16” x 14” Rectangular Pizza Stone

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.

I already have a pizza stone but what I needed was a large stone for making bread and focaccia. This fits in my oven with just enough room on the sides and I can fit two large loaves on it. Just throw some corn meal on top and slide the dough, bake, and the bread will not stick. I recommend this.

I was looking for a pizza stone to fit my Breville Joule air fryer pro oven. The Unicook 15 x 12 stone is the perfect size for the oven. It's a Great pizza stone. I didn't buy it to make pizzas at home. I bought it mainly to reheat left over delivery pizza and to cook frozen pizzas. Some people complained that it's too heavy. For me the weight isn't a factor at all. I wanted a thicker stone because I was cooking frozen pizzas. Placing a frozen pizza on a 500 deg preheated stone is what causes thinner stones to crack. If you're not cooking frozen pizzas then a thinner stone is fine. The Unicook is thicker stone and that's what makes it Thermal shock resistant which means it's less likely to crack. I've used it several times already to reheat pizza and it worked great. The only draw back, which is common to all pizza stones, is that you have to preheat the stone to a high temperature before placing your pizza on it. If you don't, the bottom of your pizza will not turn out brown and crispy. For the Unicook stone that pre heat temp is 500 degs. I use a infrared thermometer to check the surface of the stone. Depending on your oven that can take 1/2 hour to an hour. In my Breville joule oven, which is the size of a very large toaster oven, it take about a 1/2 hour because the internal area of the oven is a lot small than a regular oven. I am very satisfied with the unicook stone.

Stone is the perfect size for baking baguettes, pizzas, etc. easy to clean, easy to use. Quality stone. Good value for the money.

Been using this for months now. Great addition to the oven. We cook all types of things on it and it’s great for reheating delivery pizza also. If you dislike soggy bottom pizza, this helps! It absorbs the extra moisture and helps make the bottom crisp when you overload with toppings. Even helps cook things like chicken pot pie bottom crust more evenly so you don’t get the “dough spot” in the middle of the bottom. Really nice item for those who cook.

Excellent stone, use it for pizza, baguettes, breads. For pizza put it on the second level from the top, heat oven to 510, then turn on broil on high, make a pizza with tomato sauce only, then transfer it to the stone, switch from broil to bake on 510 and bake for 8 minutes until crust slightly starting to go gold, then pull it out, add fresh mozzarella, bake for another 2 minutes and then see when mozzarella starts to melt, then turn to broil on high for about a minute, then pull it out. Let it rest for about a minute on the rack , sprinkle basil leaves and there you have an excellent Margareta pizza. Love it. Works great for baguettes too, pretty much the same temps to heat the stone , after you slide baguettes onto the stone, spray it either water, I use little sprayer, then let it bake on 485-475 for 1 minute, pull it out and score, you may spray it again, then put back in for about 13-16 minutes , and you get an excellent baguettes. Used it the grill too, works the same .

Perfectly packed, quite thick and durable. Holds heat well. Excellent product

I was so excited to bake my sourdough and pizzas on this. Loved it until some cheese slid off onto it and burnt it. Can’t get it clean. Turned black where the cheese was as it stuck to the stone and you can’t scrape it. Tried letting it burn off but now have a black stone. I don’t know what it’s made of. Be careful!

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!

Prima steen, goed afgewerkt, uitstekend verpakt en niet te duur.

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

Très bon emballage.Pratique comme dessous de plat.Nettoyage facile

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