Pizzacraft PC0101 16.5' Round Cordierite Baking/Pizza Stone

This is the third pizza/bread stone I have owned. Unless I drop it on the patio it may well be my last. My first two were smaller and thinner and both eventually cracked in half. This one feels built to last.

This stone is thick and sturdy with a refined unglazed ceramic surface. I purchased it primarily to bake homemade pizza and crusty breads using my gas grill. It works great. I can get a smokey wood oven fired pizza flavor by tossing a single chunk of foil wrapped hardwood off to the side before I plant the pizza on this stone with a peel. You will need a pizza peel if you are going to bake on a grill!! When you are building your pizza make sure there is enough cornmeal or flour to keep the dough from sticking to the peel. Give it a shake once in a while to make sure it stays loose. Wait until your stone is fully heated before you build the pizza.

Start heating your stone by placing it in a cold grill or cold oven and then slowly heating to about 350. If you are using an indoor oven place the stone on the lowest rack possible. Let the stone come to temp for about an hour. Build your pizza on a well dusted peel and then crank up the oven to 500 to 550. Turn your grill burners on high. Plant the pizza on the stone by gently shaking it off the peel onto the stone. Watch closely and don't let it burn. If you do it right you will eat pizzeria quality pizza. I LOVE this stone!

Product is very solid-but makes it heavy and thick. It was purchased because previous pizza stones ultimately break, and this was rated more durable. But be prepared for a strong chemical smell, that takes a few weeks to dissipate.

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The first stone I recieved via Fedex was broken but Amazon sent me a replacement out via next day air,I have used it a couple of times and it works great!! This stone can also be used on your grill as well as the oven.

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This pizza stone is sturdy and warms uniformly. However, the surface is very porous and scratches easily. Also, I can already tell only after a few uses that it will take a while to become "seasoned." Make sure to use a LOT of corn meal when you first start out using this pizza stone! If not, everything you make on it will stick.

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This is a very pretty round pizza baking stone. I bought it actually to fit in an Ethiopian table, to hold Ethiopian food and to keep it warm. Perfect. It is pretty, holds the heat and the food stays warm. I have not tried baking pizza with it, but am sure that it will hold the heat and bake evenly. It is heavy FYI, but that is good as well as it gives you confidence that it isn't just a cheap baking dish. There is no lip, and I actually would have preferred something with a little lip to keep any juices from running off, and this could be a problem with pizza as well. That is why I didn't give it 5 stars.

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