You just spent a lot of money on a pizza stone. How do you know if it’s any good? and do pizza stones work?
Pizza stones are expensive, and the internet is full of conflicting information about whether or not they work well. This can make it hard to decide which one to buy.
Our guide breaks down the pros and cons of each type of pizza stone so that you can make an informed decision when buying your next pizza stone!
- 1 Do pizza stones work?
- 2 What is a pizza stone?
- 3 How to Cook with a Pizza Stone
- 4 Pizza Peels
- 5 Caring for a Pizza Stone
- 6 How does Pizza Stones work?’
- 7 What stone works for the kind of baking you plan to do?
- 8 What to use in place of a pizza stone?
- 9 FAQ
- 10 Conclusion
Do pizza stones work?
The answer to the question; “do pizza stones make good pizzas?” is absolutely yes! Pizza is the most popular food in America (1).
Whether you like Dominos, Papa Johns, delivery pizza or local restaurant styles, almost everyone enjoys eating a hot slice of gooey cheese pizza with their favorite toppings every now and then.
While making pizzas at home can be fun for some people, baking them evenly on your oven’s rack can be difficult to achieve without burning the crust or bottom of your pizza. This problem is easily fixed by using a pizza stone.
What is a pizza stone?
A pizza stone is a flat, porous or semi-porous ceramic cooking device. Its purpose is to retain heat and distribute it evenly throughout the oven so that the crust of the pizza will cook quickly and crisp up nicely.
It can be placed directly on a rack in a gas or electric oven before baking a pizza. When a tile hearth oven is used, a pizza stone is not necessary since the floor of the oven itself will serve this purpose.
A pizza stone should be seasoned before its first use and will need to be reseasoned from time to time. When using one that has never been used before, you may have to break it in by sprinkling water on it and then heating it for a short time.
How to Cook with a Pizza Stone
In the oven, a pizza stone will help your crusts bake to a crispy perfection. It also keeps your homemade pizzas warm as they’re passed from person to person.
Before you use a new pizza stone for the first time, wash it with hot soapy water and rinse thoroughly This removes any dust or residue that may have been missed during the manufacturing process.
To use a pizza stone, preheat oven to 450 degrees F. Then place an old baking pan or cookie sheet on the lowest rack in your oven (most likely the bottom left).
This will catch any juices that drip through while cooking and protect your floor or countertop from stains. If you’re using a stoneware pan, cooling racks also work well.
Remove any dough from your refrigerator and mound it on a flour-dusted surface. Using a rolling pin or your hands (if the dough is soft enough), spread or flatten the dough into a flat disk, roughly 10 inches across. Lift the edges of the pizza frequently as you roll to make sure it isn’t sticking.
Dust the surface of your pizza peel or flat baking sheet with cornmeal and put your disk onto it. Add your sauce, cheese and toppings as desired.
Using a quick back-and-forth wrist motion slide the pizza from the peel onto the hot stone in your oven. Bake for 10 to 15 minutes, depending on your oven and the size of the pizza. Check the bottom of your crust after 10 minutes and remove it from the stone if it’s golden brown. The toppings will continue to cook through while resting, so be careful not to overcook your pizza or let it sit out too long before eating.
Using a Pizza Peel
No Pizza Peel?
Caring for a Pizza Stone
How does Pizza Stones work?’
A pizza stone is a porous ceramic that absorbs moisture and spreads the heat to the dough when cooking. It’s put into a cold oven, then brought to temperature with the baking – no preheating necessary.
Pizza stones work based upon the science of thermodynamics which states that substances change their state when either energy or heat is applied.
The stone is porous in nature, meaning that it absorbs moisture easily. When the pizza stone is put in a pre-heated oven, the heat transfers through the walls of the stone creating thermal energy.
The internal moist particles transform into steam, which makes its way out of the pores of the baking surface with assistance from conduction and convection. When baking, the stone gives off this heat energy for an extended period of time.
This causes the surrounding air to increase in temperature causing the dough to rise properly and cook through evenly. The best pizza stones are made from refractory materials that absorb excess moisture and distribute it evenly across the surface.
A lot of modern ovens come with a pizza setting so you don’t have to do the extra work of preheating the stone.
What stone works for the kind of baking you plan to do?
Ceramic Pizza Stones
The Catania pizza stone is a great option for beginners or those who want to test the waters without investing too much money. The porous surface will discolor and stain with use, which makes it natural – don’t expect your new baking buddy to remain pristine after every time you cook on them!
It can be used in both ovens AND smokers/grills as well; always begin heating by letting cool before using so they don’t crack from overheating (this should only take minutes).
