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Unicook 15" x 12" Rectangular Pizza Stone with Stainless Steel Rack
Baking Crispy Pizza for Pizza Party with Family and Friends!
More and more people are choosing to make fresh pizzas at home instead of spending money at the local pizza joint. If you want to bake a crispy-crusted pizza in your oven or grill, consider using Unicook pizza baking stones.You can bake a crust that is crispy, with bulging edges, cracks, and blisters, and add any toppings you desire.
JT
Reviewed in the United States on February 4, 2025
Make sure to preheat stone according to directions. We love our stone with handles and scraper.
Vicki
Reviewed in the United States on January 12, 2025
Very nice metal holder for the stone. However, very different instructions than I have ever seen for a stone. When have you ever had one of these that did not require seasoning ahead of using it? And yet their pamphlet says do not season.Of course food will leave its residue on there, so it will get seasoned anyway with use. So why not do it at the start, especially if it will help the non stick part of their claim . They say its for cookies and other foods besides pizza, but yet they don't want the surface to be broken in? Not sure about this.
SRM
Reviewed in the United States on January 10, 2025
Used the stone and awful smell, like chemical/burnt oil, filled the house… absolutely terrible, burning our eyes… sending back STAT.. so disappointing
Kathy Scarpa
Reviewed in the United States on December 17, 2024
The stone is perfect for making cookies and pizza’s.
Sqwertz
Reviewed in the United States on December 1, 2024
I did two medium-thin 11" pizzas on a 12x12" stone. After the first one, the stone sat out on the stove top for 2 minutes and then back into the oven, and it was 5 minutes before I transferred another raw pizza onto that same stone.The first pizza came out great, crispy without being hard or dry. But the second pizza was like it was cooked on an insulated aluminum sheet pan. Apparently the stone needs a while(?) to rebound and maybe shed some moisture from the first pizza. How long? I don't know. But It's' quite an investment in oven energy to make a single pizza (especially in the Texas heat).On the brighter side, a 20 minute stone pre-heat will benefit most store-bought frozen pizzas, flatbreads, and bake-n-serve yeast roll;s. Just try and keep the oils and butters off the stone (don't butter baste rolls on here). Oils and fats will polymerize and never come out. A few spots won't hurt anything. They're inevitable - But keep them to a minimum.
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