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Overall rating: 4.6666665 / 5 from 6 reviews.
Review topics: ["temperature","stone","dough","crust","pizza"].
"Love this pizza stone. I used it once on my grill and once in the oven. Both pizza’s came out great. I made sure to preheat it before putting on the pizza. This is key as it gave the pizza a nice crispy crust. The size is perfect for store bought pizza and reheating slices. I highly recommend this stone …definitely good quality!"
"Napoleon sent me their Premium Pizza Stone free of charge and asked that I review and comment on the stone. I have made pizzas before on our Napoleon grill, but this stone truly raised it to a new level. I used parchment paper between the stone and the pizza. Not a requirement, but made the stone clean up much easier. I baked the pizza at 425 degrees for about 8 minutes and it turned out perfect. Ours was a three ingredient pizza with locally sourced sausage, mushroom and pepperoni. Mozzarella cheese was used to top off the pizza. Crust was thin but was nicely crisp when done."
"I was so impressed with this pizza stone by napoleon. I loved how big it was compared to my previous stone. It fit perfectly on the rack and produced an excellent crust for my homemade pizza."
"The pizza stone came securely packaged for mail delivery. When we opened it up, we were impressed by how flawless and smooth it was. Our previous pizza stone was much more porous. So far we have only made pizza on it, but hopefully when I have some time we will make some breads on it too. For pizza we put it in a cold oven, then turn it on to 450. While the oven is heating, I do all the prep for the pizza. Grate the cheese, cut up toppings, find the pizza sauce, etc. Then we get a piece of parchment paper and put a bit of flour on it, then we shape our dough on it. We like a thick dough in our house, so we just hand shape it. Then we put the parchment on the peel, and build the pizza while its on the peel. Then from peel to oven, the parchment lets it slide right onto the stone! After a few minutes you can yank out the parchment so the stone and crust touch. The stone gave our pizza a very even bake, top and bottom. The bottom had a nice even golden brown colour to it. The outer crust was crispy, while the inside was airy and soft. It did everything I would want a pizza stone to do!"
"this pizza stone is lighter in weight than our older stones, which overall is a nice feature as its easier to handle."
"(I received this as part of a promotion in exchange for a review) The Napoleon Pizza Stone is a high-quality accessory that can genuinely elevate your homemade pizza game, whether you're using it on the grill or in your kitchen oven. Its porous, ceramic composite (often described as stoneware or cordierite) material is designed to wick away moisture from your crust, resulting in a light, airy interior and a perfectly crisp, golden-brown exterior that is hard to achieve with a standard baking sheet. The stone is well-made, thick, and distributes heat very evenly, which is key to an excellent bake. It’s also versatile, working wonders on everything from breads and cookies to appetizers, and it doesn't retain flavors or odors from previous meals—so your garlic pizza from Friday won't influence Saturday's pastries. The Learning Curve However, new users should be prepared for a bit of a learning curve to truly unlock this stone's potential. Temperature is Everything: Finding the ideal temperature and pre-heat time is crucial. The stone needs ample time (often an hour or more) to reach and retain the desired heat. Too cool, and your crust will be soggy; too hot, and the bottom can char before the toppings are done. This sweet spot will depend on your specific oven or grill. Launching the Pizza: The stone's best results come from direct contact, but getting the pizza onto the blazing hot stone can be tricky. You will need to experiment with the amount of flour or cornmeal you use on your pizza crust to eliminate sticking. Homemade Dough: A light-to-moderate layer of cornmeal or semolina is usually enough to help a fresh, sticky dough slide right off. Store-Bought or Frozen: These crusts are often less tacky, and you might need less flour/cornmeal to prevent sticking, or you might find parchment paper (for the first few minutes) is the easiest solution for a clean launch. Conclusion Once you nail your preferred temperature and perfect your pizza launch technique, the results are nothing short of fantastic. The Napoleon Pizza Stone consistently delivers a superior, pizzeria-quality crust that is both crispy and chewy. It transforms home-baked pizza from good to great. It is an excellent, durable investment for any serious home baker or griller—just be patient with the initial trial-and-error period as it will test you, and you will be rewarded with perfect pizza every time."
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