You need more than just an oven to create a delicious homemade pizza.
A quality pizza stone or steel takes your oven to the next level, absorbing and radiating intense heat to create a flavorful crisp crust on pizzas and bread. If you aren’t going to use one of these products, then you may as well hit the freezer section of the grocery store for your next pizza.
No homemade pizza can compare to the crispy, succulent, deliciousness you’ll get from a brick oven. But with a steel or stone, you can get pretty darn close.
The biggest knock on homemade pizza is the crust is always lacking.
Either, it’s too soft, too hard, too flat, or too just not good. The key to a crispy and flavorful crust is intense high heat over a brief period of time. Meaning, you need a good pizza oven or a surface (steel or stone) that will radiate a lot of heat.
In the good 'ol days pizzas were prepared in brick ovens, so they didn't generally require a heating stone or steel. In a perfect world, we would all still have one of these masterpieces in our own kitchens, but sadly our world is not perfect.
When broilers were introduced into the world we found convenience overruled great food. Little did we know we would soon long for the days of yore when brick ovens were still alive and well. But the take over is complete and without brick ovens, the pizza stone turned into a must-have kitchen accessory.
What most people don’t realize, when making pizza at home, is their oven alone won’t be enough to yield a good final product. There are so many problems with the traditional oven, but the most significant is, at best, the average oven will only heat to around 500°F. Sounds hot enough, right? But consider a brick fired oven, it usually burns at around 800°F. With low temperatures of 500 degrees, you just can’t produce great pizza. It's no wonder the conventional oven falls short.
Pizza stones and steels are designed to compensate for the low temperature of your oven. If used properly, you can get an almost perfect pizza every time.
We’ve scoured the world looking for the best stones and steels humankind has to offer. The products in this lineup are highly recommended and produced pizzas with the best flavor and crust texture.
After hundreds of pizzas, cooked hundreds of ways, with hundreds of variations in timing, temperature, and cooking surface, we’ve found the best homemade pizza is made using a baking steel. A quality steel will yield a more bubbly crust with a hint of the charred flavor you get from a brick oven. While steels are the best cooking surface for great pizza they are not necessarily the best option for everybody. First, they are more expensive. Second, they are heavy. Really heavy; some weigh as much as 20 pounds. That's not an easy thing to sling around the kitchen. But on the other hand, it will outlast almost everything else you own. Also, it can handle a variety of heat sources, so your pizza steel can easily be converted into a griddle as needed.
Here's pros and cons for additional consideration:
Pizza stones or baking stones are commonly made from ceramic or cordierite. They may be good conductors of heat but they don't transfer heat nearly as quickly as pizza steels. However, foods cooked on a pizza stone will cook evenly but they will require longer cooking.
Pizza steels are nearly indestructible, very durable and can last a lifetime. However, they require some level of care. It benefits from being seasoned from time to time. Steels are immune to thermal shock and won't shatter or break.
After hundreds of pizzas, cooked hundreds of ways, with hundreds of variations in timing, temperature, and cooking surface, we’ve found the best homemade pizza is made using a baking steel. A quality steel will yield a more bubbly crust with a hint of the charred flavor you get from a brick oven. While steels are the best cooking surface for great pizza they are not necessarily the best option for everybody. First, they are more expensive. Second, they are heavy. Really heavy; some weigh as much as 20 pounds. That's not an easy thing to sling around the kitchen. But on the other hand, it will outlast almost everything else you own. Also, it can handle a variety of heat sources, so your pizza steel can easily be converted into a griddle as needed. Regardless of whether you're looking for stones or steels, we’ve narrowed down the search with the best of the best.
While round seems like the obvious choice, our research proves rectangular stones are actually better. First, simple geometry means you have a larger target to set your pizza on, you won’t be as concerned about missing the middle and destroying your hard work. But more importantly, the heat stored up and radiated out of the extra square inches will make a better pie.
This pizza stone is made of Cordierite clay which heats up quickly and evenly.
Old Stone is the ultimate, and the only homemade pizza buddy you’ll ever need. If you’re making the perfect pizza for a movie night or date night at home, you can’t just throw in the pizza dough in the oven.
This pizza stone is made of Cordierite clay that heats up quickly and evenly. Temperatures in the oven are not uniformly distributed because of various factors. Using the Old Stone will ensure that your pizza will be evenly baked throughout. The end product to that most likely be achieved with this pizza stone is a crusty exterior with a chewy core. How’s that for a home-made pizza?
The Old Stone Oven Rectangular comes with feet that help when lifting it off the oven. It also helps keep the stone steady when the pizza is being taken off it. Its thickness and weight ensure that pure materials were used to ensure maximum heat retention capacity is achieved. This enables the stone to keep heat longer which is suitable for use as a food warmer. The temperature range it can hold is up to 2000° F without breaking. Another feature is the Heat Core Center which focuses the heat at the center of the stone. This ensures that the quality and build will last for generations.
