Unicook 16 Inch Round Pizza Stone, Heavy Duty Cordierite Bread Baking Stone for Oven and Grill, Thermal Shock Resistant, Ideal for Baking Crisp Crust Pizza, Bread and More, Includes Scraper

Always has a smell when heating in oven.Very difficult to scrub cleanWhile it does crisp pizzas decently, it always has a slight smell when it preheats.Always followed care instructions, never deviated.Stuff sticks to it like glue and has to be hard scrubbed (no soap) to get it off or with a scrapper, which starts to scratch the material.This new material is not to my liking.

Purchased two of these for use in our Kamado Joe 18” Classic. The price point is much better, and the smooth surface presents much better than the OEM stone

This will fit in my Green Egg, and also my small boat oven. It's not easy to find small pizza steels but the stone will do. It comes in packaging that protects the stone so I can take it with me when I plan to use my Green Egg and also if I want to use it in my boat oven.

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!

Love the pizza stone but wish it was an inch or two larger! Cooks evenly. Good quality! I cook a 10” pizza so it goes all the way to the edge.

Fits perfect in my air fryer/ toaster oven. It cooks a nice size pizza

We don’t make homemade pizza without it! It also works great for crisping up leftovers!

Use this for my medium size green egg and it is perfect