Pizzacraft PC9899 Rectangular ThermaBond Baking Pizza Stone, 20-Inch

Last updated date: July 16, 2020

DWYM Score


Pizzacraft PC9899 Rectangular ThermaBond Baking Pizza Stone, 20-Inch

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We looked at the top Pizza Stones and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Pizza Stone you should buy.

Update as January 6, 2022:
Checkout The Best Pizza Stone for a detailed review of all the top pizza stones.

Overall Take

In our analysis of 177 expert reviews, the Pizzacraft Rectangular ThermaBond Pizza Stone placed 11th when we looked at the top 13 products in the category. For the full ranking, see below.

From The Manufacturer

Fire up the oven or grill and start baking artisan-style pizzas in the comfort of your own home! Crafting homemade pizzas takes only a good baking stone, a great pizza dough recipe and a few handfuls of your favorite toppings, and in no time you’ve got a delicious, piping hot, crispy crust pizza of your own making. Enjoy the same quality of food baked in a professional brick lined oven in your home kitchen or grill. Baking stones are perfect for pizza, bread, pastries or any other baked goods, eliminating hot spots while cooking, and produce uniformly browned crust. Baking stones are also convenient for heating and re-heating ready-made frozen pizza and baked goods. Stones require no seasoning or conditioning. Product Care: Stones arrive ready for immediate use there is no need to “season” a new stone with oil or soak the stone in water before each use. The natural properties of a stones will cause it to darken and spot with age; do not attempt to remove this discoloration. Do not ever use soap when cleaning the stone, just hot water and a non-abrasive scrubber. For best results, pre-heat oven or grill to 500° F (260° C) and place stone in middle of oven on lowest rack or middle of grill for 30 minutes. If baking a prepared food item, bake as directed by manufacturer on packaging. For fresh pizza, a flat metal spatula or a pizza peel dusted with cornmeal or flour works well for transferring food to the baking stone. Alternatively, using an oven mitt or glove, remove the hot stone from the oven, place on heat-safe surface, place food to be baked onto the stone, and return both to the oven or grill. STONE WILL GET HOT! USE OVEN MITT OR GLOVE WHEN HANDLING.

Expert Reviews

Expert Summarized Score

14 expert reviews

User Summarized Score

643 user reviews

What experts liked

It produces an evenly browned crust – what most pizza-lovers are looking for when home cooking their pizzas.
- Kitchen Reviews HQ
ThermaBond technology allows for thermal shock resistance that only adds to perfection in heat distribution.
- Sous Beurre Kitchen
The rectangular design makes it suitable for other purposes, too. If you're feeling the need to make bread or quesadillas, you can fire up your oven and go with this stone.
- Chew The World
This pizza stone looks huge, at first I was afraid that it might be too big for my oven, but luckily it was a perfect fit.
- Kitchen Byte
Good to make delicious pizza, bread, and pastries and reheat frozen pizza
- Cookware Junkies
June 13, 2018 | Full review
This pizza stone is perfect for cooking pizza and even versatile enough for baking bread, pastries, and other bakery items as well.
- Kitchen Folks
June 25, 2019 | Full review
This is a nice and thick stone, which means that it retains high heat for a longer duration of time. It also means that this stone is more durable than the rest, and perfectly resistant to thermal shock.
- Thoroughly Reviewed
It is very easy to clean and stays unbroken even when used in extreme heat
- 5 Product Reviews
August 24, 2019 | Full review
And the tool is super durable that can last for a lifetime as well as not easy to get split even though you may drop it.
- Cook Kitchen Utensils
The stone is so designed that hot spots get eliminated while cooking, ensuring that you have a uniformly brown crust.
- Village Bakery
August 1, 2019 | Full review
This base measures 20 x 13 ½ inches and is ⅔ of an inch thick. The size will allow your stone to fit into any standard conventional oven. The great thing about this being such a wide stone means you will be able to fit two pizzas together on it for double helpings.
- Chef's Resource
July 25, 2019 | Full review
As it’s also ⅔” thick, it can retain even more heat without the risk of cracking. Further reinforced with its ThermaBond feature, you can count on this item to also handle changes in temperatures with ease.
- My Pizza Stone
What makes the Pizzacraft stone stand out is the Thermabond technology that it is made from cordierite. The cordierite material has been tempered to withstand not only extreme heat but also, thermal shock.
- Artisan Pizza Kitchen
More surprisingly, this exceptional stone can withstand temperature up to 900 °F.
- Thermo Gears
May 2, 2019 | Full review

