Pizza Stone for Oven - Baking Stone for Bread - 16x15 inch Rectangular Pizza Stone for Grill with Recipes E-Book

This came very well packed and in one piece. It was a bit dusty, so I rinsed with water and used a nylon brush to get it off.Once it was dried, I put it in the oven, on the bottom shelf. It fits well (we have a standard 30” gas stove), and has enough room for heat to circulate around it.I put the oven on because of the numerous negative comments about a smell. No smell, at all. So lay that to rest.This was recommended by a friend who has a smaller vescoware stone. I haven’t had to clean it yet, so I can’t comment on that.**update: I’ve used it to bake loaves of Italian bread, and am now thrilled with it. Bread comes out perfect every time. Don’t listen to the naysayers- this is one awesome stone.

We purchased this pizza stone when our old one finally broke. We primarily use ours on the grill. This stone is thick and sturdy, but not too heavy. It definitely take a little bit to get heated up (10-15 min) since it is thick, but once it’s warmed up it cooks a nice crispy, even crust - and quickly! We use either parchment paper or wood paddle to transfer pizza onto the stone. You can put the pizza/parchment right on the stone then slide it out once the crust starts to cook for a nice crispy crust.

I ordered this for myself for Christmas. The stone is nice and heavy (not one of those thin stones that you can get) and holds the heat very well. I bought it to use for baking artisan breads at temperatures over 500 degrees which is hotter than what a metal baking sheet or pan can stand. I use an IR thermometer to measure the stone's surface temperature before I put the bread in the oven to ensure it is up to temperature. The nice thing is that the stone holds its temperature during the times I have to open the oven door to inject steam. My breads come out with a crispy crust and a nice soft crumb.

Perfect size for a regular oven - others are generally too small. Appears to be solid and less apt to break.

I love LOVE this stone. I love a chewy crispy pizza crust. And, this stone achieves the perfect crust desired. I preheat the stone while making the pizza so the stone gets all sizzling hot. I transfer the pizza from the peel to the stone then turn the oven down to a pizza cooking temp. I am a first time peel user -- the first time I took out my pizza, I didn't raise the front of my peel and the pizza slipped off into the oven. Also, be sure to use parchment paper on your peel as you make your pizza and transfer both the pizza and the parchment paper onto the hot stone. This will still give you the crisp you want without staining your stone. If you forget parchment and get some stains, simply do an oven clean with the stone in the oven. The stain will disappear. I love it and highly recommend it.

Not my first. This stone is very large (for baking multiple items) and is very heavy. Cooks perfectly with even heat distribution and cleans easily. I truly like this stone better than my other (25 years old) and it is better quality and cheaper than what I purchased long ago!

This stone is thick, sturdy and works perfectly. I want to keep it clean, so I am trying it out with a piece of baking parchment between the pizza and the stone. You'll be amazed at how much like professional pizzeria pizza yours' will be when using this stone.... but, above all, make sure you get it all the way up to hot hot hot (like 500ºF) to bring out the crisp on your pizza crust. Mangia!P.S. Get a long hand pizza peal, too

This is an excellent product! It's solid, really holds heat, and works great with pizza, sourdough bread, and english muffins -- and I'm sure much more. I use it with an electric oven but I think it would be even more helpful with folks who use a gas oven because the stone will help even out the temperature fluctuations. Vescomart ships quickly and the packaging is very secure. No, I did not receive a free product for writing this review! Buy with confidence here.