was in a box with a foam liner. The box will be used to store the stone. I was very happy with my purchase.

👤I bought the dough from the deli at my local grocery store. We used to use this dough, but it never tasted right. I grabbed the new stone to see if I could use it. I gave it a quick brushing after rinsing it off and assuming it's the material it's made from. After it dried, I put it in the oven and then closed the door, because it was so quick. After it hit 500F, I put a pizza on it. I put the pizza in the oven to cool it down. The pizza was better on the stone. The crust was crisp, but not overly dense. It was perfect. It looked like a picture of a perfect pizza. I ordered 2 more after that. They arrived today. I made pizzas in the oven and on the grill. Both styles were amazing. The wood fire from my grill made it even better. This stone gets 15 stars from me. I need a good pizza peel to make it easier.

👤For the last 6 months, we've been happy with this. If you're the type to only cook for a short time, then this isn't for you. If you want to change the temperature of your ovens, this is the stone to use. This is an excellent choice if you want a stone to make pizza crusts. To get the largest stone that will fit, I recommend you carefully measure the inside of our oven and get the largest stone you can find.

👤I wanted to make my own pizza, and this stone helps make it taste good. I have tried it on the grill and it is great for the summer. I don't have to preheat the oven. I preheat the grill and stone until it reaches 500 degrees, and pizzas take about ten minutes to cook. I was able to cook about ten pizzas in a short period of time because of the heat retention. The stone is easy to clean and it has a heat retention.

👤There is danger. Don't buy this item. It is very dangerous. It caught on fire.

👤I made cinnamon rolls because I needed fat to season a stone. I went to use it a few days after I cleaned it and found that it had gotten mold. You aren't supposed to use soap. How do you keep it free of mold? I think they are too pourous, and that they cannot be simply cleaned. I put it back on the grill after I cleaned it and I was hoping 400 degrees for an hour on my camp stove would kill the beast I created!

👤I've learned a lot. I used a metal pizza pan. I put down corn meal, roll out my dough, and make a pizza. The crust was very good and never stuck. You need to be able to handle the stone and lay it on it. It will stick like glue if you roll it out on the stone. It's not possible to remove the pizza with a knife after it's cooked. The stone will be in the garage sale box since I can't toss pizza dough.

👤The stone is heavy but it seems like it will hold up for a long time. It was my first time using a pizza stone and I wish it came with instructions. All right, it was cleaned. I had cheese stuck to the stone because of the ripped crust. I don't think I tried too hard to clean the stone. The pizza was cooked quickly.

👤I use a Coleman foldable oven while camping and this stone is the perfect size to fit inside for pizza or bread. The stone provides a nice bottom.

👤The stone has an odor. We can't use it. All of the house. I wouldn't recommend this item.

👤Steel over stone is the best choice if you want to bake pizzas in a 500 degree oven.

👤The 10” and 12” stones were advertised with a.6” depth. The 10 is true for the 12.

👤The fit is great and everyone says it's the solution to burning things.

👤I've used this to make pizza and sourdough bread.

👤It finally cooked a pizza.

👤I was considering purchasing this item over another one, and noticed that several reviews stated a strong odor. I decided to take a chance because of the other reviews, the price, the surface area, and the thickness. The instructions state to rinse and dry. After two cycles of thoroughly rinsing both the top and bottom of the stone, I could smell an odor. The smell faded quickly. I put the stone in the oven and heated it to 500 degrees for 30 minutes after towel drying it. No odors were detected by myself or my roommates during this time.

