Extra Large Pizza Stone 22 Inch, Rectangular Pizza Grilling/Baking Stone 22" x 14", Industrial Commercial Oven Stone, Ideal for Grilling Baking Several Pizzas Bread - Includes Scaper

As a professional baker, I’m extremely selective about the tools I use, especially when it comes to bread. I initially purchased this pizza stone to test in a home setup for recipe development outside the bakery, and I have to say—it performs exceptionally well, even by commercial standards.While marketed as a pizza stone, it’s truly a multi-purpose baking surface. I primarily use it for baguettes, and it consistently produces a crisp, blistered crust with that signature crackle when cooled—exactly what you’d expect from a professional deck oven. The stone retains and distributes heat evenly, which is critical for proper oven spring and uniform coloring. My baguettes rise beautifully and have an open crumb, which is difficult to achieve without the right baking surface.What really sets this stone apart is its thickness and durability. It holds heat incredibly well, maintaining a steady bake even when loading multiple loaves. I’ve used it repeatedly at high temperatures, and there’s been no warping or cracking—something I’ve seen even with higher-end stones in the past.For home bakers trying to replicate bakery-quality baguettes, this is as close as you can get without a full steam-injected deck oven. I always recommend preheating the stone for at least 45 minutes, using a baking peel or parchment for easy transfer, and introducing steam into the oven during the first few minutes of the bake. Those three steps, combined with this stone, will elevate your bread to a professional level.Whether you’re a serious home baker or a professional looking for a reliable test-kitchen tool, this pizza stone is an absolute workhorse. It’s earned a permanent place in my toolkit.

this thing is huge and awesome.. MAKE SURE you measure the inside of your oven to ensure that it fits. i left about an inch clearance on all sides of the stone to the oven walls which works out great. i've had no problems with cracking. i make crusty bread which means i heat my oven to 500 degrees F and let it hold that temp for at least 45 minutes before putting the dough on parchment paper directly on the stone. i also lightly spray water on the dough and stone to get some steam in the oven. my bread gets a wonderful rise and gets a wonderful crunchy and chewy crust. yup the stone is somewhat heavy, it's supposed to be.... not sure why some of the reviews complain about that. it's stone, duhhschleprock

I bought this to make 18-20" NY Style pizza in my home oven. I've tried stones that came with my Ooni and Bertello but the stones didn't get hot enough to make a crispy bottom crust, and they weren't big enough. This stone solved those problems. My first pizzas came out perfectly with a nice crisp crust and some leoparding. I bought the 24" stone and had to cut 1" off the end so it could fit into my oven. It cut easily with a tile saw.

Purchased to replace a stone I broke while moving my pizza oven. I'm not sure why on this stone, my pizzas are not coming out evenly cooked. Everything is the exact same measurement.

I do really like this and our pizzas come out MUCH better when we use it. With that being said, it is a bit of a pain to use. It takes much longer to pre-heat the oven when using this so cook times are longer. It's also VERY heavy. The arthritis in my wrists has been getting worse and this is really a pain to get in and out of the oven (one of my kids usually handles it now). With all of that said, it is a good quality product and for those who really love pizza the extra effort will be well worth it.

Works great

Perfect, love it!

Does the job, it is large though