Rectangular Pizza Stone- Professional Grade Baking Stone for Oven or Grill- XL Size 16" x 14"

Excelente producto, es pesado, he horneado ya varias veces y todo sale muy bien. Se mancha y cuesta trabajo limpiarla, eso es verdad, pero también es verdad que se puede poner algún papel para horno para que no se mache, sobre todo cuando se hacen pizzas, pero además es un producto para hornear, así que es más importante la funcionalidad que la estética jeje, o al menos esoe digo a mi, en general todo bien.

The stone is very good quality. Works well pizza does not stick to it. I've used it to bake sourdough it came out perfect. We have had it over a year and there have been no issues. The size is really good larger than most others.

Chipped corner on both sides not happy

I was looking for an oven stone to use for things like pizza and ciabatta bread. I saw this on prime day so I bought it. I think it is fantastic! At 16"'x14" it is a really nice sized oven stone. There was absolutely NO off gassing from this stone. Once it arrived I wiped it down with a dry cloth (do NOT wash your stone. it should be completely dry....completely....before heating it up). It should not be seasoned either. Anyway, I put it in in over and heated up to 250 for 30 min and then bumped it up to 450 for an hour to burn off any fumes or off gassing but again, there was no off gassing. I've used it to make a couple of pizza (you will get stains on it. food items can be scrapped off). I've heated this stone up to 550 degrees F in my oven for well over an hour without any problem. It does take time to heat up. Complaints that their pizzas aren't cooked in the middle are probably not heating the stone up long enough. I put it in my cold over, turned on the heat to 550 and let it reach that temp (20 min or so) then leave the stone at that temp for about an hour. Then I turn the temp down to 500, pop in my homemade pizza, cook for 5-7 minutes, Done! Pizza came out great....pizza dough was nice and crispy and chewy. I would highly recommend this stone to anyone wanting an oven stone. Just remember to give your stone enough time to come up to temp. I would suggest you heat it for an hour after your oven reaches your set temp.

Former pizzaman, this is as close to the real thing you can get at home. The large square makes it very easy to use and possible to bake more than one (small) pizza. This stone retain its heat for quite a while. So, if you turned off your oven and want to do another pizza a half an hour later, just turn your oven to broil and will get the same results without reheating the oven/stone. I tested it and it worked perfectly. The real (not so) secret is to preheat your oven and stone. With your stone in, turn your oven until it reaches its temperature. This stone is quite thick, so wait for an additional 15 minutes to make sure it reaches the temperature. Using an Infrared Thermometer is an excellent idea to check stone temperature. For great pizzas, remember to crank up your oven to the max. Professional ovens usually bake pizzas between 525 and 600 and takes about 5 or 6 minutes to bake a 12inch pizza. New York style Brick Oven Pizza are baked at 770F and the traditional Neapolitan pizza comes in this range and 850 to 900f… So, don’t worry you won’t burn your pizza at 550. I strongly recommend that stone for the best pizzas at home.