Why I buy this one ?
- Set includes: rectangular baking brick, metal rack, 2-1/2 inch pizza cutter
- Brick made of natural stoneware fired at temperatures over 2000 degrees F
- Provides even heat distribution and moisture absorption; produces crustier dough
- Ideally suited to baking bread, pizza, or cookies; microwave- and convection-safe
- Measures 13 by 15 inches; hand wash with hot water; avoid soap

Amazon.com offers this stuff with condition New, new for:

Price : $19.00 Usually ships in 24 hours

What our customer's say!

"Not a good choice", This piece had several problems. It cracked easily during normal use due to thermal shock. The cheese and sauce burned on and is difficult to remove. I have a normal size oven and this is a bit too small in width. The pizza cutter is also junky. It would be better to buy a better one separately.

I replaced this stone with a set of unfinished clay tiles from the hardware store (one whole one and one cracked in half that do a much better job of crisping the pizza because they hold more heat and yet they haven't cracked under heavier usage.

"Good for the price", This baking stone is so great but it stained after the first use. I didn't melt the cheese on it and followed the direction carefully but it still stained. It's like a piece of a ceremic tile. Nothing too fancy here.

"broken ", this item was packaged by? I don't see how it could have made it to me
much less to the dilevery person in in all the peices I got it in.
there was one air bag folded over it inside, was sand by the time I receved.
sence it was cheep & not wanting to waste hours of my time I neglected
to return it. but it was a good lesson learned! if you want sand go to the beach.

"Great Stone", The size is perfect for creating breads and pizzas. It is heavy but not too much to handle. Rack makes it so easy to handle hot with out touching the stone. Cleans in a jiff. Cutter is sharp and rugged.

"doesn't crisp, what am I doing wrong?", I bake frozen pizza and reheat store-bought pre-baked baguettes on this stone, not only does it not crisp the bread/crust up better than a "naked" oven rack, it actually makes it stay soft! I must be doing something wrong, although I follow the instructions. I preheat the stone before I put the pizza or bread on as instructed. I don't wash it much so it will keep its oil as instructed. I definitely don't use soap. Everytime I used the stone, I end up getting soft crust! I have to then move the super hot, heavy stone out of the way so I can rebake the pizza/bread on a naked oven rack to crisp it up. I keep trying over and over because everyone loves pizza stones so much, but I think I'm going to give up and throw it out. What am I doing wrong?!!

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