Old Stone Pizza Kitchen Glazed Round Pizza Stone with Handles for Oven and Grill, 13 inch

Doesn't cook dough evenly through with overcooked top and raw dough underneath.

I picked up this large rectangular stone to place on the bottom rack of my oven. Stones are famous for making excellent pizza, but they are also widely used in roasting and baking. All items I've baked on this stone so far -- cookies, biscuits, and artisan bread -- have worked as expected. When I bake directly on the stone, I use parchment paper for easy placement and removal. A cookie sheet with a lip on one end works well as a peel. My oven is holding an even temperature better with this large stone on a lower shelf. (A large stone is an inexpensive way to upgrade a standard oven.) So far I've also cooked homemade bread, pie, biscuits, muffins, brownies and cookies in/on standard commercial bakeware on the stone with excellent results. The bottoms are golden, the bake is even, and the top browns off when the baked goods are done. Meats -- meatballs, bone in chicken breasts/thighs, salmon, & pork chops -- have cooked exceptionally well on a pan on the stone. The even heat is brilliant for roasting off tender, juicy meat and marinades don't get left behind on the glazed surface. I've roasted a wide range of vegetables on the stone -- broccoli, cauliflower, zucchini, green beans, beets, sweet potatoes, squash, baby potatoes, onions, and tomatoes have all roasted off beautifully. The glaze on the stone prevents strong flavors like garlic and herbs from remaining on the stone. The rectangular stone is large enough to accommodate most "sheet pan dinner" recipes. Our family prefers homemade pan pizza made in cast iron pans. I've normally placed the pan on the bottom rack for 6 minutes and then moved it to the top rack to prevent the crust from getting too dark. The pizza stone allows us to bake off a pizzeria quality pan pizza without moving the pan. The pizza bakes to perfection on a lower middle rack on top of the preheated stone. Clean-up for this stone is a simple wipe down with a damp rag or quick scrub with baking soda once it has cooled. My stone has spots and patches that don't come clean even with a nylon scrubber or scraper. The glaze protects the tops and sides of the stone from absorbing any water and cracking when reheated. Take care not to get the bottom wet, or place the stone back in the oven on the warming mode to help the stone dry out slowly. The stone is large enough to hold a couple of dishes warm if placed on a buffet or the center of the table. Place trivets or a towel underneath the stone to protect the table and place serving dishes of food directly on the stone to hold warm. If you enjoy cooking and baking, this large rectangular pizza stone will elevate your food to restaurant quality. The glaze prevents the stone from absorbing flavors and makes cleanup easy, too.

After searching for pizza stones I settled on this one as it has a glaze over the stone itself. The stone browns and crisps the crust nicely and any moisture or grease that drips is prevented from soaking into the stone itself. A definite plus for keeping the cooking surface clean and preventing food odor / grease staining of the stone. This also helps make the stone easier to wash. That being said the bottom of the stone is not glazed so take care and do not soak the stone in water.

Works well, but ceramic coating did not prevent cooking stains

Just what I needed perfect.