Pizza Stone for Oven, Stove & Outdoor Grilling - 16” inch Round Baking Stones - Durable Cordierite Pizza Pan & Thermal Shock Resistant - Perfect for Crisp Crust Pizza, Bread & More

Wow! This stone is great! Like many people I really enjoy pizza, and what makes pizza really good is a nice crispy crust. I found that cooking pizza on a baking sheet just wasn’t getting that authentic brick oven crust that I love so much. That’s why I decided to go ahead and purchase a pizza stone. Never having owned one I didn’t really know what to look for or what made a pizza stone good quality. I started looking on Amazon and found a couple of stones that looked to be of good quality. But one really stood out to me as something that I could really count on for years to come. That was the pizza stone made by a company called Cast Elegance. Their images were really helpful in deciding and they have a technology called Thermarite that seems to stand up to more intense conditions, perfect for use on the grill. Needless to say I purchased the product that day and couldn’t wait to get it. When I received the stone I immediately opened the package and noticed that the stone was packaged extremely well. I was a little worried that it could possibly get damaged because it is quite heavy, but I received the stone in perfect condition. I was also surprised at how thick the stone was and how well it was made. After pulling the stone out I noticed a couple of things inside the box. They include a plastic scraper to clean the stone and a nice little thank you card that really makes me happy that I purchased a stone from a company that really cares about their customers. They also include a pamphlet that gives care instructions for the stone and some how to's. I read in the included pamphlet that the stone could not be used if wet or cold, being that I was going to cook pizza that night for dinner I rinsed the stone right away and put it in the oven for an hour to dry it. After the stone was dry I cranked the heat up to 550 degrees and let the stone heat up for 30 minutes. I made up the pizza and as soon as I threw it on the stone it started to sizzle. When I took the pizza out of the oven for the first time I knew I had made the right decision in choosing the Cast Elegance stone. The crust was so incredibly crispy and the pizza was delicious. I have included some pictures in my review just to show how incredible the pizza looked after using this amazing stone. If you want to make perfect pizza in your kitchen at home I highly recommend getting yourself a pizza stone from Cast Elegance.

I wanted to start a new tradition, homemade Christmas pizzas (who knows, maybe this is already a thing?) but I needed a good pizza stone to do it right. I did a lot of research and at first considered a round 12”or 14” stone, but after measuring my oven I determined that a 14” x 16” pizza stone would fit the oven perfectly. The larger area and mass would allow more heat retention make it easier to get the pizza onto and off of the stone. This pizza stone from Cast Elegance was exactly what I was looking for. The stone arrived packed securely in a sturdy box surrounded by cardboard and foam. It also came with a scraper for cleaning any baked on stuff that spills onto the stone, along with instructions for use and cleaning. I also received a followup email with an ebook of recipes to make using a pizza stone. I really appreciate the attention to customer service. I feel that it will be easy to get great customer support should I ever need it. I followed a simple recipe and made up a nice 12” round Italian sausage pizza on a wooden pizza peel. I highly recommend a pizza peel for transferring the pizza into and out of the oven. I can’t imagine how one would do it without one. I preheated the pizza stone at 475 degrees for one hour and cooked the pizza for 11 minutes. The results are shown in the attached picture. The crust turned out perfectly cooked and the pizza was delicious! The pizza stone cleaned up nicely enough with just water. However, since my oven had been in need of a cleaning and the instructions said the pizza stone could handle a self-cleaning cycle, I went ahead an ran the oven self-cleaning with the stone inside. Amazingly enough, the stone came out looking just about brand new! I am super pleased with my purchase of the Cast Elegance pizza stone and would highly recommend it. What are you waiting for? Just buy it and amazing homemade pizzas are in your future!

