16 X 16 X 1 Square Industrial Pizza Stone

The media could not be loaded. Bought 6/27/24Used a lot for pizzas and we make our own sour dough bread twice a week. Size is perfect and holds heat. Would purchase again if it ever breaks or we wear it down.Update- 3/9/25I bought this expensive stone sine it was highly recommended but Our stone started smelling some kind of Toxic smelling smell, has anyone encountered this issue.

It is indeed possible to achieve pizzeria results at home with the right tools and techniques. This is a proper Pizza Stone, but make sure you have the ability to cook hot enough to make good pizza! Many ovens and grills can barely hit 500 degrees. That's not hot enough! I use this on the grill and pre-heat the stone to 600 F. Note - that's the temperature of the stone using a pyrometer. Grill temp should also be around 600 degrees. It cooks perfect 10" pizzas in about 4 minutes. Getting yourself a $15 pyrometer to tell when it's up to temp is crucial, and please get a good book on making bread. Flower Water Salt Yeast by Ken Forkish is a great example of a book that will teach you the fundamentals, and there's a very detailed section on pizza dough along with recipes.Works great for Bread too, or just adding thermal mass to your oven. My oven is 18x18, so the 16x16 fits perfectly in it. You will not be disappointed so long as you take the time to understand the basics, and have the ability to heat the stone to at least 600 degrees.

When I saw the price initially, I must admit I winched. While I love the Bertello oven, I somehow managed to break the stone (I suspect it was my fault). When I went to get the stone from Bertello, unbelievably there were none in stock. I was told I needed to wait a month; then check back. I began to search the internet for a replacement and came across this thicker stone. It works PERFECTLY with the larger Bertello oven. Grit your teeth, and buy it.... Well worth it. I love my Bertello, but their customer service is really poor.

I use this stone all the time and only thing I use it for is to make high hydration artisan bread or sourdough.The benefits are it cooks evenly and correctly no more overcooked or undercooked bottom on my bread.I don't think it will ever crack it seems to get tough every time I heat it up and not one loaf has even stuck to it.Because all I cook is bread cleanup is a snap wait for it to cool off and wipe it down with a clean moist towel and put it away.This stone has improved the quality of my bread and now I have results that are professional quality.

This is the absolute best stone on Amazon, heck maybe available on the internet.The price is right, the quality and durability is top notch. Add to that , i've made some amazing pizza on this thing.I've had the stone for, over a year, since Late feb early March of 2015.In order to get the best out of this thing, you have to know what you are doing.You can't throw some half assed pizza recipe and expect to get amazing results.You can't just heat your oven to anything less than 550*F.All of my pizzas are made using bakers percentage, bread flour, and ingredients weighed by the gram.You'll have to preheat for 2 hours, but that's not a problem.I didn't start off making amazing pizza, it takes A LOT TIME, research, trial and error, and failure.In other words it took me over a year to get where I am now.I'm not much of a writer, but I can show you better than I can tell you.So here are some pics of pizzas I MYSELF baked on this stone.A picture is worth a 1000 words. How does 6 sound?UPDATE: The last three images are of the same pizza, one from the top, side and bottom. This shows you just how well the stone really performs. Again, nothing comes close to this.

Use the stone the first day I got it. Could not be happier. Made veggie pizza and the crust was crisp crunchy. My only big problem was getting the pie off the peel, made a bit of a mess but looked on line and found recommendations to use parchment paper which was the best answer. I would recommend it to a family looking to make pizza at home. Just be careful as it is heavy.

I'm not sure I can say anything that hasn't bee said. I really like the 1 inch thick stone. They are solid. They are heavy. They must be preheated for about an hour.ANDthey help produce the best pizza, pita, and other breads that I've ever made. I've even spilled liquids on it while it was hot, not a problem, no thermal cracking issues. I highly recommend them. If this one ever breaks (which will probably mean that I dropped it) I'll get another.

This stone is fabulous. It's very heavy but does exactly what it should, transfer heat to dough. You do get what you pay for with these thicker stones. It does make a difference. Take the leap and spend the money as it's well worth the price.