Old Stone Pizza Kitchen Glazed Round Pizza Stone for Oven and Grill, 16 inch

After searching for pizza stones I settled on this one as it has a glaze over the stone itself. The stone browns and crisps the crust nicely and any moisture or grease that drips is prevented from soaking into the stone itself. A definite plus for keeping the cooking surface clean and preventing food odor / grease staining of the stone. This also helps make the stone easier to wash. That being said the bottom of the stone is not glazed so take care and do not soak the stone in water.

My family loves home made pizza but we only have 2 pizza stones which means that we have to make small pizzas. I have been looking for another pizza stone that is quality at a decent price. A good pizza stone that crisps the bottom of the pizza is hard to come by, I have tried many that have failed. This glazed pizza stone looked interesting so I decided to give it a try.This pizza stone came packaged very well, to ensure that it arrived in one piece. This stone is a large size. The pizza stone is heavy and very well made. My only hesitation with this stone was the glaze. Let me tell you it is amazing. My pizza, or other items I cook on the stone crisp right up. Best of all the glaze is easy to clean and doesn’t absorb like a normal pizza stone, so this stone stays nice looking and not like it’s been around for hundreds of years. I also bake bread and am excited to give this stone a try with my bread.While I do love this stone I wish that it would have had indented handles on the sides like my other pizza stones. I do see that they offer smaller stones with handles but not the 16 inch stone.Overall this is a durable stone that bakes my items evenly and makes sure that they don’t turn out soggy. Now we can all have a tasty, crispy pizza on family pizza night.

I'm trying to learn how to make fresh pizzas, and read a pizza stone is supposed to be a great device to assist with making quality pizzas. I decided to try the stone with a frozen pizza, hoping it would make the crust a little more firm than on the rack.I wanted a circular stone, but only the rectangular stone was made available for me to review.One is not supposed to use this device for frozen pizzas, because the cold temperature could possibly crack the hot pizza stone surface. But I got around that problem by first cooking the pizza for a few minutes on the top rack, which got the pizza dough to 90 degrees.But this stone held up, and the pizza came out great. The crust did feel a little firmer, but I did not cook it hotter than 425 degrees, so as to not burn the pepperoni. I'll have to experiment again next time with hotter temperature to see if I can get crispier crust. Could also be the dough was not designed for hotter temperatures like on a pizza stone.The stone was a little heavy and bulky so you may need two hands to wield it. But it held up to my simple cooking attempt, and look forward to experimenting with it more in the kitchen.Excellent product for cooking pizza and I recommend it.

Was skeptical about the glazed surface, but it proved to work great.Put 2 strips off bread dough on the heated stone and it baked some great tasting bread with good crust where even the bottom was cooked well.Made some homemade pizza dough. First time, we couldn't get the pizza on the heated stone so it ended up cooking on the tray.Next time the pizza was made in parchment paper. Slide the paper/pizza right onto the got stone. After baking, slid the paper right onto a cutting board. Wow, turned out great.Don't cut pizza on the stone as it will scratch into the glaze and may eventually cause a crack.While the parchment worked, considering the possibility of needing a pizza peel in order to get the pizza in and out of the oven.The stone has a really smooth finish and the bread did not stick to it. After it cooled, wiping it with a wet cloth then a dry cloth is all that was needed.The stone did have a small hole in the glaze out on the tip of a corner but not on the cooking surface. The entire underside is unglazed and is likely a big reason to not put it in water. If water soaks in, the next heating may build steam pressure to crack it.

This glazed pizza stone can be used to make fresh, handmade, or frozen pizzas. It is easy to clean (just use water, as directed by the instructions), and it cooks pizzas evenly, including making the bottom crispy. There is a bit of a learning curve to get the pizza the way you want it. You heat your oven to 500 degrees for 20-30 minutes and then put the pizza on the stone. Since the instructions for most frozen pizzas call for baking at a much lower temp than that, I found that lowering the oven's temperature after you put the pizza in and adjusting the cooking time downward works well. You need a full-size oven for the rectangular stone to fit on the rack. I have a four-burner stove with oven racks that are 16" deep, so the stone just fits. If your oven racks are smaller, you will probably need to get the circular stone. Getting a pizza peel is also a very good idea if you are going to use this because getting the pizza on the stone and then off the stone when it is done will be very hard otherwise since the stone is heavy and way too hot to take out of the oven and set on a counter.

A pizza stone is absolutely amazing for producing properly cooked pizza. Nothing is worse than a soggy or underbaked pizza crust, and a stone helps by absorbing up heat and allowing you to cook a pizza at a higher, more consistent temperature.I've found that this has been easy to clean and despite its hefty weight, it's not too hard to carry and move around. It feels very solid and durable in my usage and has made a notable difference in my cooks thus far.