ROCKSHEAT Pizza Stone Bread Baking Stone 32cm Round Stone for Oven and Grill Innovative Double-Sided Built-in Design with 4 Handles

Fits well in the oven. Thick and therefore feels durable and heats well.

Bought this to experiment with making homemade pizza. I paid a little more than I budgeted for but the stone has helped me make some excellent pizza so it was well worth it. It does take some practice and experimentation but I feel I'm approaching restaurant quality pizza with it!Good things:* Excellent quality. The stone is thick and sturdy.* The instructions are excellent.* Well packaged.* Makes exceptional pizza (when used correctly!)Bad Things:* A little pricey but you get what you pay for.Tips:* I used Gennaro Contaldo's dough recipe. There is a video on youtube for this which is excellent.* For best results I heat the oven on max for an hour before putting the pizza in. The last ten minutes of this is with the grill on* Oven cook for 5 - 7 minutes.* The stone will be super hot so I'd recommend using a floured pizza peel to get the pizza in/out.* I bought some silicone baking mats and they made getting the pizza in/out much easier.Good luck!

Came very well packaged, clear instructions, worked well.Glad I bought one

I already had a round pizza stone which I was very happy with. However I wanted something that I could cook baguettes and bread and so looked for the largest stone that would fit in my oven and was a reasonable price.This seemed to fit the bill. Initially I was a little concerned as the dough stuck to the stone on its first use. But over time the stone produces great results.Don’t expect to keep the stone spotlessly clean as it turns up. Over time it will bear all the marks of a good workhorse, just like those constantly used Creuset pots! Pizza stones must not be washed - simply wipes down once cool. If they get wet water and moisture gets into the porous structure and can crack the stone when heated. In this regard, it's best to place the stone in the oven when cold and preheat the stone. Putting a cold stone in a very hot oven can 'shock' the stone and crack it.I’ve had this stone for nearly a year now and am extremely happy with it.

It works perfectly, we stopped going to the pizzaria. Some reviews complain about the pizza sticking to it and making a mess. LINE IT WITH GREASE PROOF PAPER, but make sure it can be used in temperatures higher than 220 C. Some reviews complain it doesn’t cook very well the base, while burning the top. MAKE SURE YOU LET THE STONE IN THE OVEN FOR AT LEAST 30 MIN AT VERY HIGH TEMP- we use 275 C. It should work , and your pizza is ready in about 5 min !!!

This pizza stone works very well indeed.It seems to take its time heating up, but this didn't cause any undue problems, as the time wasn't excessive.It's nice and heavy, but not too heavy as some reviewers have reported.True, it stains – but what pizza stone doesn't?The problem for us was that each time we used it our eyes stung on opening the oven. We gave it three months, using it around twice a week (for our Friday night pizza and Tuesday bread bake) – so at least 20 times, but even on the final use our eyes stung when we opened the oven. We have now retired the stone and have kept it as a spare, and have replaced it with a 15" round stone, – and the stinging stopped straight away (with no change to our recipes). We cannot say that the stinging was due to this product, and concede that it may be a pure coincidence – or due to other things in our oven that might have caused the problem, or even bad ventilation in our (largish) kitchen and dining area; but I have summarized our genuine experience without prejudice.

I bought the biggest stone that would fit in my oven, I just carried out a quick trial the day after it arrived with well proven and rested dough. I let the stone rise to 260C for a good hour to make sure there were no products from manufacture or shipping that could have affected the taste.We have home made pizza on a weekly basis, and i was usually pleased with the toppings and more often disappointed by the base.Putting the pizza trays into the dishwasher is always a trial as they take up too much space to make the process efficient, I probable waste 70% of the machines capacity that way.This time the pizza exceeded my expectations, and so very much better than our local Dominos or Papa Johns, and i don`t get the sudden desire to drink gallons of water from all of the salt they put in.All of our electricity is renewable, so i really only needed to think about the cost and taste, which all in was a little over £1.60 per 12" pizza, which is cheaper than a supermarket pizza, but tasted better than the usual chains at £10 each and quite a lot healthier.I had no issues with sticking, the residue from cooking burnt off pretty well so no need to clean it either.Who`d have thought it.

Good size pizza stone. ‘Just’ fits in my oven. Used about 10 times on my gas bbq and twice in my oven. Both set to Max temperature. put pizza stone in when oven/bbq is cold or it will probably crack. Once it’s as hot as it will go give it a few extra mins to be sure the stone is as hot as it can get and then put pizza on it. Takes Between 4 and 5 mins from my experience.Gives very crispy base and nicely cooked meat/veg and melted cheese. I still end up with slightly burnt crusts but that’ll be down to cooking temp and time so can’t complain about that.Says only rinse with water, no detergent, so looks messy after a few uses, but gets plenty hot enough to burn off any germs or anything that could be on it.Overall, makes the £2.50 Asda ‘make your own’ pizzas taste amazing. Watch you don’t burn your mouth!