Pizza Stone - Baking Stone. SOLIDO Rectangular 14"x16" - Perfect for Oven, BBQ and Grill

The SOLIDO rectangular pizza stone seems much more sturdy than my former stone (by a different manufacturer), which shattered one day in my oven. I usually don't really care about product packaging, but this stone came in a heavy box. The pizza stone was lined on all sides by tightly fitting foam which protected the heavy item during shipment. The box makes a perfect long-term storage container for the stone. The stone is pretty big, so I don't have a convenient place for it on my kitchen shelves. But I can stow the box in my pantry, standing next to a shelf. After the oven cools, I simply dusted off the stone and slipped it back into the box until I need it again. The stone doesn't really "do" anything other than to create a perfect cooking surface for the pizza. Nothing more, nothing less. And it works perfectly in this task. It is well-designed and manufactured. The heat spiral in particular, is a distinctive design feature I had not seen before. I think it's fair to say it did make a difference in the way that the heat is transmitted/retained by the stone - which ultimately translated into an even cook on the pizza - Delizioso! This product also came with concise instructions about proper care. The overall instructions can be summed up as: just use it. Don't scrub/soak/wash it. Sounds good to me. The additional support and pizza recipes are a nice touch as well. My first efforts (using homemade dough) got great reviews from the family. It should work just as well with store-bought dough, or for that matter with frozen pizzas from the supermarket. I don't really bake but because of it's rectangular shape and judging by my results with pizza, I have no doubt that avid bakers would find this stone equally appealing. I would recommend the SOLIDO recatangular stone to pizza lovers and baking enthusiasts alike. #1 Pizza Stone - Baking Stone. SOLIDO Rectangular 14"x16" - Perfect for Oven, BBQ and Grill

I am very impressed with this stone. It is much larger than I expected, but fits perfectly in my oven. It is also fairly thick, so there is a lot of thermal mass. It does take a while to heat up, but it also retains heat well. It has a spiral on the bottom, which I suppose helps to distribute the heat better. I'm no science major, but it seems like a good idea. Dunno how it affects the heating of the stone, but it's an interesting talking point. I haven't actually had any in depth discussions about this pizza stone, but I'm just saying. Until now, my solution to soggy crust was to briefly cook my pizza on a griddle, but with this stone I get the perfect crunchy crust every time. Also, the large surface area means I can cook much larger pizza. I usually cook a couple of 10"-12" pies so that they will fit on my griddle, but now I can simply cook 1 large pizza. I really need to get a good peel though. I'm currently using an upside down baking pan to transfer my pizza. It works, but sometimes my pizza gets caught on the lip and I have a crinkled pizza. I also enjoy baking bread, so I cant wait to try it out for that application. I am certain that this will do wonders for my homemade bread. I have the luxury of access to a blazing hot stone oven, which make amazing pizzas in just a couple of minutes. While it would be awesome to have an oven like that in my home, it is a bit impractical. This stone is the perfect alternative, I am very happy with this purchase.

This pizza stone creates a great stone oven baked taste for your pizza. You do have to watch what that you cook on the stone because it can get into the pores on the stone and is not easy to clean out. It is a great size for a family pizza or could create two personal pizzas. a

Had it for many years. Keep in mind, preheating is 30 minutes, not what the oven says. That's the key to performance. As far as complaints about the smell, first make sure the surface is scraped smooth. You don't wash it. You season it. The smell is the sheer heat on and in a stone getting ready for your pizza. That smell also helps you know the stone is ready. I never even check the bottom of the pizza; the stone abides. It's a tad bit heavy, so get warmed up.

Bought this to replace a much thinner stone we used nearly weekly for six years when it spontaneously broke in two during use. This one is heavy duty and works just as I'd expect. Maintains heat really well and cooks crispy pizza easily and quickly. I allow it to heat and cool slowly and store it in its foam packaging to protect it. However, after about a dozen or so uses, it developed a crack. So far it hasn't affected cooking, but it was surprising and I worry for the day I pick it up and it breaks apart. Great product for cooking, but its durability, especially for its size, hasn't inspired me. Update: After years of weekly use, it's holding up well and no further cracking or similar concerns. Updating my rating accordingly. It's been great for pizza and breads, and glad to have it.

I have used the SOLIDO Rectangular 24"16" stone in my oven about 8 to 10 times since my purchase a couple of months ago. My oven heats to 550 degrees F and after heating for 45 minutes or so, it is spectacular for pizzas and flatbreads. I like that it is rectangular and forgiving for pizza placement and that it is quite thick and heavy. The first few uses it seemed to emit some sort of fumes which caused me to cough a bit and registered on my air purifier, but after that I have not experienced any annoying odor or fumes. I have read that such initial fumes are to be expected with cordierite pizza stones. As advertised, the stone will get discolored very soon with use, but this does not affect its functionality. I just leave the stone in the oven since it is quite heavy. If I am using the rack that it sits on for something else, I simply put my baking sheet on top.

It took me forever to find the perfect pizza stone; because so many of them had mixed reviews! I searched online at major retailers and here on Amazon, but in the end this pizza stone had the best reviews so I took the plunge. SO GLAD I DID! This pizza stone has been phenomenal for me and my husband! I'm almost embarrassed to say that the past two months I've made pizza about twice a week!! The pizza dough is cooked to crisp perfection every time!! this is so easy to use too, and the cleaning is no hassle either! I just use a dry sponge over the sink to get the corn meal off but I've never used detergent or water when cleaning. NO cracks and no issues what so ever, this baby is worth the price and the experience!! Making your own pizza at home is so much fun, and with this pizza stone; it always tastes better than store/restaurant bought!!! If you're on the fence..DO IT!

The stone is sturdy and heavy. However I noticed when I had my pampered chef stone it was thinner and thus getting the stone really hot when cooking pizza in the over. I didn’t feel my pizza was as crispy as it could have been and I think it has to do with the thickness of the stone. Next time I would def buy a thinner stone.

Heat distribution makes perfect crust

producto de gran calidad, su tamaño es correcto y la calidad de los acabados perfectos, producto muy recomendable para horno.precio poco caro.

First - this stone creates the best pizza base you’re ever likely to get. Absolutely perfect Second - it only lasted 2 uses before it cracked in half. Very disappointed and as it’s sourced from the United States I’m not sure there’s anything I can do about it

Let it heat up for an hour or so to get the best crispy base it can give. I let it heat for 10 mins or so between pizzas too. It gets dirty and the grease from cheese burns in - discolouring the stone, it does not affect the performance one jot. I like my well used workhorse pizza stone bearing all the scars of battle!

A great pizza stone Used twice a week for home made pizza Cannot fault this stone Thank You