Review topics: ["temperature","outcome","stone","pizza","crust","distribution","meals","browning","accessory","addition"].
Reviews
Tastes like wood over pizza
"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"
— Verified B. (5/5)
Great addition to my baking
"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."
— Verified B. (4/5)
The Griller's Baking Option
"I subscribed to the Napoleon product tester program and happy to have received the baking stone free of charge to permit the opportunity to test the product. In our home, grilling occurs year-round, which includes stone based grill pizza; so, I decided to push my limits, and test this stone’s true baking qualities on the grill ~ and decided to make biscuits. I prepared garlic cheddar bay biscuits to bake on my Napoleon Pro grill. The outcome was fantastic. I heated the grill to 375-400 degrees, and didn’t prep the stone surface and it still worked out great. Using the stone combined with a few minutes of the rotisserie burner to finish them off. The test produced fluffy, warm biscuits that were enjoyed by all. The stone isn’t too heavy to handle and it appeared to distribute the heat evenly producing nice outcomes."
— Verified B. (5/5)
Perfect accessory to become a pizza master
"Despite the heavy snowfall, I managed to clear a path to my outdoor grill in order to use the stone for a Friday night pizza party. It took close to 30 minutes to preheat the stone to the desired temperature, and I seasoned it with a light dusting of cornmeal before launching the pizzas. The results were fantastic - the crust was perfectly crisp, and all the cheese and vegetables were cooked to perfection. In comparison, my third-party pizza oven attachment for the grill required nearly an hour to reach temperature, even in summer conditions. The stone proved to be a much faster and more efficient option, requiring only about half the preheating time. I'm looking forward to trying more baked goods on the stone once the weather becomes milder."
— Verified B. (5/5)
Great product
"This baking stone is great! I cooked a couple of homemade pizzas on it as well as some pinwheel pastries. Everything turned out great. I am looking forward to baking some more tasty meals!"
— Verified B. (4/5)
Crispy crust for the win
"Got the baking stone as a free review product i tried it out and am very happy with the product i made a pizza on the bbq it really made a really nice crispy crust that everyone loved then i made some chocolate chip cookies in the oven my favorite part is its not to heavy so its easy to move"
— Verified B. (5/5)
I Don't Know
"I received this product as part of the tester team, and I finally got the chance to try it out, I tried doing a pizza on it. I preheated oven for 500F and let stone stay in oven for 30 minutes once at temp. I put some corn meal down on the stone as well on the peel under the pizza. After 10 minutes I tried taking the pizza off and a lot of it was stuck to the stone. This was also my first time and I understand using it more and more will ""season"" the stone. After the stone cooled I tried washing as per the instructions and none of the stuck on crust was coming off so I am not sure what to do with it now. I would like to try cooking/baking other food on this stone, but going forward I will be sticking to using a baking steel for doing pizzas."
— Verified B. (3/5)
Beautifully Simple and useful
"I received the Napoleon Rectangular Baking stone for free from Napoleon in exchange for my honest review. This is my initial review and test of the Napoleon Rectangular Backing Stone. My first impression is that the stone is large (approx. 51cm x 34 cm), feels substantial and is high quality. As a first test I decided to simplify things by baking a frozen thin crust pizza supplied by a local pizzeria and sold in local grocery stores. The baking stone performed as hoped, crisping and browning the crust perfectly. It took a bit longer to finish baking the pizza based on the eight to twelve minute recommended baking time for this particular frozen pizza. However, I believe I should have started warming the stone as soon as I ignited the BBQ. I will be sure to do this in my next test of the baking with another frozen pizza and eventually chocolate chip cookies."
— Verified B. (5/5)
Beautifully Simple and useful
"I received the Napoleon Rectangular Baking stone for free from Napoleon in exchange for my honest review. This is my initial review and test of the Napoleon Rectangular Backing Stone. My first impression is that the stone is large (approx. 51cm x 34 cm), feels substantial and is high quality. As a first test I decided to simplify things by baking a frozen thin crust pizza supplied by a local pizzeria and sold in local grocery stores. The baking stone performed as hoped, crisping and browning the crust perfectly. It took a bit longer to finish baking the pizza based on the eight to twelve minute recommended baking time for this particular frozen pizza. However, I believe I should have started warming the stone as soon as I ignited the BBQ. I will be sure to do this in my next test of the baking stone to make another frozen pizza and then chocolate chip cookies."
— Verified B. (5/5)
Solid first impression, more experience will enhance results
"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."
— Verified B. (4/5)
