Arcedo 12 Inch Pizza Stone for Oven and Grill, 12" Baking Stone Round Cordierite Thermally Shock Resistant for Toaster Oven, Includes Scraper (0.6" Thick)

I use this stone for bread baking, and it's excellent. But you need to be aware that once the stone is heated up, your oven will run quite hot, & reductions in temperature won't happen as quickly as the oven tells you it's happened.Bread baking takes a lot longer (around 30-40 mins) than pizza baking, so just be aware of this. It's truly an excellent stone, super easy to clean, & only take about 30 minutes to heat up in the oven - some take an hour, so this is quite energy efficient. Would definitely recommend.

Using it in RV oven to disperse heat and prevent burning. Works great

Does a nice job of cooking the the crust whether you make a doughy or cracker consistency. It heats really evenly, so it won't burn. The sauce and toppings cook at a rate such that: when that's done: the crust is too. Make sure the crust is a properly floured: if its sticky: it will glue itself the stone, and that's a chore to clean it off. The Stone is nicely made and securely packed. I specifically got this to fit my countertop convection oven, and its been a nice addition. It's big enough for standard frozen pizzas, and does well for focaccia, naan, pita and the like.

I do like this pizza stone, but it does not season easy. Overall definitely worth the price.

I added this stone to a countertop propane grill and successfully baked a pizza. The stone helps maintain the temperature in your grill for complete baking of crust and melting of cheese. More testing to follow as I try making cornbread for my Texas chili next.

Helps the oven cook evenly.

The pizza stone stained first use with burnt on cheese, didn’t make a crispy crust even though preheated, smelled bad for days. Maybe any pizza stone would act like this. I’m trying cast iron or steel next

It's great! Holds heat well, nice and big. The pizza I am making now is fantastic. Tip: USE PARCHMENT PAPER. The paper may scorch around the edges at 550F or above, doesn't matter. The pizza will slide off your peel and off the stone after cooking like a charm, and your stone will remain clean as well!

Estupenda piedra, usándola para hacer panes artesanales

Excelente producto