Hans GrillPIZZA STONE | Rectangular Pizza Stone For Oven Baking & BBQ Grilling With Free Wooden Peel | Extra Large 15 x 12" Inch Durable Cordierite Cooking Stone.

I was looking for a pizza stone to use on my new gas grill and the rectangle stone is perfect! The pizzas were delicious and we can’t wait to continue using it!

This is great. Makes the best pizza. No soggy bottom crust.

The stone is great. I made NY style pizza with low moisture dough. Heated the oven w/ the stone inside to 500°. It took about 50 mins for the stone to get to 500°, then turned the broiler on high, took the stone another 6 mins to get up to 600°. Cooked the pizza for about 6 mins and it was almost perfect.The included peel, however, sucks. The stone is a 15” diameter, but you can barely get a 10” pizza on it. 8” would be more suitable for a peel of this size. And the wood is tapered, but the taper is severe, making it difficult to slide under the pizza while cooking and taking the pizza out.Looking for a flat 10-12” peel now, preferably a flat metal one.I’d recommend buying the stone and peel separately. This included one is frustrating and useless.

This pizza stone works great for making homemade pizzas, it makes frozen pizzas nice and crisp, but the best use for the stone is for homemade pizza dough. They come out just like a restaurant if you do it right! Some people complain it gets dirty but that's normal for a pizza stone and it doesn't affect the pizza taste or quality at all. I recommend baking your dough for a minute or so before adding sauce and cheese to get a good crust.

I've had the chance to use my stone and loved it! The pizza was evenly cooked, and the bottom was nice and crispy. The paddle, which is nice and sturdy, definitely comes in handy when taking the pizzas off the stone. I highly recommend this purchase if you're making your own pizza dough.Nice packaging, good-looking and heavy stone, and no sticking.

Looks like good quality.

Got this because I’d heard great things about pizza stones. I think I need way more practice and probably a few tips for success. The peel that is included seems too thick to me. When I try to transfer the unbaked pie, it tends to push the dough into itself rather than slipping underneath. Same when I try to turn the pie during baking. I also have a lot of trouble with the crust sticking to the stone. Haven’t had a successful experience yet. That said, it could be my lack of expertise and not the pizza stone but for me, it hasn’t paid off.

Love it! Like eating out