Care: scrape clean regularly but ONLY water- no soap products because of how easily these items will soak into this type if material over time!.
Flametop Enameled Ceramic Stones
Ever notice that food tastes better when it’s cooked on a grill? The same goes for cooking in the oven, but there are some things you have to watch out for.
Apart from being filled with fat and sugar by way of butter or honey as an ingredient (we all know how bad those processed foods can be), grills give off smoke while they cook your meal which masks any other flavors coming from spices used throughout prepping time – so if this sounds like something up your alley then get yourself one today!
Cordierite Pizza Stones
Cordierite is a prized stone for its durability, making it the perfect material in ceramic kilns. Its extra cost typically outweighs any longevity benefits because of how porous cordieisite gets over time and continues to get damaged easily even after cleaning with soap – so follow special care instructions that come with your purchase!
Cast Iron Pizza “Stone”
Cast iron is a fantastic material for cooking because not only does it transfer heat better than stone, but also leaves you with an incredibly durable pan. It can be used on the stovetop as well – just make sure to maintain its exterior seasoning!
If properly cared for cast-iron cookware will last years without rusting or wearing down too much from use; which means that they’re affordable enough that many people have them both at home and in their professional kitchens too (depending upon what type of appliance he/she uses).
The gold standard for pizza fanatics. Incredible heat transfer rates that can produce those elusive dark, blistery crusts and is often seen only in wood-fired ovens; similar to cast iron it’s heavy but still manageable with care – you just need some watchful eyes on top of your head while using this type if baking other bread like pains (or cooking anything else).
But be mindful: The bottom layer might turn quickly as well because we all know how fast things burn!
What to use in place of a pizza stone?
Pizza stones have been a tool in the kitchen for years. They were originally used because of their ability to conduct and hold heat. That’s why they are great for cooking pizza. You can cook your pizza at a high temperature that will give you that nice crispy crust without overcooking the toppings. There is only one problem, and that is they can be very expensive.
Are there any alternatives to using a pizza stone? Here are some great ideas:
- Use unglazed tile from your local home improvement store in place of a pizza stone
- If you don’t want to spend the cash on unglazed tile, then try placing your baking sheets together and covering them with foil. You can place your dough on top of the foil and bake as if it were a stone.
- Use a baking sheet in place of the stone, but not just any baking sheet. Spray it lightly with cooking spray so that your pizza doesn’t stick to the pan when you go to remove it from the oven.
- Use the baking sheet with foil covering it like mentioned above, but set your oven to 500 degrees and let it preheat for an hour or two before you put your pizza in. This will ensure that the pan is nice and hot when you place your uncooked dough on top of it. Making sure that the oven is very hot before you place your pizza in will ensure that you get a good crispy crust.
- Use the baking sheet with foil over it and preheat the oven to 500 degrees, but then turn off your oven just when you have placed your dough on top of your aluminum covered baking sheet. Allow it to sit in the hot oven for about 10 minutes. This will cook the dough without cooking the toppings, which means you will have that perfect pizza with a crispy crust and gooey cheese.
Is a pizza stone worth buying?
If you love to make your own pizzas at home, then sure. But what is a pizza stone? It’s basically just what it sounds like. A very thick stone that can be heated up in an oven. This, in theory (and practice) helps the pizza cook more evenly and taste better than if you were to simply put the dough on an oven rack.
Do pizza stones make better pizza?
This is a question that continues to pop up on forums and Facebook groups. The answer is yes, but not without some challenges (primarily the tendency of pizza stones to crack with use).
There is no doubt that you can make better pizza using a stone than you can without one. But there are caveats here; it’s not as simple as just using a stone.
Does a pizza stone make crust crispy?
A pizza stone is a ceramic or metal disk that cooks the bottom of the crust. Some say it makes the crust crispy. Others says it doesn’t make difference at all. But some say it can make the edges burn if they are not handled correctly.
There are several reasons why you should use a pizza stone to cook your homemade pizzas.
One is because it provides even cooking. Another is to release moisture from the crust so that it can become crispy. Most importantly, a pizza stone keeps the bottom of the crust from burning when there’s a lot of heat in your oven. In fact, some people say that their pizzas never burn again after cooking with a pizza stone.
There are many opinions on this subject. Some people say that the pizza stone is an essential tool for making crispy crusts or even to bake bread, while others disagree claiming it only takes longer and wastes energy.
The answer may be in your own personal experiences with a pizza stone. If you have tried using one, what were the results? What did you learn about how pizzas turn out when cooking them on a pizza pan versus baking them on a cookie sheet? Please share your thoughts below!