This is a great choice of cookware to invest in once you’ve decided to create restaurant grade pizza at home. It serves the purpose of using old-school stone ovens for baking pizza while using a conventional modern oven. It gives the crust and moisture balance that may not go smoothly when pizza is thrown straight into the oven.
Pizzacraft stone boasts Thermabond technology made from cordierite.
As cooking pizza at home is not an everyday trend it leaves more room for experimentation. Pizzacraft Rectangular Thermabond stone is your absolute buddy – from bread to pastries, and of course crispy crusted pizza! This t results in finished products that seemed to have been baked in a brick oven.
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. That said, there will be no problems with fast changes in temperature with this product. It will not crack during extreme temperatures which are very useful in fast-paced cooking situations. Another plus is that you don’t have to condition or season it before use. Compared to other steels, the pizza craft is thinner and wider which allows it to distribute heat to a wider area and doesn’t heat up that easily. This means that incidences of burnt crust before the cheese melt situation is averted.
The Pizzacraft stone is more than just a slab of clay because it can work wonders in your home-made pizza. It is fortified with thermabond to make it more durable even with everyday use. You don’t have to work around with it delicately and thus have the peace of mind that it will work well for more pizza nights to come. The 15-inch size is big enough to make a family sized pizza that everyone will surely enjoy.
Basic science has taught us that metals are the best conductors of heat.
Some home pizza makers prefer the pizza stone made out of clay to mimic the environment of brick ovens. On the other hand, some prefer to use steel. One of the best steel pizza stone is the original Baking Steel. Basic science has taught us that metals are the best conductors of heat. That principle is what dominates the followers of the Baking Steel.
Since metal is known to be the best heat conductors around, the Baking steel claims that it can hold 18x more heat than the conventional ceramic pizza stone. Furthermore, it promises to cook faster due to the high heat retention capabilities. Since it is made of sturdy built, risks of thermal shock and breakage are removed. Clean up is fuss-free with just the use of soap and water.
Comparing the Baking Steel with the ceramic pizza stone definitely has its advantages. The only consideration is the output. Since ceramic pizza stones are porous and can absorb moisture from the pizza dough, it promises to deliver that perfect crust we want without drying out the pizza because moisture remains at its core. With the high heat retention of the Baking steel, it will definitely rid the moisture out of any dough but it might leave the pizza too dry. Baking steel is really thick and heavy. This gives it a tendency to pack in heat very fast and burn the pizza crust before the top begin to cook.
Nerd Chef promises 20x more heat retention and at faster rates too.
Steel pizza stones have definitely left its mark on most home pizza makers. One such product is the Nerd Chef Steel Stone. Many are impressed by its durability on most cooking conditions and styles. As with most steel pizza stones, the Nerd Chef promises 20x more heat retention and at faster rates too. The product owes this feature due to the thickness of the steel used.
The highlight of owning a steel pizza stone is to create great pizza at a shorter time. This is the advantage of cooking with steel. The Nerd Chef created its shape in a square form to maximize and fit most ovens and grills. It also fitted two holes at either end for easier handling. The surface is sandblasted to ensure a smooth and even finish that will ease up cleaning situations. Although it heats up pretty easily, it must be pre-heat before use. The thickness promotes high heat retention for longer periods. Meaning, you can cook pizza continuously without preheating the steel over and over again.
Steel really does have its advantages which are mostly practical ones. For the pragmatic home-maker, this will be the stone of choice because of its durability and more efficient use. But then again, some will pose the question on the quality of the outputs. Some may say that it will not cook pizza the old school way as with its ceramic counterparts. But nevertheless, if you are after efficiency and durability, this will be a great choice.
The Solido stone is another trusted brand over the years.
Ceramic stones have a strong following simply because of the great success home pizza makers have with it. It has a primitive appeal to pizza making and just adds a homely vibe. The Solido stone is another trusted brand over the years. The square shape enables it to fit into most standard ovens and grills.
What sets Solido apart is the addition of a unique heat spiral. The heat spiral embedded in this product allows heat from around the oven to be concentrated in its core and be evenly distributed throughout the plate. Also, it allows the pizza stone to heat faster and increase its heat retention properties. The result is perfect crusts and an evenly cooked, great tasting pizza. The heat spiral also adds traction for the hands for better grip and easier handling. What’s more, tiny feet are included at the base so that the plate can be easily lifted off the grill or the oven.
Solido has made significant improvements with the old school ceramic stone to make it more competitive with its contemporaries, the steel pizza stones. The appeal of the Solido stone is that even with the modern technology that fortified its heating capacities, it does not rob one from experiencing the pizzeria vibe that we get from using ceramics.
