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Unicook Durable Pizza Stone 20 Inch
Bake and Enjoy Delicious Pizza at Home with Family and Friends!
Use Unicook pizza stone to cook delicious crisp crust pizza Like a Chef and Amaze Your Family and Friends. Unicook bread stone can be used in outdoor grill and home oven. This stone is convenient for cooking homemade pizza and frozen pizza. In addition to pizza, the stone can be used to bake breads, cookies, biscuits and more.
Features of Unicook Large Pizza Stone 20 Inch
Durable Construction
- Unicook pizza stone is made of all natural formulated cordierite, molded under 400 Tons of pressure, sintered in 2100°F kiln for several hours.
- Excellent for superior strength, durability, heat retention and excellent thermal shock capabilities.
The Secret of Super Crisp Crust Pizza
- Unicook pizza baking stone comes with unique porous structure, full of invisible micro-pores, a dry stone can absorb up to around 1.5 pound of water quite soon.
- The multiple micro-pores inside the stone absorb excess moisture from pizza dough and create crisp crusts.
Caution:
- Never season baking stone with oil, grease, or they will create a smell when heated.
- Don't spill any cheese, oil, butter, sauce on the stone during baking!
- Bread stone can break if bumped or dropped. Handle with care!
Excellent Package
- Unicook large pizza stone shipped in a box, comes with an extra scraper and a manual. The box contains foam and cardboards to protect the stone in transit.
- The 20 inch pizza stone with nice package is great and decent for a gift.
How to Use Unicook Pizza Stone?
It is important to know that a pizza oven stone without preheating will not cook evenly. Please preheat the stone before placing food on it.
1. Place the stone in the oven or on the grill and preheat it at 500°F (260°C) for about 30 minutes.
2. Dust the bottom of pizza dough with flour to create a non-stick surface.
3. Transfer the pizza onto the preheated stone by a well-floured pizza peel.
4. Close the oven and cook the pizza for 10 to 12 minutes.
5. Check in halfway, once the crust is brown, remove the pizza from stone with pizza peel or oven gloves. Enjoy at once.
6. Remove and clean the stone when it cool down.
How to Clean Unicook Pizza Stone?
Warning
- Never use soap or detergent on a stone, or it will cause odor when heated.
- Don't soak the stone in water for a long time.
- Not dishwasher safe. Not steel wire brush safe.
Daily Cleaning
- Let the stone cool to room temperature before washing.
- Use scraper or nylon pad to remove excess food.(Don't leave leftover food on the stone for too long)
- Hand wash with warm water.
Stain is Normal
- A well-used pizza stone typically has many dark, discolored areas, which is normal and no need to clean.
- If you want to remove stains, wash the stone with baking soda or use oven's self-cleaning function.
Oven Dry & Storage
- Dry the rectangular pizza stone in an oven or a grill thoroughly after cleaning. (Heating can turn the water inside your stone into hot steam, be careful not to scald yourself).
- Store it in a dry and clean place or simply store it in an oven to keep it dry and easy to access.
Sensory Test from SGS
- Unicook pizza stones have PASSED the Chemical Test from the third party lab SGS.
- The grading results are far below the allowed level. You can rest assured on the quality of our product.
- Enjoy healthy baking with your family and friends!
Bluefalcon8560
2025-08-02 16:51:09
This is a quality stone that we keep permanently in our oven. It regulates the heat so that baking and roasting are much better. It also does a great job when you put a pizza on the stone.The only downside is side is that it can take additional time to heat up, as much as 20 minutes for 500 degrees for pizza, but the results are worth it.
JD in SC
2025-08-01 15:02:27
This stone is of good quality and works very well. The large size fits well in my oven and accommodates a 12" pizza easily. I have used this stone frequently and it continues to work well. Highly recommend.
