This thing is impressive. I got the 16” stone. Idk why I never get a frozen pizza over about 14” so it’s really big and I don’t need one that big. The pizza cutter and wooden “ shovel” are awesome accessories to this combo. The first pizza did great no sticking to the stone. 2nd pizza stuck and was difficult to get off. I’m thinking ok I’ll add some olive oil to fix this. WRONG. It just smoked for about 90 mins making the house stink. PRO tip DONT clean it. When all the little crevices get filled nothing sticks to this stone. Makes the best crust on the pizzas.If u like frozen pizza get one. If you don’t like your frozen pizza GET one you WILL like them cooked on this. 5 star all the way

I was immediately impressed with the quality of each piece of this set! I had ordered another pizza stone, which fortunately arrived broken in half! It turned out to be a good thing because then I found this set. Much better quality (thicker stone), added pizza cutter (which works perfectly), and a very handy frame that the stone can be set on, and used as a way to easily carry the pizza (as handles), or the stone can be set on it to cool. I followed proper steps to season the stone, and I have to say, the improvement of the pizza crust now as opposed to before the stone is immense! I highly recommend this set!

Got this for making pizza on my smoker perfect size I was looking for.

We use everything in the kit, especially the giant pizza board. It’s been one of my most fave new tools in the kitchen.

Pros: Will make your life easier, stone works well, solid and good size, pizza peel super usefulCons: Minor ones, included paper smells when cooking but no off taste, cutter not very sharp but useful for cutting herbs and chopping nuts.

I loved the way this was packaged, it was very well protected for shipment. The stone is nice, and the holder is definitely a plus. The pizza paddle is perfect as well. Don't put this in the dishwasher and you should be fine, and have years of use.

Wooden pizza peel cracked at the lamination after using it twice. I think it was due to temperature change when hot pizza was removed from the stone with the peel. Stone stains easily but heats up well. pizza cutter is good.

Got this to add to my current 13” stone and a slew of quarry tiles I use to line the entirety of the top rack in my oven. I have ~12” and ~18” peels already, and with this one coming in at about 15.5”, it gives me all the flexibility I need with my gas oven. Someday I hope to have a nice wood fired outdoor oven, but this trio of stones and peels will tide me over just fine. A couple minor niggles that prevented a 5 star rating. First, the peel. It looks gorgeous. But. It is far too thick. And. The handle is a bit stubby. And it’s kinda heavy. When I’m making a larger pie, sometimes it can get pretty weighty. My 18” peel has a 16” handle and the 12 incher’s 8”. This guy has right around 5” and it is heavier than my big one. Meaning you don’t have very good leverage for pulling those heavier pizzas outta the oven. Pretty sure my current paddles/peels are made from basswood or something similarly light and strong. This one is glued up with edge and finger joints so it should be plenty strong. Might have to fire up the belt sander to recontour it to take out some of the heft and get a more functional front edge profile. The pizza rocker-cutter is similarly aesthetically pleasing. It could be a bit longer so you don’t have to make multiple passes to slice your pie. I already have an all stainless steel rocker that measures over 14”. Maybe cheaper buying options with just the stone? Or stone and peel? The included parchment paper actually defeats the purpose of the stone since it does not let moisture through. I’ve used parchment to make a sort of ciabatta bread recently, but I always pull it off halfway through the baking time to let all that water out for the proper texture. It would be extremely ill-advised to try to do the same with a pizza. Well, unless you *like* second degree cheesy burns on your hands and forearms. For anyone new to the home pizza game, just get a carton of cornmeal. White, yellow- doesn’t matter. I would love to find a nicely textured blue cornmeal just for the fun of it. Whichever color you use, it really won’t add much flavor at all. Be sure to liberally cover the peel with it. They’re the “ball bearings” that are going to help your pizza slide right onto the stone. Another tip, gleaned from my share of cluckups, is to absolutely have ALL your ingredients sliced, shredded, rolled, drained, cubed or whathaveyou and at the ready. Maybe even rehearse how the ingredients are getting laid on the pie. Sometimes I like to add a very thin layer of olive oil before slathering the sauce on if my dough feels a little too wet, if I stretched it a bit too thin (and I’m too lazy/ hungry to start over) or if it’s been hanging out too long and the yeast might be exhausted to keep the sauce from soaking in too much. Especially if your oven can’t get over 500° F. There’s no such thing as too much pizza in my world. So experiment to your heart’s desire. Find a dough recipe that works for you and your oven. Brew some beer and wash down your creations with it even. Enjoy!