Laroma Pizza Baking Stone Set, 15-Inch - Includes Serving Rack, Pizza Cutter, Recipe Booklet

Very well made and effective. I feel that I can now bake a better pizza than ANYBODY! easy to clean, and heats up evenly all around. Would suggest that you also buy a "Pizza Peel" a big slide-under almost as big as the pizza itself. I chose the more inexpensive Bamboo one, and it works great. It also comes with a small "rack" to set the stone in, but it's too low to use for anything except to move the stone onto - but it does have handles for ease if lifting the stone out of the oven. They also include a very nice Large-Wheel pizza cutter that works very well. This is a very good buy.

I have used these pizza stones in the past and have been reasonably satisfied with them. I use it at least 2 times a week. The first one I ordered arrived in about 10 pieces. The packing job was terrible. Getting a replacement was extremely easy and it arrived in a couple of days. I use Amazon Prime and at first was skeptical that I would get any value out of it but I have changed my mind 100%. I love Amazon Prime. The only drawback is that I tend to purchase more items with no shipping costs. OK back to the stone. It has a rack and a cutter that come with it and they are both nicely made and durable. This stone was the best deal I could find. It was less expensive than buying one locally and so far it works wonderfully. The last one just cracked in half after about 6-8 months of use. They don't last for ever and you have to treat them right. Bring the oven up to temp gradually and never drop the stone onto the rack. Even a drop of 1/2" will cause them to crack.

Excellent product. We love to make pizzas and this makes it taste like your favorite restaurant pizza. You always need to be careful with a pizza stone, very susceptible to thermal shock. I used the rack to avoid placing it on a cold counter top. Also, never soak your pizza stone,, it will hold moisture and could also cause thermal shock, just rinse it and dry it off. The more you use it the more it seasons the stone. Don't worry about stains, this is normal. I have some experience with pizza stones, treat it with care and you will be very happy with the results!

We had a Pampered Chef 15" baking stone for 7 years and it never cracked, but we sprayed it each time and it built up a layer over time that started peeling off. Our fault, as there is no use for spray we realized. However, this Laroma 15" stone cracked in 3 places after 1 1/2 years. We used it 2-3 times a week, but did the same with the Pampered Chef which never cracked. I was very disappointed and out the money without recourse. I do not want to fork out 20 bucks + every year or so. I've read reviews of other manufacturers like Wilton, etc. and it sounds like people are having the same problem. I'm going back to Pampered Chef.

The handles are a little silly since you don't put them in the oven with the stone. Haven't really used them at all. The stone is great quality, haven't had any issues at all. The pizza cutter is a little cheap, but who cares, this is all about the pizza stone. Great deal, no major complaints

Great ceramic stone. Does a wonderful job. Highly suggest purchasing a pizza scraper to clean it. DOES NOT need to be oiled or "seasoned." Oiling the stone will ruin it, and the oil will turn rancid; cermaic does not chemically bond with the fats/oils the way metal does. The pizza slicer is on the cheap side, but does the trick. Highly recommend this stone!

First, this is not actually a stone, rather it seems formed like a ceramic kind of material. I only made one pizza on this so far. I don't know if all stones have this issue or if it's just this one, but the pizza stuck to it. The entire bottom. I made fresh dough and had to scrub the stone off. I heard I was supposed to heat the stone first, which I didn't do. I also heard I can add oil to it, which I applied conservatively. I also heard that this happens to all new stones.

Really wanted to love this. I thought it would improve my homemade pizza/frozen pizza once a week. So far its just an added step that takes extra time. BEFORE 1. Preheat oven. 2. Put pizza in. 3. Cook pizza 15min. 4. Take out and eat. AFTER 1. Put pizza stone in. 2. Preheat oven. 3. Put pizza in oven on pizza stone. (not fun to navigate with the heat from the oven in your face.) 4. Cook pizza 20 min in order to fully cook dough. 5. Take out pizza and eat. 6. Take out pizza stone and let it cool down. Yes the bottom of the pizza was evenly cooked but not distinguishable from the previous 10 pizza's we made. Also since you have to leave it in longer the top of the pizza is more likely to burn.

love it!

Excelente

This product arrived with a small chunk broken off. We chose to keep it since we didn’t want to wait another three weeks to get a new one

la primera vez que use la piedra se rompio