Pizza Stone for Oven 16" x 16" Pizza Stone for Grill Heavy Duty Cordierite Baking Stone for Grill, Ideal for Baking Different Sizes of Pizzas or Bread - Includes Scaper

Love the pizza stone!! We have been using it cook pizzas on the grill. We have had learned through trial and error on the best way to use it. For us we put it on the grill and warm up the pizza stone as we warm up the grill. We found that a thinner crust works better than some of the self rising frozen pizzas. We thaw the pizzas before putting them on the stone. We purchased a 16inch and it fits on our Weber Spirit grill. So far it had been durable and has done a great job cooking pizza!

This is sturdy, and thicker than I expected. It also may take a little bit more time to heat it up because of the thickness.I have used a pizza stone for over 25 years and they work great. I bought this to replace the one I have, and that’s only because it’s too small. The smaller one will now be used for the grill. I love Pizza stones, and I believe this one will last me for the rest of my life, anyways.

As a professional baker, I’m extremely selective about the tools I use, especially when it comes to bread. I initially purchased this pizza stone to test in a home setup for recipe development outside the bakery, and I have to say—it performs exceptionally well, even by commercial standards.While marketed as a pizza stone, it’s truly a multi-purpose baking surface. I primarily use it for baguettes, and it consistently produces a crisp, blistered crust with that signature crackle when cooled—exactly what you’d expect from a professional deck oven. The stone retains and distributes heat evenly, which is critical for proper oven spring and uniform coloring. My baguettes rise beautifully and have an open crumb, which is difficult to achieve without the right baking surface.What really sets this stone apart is its thickness and durability. It holds heat incredibly well, maintaining a steady bake even when loading multiple loaves. I’ve used it repeatedly at high temperatures, and there’s been no warping or cracking—something I’ve seen even with higher-end stones in the past.For home bakers trying to replicate bakery-quality baguettes, this is as close as you can get without a full steam-injected deck oven. I always recommend preheating the stone for at least 45 minutes, using a baking peel or parchment for easy transfer, and introducing steam into the oven during the first few minutes of the bake. Those three steps, combined with this stone, will elevate your bread to a professional level.Whether you’re a serious home baker or a professional looking for a reliable test-kitchen tool, this pizza stone is an absolute workhorse. It’s earned a permanent place in my toolkit.

If you want a good stone this one fills the bill!

Works just fine

This is the perfect size to put into the oven for baking breads like sourdough and pizza. I can fit at least 3 to 4 loafs of sourdough and open bake them perfectly. I wanted a stone that was as large as a rack in my oven and this is pretty close to filling one rack. The quality is good and thick so it is a bit heavy. There's no smell and it's easy to wipe off clean (not supposed to wash with water). It gets very hot so it's good for baking breads and pizzas in the oven or even on the grill. Works great for me.

This is a replacement stone. Works perfect

Great quality