Unicook 10.25" Round Pizza Stone for Oven, Cordierite Small Baking Stone

I've been playing with different pizza crust recipes and trying to learn how to make a better pizza crust. After doing some research about my soggy bottom pizza I learned that it's really all about how hot you can get the pizza. (I'm a pizza newbie - learning quickly though!) Unfortunately I have limited options but this pizza stone really saved the day. I followed directions and made sure it had been adequately pre-heated first and then cooked a few neapolitan pizzas in a row with about 5 minutes of reheating time between the two. The crust was crispy and perfect, I've already managed to repeat the success. This stone has really upped my pizza game! I'm thrilled with it overall. Easy to care for, great size and thickness to really hold eat on a good sized DIY crust. It's a super choice for making your pizzas better than you thought they could be.

I made pizza using this stone for the first time today. I've used several different brands over the years, and based on reviews, bought this to replace a stone that had broken in two while baking. I was a bit concerned that the directions specifically advised not attempting to season the stone with any oil prior to use. Against my better judgement, I followed that recommendation. I'm happy to report that the pizza turned out perfectly; the crust was crispy on the bottom and soft above (Not doughy). There was no offensive/strong odor as some have reported; neither did the pizza stick to the stone as others have reported. I suspect that the sticking has to do with not having the stone at the proper temperature before placing food on it. The stone kept the pizza warm until all slices were eaten. I will definitely be buying more of these in the future; hopefully not to replace a broken one, but to have more on hand for guests! I bake my pizzas in the oven at 550, putting the stone into the cold oven and letting it heat up gradually along with the oven. I roll out the crust on a piece of parchment, then pre-bake it (With the parchment underneath) on the stone for 1 minute. I slide a flat baking sheet underneath the parchment, then remove it from the oven and add the toppings. Lastly, I pick up one edge of the crust in one hand (With the other hand holding down the parchment and baking sheet on the opposite side) and slide the pizza away from the parchment onto the hot stone, and bake for about 8 minutes. Then before slicing, I let it rest for another 6 minutes to set the toppings, which prevents them from spilling out when slicing.

I bought this specifically for making frozen pizzas, and this one fits into my toaster oven. When I use it as instructed, it is an improvement on using a baking sheet or aluminum foil, but it's important to note that for best results, you have to let it preheat in your oven at pretty high heat (400-450F) for at least a half hour before you actually use it. (That's letting your oven heat up, and THEN letting the stone heat up.) This might make it not worth it for some - if you're hungry, that 15-20 minutes you were going to need to cook that pizza has now become a lot closer to an hour before you'll be able to eat. Also, cleaning it can be a pain. I might recommend STILL putting a sheet of aluminum foil or parchment paper between the stone and whatever you're cooking to reduce having to scrub off burnt cheese, etc.

I bought one of these to try out on the BBQ grill and it made a huge difference in the overall bake quality and even doneness of the pizza. It works so well that I bought a second one so that we can cook 2 pizzas at a time. I can easily do a large pizza on these or a couple of small homemade ones per stone when we are cranking out personal pizzas for the kids. You will need a little flour on the bottom or cornmeal to make it easy for sliding on and off. A pizza peel is a must if you get to moving them from the grill/oven to the table without an epic fail. If you add a lot of sauce or have holes it will stain your stone but doesn't affect the flavor at all or the ability to bake your pizza successfully. You can easily scrape any remnants off the stone and get them pretty clean for the next use. Let your stone warm-up and cool down with the oven or the grill and it does a great job with the pizza and keeping it in good condition.

Great stone for pizza, calzone etc. Don’t know why others left a negative review, this is everything you’ll need !

The pizza stone worked perfectly in our camper’s oven.

This was ordered as a replacement for a thinner (and much loved) stone that we had for years. This is thicker, but also a bit larger. We like it for homemade pizza night, bread baking, and I even bake black bean burritos and wiener wraps on it (using parchment). Good quality. Considering a second for our outdoor grill.

Heavy and cooked fresh pizza perfect

Handy for heating up pizza , mozzie sticks and other finger foods in the oven.

First go with a stone - seems to be very good. Well packed as well.

Broke on my 1st pizza cook. Heated to 350c, cooled down gradually on a Kamado Joe Not very good . I do not recommend

Super Pizzastein! Nur zu empfehlen!

The stone is perfect. It takes a bit of experience to get pizza on it but the more I use it the easier it gets. The stone will stain but that’s a regular response to use. I love that I no longer need to grease a tin to bake bread!