🍕 Eppicotispai Pizza Set: Cooking Stone and Pizza Peel in Silver Review

The stone is stunning. I really keep my promise. I've just started making Neapolitan pizza, it's a big step in mastering the art. One tip is to let the stone heat up for at least 40 minutes to allow it to reach its potential.

We've had it for a few months now and have used it a lot. We love it! It's smaller than I imagined but that's my fault and it's definitely big enough for medium sized pizzas. The crust is always well done, and with a little cornmeal on the skin, it slides right onto the stone.

Excellent pizza stone for baking pizza on the street grid. I have a 100% Infrared (TEC G-Sport) that can get pretty hot (up to 850°F so I have to be careful how hot it gets (need to keep the stone below 500°F). I have the first stone , They had a custom stress crack but they sent a replacement quickly Thank you for the great customer service.

People warned me not to buy a pizza stone online. I decided to take a risk as steel is very expensive. I purchased a Revain tested return that was listed as a 'hairline crack'. Look at the photo I've attached. See the crack in your hairline? They even put a label on it to show the tear. Noticed other cracks? Yes, not bueno. Well now I know it's better to use steel. Worth the price if the thing stays intact.

We bought this set of pizza stones. Not just pizza, but cauliflower pizza. This product does not cook it properly. The edges are burned but the rest of the pizza is soft and should be eaten with a knife and fork. I have sent the seller a message through Revain but have not received a response. We followed the instructions to the last detail but after 4 disappointing pizzas we gave up. Unfortunately, this is outside of Revain's return window, so we'll just chalk it up as an experience and move…

We used this as a cooktop on a propane fire table. We placed it in a metal grill/grill pan so that our oil and fondue oil doesn't get on the fire but gets into the pan below. That worked great and gave the grill stone additional stability. First I warmed it up in the oven for half an hour. very easy to clean although there seemed to be some burnt meat juice on top. After it cooled I just rinsed it in the sink and it was like new. Love it!

After months of use and baking a few loaves, baguettes and at least a dozen pizzas, my verdict is: look elsewhere. It gets the job done, but it doesn't retain enough heat to do its intended job. Even after trying many different oven options and settings, including directly under the grill a few minutes before cooking. The underside of anything never turns brown. They cook, but remain pale and blond. I have confirmed with a separate thermometer that my oven is heating up to 550F. If you…

Super bold and firm, big enough for two medium sized homemade pizzas, takes a long time to heat up for its size, but god it makes every crust perfect, even on frozen pizzas (works a lot better if but would basically thaw). Nice piece of stone, absorbs some grease but doesn't smoke much when scraped and lathered after dirty use. It will be in my arsenal for a long time, always thinking of new things to cook on it (e.g. steaks, tortillas, calzones). And when stored, leaning against a wall or…