12” Round Pizza Stone

The product is has described, very good and works very well.I can finally eat a good pizza in my RV thanks to this.

I believe this is my first time leaving a review that's more than just thumbs up or down.I have been using the Unicook 16" pizza stone for 2months now, atleast 2-3 times per week. I can tell you without an ounce of hesitation that this is by far the best product I have ever made pizzas with. Heavy, retains the heat between pizzas and firm as steel! With a little love and care, I pray it will last me for years to come.It takes a couple of attempts to get used to it so bear with and I promise it won't let you guys down.Best way to use it is to heat up your oven to the max ( mine goes up to 525F) and place the stone in before starting the oven. Run it for atleast an hour (the long the better). I noticed that it makes crispier and better tasting pizzas with gas (friends house) but they are almost as scrumptious with my electric oven.I make my dough a couple of days in advance and let it fermint in the fridge. Every and any topping pizzas come out outstanding but I have noticed best results with making Napoletano pizza with fresh mozzarella. Tip: bake the base and with the tomatoes sauce for a couple of minutes before putting cheese and toppings on. Use as little flour as you can when preparing to open the dough for the base. You need to invest into a good pizza peel, I read and heard that wooden ones are the best but there are perforated ones that are rater very high but I haven't invested into an expensive one.It comes with a solid scrapper which can clean most of the spelled toppings or sauce. Tip: do not touch when it is hot. If you mess up, let it cool down completely then scrape off and wash with a wet non-soap soaked cloth and dry fully by heating it in the oven. Avoid too much handling when hot and when wet.ALSO DO NOT USE TOO MUCH TOPPINGS, KEEP YOUR PIZZA LIGHT AND YOU WILL GET A MASTER PIZZA CHEF OUTCOME!!!Final note, you gotta store it away from the oven somewhere safe when you are not using it. I have kept the box, so I just pop it right back in and store away.I will use this until I have a place big enough to build my oven garden wood/gas pizza oven.ps. This is an honest completely self minded review with no free goodies from the manufacturer.Enjoy!

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.

Worked better than expected. No weird smells during first use. Even baking surface for bread. I’m using it in a Cosori air fryer/countertop convection oven, and can bake bread comparable to a “regular” gas range.

I have bought two of these for indoor use and outdoor pizza making on both a Big Green Egg and a Gas Grill. Both work perfectly. You really can't make crispy pizza crust without them! Make sure to break them in with a few lower heat cycles before you put them on your first very hot pizza fire!

I am very satisfied with the product itself. However, if you are new to the home pizza making game, as I was when purchasing this product, let me offer some advice I wish I'd heard.You may think, as I thought, that you can simply make the pizza right on the stone, pop it in the oven, and enjoy your crispy crust. No! You must first heat the stone at around 500° F for 30 mins, then transfer the pizza onto the stone! As such, you'll need two items in addition to the stone, a pizza paddle (flat surface to transfer the pizza to the stone) and a measuring device. The paddle is simple enough, just a thin slab of aluminum + a handle. You only have to try transferring your meticulously handcrafted homemade pizza without a paddle once before you realize that a paddleless pizza existence is a fate crueler than death.Second, you need a way to make sure your pie the right size and shape before transfer. Time for a little DIY project. Materials: scissors, piece of cardboard, pencil, and a picture of Tim Allen.First, prop up the picture of Tim Allen. It is very important to setup your picture of Tim Allen before doing any DIY project. Second, assuming you don't have a compass lying around, I recommend tracing your pizza stone onto the piece of cardboard. At this point, you're probably looking at the scissors and thinking, "I can take it from here!" WRONG.Do NOT cut a piece the same size as the drawing you traced! Ideally, you want your pizza do be at least half an inch smaller than the stone you'll transfer it on. It's unlikely your aim will be perfect when transferring your pizza onto the pan; it helps to give yourself a bit of wiggle room. So, cut about half inch inside the circle you drew. Voila. Look at the picture of Tim Allen. He is proud of you.When you want to make a pizza, cover your cardboard in aluminum foil, and coat the surface in flour. When the stone heats, use your handy dandy paddle to transfer it to your pizza stone. Congratulations! You're well on your way to making a crispy pizza.

Perfect size for my toaster oven.