This is the best pizza stone I have ever owned. Got tired of buying the thin stones at local stores as they would tend to last a year or less before breaking even though I took very good care of them. This thicker stone really does a nice job at getting the bottom crust evenly browned and my interest in homemade pizza has returned and I am very pleased with the results after just a few 're-learning how' attempts. Stone arrived in perfect condition and was packaged extremely well. The manufacturer's packaging is so good that I actually saved the box and padding just in case I ever want to take the stone out of my oven and store it for any extended period of time. So far, though, it stays in my oven almost all the time. At $50, this stone is not cheap but I have spent at least twice that amount over the years on cheaper, thinner stones that eventually failed. This thing is nice and thick and I think it will last me far longer than any other stones I have owned. The thickness also makes it cook better than the thinner stones I always used in the past. I wish I had bought one of these years ago. Hopefully this is the last pizza stone I will ever need to buy. I have only had this a bit over 2 months so far but I have used it a lot in that time...approaching 12 pizzas and other than showing some darkening (to be expected), it shows no other signs of wear and tear. I have even run it through the self-cleaning cycle on my oven twice just to test its durability and it has come through that with no issues. I have had other stones crack during the cleaning cycle in the past. I use a no-knead pizza dough that I let rise on the counter for 8+ hours and then put into a 1-gallon plastic bag and refrigerate for at least another 12 hours (24+ hours is even better for flavor). I found using a slightly wetter dough in a home oven seems to make the crust just the way I like it. I don't actually weigh my ingredients but I use about 2 cups of bread flour to 3/4 cups of cold water. I add about heaping tsp of salt, 1 tablespoon of oil and about 1/4 tsp of instant yeast and 1 tsp of honey or sugar to give the yeast something to get them started. I put the stone in a cold oven and preheat it for about an hour at my oven's max temp (550F). In my particular oven the middle rack has proven to be the best location for the stone. On the bottom rack the crust seemed to cook faster than the top. On the upper rack it was just the opposite with the top cooking faster than the crust. Once I tried the middle rack, my pizzas found their sweet-spot for my particular oven. Your mileage may vary. One side-note: If you use the pre-made dough in a can (Pillsbury, Great Value, etc), be sure to use the recommended oven temp even when using the stone. I tried these twice and the first one I did at 550F assuming the stone would just cook these the same as my home-made dough. Big mistake! Bottom crust got way too dark (almost burned) before the pizza toppings were done to my liking. The canned dough must use more sugar (they do taste sweeter...and I am not a huge fan of that) and I think it might be the sugar that causes the dough to get over-browned/burned so fast at the higher temps.

So far I am really disappointed- I made my first pizza on Saturday night- in my grill- the pizza turned out ok I thought for a first timer- however I have been through the cleaning process for the stone 4 times- following the directions exactly to get it clean and remove burned on areas to no avail-- it looks just like it did before I started trying to clean it. Update: After learning from some other users of the stone,some stains will remain after use no matter how many times you clean it but stains will have no adverse affect on pizzas made afterwards- I'm beginning to think that the dough has a lot to do with not only how the pizza turns out but also clean up- I used Trader Joe's pizza in the bag- I found it very sticky and difficult to work with- I won't use that again- I discovered during my research that "Sprouts' sells one that is made in Venice,Ca I believe-I am going to try that one next- it gets good reviews-I guess I could buy some flower and make my own- not sure about that- Anyway, its a learning process for me- My neighbor has a beautiful pizza oven built from scratch and has challenged me to a contest-he's a middle aged fellow thinks his pizza is best and there is no other way to make it-- I am here to show him another way,ha ha- Sam the owner of the company reached out as well and offered to make this all better- he offered to refund my money- but now that I know the stones is still good- I am good with it stains and all.. Full steam ahead- great company to do business with.. Thanks, I may come back and change the like to love, we'll see.(

This is the best pizza stone I've ever bought,I've bought a couple over the years,its 2yrs now since I got it,never had any issue with it,I made sure my pizza stone is always 500° before I put the dough on it,but before I put my dough on, I sprinkle just a little bit of cornmeal to prevent the dough from sticking, ived used plenty of pizza stone and never came across one that the dough doesn't stick. My pizza comes out perfect every time,this pizza stone never failed me before,the stone does not stay pearly white and clean as the manufacturer's says, everything scrapes off easily when cleaning,I scrape mines when it's still warm ,but never had a problem scraping it even when it totally cooled down, I dont wash it or put oil on it, like I said earlier I make sure my stone is 500° before I put my dough on,for 2 main reason, to kill any bacteria and perfect crust, I just bought another one.got tierd of waiting for one pizza to be done to do another,wings and pizza night got a whole lot easier. I had the pizza stone in temperature above 800° and the thought never crossed my mind it might cracked, its very thick and high quality stone.i would strongly recommend it, little pricey but the results are priceless

