Pierre à pizza en céramique Nordic Ware (Ensemble de 4)

Was not impressed, nice but not nice. Pizza did stick and stone could be a bit bigger and thicker. Then it was hard to clean after using which was a big disappointment also. Not for me and I work in the food industry.

My pizza stone as smelled horrible since the day I bought it. I thought over time it would get better. I store it, clean in my oven. When I open the oven door, it reeks of the stone smell, and my oven is wiped after every use so it is not my oven.

This stone is emitting a horrible chemical smell from the first use resulting in our discontinuing of it. If something smells toxic then chances are it is. This is night and day from the same stone I bought a few years back so not sure what changed.

Pizza stone was heated up from cold in my 450 degree oven, thin crust pizza placed on stone. After a few minuites, the cheese started to melt, but crust was still pure white. After a few more minutes, my crust was ONLY starting to turn tan in spots (after 20 minutes) and my cheese was melting off the sides, sticking on the stone. The crust was ROCK hard by the time it turned even a little bit dark on the bottom...and still raw in the middle. All we topped it with was a small bit of sauce, and a tin layer of cheese. Nothing else. Pizza too rock hard to be edible... Second try, we pre-baked the crust a few minutes, same situation. It didn't brown on the bottom nor cook the middle at ALL. Now my crust was thin...around 1/4 or so...why it never cooked is beyond me. At 450 degrees I don't think the oven was hot enough. HOW HOT can this pizza stone be baked at? My recipe for the crust asked for a 550 degree oven. Will the stone crack at this temp?

I thought it worked awesome. It could make some of the new pizza ovens jealous.