HANS GRILL PIZZA STONE | Circular Pizza Stone For Oven Baking & BBQ Grilling With Free Wooden Peel | Extra Large Round 15" Inches Diameter (38CM) Durable Cordierite Cooking Stone.

Great stone...very thick.....I've made many pizzas with it....Perfect at 425degrees, preheated....at 450 gets really hot and would be good for thin crust minimal ingredient pizza as it cooks so quickly.....Just put on your oven rack and be sure to pre-heat long enough to get that stone HOT......My pizzas are incredible......The peel is quite large, metal....I prefer wooden, but that's a personal choice.I always put a silicone sheet on the base of my oven to keep it clean....fyi I cook a 12 inch pizza....bigger would be too big to manage turning it and getting it placed properly without making a big mess....I would buy again....

I've had the chance to use my stone and loved it! The pizza was evenly cooked, and the bottom was nice and crispy. The paddle, which is nice and sturdy, definitely comes in handy when taking the pizzas off the stone. I highly recommend this purchase if you're making your own pizza dough.Nice packaging, good-looking and heavy stone, and no sticking.

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.

Works great with upper and lower burner ovens. I lightly flour and (PREHEAT) the stone in the oven before placing the pizza on the stone. This process gives it a nice crust. I have not tried it on my grill. The pizza paddle is a great tool to remove the pizza. Will try the grill soon. Make sure you know the measurement of your grill so the stone fits.

Perfect size and the pizza peel is very nice.

Works perfect in oven or grill pizza spatula was a plus

Got this because I’d heard great things about pizza stones. I think I need way more practice and probably a few tips for success. The peel that is included seems too thick to me. When I try to transfer the unbaked pie, it tends to push the dough into itself rather than slipping underneath. Same when I try to turn the pie during baking. I also have a lot of trouble with the crust sticking to the stone. Haven’t had a successful experience yet. That said, it could be my lack of expertise and not the pizza stone but for me, it hasn’t paid off.

Love my new stone.