👤I bought this stone to replace a pizza stone that broke after many years of use. Since my previous pizza stone didn't have a brand mark, I started researching pizza stones. I chose this stone because I thought it was a good bet. I couldn't have been more wrong. I put the pizza stone in the oven after cleaning it to get it ready for use. I put it in the lowest rack in the oven and set it to 450. In the middle of winter, I had to open all of the windows and doors in my house because of the smokey smell and run outside until the smoke cleared. My eyes and nose were burning. Ok, new material... It needs to burn off. I did this a few more times to get the heat out of the stone. The smoke and smell seemed to go away after that. I used the stone a few times a week. I was never happy with the performance of this stone, I know my way around a pizza stone. I knew that it was mostly trial and error to get the right combination of time and temperature, so I just hadn't hit the sweet spot yet. I put our homemade pizzas on the stone and waited for the timer to go off, because I had used the last few times. I opened the oven and was hit with a smokey, stinging, chemical smell again after hearing the little ding. My eyes, nose and throat started to burn. I immediately turned off the oven, turned on the fan, and opened the windows and doors to take my family outside. The smoke continued. After a few minutes of smelling the foul smelling smoke, I realized that I had no choice but to get rid of it. I ran back inside, grabbed my oven mitt, and threw the smoking stone out the front door. My house still smells like burned chemicals, my eyes, nose and throat still burn, and I am starting my search for a new pizza stone. Don't buy this stone.

👤This product definitely wasn't sold as described, so never write reviews. The smell of the stone clearing the house is enough to clear it. The dough tastes like a chemical injection when it is sold as food safe. Will have to read the un paid reviews next time. Hope this helps someone.

👤It's unbelievable! It is said that the pizza stone on Amazon is a horrible product or my product. I noticed a foul odor coming from my oven when I first started preheating. I wrote it off as the curing process. Pizza tasted good. The second time I used it, there was some smoke, but I thought it was oil from the first pizza, but still a foul chemical smell in the smoke. I took the stone out of the oven and cooked the pizza on the rack after heating it up for the third time. I had to leave for an hour. I cleaned it with water after I used it for the second time. It is too late to return the stone because I don't eat pizza every week. I would love to hear from you on Amazon. It was bought on 4/29/17.

👤I was a little concerned when I saw that the stone was not English or German. We used it right out of the box because the seller on Amazon stated that no seasoning was required. There was no smell of chemicals when the stone was hot. We were very happy with our first pizza. We used the "best pizza dough recipe" from Sugar Spun Run. The easiest way to get our pizza into the oven was to bake it on the paper on the stone. We will definitely be doing more pizzas with this stone.

👤I don't know why a pizza stone went out of favor. My mother bought it in the early 1960's and it is twice the size of the one I have, it is coal black from decades of use. I decided to get my older brother a pizza stone after 3 years because he had been looking for one for a long time. It arrives in a well packaged box, wrapped in plastic and cradled in squishy foam. It has a nice weight and no weird smell. The pizza peal is a nice touch, but for the price, it's more like a toss in item to bring value. I'm exited that I finally found a well made pizza stone, rarer then hens teeth, and as a cook and baker, they really do make the difference and you should always leave it in the oven.

👤I was very disappointed. The bottom of the pizza fell apart when I used this. I thought I had to keep it in the oven longer, but now it's stuck and I can't get it out. I have no idea what's wrong with this thing because the instructions are in German. Thank you for ruining the pizzas. I hope I can return the box. Don't waste your money.

👤Making homemade pizza stinks in the summertime because it gets so hot from running the oven. I use this in my Traeger pellet bbq and can crank it up to 500 degrees to get wood fired pizzas with a crisp crust outside and keep my house cool. It's rectangular shape works well in my smoker and the wooden peel is a bonus. Highly recommend!

👤I like the shape of it. Gets hot for the food. Adding the pizza is a nice touch. Accommodates both ovens. Don't beat your self up if you try to clean it up. Let the oils soak in.

👤The pizza stone works well on the grill. It is easy to clean and a great value. It took pizza night at our house to a whole new level. The pizza is perfect because the stone helps heat the top. I don't think I'll ever go back to my old way of making pizza.

👤I had a brick pizza oven. The temp in the oven was very hot and the stone worked well. Pizzas were cooked in about 90 seconds. My son is building an oven for me and I will be ordering again.