Large Pizza Stone

Great fit for a Ninja Flip oven, perfect crispy base pizza every time.Just take account of the additional time taken to full heat up before cooking, this stone has a decent weight and thickness which is good for heat retention and durability.Suits any 12” pizza and super easy to use and clean.

Decent pizza stone

Never used one of these before. First pizza wouldn't come of the peel so Pepperoni burnt on big time. By the 5th pizza I was getting better at it. I had my stone at 275deg. None of them stuck thankfully. Cooked in 10min. Better crust than any of my previous pizzas. Very pleased with it. It already looks years old, with all the black stains. You have to be ok with it as its what happens. Did see a tip to use parchment paper for transfer to stone then carefully remove it after 5 min. May try that. I scraped off all the burnt on bits. Going to store it in the oven. The smell whilst cooking was like a pizza shop. Very pleased..Second time using, getting better at it. Added baking paper which was an easy glide getting pizza on the stone. Removed the paper 5 mins in. It was so burnt would be worried it would catch fire. Mines an electric oven. The bit under pizza wasn't burnt. The pizza bread wasn't as crispy and brown underneath. Trying some semolina with mixed in flour next attempt. Glad I bought it. Can only try to not break it!

Good size stone. Surprisingly light in weight considering the size. Good price. Looks neat. Heats well. Works great fir my bread baking.

Great item

This stone fits my “Koda 12” gas pizza oven clone (namely a Flamo) perfectly. It has been used regularly and will heat to 450C plus for perfect pizzas. As it is slightly thicker than some pizza stones it’ll hold the heat for longer for multi pizza cooking.

This has ended my lifelong reliance on Domino's. I can make pizzas better than them now. It took me a lot of practice to make decent pizza because I'm not a natural cook, but buying a proper pizza stone was the biggest step towards decent pizza that I made.I use the Pizza dough recipe by Silvana Franco on the BBC Food website... I just add a little honey. Also try some "roasted pepper tapenade" instead of a tomato pizza sauce base if you want to experiment - it's really nice.It's not always easy to transfer your fresh pizza to the pizza stone. I found it's important to add lots of corn flour to both the surface where you prepare the pizza and the pizza paddle to avoid sticking, and you need a good technique which I picked up from YouTube vids! In a nutshell, to get the pizza on to the paddle, make sure the surface is well floured, lift the edge of the pizza with one hand and get the floured paddle at a very flat angle and insert it very fast underneath the pizza. To get the pizza off the paddle and on to the stone, small forward and upwards 'flick' motions followed by a pull back helps to work the pizza off the paddle in one piece (a floured paddle is really important here!). I used to use the scraper to assist but can do it without now. Warning: If you let the plastic scraper in contact with the pizza stone you'll melt it!Don't worry about keeping the stone excessively clean, you can't. As soon as a bit of cheese or oil touches it, it's marked for life... that's just how it is! :) A little wipe down once cooled is all it needs. Don't put it in the dishwasher!!! Pizzas only take about 10 mins to cook and just slide off the stone when done, they never stick. Lovely fluffy airy base with crispy crust is possible with this pizza stone in just the basic little gas oven I have. Great purchase. Good luck!

Nice enough product and packing, but the stone is not very good for breadmaking, as it does not boost the dough or darken the base - even after an hour preheat at 260 degrees. In fact, the metal sheet I used to use is much better for bread. Okay for very, very thin pizza, but I bought it for stone baking breads.