Instead of mulling over installing a wood-fired oven in your backyard, cooking on a pizza steel or pizza stone will work wonders for making a crispy pizza that levels with your favorite pizza place.
Using a pizza stone is pretty simple, just place it in the oven, then preheat your oven to 500 degrees. Don’t place a cold stone in a hot oven, conversely, don’t place a hot stone on a cold counter. The rapid change in temperature will make the stone crack. When the pizza is ready, use a paddle to remove it from the stone, leaving the stone to cool completely in the oven.
Most ovens take about 20 minutes to reach 500 degrees. But don't get antsy when your oven is preheated, because your stone is not ready yet. It's important to let your stone preheat for an hour at 500 degrees. Many pizza aficionados have tried shorter times and have suffered the consequences. Shortening the wait time by as little as 15 minutes will produce inferior pizza. The crust will have fewer bubbles, and the tell-tell brown spots of the perfect pizza will be fewer and paler.
There are two popular ways to use a baking steel. The first is pretty straightforward. Place the steel in the oven then preheat it to 500 degrees, for an hour. Lightly cover the steel with cornmeal to help prevent sticking, then set your pizza in and cook for about 8 minutes. Rotate the pizza 180 degrees halfway through the cooking time. The second technique is known as the broiled crust method. Place the steel in the oven and preheat to 500, for an hour. Move the steel to the top rack of the oven, set the pizza in and cook for about 5 minutes. Rotate the pizza 180 degrees and change your oven to broil, then cook for another 2 minutes.
Maintaining Stones & Steels
Nothing is as heartbreaking to a DIY chef as the horror of seeing your cherished baking stone crack in half. Its a hard break up to get over, but when you rebound to a new stone try to take some steps to prevent cracks in your new stone relationship.
First, never place a cold stone in a hot oven, the shock of rapidly changing temperatures is too much for your new baking stone to bear and it will fracture. Sometimes you will see it happen before your eyes, other times, you won’t see the damage until you try to bake with it again. Removing a hot stone from the oven and placing it on a cold counter has the same effect, as will placing cold food on a hot stone. Never put a frozen pizza on a preheated stone (never put a frozen pizza anywhere, except the trash).
Another reason stones crack is moisture. Baking stones are very absorbent. If you wash or soak your stone in water it will absorb more moisture than it can vent out. Meaning it will never dry, causing your stone to weaken. The same is true of oil, while you’ll get grease on your stone during everyday use, coating the stone in oil is guaranteed to break it.
Seasoning a pizza stone is as simple as baking pizza on it. Some people suggest adding oil to a stone before using it for the first time. These people are wrong.
Stones are made from clay, not metal. They are porous and will absorb the oil an take your stone on a one way trip to Cracksville. All you have to do, it make pizza.
Most baking steels come preseasoned, all you should need to do is wash it and dry it before you can start cooking. If you want to go the DIY route when it comes to acquiring a pizza steel, then you might need to season it before use.
On occasion, your baking steel might need to be reseasoned.
If food begins to stick or if there is a rust spot, because you forgot to dry it, then it might be time to reseason. Wash the steel with hot water and a dab of mild soap. Rinse thoroughly and dry completely.
Add a few drops of oil (flaxseed oil is popular), then use a paper towel to spread the oil around the steel evenly. Repeat this process on the other side of the steel as well. After you have wiped off the excess oil, set the steel in the oven and preheat it to 400 degrees. Bake your steel for about an hour, then turn off the oven and let it cool.
Once the stone is cooled, use a spatula to scrape off any food particles, then wipe it down with a rag. Do not use soap or detergent of any kind. Stone will absorb the soap and the next 50 pizzas will taste like Dawn.
After each cooking session, make sure to leave the steel in the oven to cool. While pizza steels are impervious to thermal shock, its best to let them cool slowly. After it has cooled completely, use a brush and some hot water to clean it off. It's okay to use a little mild soap but not necessary. Make sure to dry your steel completely to avoid any possibility of rust. Just like with baking stones, the color of steel will darken with use.
Keep your stone in a cool dry place. Most people just leave them in the oven, but remember to remove it if you need your oven for anything besides pizza, leaving the stone in the oven will affect other dishes you cook.
If you cost is a major factor for you you can easily make a “pizza stone” for just a few bucks at Home Depot.
Grab some UNGLAZED quarry or terra-cotta tiles. Each one is about $0.50 each and you will need about 8-10 tiles. If you decide you want an extra-large stone then just purchase a few more tiles and you can cover the entire oven shelf if you want. For an added jolt get enough tiles to line the rack above the pizza too. With tiles above and below your pie, you’ll simulate a brick oven more fully than if you just place them underneath.
Dedicated Do It Yourselfers find as much joy in making the product as in using it. If your one of these skilled DIY-ers then you can make your own pizza steel for about half the cost of a new one.