Solido #1 Pizza Stone - Baking Stone. Rectangular 36 x 40cm - Perfect for Oven, BBQ and Grill

Let it heat up for an hour or so to get the best crispy base it can give. I let it heat for 10 mins or so between pizzas too. It gets dirty and the grease from cheese burns in - discolouring the stone, it does not affect the performance one jot. I like my well used workhorse pizza stone bearing all the scars of battle!

A great pizza stone Used twice a week for home made pizza Cannot fault this stone Thank You

It's a shame the company does not maintain It's website as the "free VIP" offer need registration on their website that doesn't seem to exist. From reviews I expected it to be heavier. Having said all that I use it for bread making and it works well.

The stone arrived fast to Belgium. It comes in a premium packaging, great for storage. The first pizza's I made with it were great, crust is way better than when baked without this stone. The heat spiral makes the heat distribute nicely over the stone, you can see that this really works. I love this!

The best thing I have ever bought for the kitchen. It has made pizza making/cooking a breeze. Simply place in your oven, heat on full power for 30mins and pop the home made pizza in and in 5-8 mins perfect pizza. The family love pizza days.

Gets your pizza 100% done in 8 minutes, simply amazing.

Great for bread.

Heat distribution makes perfect crust

producto de gran calidad, su tamaño es correcto y la calidad de los acabados perfectos, producto muy recomendable para horno.precio poco caro.

The SOLIDO rectangular pizza stone seems much more sturdy than my former stone (by a different manufacturer), which shattered one day in my oven. I usually don't really care about product packaging, but this stone came in a heavy box. The pizza stone was lined on all sides by tightly fitting foam which protected the heavy item during shipment. The box makes a perfect long-term storage container for the stone. The stone is pretty big, so I don't have a convenient place for it on my kitchen shelves. But I can stow the box in my pantry, standing next to a shelf. After the oven cools, I simply dusted off the stone and slipped it back into the box until I need it again. The stone doesn't really "do" anything other than to create a perfect cooking surface for the pizza. Nothing more, nothing less. And it works perfectly in this task. It is well-designed and manufactured. The heat spiral in particular, is a distinctive design feature I had not seen before. I think it's fair to say it did make a difference in the way that the heat is transmitted/retained by the stone - which ultimately translated into an even cook on the pizza - Delizioso! This product also came with concise instructions about proper care. The overall instructions can be summed up as: just use it. Don't scrub/soak/wash it. Sounds good to me. The additional support and pizza recipes are a nice touch as well. My first efforts (using homemade dough) got great reviews from the family. It should work just as well with store-bought dough, or for that matter with frozen pizzas from the supermarket. I don't really bake but because of it's rectangular shape and judging by my results with pizza, I have no doubt that avid bakers would find this stone equally appealing. I would recommend the SOLIDO recatangular stone to pizza lovers and baking enthusiasts alike. #1 Pizza Stone - Baking Stone. SOLIDO Rectangular 14"x16" - Perfect for Oven, BBQ and Grill

First - this stone creates the best pizza base you’re ever likely to get. Absolutely perfect Second - it only lasted 2 uses before it cracked in half. Very disappointed and as it’s sourced from the United States I’m not sure there’s anything I can do about it

I am very impressed with this stone. It is much larger than I expected, but fits perfectly in my oven. It is also fairly thick, so there is a lot of thermal mass. It does take a while to heat up, but it also retains heat well. It has a spiral on the bottom, which I suppose helps to distribute the heat better. I'm no science major, but it seems like a good idea. Dunno how it affects the heating of the stone, but it's an interesting talking point. I haven't actually had any in depth discussions about this pizza stone, but I'm just saying. Until now, my solution to soggy crust was to briefly cook my pizza on a griddle, but with this stone I get the perfect crunchy crust every time. Also, the large surface area means I can cook much larger pizza. I usually cook a couple of 10"-12" pies so that they will fit on my griddle, but now I can simply cook 1 large pizza. I really need to get a good peel though. I'm currently using an upside down baking pan to transfer my pizza. It works, but sometimes my pizza gets caught on the lip and I have a crinkled pizza. I also enjoy baking bread, so I cant wait to try it out for that application. I am certain that this will do wonders for my homemade bread. I have the luxury of access to a blazing hot stone oven, which make amazing pizzas in just a couple of minutes. While it would be awesome to have an oven like that in my home, it is a bit impractical. This stone is the perfect alternative, I am very happy with this purchase.