Wow! This stone is great! Like many people I really enjoy pizza, and what makes pizza really good is a nice crispy crust. I found that cooking pizza on a baking sheet just wasn’t getting that authentic brick oven crust that I love so much. That’s why I decided to go ahead and purchase a pizza stone. Never having owned one I didn’t really know what to look for or what made a pizza stone good quality. I started looking on Amazon and found a couple of stones that looked to be of good quality. But one really stood out to me as something that I could really count on for years to come. That was the pizza stone made by a company called Cast Elegance. Their images were really helpful in deciding and they have a technology called Thermarite that seems to stand up to more intense conditions, perfect for use on the grill. Needless to say I purchased the product that day and couldn’t wait to get it. When I received the stone I immediately opened the package and noticed that the stone was packaged extremely well. I was a little worried that it could possibly get damaged because it is quite heavy, but I received the stone in perfect condition. I was also surprised at how thick the stone was and how well it was made. After pulling the stone out I noticed a couple of things inside the box. They include a plastic scraper to clean the stone and a nice little thank you card that really makes me happy that I purchased a stone from a company that really cares about their customers. They also include a pamphlet that gives care instructions for the stone and some how to's. I read in the included pamphlet that the stone could not be used if wet or cold, being that I was going to cook pizza that night for dinner I rinsed the stone right away and put it in the oven for an hour to dry it. After the stone was dry I cranked the heat up to 550 degrees and let the stone heat up for 30 minutes. I made up the pizza and as soon as I threw it on the stone it started to sizzle. When I took the pizza out of the oven for the first time I knew I had made the right decision in choosing the Cast Elegance stone. The crust was so incredibly crispy and the pizza was delicious. I have included some pictures in my review just to show how incredible the pizza looked after using this amazing stone. If you want to make perfect pizza in your kitchen at home I highly recommend getting yourself a pizza stone from Cast Elegance.

Good quality. So far working beautifully. Cooks evenly, and in time expected. Nothing burnt. Very thick. As shown in online description.

This is the best pizza stone I have ever owned. Got tired of buying the thin stones at local stores as they would tend to last a year or less before breaking even though I took very good care of them. This thicker stone really does a nice job at getting the bottom crust evenly browned and my interest in homemade pizza has returned and I am very pleased with the results after just a few 're-learning how' attempts. Stone arrived in perfect condition and was packaged extremely well. The manufacturer's packaging is so good that I actually saved the box and padding just in case I ever want to take the stone out of my oven and store it for any extended period of time. So far, though, it stays in my oven almost all the time. At $50, this stone is not cheap but I have spent at least twice that amount over the years on cheaper, thinner stones that eventually failed. This thing is nice and thick and I think it will last me far longer than any other stones I have owned. The thickness also makes it cook better than the thinner stones I always used in the past. I wish I had bought one of these years ago. Hopefully this is the last pizza stone I will ever need to buy. I have only had this a bit over 2 months so far but I have used it a lot in that time...approaching 12 pizzas and other than showing some darkening (to be expected), it shows no other signs of wear and tear. I have even run it through the self-cleaning cycle on my oven twice just to test its durability and it has come through that with no issues. I have had other stones crack during the cleaning cycle in the past.I use a no-knead pizza dough that I let rise on the counter for 8+ hours and then put into a 1-gallon plastic bag and refrigerate for at least another 12 hours (24+ hours is even better for flavor). I found using a slightly wetter dough in a home oven seems to make the crust just the way I like it. I don't actually weigh my ingredients but I use about 2 cups of bread flour to 3/4 cups of cold water. I add about heaping tsp of salt, 1 tablespoon of oil and about 1/4 tsp of instant yeast and 1 tsp of honey or sugar to give the yeast something to get them started.I put the stone in a cold oven and preheat it for about an hour at my oven's max temp (550F). In my particular oven the middle rack has proven to be the best location for the stone. On the bottom rack the crust seemed to cook faster than the top. On the upper rack it was just the opposite with the top cooking faster than the crust. Once I tried the middle rack, my pizzas found their sweet-spot for my particular oven. Your mileage may vary.One side-note: If you use the pre-made dough in a can (Pillsbury, Great Value, etc), be sure to use the recommended oven temp even when using the stone. I tried these twice and the first one I did at 550F assuming the stone would just cook these the same as my home-made dough. Big mistake! Bottom crust got way too dark (almost burned) before the pizza toppings were done to my liking. The canned dough must use more sugar (they do taste sweeter...and I am not a huge fan of that) and I think it might be the sugar that causes the dough to get over-browned/burned so fast at the higher temps.

Company is great to deal with, had no problems

I have been using the 14" round pizza stone for about 2 years now and love it so much that I bought the larger rectangular one to replace my old rectangular pizza stone from 20 years ago. This stone produces the best pizza and can easily be cleaned during oven cleaning. Best stone around!