What experts didn't like

Reported size is slightly under actual size
- Chew The World
This stone has an awful smell, and for me, it didn't go away during the testing period of usage, which is very unusual for cordierite stones.
- Kitchen Byte
The stone is heavy so it is a bit hard to use
- Cookware Junkies
June 13, 2018 | Full review
Some buyers have stated that food has stuck to this stone.
- Chef's Resource
July 25, 2019 | Full review

An Overview On Pizza Stones

If you’re tired of waiting for the pizza delivery person to show up, or you just like the taste of homemade pizza, a baking stone can take your creations to the next level. A pizza stone gives your crust that crunchiness you love while still keeping your toppings juicy and flavorful.

But if you haven’t shopped for a baking stone recently, you may not realize how many options there are. There’s the traditional clay model, but you can also find great baking cookware made of ceramic, clay and steel, with each having its own benefits. Cast iron stones provide fast, even heating while maintaining that crust texture you want. Some even come pre-seasoned so that you don’t have to worry about your crust sticking to the surface.

Ceramic stones became popular for a reason, though. Their porous build absorbs the flavors in the items you cook, seasoning it to ensure that your foods grow tastier with time. But this porous design also makes it more likely it will absorb moisture, which means you’ll need to take care to avoid mold buildup.

Steel baking stones are another option. Advertised as ultra-conductive, these baking surfaces are designed specifically to distribute heat and hold it throughout the cooking process. Manufacturers promise that these stones bring much more energy to the baking process than ceramic and clay stones, but you’ll see similar results across all baking surface types.

If you’ve ever used a pizza stone before, you know that removal from the oven can be challenging, particularly since they often don’t have handles or rims. Pizzas can slide around on the surface, leading to potential cooking disasters if you aren’t careful. For that reason, some newer pizza stones have either a rim around the edge, handles or both. As convenient as this can be, though, keep in mind that if you plan to slide the entire pizza off onto a serving platter or plate, it won’t be as easy as it is with completely flat stones.

The Pizza Stone Buying Guide

  • One of the first things you’ll probably notice as you shop is that baking stones come in multiple sizes. A 16-inch stone will hold larger pizzas, making them ideal for large families and parties, but it will be harder to transport and squeeze into your oven. A smaller pizza stone is more portable, but it also limits pizza size. If you regularly hand-make your pizzas, you can go with a larger stone to make bigger pizzas. But if you’re using frozen, premade pizza, you’re safe going as small as 14 inches.
  • Clay stones can absorb oils, which means they “season” as you bake items on them. This can be problematic, though, if you don’t want those odors and tastes to contaminate other food types you try to make. You might not want your cookies tasting like pepperoni pizza, for instance. For that reason, ceramic and ultra-conductive steel have become popular alternatives.
  • Some pizza stones are coated to keep the dough from sticking. If the stone you choose isn’t one of them, put it in the hot oven for at least 30 minutes to preheat it and also dust it with a little flour.
  • Since you’ll be baking food items on the surface, cleanup is essential. Having a nonstick surface helps with this, but also keep in mind you’ll probably have to hand wash your stone between uses. Since clay stones are porous and therefore prone to mold, it’s important to dry those types of stones completely.
  • Having handles comes in handy, but it does make sliding the pizza off more complicated. Raised edges may be enough. Not only will this type of rim make it easier to grip your pizza stone, but it will also keep ingredients from dripping onto the bottom of your oven.
  • One common issue with baking stones is cracking. It’s especially important if you plan to cook in a high-heat environment like a brick oven that you choose a stone built to withstand those temperatures. Often cracking happens because of temperature change, so it can help if you put the pizza stone in the oven to preheat to allow it to gradually adjust.
  • Pizza stones aren’t just for making pizza. You can use it to bake cookies, stuffed calzones, energy bars, fruit tarts and more. You can also use it for grilling meat and roasting vegetables, provided you have the right type of stone. For maximum versatility, make sure you choose a baking stone that works on a stove, oven and outdoor grill.
  • When it comes down to it, it’s all about the taste of the pizza you make on your new baking stone. Look for a surface that promises good heat conduction and retention. A hotter surface means a crispier outer crust without sacrificing the soft interior. This is the very reason pizza is better when cooked on clay, ceramic or ultra-conductive steel rather than a standard baking sheet.