We could tell you about thermal mass, heat retention, and perfectly crisp crusts. And we will, somewhere further down the page.

But really, it's a slab of stone that gets extremely hot.

Throw it in your oven. Get it ripping. Put pizza on it. The SLAB pulls moisture from the dough and dumps heat into the crust, giving you the crispy bottom and blistered edges your sad little sheet pan was never going to deliver.

Pizza. Bread. Flatbreads. Whatever else you reckon needs to be cooked on a rock.