This pizza stone has actually finally resolved one of my (admittedly smaller!) life conundrums ... of how to cook pizza with a crispy crust. I'm no killer pizza maker, by any means, but I am pretty good at throwing a "take and bake" or frozen pizza (with extra toppings, of course) into the oven. I've read and read the instructions on the frozen pizza box ... that if I wanted a CRISPY crust, I should simply put the pizza directly on the oven rack, rather than on a cookie sheet (so the cheese doesn't run all over the bottom of my oven and make a mess.) I've tried and tried to do this, but it never worked. And it DID mess up my oven. So I decided to try the CastElegance pizza stone. It actually worked just fine ... and I did, indeed, get the crust that I've been trying to get for a long time. I also appreciated the packing that this Pizza Stone comes in. There is plenty of padding inside of the attractive box to protect the stone. What would be more disappointing than buying a nice pizza stone, and receiving it in multiple pieces. That won't happen with this pizza stone, and it's a nice box to store it in to protect it from damage, in between meals. Be sure and take note that using and caring for a pizza stone is different than most of the other kitchen equipment that you probably have. DON'T clean the stone with water ... it only absorbs into the stone ... and "steams" your pizza crust when you cook it. (hmmm ... I do remember something about the hydration effects of cooking with steam from my high school chemistry class ... ) DON'T clean the stone with soap ... it also absorbs into the stone and stinks when you bake it ... If you DO get your stone wet ... just bake it by itself prior to setting a pizza on top of it ... no problem ... just evaporate the water out of the stone so you don't "steam-cook" your pizza crust. DO preheat the stone before cooking the pizza ... (this all makes sense when I think about it!) And DO be CAREFUL with this stone when you take it out of the oven, this puppy gets really hot. I took it out of my 500 degree oven ... and tested the temperature with an infrared thermometer ... yep, 500 degrees. And it's heavy ... so be sure and use good oven mitts with this pizza stone.

I've had this pizza stone for just over a year now. I wanted to wait until I had really used it before writing a review. I bought it at the same time I bought a new gas grill with the intention of mainly using it on that. While the pizza stone works perfectly, my grill is a little weak so I have moved almost exclusively to using my electric oven. I've tried all sorts of crusts: pre-made, flat breads, refrigerated dough, frozen dough, homemade dough, par-baked frozen crusts, and on and on. This stone has excelled in every situation. (I'm not an expert dough maker, so I've had some trouble when humidity is high as shown in one photo.) I found that setting my oven at 550 deg F and heating for 30 minutes gives an instant crisp as soon as the raw dough hits the stone. I like a nice crisp base to my crust and this stone does it. I'm an amatuer when it comes to cooking, but this stone makes me feel like a pizza pro most of the time. (Except when I botch my crust.) I see there's now a 14 x 16 rectangular version. I may have to buy one of those to have on hand in case I do something clumsy and drop this one. One last note. I had a stone about 20 years ago that gave off an awful odor that I thought would eventually go away. It didn't, and I ended up tossing that stone. I was nervous about buying another stone and dealing with odors again. This one gave off no such odor. In fact I hadn't even thought of that until I was writing this review. I highly recommend this pizza stone.

Great pizza stone! This worked really well for me. Some people complained about a toxic smell but I didn't experience that. Not saying anyone did anything wrong but I tried to be very mindful to not introduce any soap to the stone. Upon opening, the directions say to wash the stone in water (no soap) and use a brush to scrub away any residual particles from the factory. I used a new brush because I was worried soap residue from my normal brush may affect it. I also didn't use a towel to dry it, so fabric softener wouldn't get into the stone. I just put it in the cold oven, then turned the temp to 500 degrees and let it dry while the temperature came up. I may have went a little overboard on making sure no soap or other chemicals got onto the stone, but the 99¢ brush and skipping the towel for the oven worked perfectly for me. I never smelled any bad chemical odors. I cooked our first pizzas on the stone this past week and they were crispy and delicious! For anyone that's never used a stone before, always heat up the stone for at least 30 minutes on 450-500 degrees. Place stone on lowest rack position. Never use oil on the pizza stone. If you want to use oil, then place the dough on parchment paper while prepping and place the paper on the hot stone to cook. If you want to place the dough directly on the stone, you'll need to have pizza peel and use cornmeal to dust the stone before placing the pizza on it so it doesn't stick. I use the parchment paper method because I don't own a peel and it worked perfectly for me. Any stone will grow mold if you store it while it still holds moisture. If you ever get the stone wet, put it through another 1-hour 500 degree heating cycle. You can always store the stone in the oven off you don't want to find a place to store it. Overall, this is a highly quality stone that made our pizza extra crispy. Just take care of it and do your homework on hope to use a pizza stone. Very happy with my purchase!