When we evaluated the customer reviews, we were surprised at how enthusiastic many buyers can be about a simple stone. Baking a perfect pizza in just a few minutes seems to make customers absolutely happy.
CastElegance Pizza Stone for Best Crispy Crust Pizza
- Make the Best Crispy Crust Pizza at Home. Thermarite absorbs…
- Thermarite is engineered to last with better durability,…
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Cuisinart CPS-445, 3-Piece Pizza Grilling Set
- ESSENTIAL PIZZA TOOLS: Set includes 13″ Pizza Stone; Folding…
- PIZZA PEEL: Folding handle stainless pizza peel stores…
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Pizza Stone by Hans Grill
Honey-Can-Do Pizza Stone
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ROCKSHEAT 14.2"x 0.6" Round Cordierite Pizza Stone
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Hans Grill Pizza Stone for Oven and Grill
CucinaPro Pizza Stone for Oven, Grill, BBQ
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PentaBeauty Pizza Stone
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- Full of invisible micro-pores which absorb and eliminate…
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- Measures 15” in diameter, golden thickness 5/8″(15mm),…
- 【Warning】Never use soap or detergent to clean the stone!…
Frequently Asked Questions: Pizza Stone
What is a Pizza Stone?
A pizza stone is a plate made of natural stone that is specially designed for the preparation of pizza. In the best case, such a product enables the preparation of pizza at the same level as with a stone oven. Pizza stones are available in numerous different sizes and variants, so that it is easy to find a suitable model for every purpose.
How does a pizza stone work?
The special mixture in the pizza stone, which consists primarily of natural stone, is excellent at storing and transmitting heat inside. The effect cannot be compared with that of a normal baking sheet or wire rack. Users only have to heat the stone in the oven for some time beforehand and can then prepare their pizza directly on the stone. The pizza is ready in just a few minutes and has a crispy base. The pizza owes its crispness not only to the heat of the stone, but also to its other properties. The material really absorbs moisture and prevents the pizza from becoming soft and saggy in the middle.
What are the advantages of a pizza stone?
Pizza stones show their advantages especially in comparison to classic ovens, as they can be found in most kitchens. Typically, such devices don’t get hot enough to make a pizza the traditional way. A stone oven in a pizzeria reaches temperatures of more than 300 ° C, while standard ovens in the home only reach 250 ° C. Many try to compensate for this by taking a longer preparation time, but this only partially succeeds.
A pizza stone can compensate for such disadvantages of classic ovens. Even such a stone does not reach any higher temperatures than the oven itself, but the direct contact with the pizza still creates a crisp and thin base. One of the greatest advantages is the fact that the stone can absorb moisture and prevent the dough from soaking through. As a rule, however, pizza stones are only suitable for making fresh pizza. Frozen pizza only works if a few things are observed, which we will go into in more detail later.
In principle, pizza stones can be used in any type of oven. So it doesn’t matter whether you have a gas or electric oven in your home, they are all equally suitable for making a pizza stone. A pizza stone can even be used in a grill, as long as the grill can be closed and has a sufficiently large cooking surface.
What types of pizza stones are available?
Pizza stones differ primarily in their size and shape. Whether it should be a rectangular or a round stone is entirely up to your own requirements. There are no advantages or disadvantages. The same applies to the size, but if in doubt you should choose a pizza stone that is a little too large. You can easily prepare a smaller pizza on it, but the reverse can quickly lead to problems.
There are other differences in the way the material is put together. A pizza stone does not always consist of 100% natural stone, but often a mixture of different materials. This often has the advantage that the pizza stone can store heat better and release it more evenly, which benefits the pizza.
In the following we will briefly introduce you to the most frequently used materials and their advantages and disadvantages:
Fireclay is a refractory stone made of quartz sand, which is otherwise used in chimneys, among other things. It is suitable for all types of ovens and is quite cheap to buy. A big disadvantage, however, is that it takes a long time to warm up. The stone should therefore not be too thick so that several hours are not needed just for preheating.
Cordierite is a raw material that is used in the manufacture of ceramics and is also being used more and more frequently in pizza stones. Users appreciate pizza stones made of this material, as it heats up relatively quickly and can also be glazed. The latter especially simplifies cleaning enormously. A disadvantage, however, is the very high cost of the material, which is why inexpensive cordierite pizza stones are virtually non-existent.
