Pizza Stone PRO XL, Rectangular Baking Stone with Aluminium Peel

We recently decided to try a pizza stone after our non-stick pizza circle left our pizza a little limp for our liking. Probably at no fault of the pan but we wanted to see if the stone would give us the crisp crunch we like. Easy to use and instructions are clear. Cleaning is a bit different but easy to get used to. It came with a metal pizza spatula. It's really nice and the handle detaches for ease of storage. Handle is a bit long is you are using the stone in your overnight versus a grill but still manageable. Cook on the pizza was good. We didn't make pizza from scratch but put a premade pizza like you get at the grocery store. Still worked well. It does take a bit longer because they ask you to pre-heat the stone prior to cooking but all in all nicely cooked and crisp pizza.

The stone works great The pizza came out nice and crispy. I used parchment paper underneath the pizza and the bottom came out really nice and crispy. Great product

I recently purchased the Izza Steel PRO by Hans Grill and I have to say, it has revolutionized my baking experience! As someone who takes baking seriously, I was on the lookout for a high-quality baking sheet that would help me achieve the perfect crusts on my pizzas, and this product did not disappoint. The first thing that impressed me about the Izza Steel PRO is its build quality. The sheet is constructed with a thick, 1/4" square conductive metal, making it sturdy and durable. It feels substantial and well-made, ensuring it will last for a long time. The XL size is perfect for baking large pizzas, providing ample space to work with. I appreciate that the sheet's surface area is generous, allowing me to bake multiple smaller pizzas simultaneously. The dimensions are just right, and it fits nicely in standard ovens without any issues. One of the standout features of the Izza Steel PRO is its exceptional heat conductivity. This baking sheet heats up quickly and evenly, resulting in consistently crisp and evenly browned crusts. I have noticed a significant improvement in the texture and taste of my pizzas since using this sheet. Cleanup is a breeze with the Izza Steel PRO. The non-stick surface works effectively, and any residual cheese or dough easily wipes off with a damp cloth or sponge. This saves me valuable time and effort in the kitchen, and I appreciate that aspect of the product. The only reason I am giving this product four stars instead of five is the price point. While the quality and performance are outstanding, it is undeniably a higher-priced baking sheet compared to others on the market. However, considering the long-term durability and the excellent baking results it delivers, I believe it is worth the investment for serious home bakers. In conclusion, the Izza Steel PRO by Hans Grill is an excellent baking sheet that has elevated my pizza-making game. Its sturdy construction, generous size, and impressive heat conductivity make it a standout product in the kitchen. Despite its higher price, I highly recommend this sheet to anyone who wants to achieve professional-level crusts at home.

Perfect for the camper oven

This pizza stone is amazing!! This one fits perfectly in the stone to the exact size depth and half the width of our over wire rack. This stone fits perfectly next to the other pizza stone I purchased so both stones can be heated together at the same time on the same rack. Heating the oven to 500 degrees with the stones inside the oven during the heating period allows the stones to get and stay at temp. The stones allow for the perfect heating process for the pizza dough. Exactly what you would expect at a pizza parlor or restaurant right in your own kitchen. When changing out pizzas, you must allow the stones to get back to proper temp for accurate cooking time and consistency. There are utube videos on prepping your custom pizza dough over a 24 hr period for the best results. Personal note, always use fresh yeast for the best bubbling raising dough process and perfection outcome!!! Then enjoy!! Yum!!!

Looking to take your pizza-making to the next level? If you have an oven at home, give this a try before buying a dedicated pizza oven. Now, before I go into how the product performs, I do have an LG double oven gas range with a convection oven on the bottom. It tops out at 525° because of the convection bake option. If you've made pizza before and baked it on a standard sheet or pizza pan, this pizza stone and peel kit will take it to the next level. I have attached some pictures, but my gosh, does it work so well. Highly recommend if you're on the fence; it's a small investment that can do much more with the oven you likely already have. Be sure to follow the instructions and let the stone preheat in the oven for at least 45 minutes before cooking your pizza. So far, I've made 2 batches, and each time I've had them in the oven one after the other, for about 8-10 minutes of cooking time once placed on the stone. I HIGHLY recommend using parchment paper as a liner for the included peel if you're starting. Makes the transfer from your work surface to the stone a LOT easier. So if you're into making pizza and want to get something similar to a brick oven, try this first; it really does make a difference, and the results are impressive.

The stone is great. The peel sucks. The design of the peel has several long slits in it. Dough is soft and gets caught in the slits. We tried flour and corn meal and the pizza dough sticks to the peel like glue. It gets 3 stars because the stone is high quality and works well.

Got this for Father's Day and made the greatest home made pizza ever! It comes with the pizza stone, peeler, and instructions. The pizza stone needs to be preheated at the highest temperature. It is advised not to put flour on the stone itself because it will burn. Also, you shouldn't soak the stone in soap - only wipe with damp towel and water. I am using coarse semolina flour to prevent sticking to the peeler and stone. This definitely makes crispy crust pizzas. It has stained due to sauce dripping or cheese melting on it but I don't expect that it will forever retain its white color.

La pierre semble robuste et de bonne qualité, en bonus il y à avec une petite pelle en bois pour enfourner et sortir la pizza. En ce qui concerne la pierre, il faut penser a préchauffer le four une bonne 20-30aine de minute avec la température au max (250°C chez moi). Le but c'est de chauffer la pierre pour qu'elle provoque un choc thermique à la pizza ! Et ça marche super bien ! J'ai l'habitude de faire très souvent des pizzas au four et c'est bien la première fois que j'arrive a avoir une pate ccroustillante mais pas dure ! La pate était délicieuse et tout le monde a été agréablement surpris par le rendu des pizzas. Il faut faire attention par contre car une fois la cuisson terminé, la pierre reste chaude assez longtemps. En ce qui concerne la pelle en cadeau avec, je la trouve trop petite et trop épaisse, je lui préfère ma pelle habituelle. Mais ça a la limite c'est un détail, l’intérêt ici c'est la pierre, et elle fait super bien son job ! A voir dans le temps si elle tient bien, mais elle m'as l'air robuste.

Well packaged Pizza Stone, nice branded box and securely packed inside with foam internal packing which can be used as a storage box when not in use. There is a helpful instruction guide in many languages including English. I used the pizza stone on our Webber gas BBQ. I left the stone on the BBQ as it was heating up for about 15 to 20 minutes, whilst it was warming up, I prepared the toppings for the pizza. When I thought it was hot enough, I dusted the pizza stone with semolina to stop it sticking, I then placed the dough base on the stone and added the toppings, I thought this would be easier than trying to transfer the fully prepared Pizza to the stone. It was cooked perfectly after 15 minutes, as this was my first attempt, I kept checking it for the last five or so minutes so if I had left it it would have been shorter. I then used the paddle to slide it onto a board which was large enough to hold it and the result was a delicious crispy ham, mushroom and onion pizza. There was no sticking, it slid off perfectly. I am very impressed with my first attempt, no more shop bought pizzas, home made from now on!! The base is crispy right through to the centre. As this comes with the paddle, I think this is excellent value for money. I have no doubt if the instruction are followed it will also make perfect pizza in the oven too.

I made neopolitan pizza in an electric oven that goes up to 250 degrees. It requires preheating (with grill on ) in toppest part for 45 mins. It sounds like a lot but this is what is requires even maybe 55 mins. But make sure oven is clean. I have made the best pizzas i have ever eaten. !

The pizza stone is incredibly well made and bakes pizzas perfectly. The wooden pizza blade isn't very practical for me. The stone alone is worth the price of the purchase - I recommend this stone highly.

Working as advertised.