Lately, there’s been much debate in the pizza-making community about whether to use a pizza stone or baking steel to make homemade pies in your oven.
Isn’t it funny how, with something as simple as a pizza stone, literally a flat rock you preheat in the oven and bake pies on, 1,001 things can go terribly wrong?
And they don’t go wrong because you know how to use it. Before buying one, I’m sure you saw it in a recipe, magazine, blog, or YouTube channel you followed. They go wrong because of the things you don’t know you shouldn’t do.
A pizza stone is a square, rectangular, or circular slab that you place in your oven, preheat for 30 minutes, and use as a portable surface for baking pizza, bread, and pastry. The stone conducts heat and holds on to it, usually at a temperature of 475-525°F (245-275°C), drawing out excess moisture from the dough and producing crispy, well-browned pizza.
Pizza stones are a must-have for anyone who makes pizza and bakes bread at home often. In this post, I’ll tell you the “why” and “how” of using a pizza stone. I’ll also share my best pizza stone picks with you, along with everything else you need to know about owning one.
If you like to make pizza at home, a pizza stone is a must-have accessory for your oven. Just preheat your oven with the stone inside it and bake your pizza on the stone’s hot surface. The stone will draw moisture from the dough and your pizza will come out crispier and better browned than ever before.
Talking to a friend about pizza stones the other day, she asked me, “Is it okay to leave my pizza stone in the oven all the time?” I have to admit, that’s a good question. Baking stones or steels can be really heavy to move around. And, if they can help you make such good pizza, could they be useful when you bake other foods in the oven as well?
As someone who’s bought, used, and cracked multiple pizza stones in his cooking experience, I’ve done my fair share of research, experimentation, and mistakes when it comes to this baking accessory. In this post, I’m going to share with you my two cents on the topic.
When I bought my first pizza stone, let’s just say I had a hard time restraining myself from making pizza for breakfast, lunch, and dinner seven days a week. When I cracked a pizza stone for the first time, I wondered what had gone wrong and where my cooking technique had misfired.
Years have gone by since. After much research and experimentation, I’ve come to the conclusion that a pizza stone is not necessarily the best accessory for making baked goods—especially if you’re using an outside grill.