Soapstone is also often used in real stone stoves because it is an extremely good heat store. Hardly any other material can store the heat so well and release it again evenly. The only disadvantage is the rather long warm-up time, which is still below that of Schamott. On average, soapstone is also cheaper than cordierite.
Some pizza stones do not rely on natural stones, but on ceramic. The material has similar positive properties and is particularly impressive due to its low weight and fast warm-up time. A major disadvantage, however, is that ceramics cannot hold the heat as well as natural stone. This means that it is sometimes necessary to reheat the pizza stone for a few minutes between preparing two pizzas. Anyone who opts for such a variant should therefore choose a pizza stone that is as thick as possible. It should also be said that ceramic pizza stones are not among the cheapest representatives of their kind.
As already mentioned, some manufacturers also mix the different starting materials in order to combine the advantages of the materials as much as possible. Such approaches are not always successful. The best way to find out whether it works or not is in our pizza stone test.
How are pizza stones tested?
In the pizza stone test we subjected numerous models to a precise test in order to be able to give you meaningful recommendations. In the following we will tell you which points were of particular interest to us.
At this point we are investigating how hot the pizza stone gets and how long it can hold its temperature. The simple principle applies here: The hotter a stone gets and the longer it stays warm, the better. Results that are as even as possible are desirable so that one part of a pizza does not get hotter than another.
It is also important that the pizza stone evenly releases the liquid so that the pizza dough becomes crispy and the topping is juicy at the same time.
In this category we check how easy it is to use a pizza stone. As far as possible, the operation should be self-explanatory so that a look at the manual is largely unnecessary. In addition, grab handles and scrapers are also useful ways to make working with a pizza stone easier.
Material & Quality
In this category we take a closer look at the materials used and their quality. Although the exact ingredients of mixed products cannot always be precisely determined, with our tests we can determine whether a certain model is suitable for the preparation of pizza or not. We also reveal how well the pizza stone is processed as a whole and whether any handles are securely and firmly installed.
In this category, we put every pizza stone to the practical test. We prepare several different types of pizzas and tell you how well they work with the stones.
Height & Weight
At this point we will go into more detail about the size and weight of the pizza stones. It is of course logical that larger models are a little heavier. Nevertheless, the weight should never be so high that it stands in the way of everyday use.
Even the best pizza stone is not worth recommending if the manufacturer charges an exorbitant price for it. That is why we take a close look at each stone to see whether the estimated price corresponds to the performance offered. We also compare this with similar models on the market and thus reveal exactly what you are getting for your money.
What do I have to look out for when buying a pizza stone?
When buying a pizza stone, the size is first important. After all, there has to be enough space for the preferred pizza, regardless of whether it should be round or rectangular. At the same time, however, the stone must also fit into its own furnace, so it must not be too thick.
The materials used are also of interest. When manufacturers use a mixture of stone and other ingredients, they often state this in the item description. You can also find useful information in this regard in our detailed pizza stone test.
As a rule, at least 80% of the pizza stone should consist of natural stone so that the desired effect actually occurs.
Last but not least, the price naturally also plays an important role. Larger investments are only worthwhile if you are a real pizza fan and prepare the Italian flatbreads regularly. Then you will fully appreciate the numerous advantages. If, on the other hand, you need a pizza stone for a unique occasion, for example a party or other celebration, you will also make a good choice with a cheaper model.
Pizza Stone vs. Stone Oven
The promise to get pizza out of a stone oven with a pizza stone sounds almost too good to be true. We have therefore compared the two preparation variants in a direct comparison. We prepare the same pizzas both in a real stone oven and in a standard oven with a pizza stone and compare the results in a blind test.
As a starting point, we use a stone oven made entirely of stone, which reaches temperatures of up to 500 ° C. Opposite is an electric stove with 250 °, in which we use a pizza stone made of 100% natural stone. How did the results in the taste test fare?
Our test subjects sometimes preferred the pizza from the stone oven and sometimes the pizza from the pizza stone. This runs through all the experiments and confirms our suspicions: the pizza actually works as well on a pizza stone as in a stone oven. We have to look for any differences with a magnifying glass and these mostly relate to the surface. In the stone oven, for example, salami becomes a touch crisp. The dough itself works just as well with both variants.
