Pizza Stone - Baking Stone. SOLIDO Rectangular 14"x16" - Perfect for Oven, BBQ and Grill

The SOLIDO rectangular pizza stone seems much more sturdy than my former stone (by a different manufacturer), which shattered one day in my oven.I usually don't really care about product packaging, but this stone came in a heavy box. The pizza stone was lined on all sides by tightly fitting foam which protected the heavy item during shipment. The box makes a perfect long-term storage container for the stone. The stone is pretty big, so I don't have a convenient place for it on my kitchen shelves. But I can stow the box in my pantry, standing next to a shelf. After the oven cools, I simply dusted off the stone and slipped it back into the box until I need it again.The stone doesn't really "do" anything other than to create a perfect cooking surface for the pizza. Nothing more, nothing less. And it works perfectly in this task. It is well-designed and manufactured. The heat spiral in particular, is a distinctive design feature I had not seen before. I think it's fair to say it did make a difference in the way that the heat is transmitted/retained by the stone - which ultimately translated into an even cook on the pizza - Delizioso!This product also came with concise instructions about proper care. The overall instructions can be summed up as: just use it. Don't scrub/soak/wash it. Sounds good to me. The additional support and pizza recipes are a nice touch as well.My first efforts (using homemade dough) got great reviews from the family. It should work just as well with store-bought dough, or for that matter with frozen pizzas from the supermarket. I don't really bake but because of it's rectangular shape and judging by my results with pizza, I have no doubt that avid bakers would find this stone equally appealing. I would recommend the SOLIDO recatangular stone to pizza lovers and baking enthusiasts alike. #1 Pizza Stone - Baking Stone. SOLIDO Rectangular 14"x16" - Perfect for Oven, BBQ and Grill

Bought this to replace a much thinner stone we used nearly weekly for six years when it spontaneously broke in two during use.This one is heavy duty and works just as I'd expect. Maintains heat really well and cooks crispy pizza easily and quickly. I allow it to heat and cool slowly and store it in its foam packaging to protect it.However, after about a dozen or so uses, it developed a crack. So far it hasn't affected cooking, but it was surprising and I worry for the day I pick it up and it breaks apart. Great product for cooking, but its durability, especially for its size, hasn't inspired me.Update: After years of weekly use, it's holding up well and no further cracking or similar concerns. Updating my rating accordingly. It's been great for pizza and breads, and glad to have it.

My wife & I visited Naples last year and have been jonesing for authentic Napoli style pizza since we got back. I ordered this stone based on so many positive reviews. In my quest to make a wood-fired & charcoal-grilled pizza, I posed several questions to others who bought it. A few answers here & there. Carolyn from Solido sent me detailed instructions, complete with a couple of videos. Now, THAT is customer service!!!It's one thing to order your pizza from the experts and expect it to turn out perfectly. I have a background in baking, but my pizza making skills are severely lacking. I decided to try making our first efforts in the oven, since you have to crawl before you can run a marathon, right? Homemade dough, sauce, fresh ingredients - I did all of the prep work to a T. I fired up the oven & followed the instructions on pre-heating the stone, but soon discovered that there's a huge learning curve between pizza-eating connoisseur and pizza making expert.We assembled my wife's pizza first. It looked like a work of art on our floured island - until I attempted to use the peel to load it onto the hot stone. It looked more like a Rorschach test slide after that. First lesson: flour (or cornmeal) the peel & assemble the pizza on it immediately prior to cooking. While hers wasn't pretty, it was pretty tasty.I built my pizza next. In retrospect, I should've guinea-pigged mine first & did hers second. There's no better teacher than experience, in my opinion. Mine looked better and the crust turned out amazing with the stone! But several of my ingredients ended up burnt onto the back of the oven.A couple of more lessons to impart to my fellow pizza connoisseurs: smaller is better & don't overload the ingredients until you get a feel for working with raw dough. Make sure you use a baker's peel to transfer to the pre-heated stone. Seriously worth the investment!

I was trying to find the lightweight pizza stone that has the feet for easy pick up from the Test Kitchen show so I bought this one. It is beautiful and the feet makes it easier to pick up, but it is made of stone and very heavy. I wouldn't have bought it if I knew this.

Heat distribution makes perfect crust

Let it heat up for an hour or so to get the best crispy base it can give. I let it heat for 10 mins or so between pizzas too. It gets dirty and the grease from cheese burns in - discolouring the stone, it does not affect the performance one jot. I like my well used workhorse pizza stone bearing all the scars of battle!

producto de gran calidad, su tamaño es correcto y la calidad de los acabados perfectos, producto muy recomendable para horno.precio poco caro.

First - this stone creates the best pizza base you’re ever likely to get. Absolutely perfectSecond - it only lasted 2 uses before it cracked in half. Very disappointed and as it’s sourced from the United States I’m not sure there’s anything I can do about it

A great pizza stoneUsed twice a week for home made pizzaCannot fault this stoneThank You