Jessica Eiss
2025-07-07 10:14:07
This is my second stone from this company, and this is the larger of them. I can bake 2 sourdough batards on it, with the Brod and Taylor Batard baking shells over them, which is what I was looking for. My origingal stone is smaller. For right now, I have that one on the lower shelf, and the large on my baking shelf in the oven. The stones also help moderate the oven temperature also, and you can place your baking pans on the stones for even heating without burning. I prefer these light colored baking stones to a baking steel, which I've had burn bread. HIghly recommend for a high quality product!
Customer
2025-06-29 14:27:57
Ive never had a problem with pizza stones outgassing, but some of the reviews for other products did have issues, which is the main reason I bought this brand when I could have bought one for less that did have comments about the smell. And, who cares about cleaning? You scrape off any residue with a scraper or razor blade and you're good to go.The more stained these get, the better they work in getting some char on your crusts like you get from real pizza places with very seasoned ovens from years of use.These are large and heavy and fit my oven shelves perfectly maximizing the area and still allowing air space for the convection to circulate. I actually have two of these because I bake a lot of bread and make several pizzas at a time. I had previously used several smaller stones, but then trying to fit everything on them and not off the edges was not as easy as just sliding things in with a peel. A hot stone like surface makes everything come out with a crustier bottom. It also helps keep the oven temperature more stable when opening the door. Your oven could drop from 450 to 325 just by opening the door and rotating things and home ovens take time to bring the temps back up, so the stones help hold heat. Commercial ovens can make up any heat loss much quicker. Ideally, you try to not open the oven but if you have to rotate things or some of the pizzas are done, then you have to.
billski
2025-06-25 18:34:56
Success! After many years of struggling to make a pizza I am happy with, I broke down and got this. It works, does a great job of toasting the bottom of the crust, and evenly melting the cheese.I put it in a 500-degree (F) oven one hour in advance of cooking. Seems quite good.Before I mastered stretching dough (and believe me, it took a long time), I inevitably had holes in my pizza crust. My first time using the "stone" I blew a hole in the dough and the sauce oozed out all over the "stone". this causes a lot of smoke and a pretty much ruined pizza. When the stone cooled, I was only then able to try to clean it. Scrubbed and scrubbed, got the residue off, but the brown stains remained. I surmised had absorbed some of the sauce. On the second use, which heating up it smoked pretty badly, but did not set off the smoke alarm. This persisted for the entire hour of preheat. I cooked the pizza, it did not have a perceptible odor. On the third preheat, it smoked, but this time much less than the first. Yes, the "stone" looks pretty ugly, but seems to work.
Paddling Upstream
2025-06-20 14:47:58
We love to make our home made pizzas. The problem was that we only had one stone so we it took all night to make for a family of 5. I bought this hoping to increase our production time. It really works. We can fit 2 of our sized pizzas on the stone at once. It could fit 3 but we like the pizzas a bit larger. We still use our other stone on a lower level to help pre-cook the dough. I like to finish cooking on the top level of the oven to get the direct heat and crispiness. We have a standard electric double convection oven.I bought this one because I wanted to have at least 2 pizzas cooking at a time. Based on measurements I didn't like how two round ones would fit in the oven. This one fits perfectly in our oven and has space around it for heat to move in the oven. Our oven is a convection oven so it probably could have been a bit larger and still be fine. Also since it is a large stone instead of multiple smaller stones, I figure there is less flour and cornmeal falling off it and into the bottom of the oven.I was surprised with how thick this stone is. I'll need to get a good thermometer to make sure it is up to temperature before cooking next time. I was impatient and probably didn't give it enough time. But the pizzas came out great either way.
JFJ Equestrian Corporation
2025-06-05 11:22:30
Fast deliver and very nice quality. Bread turned out amazing
Angelica Carmona
2025-05-21 16:38:41
I purchased this to make French baguettes and I can fit three loaves of bread at a line on it, slightly heavy but the best stone for baking.
Alexandre Guyon
2025-01-23 17:46:45
This stone screams quality, used it successfully twice, good product
Reid V
2025-01-13 10:57:56
This stone is a game-changer for pizza nights! It heats evenly, holds the heat well, and makes the crust come out perfectly crisp. The size is great for larger pizzas, and it’s been easy to clean. Solid quality for the price.
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