Napoleon Rectangular Baking Stone

I received this product from Napoleon for free for testing purposes, after I purchased a new Napoleon barbeque. For today’s testing, I baked two homemade pizzas on my Napoleon Grill. Keep in mind the weather is -20°C outside today. I currently own an outdoor wood-burning pizza oven and the ultimate critics for this test were my five children. Both pizzas turned out great. The taste was as if they were cooked in my wood burning wood oven. The only challenge I faced today was keeping a consistent temperature in the Barbeque due to the external elements. Both crusts were crispy and had a nice smoky flavour to them. I attempted to keep the average temperature between 450 to 500°F and cook time was between 7 to 12 minutes depending on how long I kept the barbeque open for (keep in mind frigid cold). **please ensure you sprinkle flour ( corn or semolina is best) and spread the dough thinly before adding any toppings. Great product and I highly recommend it

Large and solid baking sheet, great for Pizza and bread.

I was recently invited to join Napoleon's tester team, and have received this rectagular baking stone (item #70008) complimentary in return for providing an objective review. I wanted to try it both in the oven with bread, and on the BBQ with a pizza. The Bread bake went well, and provided a crispier crust than I am accustomed to when I use my dutch oven; it was also a simpler process to place the unbaked loaf on the stone vs fussing with a dangerously hot dutch oven. The stone produced a nice crust and airy loaf. The pizza bake was a bit trickier, and honestly my first attempt flopped. I did not sufficiently flour the pizza peel or the stone, and when I went to launch the uncooked pizza onto the hot stone, it caught its leading edge and bunched up. Salvageable, but not pretty. I did a bit more research, and determined a well floured pizza peel was the secret, and the second one turned out much better. The crust was evenly baked, had a nice crunch, and the toppings were well cooked without burning. My next pizza will be even better I suspect as I optimize the amount of flour (or cornmeal), and temperature/baking time further. I am looking forward to trying other baked goods on the stone, as well as fajitas and calzone.

I found baking on the stone was great. My turnovers were golden brown. The only reason I didn’t give a 5 star was there is no instructions on how to wash the stone pre-season the stone and care of the stone. But over all it was great.