Unicook Rectangular Pizza Stone, 38 x 30.5 cm, Cordierite Baking Stone

Excellent oven stone. Perfect for baking bread, sourdough and pizza. Great heat retention. Don’t forget to dust it with flour or semolina before placing your raw dough on to it, as it will stick! Then it’s difficult to remove the burnt on residue.

Greate quality and good value for money.

I purchased this stone primarily for baking bread. It is a very useful size (exactly as described) being a perfect fit for the shelf in a popular size of conventional domestic oven, allowing just enough space for air circulation on all four sides. Having read some customer comments about strong odours, I decided to give it a trial heating before using it for baking, placing it on the centre shelf of my cold electric fan oven and then switching on and allowing it to come up to 240°C. There was no odour other than the usual "hot" oven aroma, so I can only assume that this issue only affects occasional batches in manufacture. The supplier does include a note advising customers to contact them if they have this problem, which is fair play. The stone is of a good heavy weight and is ideal for the purpose I bought it for - giving good oven-spring to a loaf of bread. The stone was despatched in very sturdy packaging ensuring that it arrived undamaged. My only reservation is that the product has the manufacturer's name/logo embossed deeply right in the centre of one surface, presumably intended to be the underside. This means that the stone cannot effectively be reversed and used both ways up, which is a shame, as these do eventually develop discolouration through repeated use and the ability to use both surfaces would be useful.

Good quality stone cooks pizza well

Fits great in my oven, gives us flexibility to make different shaped pizza/bread. Just be sure to let the stone fully heat up before using

This stone seriously upgraded my homemade pizza nights. Preheated it for about 40 minutes and the base came out perfectly crisp — way better than a tray. Works great for flatbreads and reheating pastries too. You can feel the difference the cordierite makes — holds heat really evenly, no burnt spots or soggy centres. It’s heavy but manageable, and once seasoned properly, it wipes clean without fuss. Just don’t use soap or soak it — brush it down like cast iron. If you’re into making proper pizza or baking bread at home, this is a smart investment.

MANY THANKS

A beautiful stone ... but it does stain easily. I leave it in my oven always to keep food warm longer! Great for pizzas and any bread. No soggy bottoms!

I recently acquired the Unicook Heavy Duty Cordierite Pizza Stone, and it has transformed my home pizza-making experience in ways I never thought possible. This baking stone is a game-changer, delivering professional-level results with every homemade pizza and bread I create. The first thing that sets the Unicook pizza stone apart is its construction. Made from heavy-duty cordierite, this stone boasts impressive durability and can withstand high temperatures without cracking. It heats up evenly, ensuring that every inch of my pizza or bread receives the perfect amount of heat for a consistent and delicious result. The size of the stone is generous, providing ample space for a large pizza or multiple loaves of bread. Its thickness contributes to heat retention, allowing for that coveted crispy crust that is a hallmark of well-made pizzas. The versatility of this stone has expanded my baking possibilities beyond just pizza, making it a must-have for any avid home baker. What I appreciate most is the even heat distribution across the entire surface. This ensures that my pizzas cook uniformly, with no hot spots or uneven browning. The result is a restaurant-quality pizza with a golden-brown crust that has the ideal balance of crispiness and chewiness. The porous nature of the cordierite material also helps absorb moisture, making for a delightfully airy and light interior for my bread. Whether I'm baking a rustic loaf or a batch of dinner rolls, the Unicook pizza stone consistently delivers exceptional texture and flavor. Another standout feature is the versatility of the stone. It's not just limited to the oven – I've successfully used it on my grill for a unique smoky flavor in my pizzas. The stone's ability to handle high temperatures makes it a versatile tool for various cooking methods. Cleaning is a breeze thanks to the non-stick surface, and any residual bits can be easily scraped off once the stone has cooled. The included scraper is a thoughtful addition, making maintenance simple and efficient. In conclusion, the Unicook Heavy Duty Cordierite Pizza Stone has exceeded my expectations in every way. Its robust construction, even heat distribution, and versatility make it an indispensable tool for anyone passionate about making exceptional pizzas and bread at home. If you're looking to elevate your homemade pizza game, this pizza stone is an investment well worth making. Say goodbye to mediocre crusts and hello to pizzeria-quality perfection!

Ottima pietra pizza fantastica comunque io x comodità metto l'impasto sulla carta forno nel caso fuoriesca qualche sostanza La consiglio

Sehr guter Pizza-und Brotbackstein.

I have been cooking pizzas on pizza stones at home for about 20 years, have made thousands of pizzas probably. I like this pizza stone very much- I just wish it was larger! I had a larger pizza stone which I believe was purchased at Williams-Sonoma, it was just a little smaller than the size of a normal oven rack. The smaller size just means I have to divide by dough into 4 pieces instead of 2, so I end up making 4 smaller pieces instead of 2 larger ones. Overall, the things that matter all compare well to the larger Williams-Sonoma stone. It holds heat very well (it takes only about 6-7 minutes for my pizzas to cook at 500 degrees). It is a good thickness and weight, it is not too difficult to handle, store or place into / get out of the oven. I have been satisfied with how the pizza crust has been coming out. We will see if it holds up- so far, I am happy with it.

Je m’en suis servi pour la première fois pour faire deux pizza Franchement aucune odeur ou fumée comme j’ai pu le lire ! J’ai mis le four en mode grill a 270° avec la Pierre a pizza dedans pendant 30 min puis je suis repassé en chaleur tournante a 250° et j’ai enfourner ma pizza! 10 min apres la pate était parfaitement cuite en dessous !!! Au top rien à voir avec mon ancienne plaque à pizza tefal!!!