****** - Verified Buyer
4.5
This is a good heavy stone, however the thickness is NOT as advertised on the Amazon site, or the back of the box it comes in.The 'Product Information' on the Amazon site, and the back of the box, says it in 3/4" thick... It is NOT 3/4" thick.Accurately measuring it shows it is 0.59" thick... this is way closer top 1/2" than 3/4!!!The thickness of a pizza stone is key... thicker stones hold more heat... this is very important for transferring sufficient heat to cook the crust from below.We had gone through a couple of thinner stones before we got tired of them cracking over the high heat of a charcoal grill. This stone has proven to be a workhorse. Whether it’s a 700 f degree Weber grill with a full chimney of charcoal or a more reasonable oven heated to 525 f, it hasn’t cracked and makes excellent pizza. Have had it for 3 years at this point. Note. Don’t wash it. It’s a hot stone. It’s meant to season and will look like it’s been used. Just let the fat and cheese burn off after a cook. Cheers.This stone is very heavy and thick!!. My last one busted when something fell on top of it. I highly doubt this one would break so easily!!I got this as a wedding gift for a close friend of mine and he loved. He can’t wait to start using it!I bought this because our family likes pizza and sometimes it’s too hot to make it inside. So we bought this to put on the grill. It heats evenly and gives the food great flavor. It could be awesome as a gift. I like that it’s thick and so it doesn’t heat too fast. Worth the money!Nice heavy stone.Just overkill on the price for what it is,,,,,,,,,,,,Stone works as intended but needs time to reheat between cooking multiple pizzas. I work at a pizza restaurant and we set our ovens to 550 to cook. each oven has two stones much larger than these and they retain heat well enough to cook multiple pies back to back, so I went into it hoping to maybe be able to do that as long as I kept my oven hot (preheated to 550). First pie came out fine but second pie didn't cook through properly on the bottom and tore, staining the stone. I allowed it to reheat to temperature and with some time to cook out it still performs just fine. Use an IR thermometer to check the temperature of your stone before putting anything on it (buy one rated to 600c, should be $20-30 prime shipped), and if you need to be able to cook multiple pies fast without waiting 15-20 minutes for the stone to reheat between pies I highly recommend you buy 2 stones. You will still need to let them reheat between use but it'll save you a ton of time if you're cooking for multiple people. If you intend to broil your pizzas, swap the one on the top to the bottom and vice versa when you rotate them. I highly recommend having a metal paddle for this step as it will allow you to easily rotate the pizza when cooking single pies, and when swapping two pies at once it will save a lot of time. Use a second metal paddle or a pizza pan when transferring, you don't want to get moisture or oils from the pizza that might have run off or seeped through the crust onto your wood paddle as they'll absorb in much worse than they would on the pizza stone.Buena para pizza y pan artesanal no se arrepentirá de su compra me encantaGood quality
