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The Solido Pizza Stone With its EXCLUSIVE Heat Spiral has been especially engineered and designed by Solido Baking to instantly turn your standard oven into a genuine pizzeria oven.
Our mission: allow you to blow away your friends and family with AWESOME pizza. To make you THE CHEF.
Unique Heat Spiral
The SOLIDO Rectangular Pizza Stone has a feature not found on any other baking stone on the market today, and it's the secret to making true pizzeria-quality gourmet pies (and bread, or yummie cookies!) every time.
A Perfect Fit
(Dimensions: 14” by 16”. Thickness: stone 0,75” + bottom feet/spiral 0,35”.)
Absolutely: this baking stone fits all standard ovens. What’s more: it’s rectangular shape gives you a larger cooking surface over round pizza pans or stones. Think big!
Say Goodbye To Bad Crust For Good
With its revolutionary Heat Spiral, the SOLIDO Rectangular Pizza Stone solves the crust problem for good. The spiral design at the bottom of our pizza stone isn't just for showing off. While certainly stylish, it's designed to be ruthlessly functional! The Heat Spiral allows your pizza stone to:
- Heat up faster than the average pizza stone
- Retain more heat in the center of the pizza stone
Oven, BBQ or Grill: Your Choice
The SOLIDO Rectangular Pizza Stone With Speed Spiral is the finest quality pizza stone that money can buy. Only the best materials are used for our baking stone, so it can withstand extremely high temperatures (up to 2000°F!) – way higher than you could ever fire that BBQ or Grill.
Bring The Pizzeria Home
Wow your friends and family with pizza that is so perfect they'll swear you ordered delivery from the best pizzeria in town!
Just SCROLL BACK UP and hit ADD TO CART to get your very own Solido Pizza Stone!
Holly
2025-09-01 12:08:20
Pizza stone works well. Packaging extremely good.
LoftyDream
2025-08-22 10:36:32
The SOLIDO rectangular pizza stone seems much more sturdy than my former stone (by a different manufacturer), which shattered one day in my oven.I usually don't really care about product packaging, but this stone came in a heavy box. The pizza stone was lined on all sides by tightly fitting foam which protected the heavy item during shipment. The box makes a perfect long-term storage container for the stone. The stone is pretty big, so I don't have a convenient place for it on my kitchen shelves. But I can stow the box in my pantry, standing next to a shelf. After the oven cools, I simply dusted off the stone and slipped it back into the box until I need it again.The stone doesn't really "do" anything other than to create a perfect cooking surface for the pizza. Nothing more, nothing less. And it works perfectly in this task. It is well-designed and manufactured. The heat spiral in particular, is a distinctive design feature I had not seen before. I think it's fair to say it did make a difference in the way that the heat is transmitted/retained by the stone - which ultimately translated into an even cook on the pizza - Delizioso!This product also came with concise instructions about proper care. The overall instructions can be summed up as: just use it. Don't scrub/soak/wash it. Sounds good to me. The additional support and pizza recipes are a nice touch as well.My first efforts (using homemade dough) got great reviews from the family. It should work just as well with store-bought dough, or for that matter with frozen pizzas from the supermarket. I don't really bake but because of it's rectangular shape and judging by my results with pizza, I have no doubt that avid bakers would find this stone equally appealing. I would recommend the SOLIDO recatangular stone to pizza lovers and baking enthusiasts alike.
Rks
2025-08-15 13:14:06
I am very impressed with this stone. It is much larger than I expected, but fits perfectly in my oven. It is also fairly thick, so there is a lot of thermal mass. It does take a while to heat up, but it also retains heat well. It has a spiral on the bottom, which I suppose helps to distribute the heat better. I'm no science major, but it seems like a good idea. Dunno how it affects the heating of the stone, but it's an interesting talking point. I haven't actually had any in depth discussions about this pizza stone, but I'm just saying.Until now, my solution to soggy crust was to briefly cook my pizza on a griddle, but with this stone I get the perfect crunchy crust every time. Also, the large surface area means I can cook much larger pizza. I usually cook a couple of 10"-12" pies so that they will fit on my griddle, but now I can simply cook 1 large pizza. I really need to get a good peel though. I'm currently using an upside down baking pan to transfer my pizza. It works, but sometimes my pizza gets caught on the lip and I have a crinkled pizza.I also enjoy baking bread, so I cant wait to try it out for that application. I am certain that this will do wonders for my homemade bread.I have the luxury of access to a blazing hot stone oven, which make amazing pizzas in just a couple of minutes. While it would be awesome to have an oven like that in my home, it is a bit impractical. This stone is the perfect alternative, I am very happy with this purchase.
Tough critic
2025-08-06 18:28:56
Perhaps a bit too large and heavy. For the price, it is a great deal, but it is hard to find a place to store it and lift it, you need two hands and some strength. Not kidding I am not weak. Size allows you to make an extra-large pizza
acrisis
2025-08-01 12:45:59
Very impressive quality. This item was actually the best value and the weight and thickness was a pleasant surprise. This may be the best pizza stone I’ve ever had.
Radio Bobby
2025-07-21 19:14:56
My wife & I visited Naples last year and have been jonesing for authentic Napoli style pizza since we got back. I ordered this stone based on so many positive reviews. In my quest to make a wood-fired & charcoal-grilled pizza, I posed several questions to others who bought it. A few answers here & there. Carolyn from Solido sent me detailed instructions, complete with a couple of videos. Now, THAT is customer service!!!It's one thing to order your pizza from the experts and expect it to turn out perfectly. I have a background in baking, but my pizza making skills are severely lacking. I decided to try making our first efforts in the oven, since you have to crawl before you can run a marathon, right? Homemade dough, sauce, fresh ingredients - I did all of the prep work to a T. I fired up the oven & followed the instructions on pre-heating the stone, but soon discovered that there's a huge learning curve between pizza-eating connoisseur and pizza making expert.We assembled my wife's pizza first. It looked like a work of art on our floured island - until I attempted to use the peel to load it onto the hot stone. It looked more like a Rorschach test slide after that. First lesson: flour (or cornmeal) the peel & assemble the pizza on it immediately prior to cooking. While hers wasn't pretty, it was pretty tasty.I built my pizza next. In retrospect, I should've guinea-pigged mine first & did hers second. There's no better teacher than experience, in my opinion. Mine looked better and the crust turned out amazing with the stone! But several of my ingredients ended up burnt onto the back of the oven.A couple of more lessons to impart to my fellow pizza connoisseurs: smaller is better & don't overload the ingredients until you get a feel for working with raw dough. Make sure you use a baker's peel to transfer to the pre-heated stone. Seriously worth the investment!
Brez
2025-07-15 15:53:33
Heat distribution makes perfect crust
comy.m
2025-05-15 18:44:44
producto de gran calidad, su tamaño es correcto y la calidad de los acabados perfectos, producto muy recomendable para horno.precio poco caro.
Stephen
2025-05-13 18:20:04
First - this stone creates the best pizza base you’re ever likely to get. Absolutely perfectSecond - it only lasted 2 uses before it cracked in half. Very disappointed and as it’s sourced from the United States I’m not sure there’s anything I can do about it
David A. Bollom
2025-02-27 15:58:56
Let it heat up for an hour or so to get the best crispy base it can give. I let it heat for 10 mins or so between pizzas too. It gets dirty and the grease from cheese burns in - discolouring the stone, it does not affect the performance one jot. I like my well used workhorse pizza stone bearing all the scars of battle!
Thomas Pickles
2025-02-09 14:37:33
A great pizza stoneUsed twice a week for home made pizzaCannot fault this stoneThank You
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