Unicook Rectangular Pizza Stone

Excellent

Loving it, nice and big and works on standard oven. Great for pizza and bread.

Never used one of these before. First pizza wouldn't come of the peel so Pepperoni burnt on big time. By the 5th pizza I was getting better at it. I had my stone at 275deg. None of them stuck thankfully. Cooked in 10min. Better crust than any of my previous pizzas. Very pleased with it. It already looks years old, with all the black stains. You have to be ok with it as its what happens. Did see a tip to use parchment paper for transfer to stone then carefully remove it after 5 min. May try that. I scraped off all the burnt on bits. Going to store it in the oven. The smell whilst cooking was like a pizza shop. Very pleased.. Second time using, getting better at it. Added baking paper which was an easy glide getting pizza on the stone. Removed the paper 5 mins in. It was so burnt would be worried it would catch fire. Mines an electric oven. The bit under pizza wasn't burnt. The pizza bread wasn't as crispy and brown underneath. Trying some semolina with mixed in flour next attempt. Glad I bought it. Can only try to not break it!

Good size stone. Surprisingly light in weight considering the size. Good price. Looks neat. Heats well. Works great fir my bread baking.

I like to make big pizzas this one is a great size, excellent quality, heavy, used with baking bread also and works well

Excellent thanks

Not normally one to write a review but necessary on this occasion! I am a keen Neapolitan pizza cook and in the winter months cook in my oven which gets to 300’c. The stone was extremely well packaged to an impressive degree. It’s the perfect size for an oven shelf but the most important thing is it’s heat retention capability, it’s brilliant!

Husband pleased

Good Quality

I wanted to give it a decent test before writing a review and now after more than a dozen pizzas cooked, I figure I can properly review it. First of all, it came well packaged and in one solid piece. With high density foam surrounding it snugly in the package, it would really have to be mishandled to get damaged in transport. I noticed no odour of any type when I heated it for the first time and have noticed no odours since. As this is not my first pizza stone, the staining and colour change that comes with use was not a surprise to me. From what I have cooked, the stone seems to have excellent heat distribution and cooking multiple small pizzas had them all cooked at the same time. I have also cooked a few loaves of artisan bread on it with excellent results. All in all, this is a fine product and I have found nothing at all to prevent me from giving it a great recommendation. The price is great compared to others on the market and the size is perfect for my oven. I have no worries of my pizza being too large for the stone because if it didn't fit on this stove, chances are it would not fit in my convection oven in the first place. And I can't finish without mentioning the nice bowl/bench scraper that comes with it. That is something I have always wanted to pick up but for some reason never have. I use it on a daily basis, and it has become my constant companion when prepping my meals. It happens to be the perfect size for the bowl I make my pizza dough in as well! It is amazing how such a small unexpected add-on can be such a pleasant surprise.

If you cook a lot of pizza, this is a great baking stone. It gives you get the best crust finish. Works great for baking breads too! So glad I got this one!!

Excellent stone, use it for pizza, baguettes, breads. For pizza put it on the second level from the top, heat oven to 510, then turn on broil on high, make a pizza with tomato sauce only, then transfer it to the stone, switch from broil to bake on 510 and bake for 8 minutes until crust slightly starting to go gold, then pull it out, add fresh mozzarella, bake for another 2 minutes and then see when mozzarella starts to melt, then turn to broil on high for about a minute, then pull it out. Let it rest for about a minute on the rack , sprinkle basil leaves and there you have an excellent Margareta pizza. Love it. Works great for baguettes too, pretty much the same temps to heat the stone , after you slide baguettes onto the stone, spray it either water, I use little sprayer, then let it bake on 485-475 for 1 minute, pull it out and score, you may spray it again, then put back in for about 13-16 minutes , and you get an excellent baguettes. Used it the grill too, works the same .

Ich bin super zufrieden. Ich backe mein Brot selbst und es hatte keine richtige Kruste, vor allem unten nicht. Meine Schwägerin empfahl mir, einen Backstein zu nehmen. Klappt richtig gut, Danke. Mir gefällt vor Allem, dass dieser genau die Größe meines Gitters hat, so dass ich gleich 2 Brote backen kann.