Norpro Pizza Baking Stone

Mary B. says:

I bought this stone to try out some new bread and pizza recipes. The stone cracked in half after about 20 uses over the course of 6 weeks. It broke in half while making pizza, not while cleaning it or moving it. It is possible some sauce got on the stone, which also can create cracking, but I expected the stone to be more sturdy. When it was whole, the stone worked great, creating a crackly, even-colored crust. But it is too delicate and not an adequate thickness for the high heat involved making pizza. The overall surface area of the stone is a healthy 13 x 15 inches. But the product description suggest that the stone is 2 inches thick. That’s a bad typo. It’s actually 1/2 inch thick, possibly only 3/8 inch. A good bread/pizza stone should be at least 3/4 inch thick. I should have known it was a typo, since expensive stones are rarely more than 1 inch thick.
Rating: 2 / 5