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Unicook Large Pizza Stone 20 Inch

Curated from 83 real Reddit conversations

Refreshed on: February 5, 2025

Unicook Large Pizza Stone 20 Inch

Brand: Unicook
Price: $59
Snoop Score:
6.0
Sentiment
5.0
Popularity
4.9
Technical
6.5

Snoop's Take

The Unicook Large Pizza Stone is a heavy duty, 20-inch rectangular baking stone crafted from natural cordierite and engineered for both ovens and grills. It promises to deliver a super crisp pizza crust and artisan bread with even heat distribution and outstanding thermal shock resistance. User feedback reveals a mix of admiration and wariness: one user exclaims, “Damn! Nice bottom,” highlighting the reliable performance while others caution about faster exterior cooking and the risk of cracking if mishandled with water. Comments such as ‘a little discoloration is normal’ underscore a robustness that stands the test of time, though some reservations exist regarding cleaning methods. Overall, the community’s tone is both appreciative and pragmatic. In conclusion, despite some minor critiques, the product is a strong contender in its category. Its consistent performance and versatile design make it a recommended choice for home chefs looking to elevate their cooking game.

Not for you? Check out our other rated Pizza Pans & Stones

my pizza stone is somewhat more consistent.

Positive Feedback

it definitely cooks the outside faster.

Negative Feedback
Product
6.0
Unicook Large Pizza Stone 20 Inch
Homemade Pizza Baking
8 / 10
Artisan Bread Making
8 / 10
Versatile Cooking
4 / 10
Indoor & Outdoor Grilling
8 / 10
See how this compares to all Pizza Pans & Stones

What it does well!

Key strengths users can’t stop talking about.
Consistent performance in baking results
my pizza stone is somewhat more consistent.
Normal discoloration doesn't affect performance
A little discoloration is normal. Just clean a little and your're good to go.
Mine is 10 years old and completely black. Makes great pizzas.

Where it needs some work!

Areas to watch—feedback on possible improvements.
Uneven cooking: Faster exterior cooking
it definitely cooks the outside faster.
Risk of cracking when using water for cleaning
Do not use water on it, it will crack and split in half if moisture is trapped in it.
I used water once, a damp cloth and thats when it cracked.
Don't use water to clean your stone. It increases the chance it will crack when you heat it up.

Compare On All Talked About Dimensions

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Unicook Pizza Stone, Heavy Duty Cordierite Pizza Pan for Oven and GrillUnicook Pizza Stone, Heavy Duty Cordierite Pizza Pan for Oven and Grill$35
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Core Power Plays

The specs and strengths that make it shine.
Preference for cordierite over ceramic
I suggest getting a corderite stone. Not the kamado joe ceramic stone because the ceramic will break.
Went through so many ceramic stones before buying corderite and it is going strong for a year or so now.
Nearly 5 stars on amazon reviews.. Price is right, too.
Discussion about the weight and mass of pizza stones
I always thought a pizza stone needed to be heavy and lots of mass.

Buyer’s Cheat Sheet

What to check before you click ‘Add to Cart.’
Pizza stone versus steel debate
But a pizza steel in your 500° home oven will give you something closer to what those 900° ovens can do.
Basically, a good steel is a buy-once piece of equipment.
Comparison of stone and cast iron cookware
I know it’s not cast iron, and feel free to delete this post if it’s inappropriate for the group. Bu
There's a reason both pizza stones and cast iron are commonly used for pizza.
It cooks pizza like a brick oven but then you can toss it in the dishwasher.
We get consistently better results with the cast iron.
Baking technique challenges and tips
Steam will be your best friend in preventing the crust from setting too soon.
Thank you this helped me also
I completely agree with this response.
I don’t think I scored it deep enough :/ I’ll try that next time too
Pizza stone usage tips and frustrations
I have never been so furious. Deep breaths help.
Pizza stones take a long time to pre-heat.
Looks like you tried to bake 'Pizza the Hut'.
I’d still eat the shit out of it.
Baking technique recommendations for optimal results
Take it to perfection by keeping one oven rack on a top level.
Good job on yours, looks great!!
Diverse cleaning methods debate
If there is bacteria on it surviving 500°f I'd rather eat it.
Just flip it every time you use it, it will burn/clean itself.
Shit I left mine in the oven in self clean mode. Cleaned the stone too.
The bottom of the pizza will be carbon before the rest of the pizza is done.

Cautionary Callouts

Know the pitfalls before they catch you off guard.
Durability concerns: Pizza stone breakage
In short it can deliver more heat to the crust.
Love mine and it won't break!
The wealth of knowledge on niche things is so vast!
My pizza stone was probably the best 'single use' item for my kitchen I've bought.
Stone vs. steel debate
Steel won't crack or shatter if you have an oopsie moment.
In my experience, a stone takes a very long time to heat up (and cool down).
You end up losing a lot of heat from your oven in that process.
The stone was perfect.
Campfire pizza burn hazards
that first bite seared the shit out of the top of your mouth didn’t it?
Can’t speak.. still recovering from burns
No fucking way you just bit into that hot ass shit !!! I've been there looks so good you got to take a bite out of 500 degree pizza.
but omg the crisp is excellent.

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