Review on 🍕 Norpro 13 Inch Round Pizza Baking Stone: The Perfect 13/33cm Solution by Robert Carlson

I've been using this stone 2-3 times a week for 4 months. For the $18 I spent on it, it was worth it. The crusts turn out crispier and more even (a real problem in my oven). Before I got this stone I couldn't make a Digiorno pizza as it didn't rise at all. During testing, I found that Digiornos need to preheat for at least 45 minutes. My biggest concern was that if I placed a frozen pizza on a stone preheated to 375-425 degrees it would crack. No, that's not a problem for this stone. The only problem is that the stone is a bit larger than a regular frozen pizza, but that's to be expected at this price point. Update: 4/28/11 Still works great. It has a beautiful black patina. Has been used less often over the last few months but usually every week.