Customer Reviews

Sassafras 13-Inch Round Clay Pizza Stone with Rack

5 star:		(5)
4 star:		(0)
3 star:		(1)
2 star:		(1)
1 star:		(3)

 

 

Once you use this pizza stone you will NEVER bake a pizza without it again. The crust stays delicately crunchy on the outer layer but chewy and lush on the inside. The stone cuts down on the vagaries of oven temperature and heat distribution, so you'll get a consistently great product every time. Works well for cookies, too.

This stone is not only for pizza. I use mine for cookies, rolls, etc... I even put my cake pans on top of the stone when I am baking a cake. I do not bake without mine. I love it. After baking cookies on a stone you will never go back to a cookie sheet again. I threw all my cookie sheets out.

Cooks beautifully - but cracked in less than a month. Yes, I followed all care directions. Buy tile for less money that does the same job.

I purchased this product about 5 months ago, and followed all the company directions, for use and care, as provided by the supplier. Well, after just 5 short months of use the stone cracked while baking a pizza. I expected this product to last a lot longer. So don't say I didn't tell you so.

Other reviewers complained that this pizza stone is too fragile, but I bought it anyway. That was a mistake. I used it once, and my pizza turned out with a beautiful crust. The next day, I removed the stone from the oven and to the sink to clean (following the manufacturer's directions!), and it broke into three pieces as soon as I put it into the sink. And the stone was completely cool, so the breakage was NOT caused by thermal shock.

Sadly, I was past my 30-day return period, and there is no mention of any manufacturer's warranty on the box or manual. What a waste of money.

We have had this stone for several months now and it is essential for making the perfect pizza. We have mastered the process and have sworn off commercial pizza joints. It was tricky at first trying to slide the pizza onto the stone. We found that using a piece of cardboard with a sprinkling of corn meal works wonders. We also place the pizza in the freezer so that the dough can firm up a bit. It makes the pizza much easier to slide. We get perfect pizzas every time. The recipe in the booklet makes wonderful pizza dough. It comes out nice and crispy and has a great flavor. Overall this is a great stone and I love the carrying rack.

This pizza stone has been a part of our household for 10 years and served us well. We cook the pizza right on the stone, and over time it became "seasoned". To clean it we use water and a plastic scraper and then store it inside the oven.

Tonight it just cracked in half while cooking a pizza. Usually we warm the stone first, then place the pizza on it. Tonight we did not preheat the stone, and wonder if that is why it cracked, or maybe just because it was 10 years old.

It served us very well.

I have one of these and I like it. The pizza comes out really well. I have used it 5 times and owned it for 2 months. No breakage, though it is dirty and impossible to clean. However, its too small. I can make a pizza for 2, but thats it.

Its also hard to use. You have to assemble the pizza on something else and then put it on the stone.
This is not as easy as it sounds. I have experimented with foil, a plate, a cutting board. What I need is a pizza peel which is a big wooden spatula looking thing. But I dont have one, so for now I struggle with sliding things onto the stone.

My advice is to get around 4 unglazed quarry stones at your hardware or tile store. They should be less than $1 each. Line your oven rack with them and get a pizza peel. Then you can assemble your pizzas and put them in the oven on top of the stones. You can use the peel to remove the pizza when its done.

The stones are useful for other things as well such as baking bread or warming premade pizzas. I alse hear that its good to cook pie on top of a stone.

I've had this pizza stone for some months now and I've used it a number of times. This stone is muhc more suited for a ready made pizza from the grocery store rather than a pizza you make from scratch. Also it's a bit small (but just the right size for frozen grocery store pizzas) and can be hard to clean, you have to clean it right away after the pizza is done. In any event, it's way better than a metal tray!

We have had our pizza stone since Christmas '00 and love it. We use it about once a week. The crust on a pizza cooked on the stone has a much firmer and flakier crust. We have had no problems with cracking. We store our stone in our oven. We preheat the oven with the stone inside, place the pizza on aluminum foil, open the oven and lower the assembly onto the hot stone. Pizzas cook evenly on the stone. With a foil barrier the stone needs no cleaning. It is easy to cut the pizza on the stone, too.