Bialetti 4-Piece Pizza Stone Set

This is more than a Pizza Stone, it is a total Baking Stone. Not only does it do the job on fresh homemade pizza, but also frozen pizza, cookies, fish sticks, fries, bisquits and almost anything else that is baked in the oven.

The secret is the clay stone, clay will distribute the heat evenly and effectively resulting in a uniform browned crust. The sloped edge on the stone helps keep the items somewhat on the stone. It even includes a metal serving rack which can be put into the oven with the stone and lifted out together, or left on the counter top while the stone is in the oven, then used to hold the hot stone upon removal.

Clean up is a breeze, just hand wash with hot water. DO NOT USE SOAP!! The stone will actually become 'seasoned' with use, and the small clay pores will retain some of the oil from previous use. However, if soap is used, the soap will be retained in the small pores, leaving a very bad soap taste for the next use.

Great product, great price, great and multi uses. A definite must in any baking kitchen, even if it is just baking the frozen pizza..!

I just used my Bialetti pizza stone for the first time yesterday. The recipe for pizza dough I have called for 475 for 12 minutes. In my oven, that was overdone. Since the recipe made enough for 3 stone sized pizzas, I got to try again. 2nd try, perfect. 460 for 9-10 minutes. For those of you curious, don't buy a cheap store brand block of mozzarella, get what looks like a ball shape and is slightly soft then grate that (or make slices from that if you prefer that method). Freshly grated cheese makes all the difference! Not only that, better quality cheese is better for you and you won't have nearly as much fats/oils separate out, if any at all. No dabbing my pepperoni pizza with a napkin here! It was just awesome. (And according to a Food Network show, dabbing that grease off at a dive joint is better for you, so keep on dabbing America!)

I read that some of you cranked your ovens to 550. I don't know if that's what the Bialetti manual says (didn't read mine) but that does seem extreme to me. For the person who grabbed the stone even with mitts on... um ya, the stone is MADE TO HOLD HEAT. You should leave the stone in the oven and use a peel or some other method of retrieving your food. I don't take my peel out until hours later when it is thoroughly cooled. Cleaning, well, ya, just use hot water. It will get spots where sauce or other ingredients got on it, but hey, deal, it will build the flavor up over time. I'm definitely going to try artisan bread on the stone.

As for the pizza peel, I went out and got one made of oak, it's not going to be breaking anytime soon! I didn't use corn meal, but regular all purpose flour on the peel, and on the bottom of the pizza dough. With a quick shake my pie was on the stone quite easily. I was a bit surprised how much flour it took to get to that point though, but it didn't really affect the flavor to much at all for me. I'm hoping over time the peel will "age" and work better with less flour.

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After a month of using the stone I love it. I have used it for baking bread and pizza. The peel came with a slight crack on the handle so wondering if eventually it won't break. Overall I have used it many times in the last month.

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I was hesitant to get this based on the reviews some people were giving, but I have to say I've been really pleased.

I got the first one, and it was cracked in half as some reviewers have said. Contacted Amazon who sent me out another immediately in better packaging and it was fine.

Have used this for pizza and OMG SO AWESOME. I leave it on the metal rack in the oven (another reviewer said they had spoken to the company that makes it and had gotten the go-ahead) and it made getting it in and out much easier. I used a plastic scraper to get the food bits off, but for those who said "I'll never get this clean"... you're not supposed to!

I now just leave it in the oven all the time, no matter what's cooking.

Give this a try! You'll never order pizza again when you can spend 10 bucks on ingredients and have the best pizza EVER. We used:

Canned pizza dough (will try home-made, but this was a weeknight) $4

Leftover spaghetti sauce (good tip from a fellow reviewer)

A bag of pizza cheese ($3 for the store brand)

Minced garlic (on hand, but figure about $1 for a whole head of garlic, and you only need a couple cloves)

A small handfull of fresh spinach ($1 at the grocery you can usually find loose spinach in the "organics" section the price looks scary until you realize just how much spinach it takes to make up a pound!)

Try it today!!

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We had it for few weeks and has made almost 5-6 home-made pizza already. The stone works great but I had a very hard time transferring the dough from the peel to the stone. Found it easier to just preheat the oven with the stone inside, then take out the stone and put the dough on it, add topping and bake. However, the peel works well with store bought uncooked pizza.

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