KitchenCraft World of Flavours Rectangular Ceramic Pizza Stone and Rocking Pizza Cutter Set, 2 Pieces

So I've used the stone in an outside metal pizza oven with bagged charcoal.The pizza bakes noticeably better that it does when using a metal tray.Really I would say the only downside is the stand that comes with it. Now unless I'm missing something here picking up a red hot stone out of the oven is a bad idea and I certainly wouldn't want to place it anywhere near people who could accidentally make contact with it.Needless to say I will not be using the stand as I feel it would be dangerous. I don't think it should be included for that reason.Feel free for someone to correct me if the stand has an alternative use.

Ok, so first of all I am from Naples (Italy), you know..where the pizza comes from and I am very obsessed about making the best pizza I can at home.Let me start by saying that I have already owned two of these pizza stones. One broke after a month or so and then Amazon kindly replaced it right away. The second one also broke again after 2 weeks... BUT, I just want to tell you now that even if it breaks in 2 parts you can still use it and here's why.Some people make their own pizza stones by buying 4 unglazed tiles and put them together one next to the other in the oven (and so with a tiny gap between each other) and that works perfectly. So I thought, why can't I do that with my now broken pizza stone?So I just kind of "re-assembled" the 2 pieces together, just literally put them one next to each other in my oven on the grid (as if you were making a puzzle with those two pieces) and boom! It worked like a charm. I still get the same exact results and I'm not bothered anymore.Bottom line, buy this pizza stone or any other for that matter and if it breaks don't cry, just keep using it as it's still functional :).The only thing you need to be careful about is that when you place your pizza on the stone using your pizza peeler (you are using a pizza peeler, right? If not go buy one NOW as it's absolutely necessary to use it with the pizza stone!!!), just be careful not to accidentally pierce the pizza. Sometimes at first it happened to me that when I was taking the pizza out I accidentally pinched it and pierced it by pushing it to hardly against the hard edges that are now on the gap of the stone. But with a little practice I don't do that anymore as I gently lift the pizza with the peel before sliding it under.So there you go, no more complaining about broken pizza stones. Seriously, I hope this is helpful for many people who are or will be frustrated (and you have all the rights to be) about pizza stones that last only a few weeks. I know it's not ideal, but if it still gives you good results then it's a solution to a common problem.Oh and one more suggestion I can give you about pizza making: Place the pizza stone close to the grill in your oven, and put the temperature to the maximum your oven can reach (mine goes to 275 degrees) and switch one the grill and the fan at the same time. Remember, you want to cook your pizza in the fastest amount of time. Also put the pizza stone in the oven and switch it on about an hour before starting to cook the pizza.Happy pizza to you all :)

Regarding the stone: I'm quite surprised by the thermal capacity of this stone and I believe it has a very good "bang for the buck" ratio. My sourdough breads popped quickly after having the stone heated for 45 min and the pizzas came out with very nice char marks, giving food a pretty good taste and look. If you can spend 50 pounds on a thicker stone just go for it, but if you are not willing to put a lot of money on a stone this one will certainly be an improvement over a regular baking sheet.I would recommend buying a pizza peel, as if you are really interested in saving the heat and baking effectively you will not want to take the stone out of the oven.Regarding the steel rolled edge rocking knife: It is pretty good, efficient and not hard to clean at all, I had no expectations and it delivered.

Ordered two (because that's the maximum allowed, even though I'd have liked three) and one arrived broken. I wasn't surprised as the product itself is packaged in a very silly way: two polystyrene ends keep the stone itself suspended, but because the sellers decided to add a (completely unnecessary and unwanted) enormous pizza cutter and place it in contact with the stone, the moment the package gets shaken during transport, the cutter is going to bang into the middle (weakest) part of the stone and split it. And it did.It doesn't help that Amazon then places the product in an oversized box, loosely filled with insufficient paper, adding to the overall rattling.I still needed more than one stone as I've got a family of four, so I ordered a replacement. That too came broken in exactly the same place.I certainly won't be wasting my time ordering another one. Besides I fully expect the one I have to break soon, as it feels very fragile. The instructions tell you to bake it for at least an hour at the highest over temperature to harden it further, which I did (waste of electricity). It also tells you the stone will keep hardening the more you bake it.Well, why on earth didn't the manufacturers do that themselves instead of expecting buyers to do it for them? I guess that's what makes it cheaper compared to other similar products, but god knows how many broken returns Amazon is getting, so it's false economy for everyone involved.Now, onto the product itself, the only one that arrived in one piece and which I did use - once.I was really disappointed. It's basically a glorified disc of pottery, something that I suspect - with the right kind of clay - I would have been able to make myself for a fraction of the cost. What's worse, the one pizza I made on it stuck like crazy. It was impossible to get it off and I ended up ruining the pizza in the process. What was left of the pizza on the surface of the stone (a quarter of it) was really hard to clean up, partly due to the fact that you are not supposed to use detergents on the stone but just warm water (unhygienic if you ask me) so I was washing it up for ten minutes. Because of the porous surface, the pastry and cheese had seeped into the tiny holes and no amount of scraping with a wooden spatula was doing the job. Had to get my nails into it and I don't feel it ever came out fully clean. Yuck.By contrast, I made my three other pizzas on an oiled, upside down baking sheet, as suggested by many websites. Result? Pizza tasted the same if not better, it didn't stick at all and was much easier to handle, without the need to preheat the baking sheet - unlike the stone which does need preheating and consequently is very hard and dangerous to handle while you are trying to spread your dough onto it.I can't send it back now as I've used it, but it's absolute rubbish and I won't be using it again.Save your money and get a couple of big baking sheets instead. You'll be much better off.