Pizzacraft ThermaBond Baking Stone (20"x14.5") - Pizza Stone for Oven & Grill, Heavy-Duty Baking Essential for Evenly Cooked Pizza, Bread, Pastries at Home - Must-Have Baking Tool (Rectangle)

I really love this pizza stone, and for several reasons (detailed below). Shipping: although you are not supposed to talk about shipping on this forum, I think it is worth pointing out how carefully wrapped and protected it is while shipping. The stone was set up in a Russian doll box style (in a box that was padded in another box which was padded in another box). Stones can chip or crack, and I am sure shipping them can cause some damage, but this company goes the extra mile to make sure nothing happens and your stone is safe! Presentation: this is only really an issue if you want to give it as a gift, but if you do, the box is comes in (the final box) is really nicely presented. It looks neat and crisp and it comes with directions on how to "prime" your stone! Size: this is a really big stone. It fits perfectly in my oven (if you have a smaller apartment oven, I would check the dimensions before purchasing) and allows me to make a pizza big enough for my entire family in one go! I wasn't sure I would like the rectangular shape (I've always had round ones previously) but it works great! I love that I'm able to make two (sourdough) bread rounds at one time...this was never really possible with the round stones, not matter how big they were. Feel: I love that this stone isn't super porous (it is still porous and it still absorbs water, but the pores are smaller than in other stones I've had). Other stones are sort of like lava rock...feel rough to the touch. This one feels very smooth, which I love. Effectiveness: I used the stone last night and panicked after I put it in the oven because I realized I didn't use cornmeal to prevent sticking. But actually, I didn't have any problems. The stone worked perfectly and I had a wonderfully chewy/crispy crust. I can't wait to make all sorts of other things on it! Price: compared to some other stones I've seen, I think (for the size and quality in particular) this is a VERY good stone and I HIGHLY recommend it! Overall: great product! I would highly recommend for an avid baker or for someone who wants to make store bought pizza just a little more special. GREAT PRODUCT!

I bought this pizza stone (cordierite) and an Artisan Steel pizza steel from Amazon last year (the stone in May 2021). I was curious about the material used. I have a large baking stone from 1998. For making pizza, I will give a small edge to the Artisan steel (16 inches by 14.5 and it weighs about 16 pounds, 1/4 inch thick). The steel gets very hot and stays hot for several hours after making pizza. For bread baking, the steel will scorch the bottom of the crust and make it tuff as shoe leather. So, my baking stones are better for bread. Last week I did a test, one with my 24 year old stone, one with the pizza craft stone. I got excellent results with each. I make either a thin or a medium crust pizza. The key is not steel or stone, but the key is (1) pre-heating the oven for an hour or so at its highest setting (hopefully 475 to 500 f) and (2) make sure to use the second level from the top in the oven. The oven is actually the most hot at the top. My oven is electric and has an exposed heating element on the bottom. My oven has 5 levels and I normally used the middle level for bread baking, cakes, pies etc. The steel takes about 9 to 9.5 minutes and the stones take a little longer, maybe 30 to 45 seconds. The pizza craft stone is the lightest of the three, I make a square pizza to take advantage of available space. The pizza craft stone is durable, well made and will make an excellent pizza. The crust will come out perfect and the toppings will be done all at the same time. When I have used the middle or lower rack levels in the oven with my older stone from the 90s, the baking takes 20 minutes or longer and the crust only gets done the next day when I reheat the leftover pizza. The weight of the pizza steel for many may be a deterrent. It is about as heavy as my 7 quart cast iron dutch oven or my 12 inch cast iron fry pan with lid.

Pizzacraft 20" x 13.5" stone caught my attention because of the resistance to thermal shock, was looking for something that can be kept in the oven on the bottom rack 24/7. The unique size fits the rack in a 30" range perfectly allowing heat to still pass around all sides of the stone dispersing it(heat) evenly and catches anything that would otherwise end up on the bottom of the oven. Don't worry its not being neglected I use it for pizza too (home made and frozen) and various other cooking. The stone is off white and yes its going to stain, I feel this ads to the patina of the stone and adds seasoning. If your ever in a pizza joint, the stone in thier ovens is completely covered in these stains (can't wait for mine to look that way) so stop being squeamish. Making sure te stone is cool enough to touch I scrape all the burnt stuff off with a metal scraper, then use a stiff metal brush to i dont know what word to use "polish" the stone surface and finely rinse it with plain water. I think is a matter of preference when using heat clean the stone before or after scraping and brushing There will be a ton more smoke if you heat clean it first but it will clean more easily. I'm new to using a pizza stone so I really don't know what to criticize it on, some people might wine and cry about it sticking at first but like a quality cast iron skillet once its seasoned I doubt this will still be as much of a problem. There are things like cornmeal and parchment paper that help immensely but would take longer to get your stone seasoned. I havnt had my stone long but I'm including a photo of it dirty to show how well it fits and what kind of staining to expect. I believe this is an excellent quality product and I am highly recommending it.

Excelente producto

It is exactly as hoped for. Fits the oven perfectly allowing for several small pizzas (for my picky daughters) to be cooked at the same time. I'm planning on trying bagels this weekend. I was a bit surprised, positively, at how thick it is. Clearly it takes a while to heat up to temp, but that is the whole point of the stone in the first place. BTW - as a cleaning trick, once to gets too dirty, leave it in the oven when you run through the self-clean cycle. The very high heat burns off all the grease and carbon, leaving you with a pristine stone and a bit of grey ash!

Había pensado mucho si hacerme de una piedra para hornear o no. La recibí hace un par de días y ayer la probé por primera vez preparando pizzas. La piedra funcionó de maravilla, y el resultado de cocinar con piedra comparado con hacerlo sin ella, es abismal. El resultado utilizándola es increíble: la masa se cocinó de una forma que el horno por sí mismo no es capaz de hacer; el borde de la pizza quedó esponjoso y crujiente (dejo una foto). Ahora probaré haciendo pan de varios tipos. Seguramente será también un resultado increíble. La súper recomiendo.

This is my first baking/pizza stone, so I have nothing to compare it to, but I am very pleased with it. I have had it for just over a month and have been baking homemade pizza on it, as well as artisan breads, and am very pleased with the way they all come out. I don't get the black char marks on the bottom of my pizza crust like I have seen in instructional videos for making pizza on a stone, but I suspect that is because I cook my pizzas on parchment paper. It's heavy enough to do the job, but it isn't so heavy that I have trouble taking it out of the oven if I need to. It seems very sturdy and like it won't be easily damaged (although of course I don't plan to drop it!). I have a stainless steel peel and it hasn't scratched it or damaged it at all. Haven't tried baking on the barbecue with it yet but am looking forward to trying that! Edit: August 28/20 - I have now used it on the barbecue to bake a loaf of bread, and it worked great. Re: sticking - I have been using parchment paper under everything I bake on it except for a couple of frozen pizzas, and one frozen pizza stuck a bit. But I hadn't even put cornmeal under it, so I consider that user error.

Arrived looking like it had been kicked around the depot floor, the pizza stone box had punched a hole through the outer box and the stone was badly damaged. Returned.