Arcedo 12 Inch Round Cordierite Pizza Stone for Oven & Grill, 0.6" Thick | 12" Baking Stone, Thermally Shock Resistant, with Silicone Scraper — Crispy Crust for Pizza, Sourdough Bread & Pies

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.

Nice product. Fits in our new air fryer oven. Using regularly for pizzas & breads.

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.

Will be using in RV oven to regulate Temperature. Perfect size.

I bought this for baking to heat up crusts of pies, or evenly cook the bottom of things. It works GREAT for getting pie crusts done at the same time as the filling. It makes the temperature consistant of anything placed on it .It's also great for pizzas!! Just be sure to preheat the stone in 450° oven first, then set oven to your preferred temperature. I used to have issues with pie crusts being half raw and gummy now they're always perfect!

My large oven broke and I have the wonderful Cosori Toaster Oven Air Fryer that can fit a 13" frozen pizza. I love this Cosori oven so I thought I would try a small pizza stone and it works beautifully. While the oven maxes out at 450 degrees and pizza recipes ask for 500, stone heated up fine st 450 with the convection fan on. Very happy how our bread and pizzas turned out

Our fault that we missed the part in the directions about covering the stone with flour to prevent sticking. It's kind of buried in the directions, wish it had been more prominent. Anyway, the pizza dough stuck to the stone and is impossible to remove. We tried a butane torch, a nylon scraper, and elbow grease. This could be a new building material, it is absolutely stuck on the stone. So we will have to buy another stone, we'll be looking for something like cast iron.

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.

Excellent product, keeps heat in well.

A solid base stone for that extra touch when making bread or pizzas. Very useful if that’s your thing. Highly recommend

Estupenda piedra, usándola para hacer panes artesanales

Excelente producto