However, there are still some differences between a pizza stone and a stone oven. In the stone oven, the preparation time is slightly shorter than on the pizza stone. In most cases, a simple Margherita pizza is ready in just three minutes, while on the pizza stone this can take five minutes. Such differences are completely uninteresting for domestic use, since they are really marginal differences. In addition, a stone oven in your own kitchen would of course be rather difficult to implement.
So the bottom line is that we can calm down all skeptics. Pizza stones are actually able to mimic the results of a stone oven. So if you want to enjoy original Italian style pizza at home, you will undoubtedly make a good choice with a pizza stone.
Tips how to take care of a pizza stone
In terms of cleaning and care, pizza stones are fortunately very easy to use. From a hygienic point of view, it is even sufficient to simply do nothing at all. The high temperatures already ensure that all bacteria and other pathogens die. So nobody has to fear illnesses. Of course, nobody wants any leftovers on their pizza stone.
First of all, discoloration of the pizza stone after the first few uses is completely normal. It is not pollution, but a normal reaction of natural materials. You don’t have to worry about it or work on the stone for hours to remove the discoloration.
The stone itself is best cleaned with a scraper, as is also used on a ceramic plate. Remnants of dough, cheese and other ingredients can be removed quickly and easily. This works particularly well when the stone has cooled down a bit and the remains have solidified. Once you have scraped off all the residues, simply go over the stone again with a damp cloth and cleaning is finished.
It is important, however, that you do not use any cleaning agents. These do not bring any advantages and can even attack the stone or get stuck in it. The result is acrid smell the next time you use it. In some cases, this can even affect the taste of the pizza.
If you want it to be particularly thorough, simply leave the pizza stone in the hot oven after use. As a result, fats and liquids dissolve inside, so that they cannot even stick. The furnace does not necessarily have to continue to run for this, the residual heat is completely sufficient at the maximum temperature, provided the furnace remains closed and the heat cannot escape.
Tips how to prevent pizza stone smell
It happens again and again that users have to struggle with an unusually high level of smell and smoke from a pizza stone. Sometimes a cloud comes towards you when you open the oven, which then settles in the kitchen. Such things can be counteracted relatively easily.
First of all, make sure that a pizza stone is even suitable for use with food. This is guaranteed in any case for branded products and the products recommended on this page. In some cases, however, the stone also contains materials that cannot cope with the high heat. So if you get too much smoke when using the pizza stone, first check that this is not due to the stone itself.
Often, beginners in particular use too much flour on the pizza stone. This then burns in the oven and leads to the development of smoke and unpleasant smells.
Flour is necessary to prevent the dough from sticking, but with a little practice, smaller amounts are sufficient. In principle, it is also recommended to make the pizza yourself on a scraper and to top it. You can then simply slide it onto the stone and only as much more gets onto the pizza stone as is actually necessary.
A high level of smoke and odors can also be partly due to the remains of previous pizzas on the pizza stone. With the right cleaning, however, any residues can be removed quite easily, so that there are no problems here either. We’ll tell you how cleaning works best in the next article. If you take these simple tips to heart and don’t prepare your pizza too carelessly on a pizza stone, you will hardly have to struggle with undesirable side effects as a result. But don’t be discouraged if everything doesn’t work perfectly the first time. With a little practice, you will get the hang of it and enjoy delicious pizza and a clean oven.
Pizza Stone Accessories
Probably the most useful accessory for a pizza stone is a scraper, with which the pizza can be placed on the stone and removed from it again. Both beginners and advanced users should not do without it. During preparation, you can also use the scraper to check whether a pizza is already ready. Just try to get under the pizza. If the dough loosens easily, it is baked completely. However, if it is still stuck, the pizza will still need a few minutes. Some pizza stones are delivered with a matching scraper, but basically any type of scraper is suitable for every pizza stone.
Oven gloves, with which a pizza stone can be handled safely, are also very useful. However, not all types of gloves are suitable for this. Since the stone can store its temperature extremely well and has a certain weight, the gloves should be as thick as possible. If you are unsure, opt for gloves that are specially designed for use with a pizza stone. These are available in numerous shops that also carry pizza stones.
That being said, there are few accessories that are really necessary for a pizza stone. The stone itself is absolutely in the center and does not have to be supplemented by further parts.
Pizza Stone Alternatives
There is a large selection of alternatives to a pizza stone, but these are not always completely convincing.
First of all, we would like to introduce you to the so-called pizza makers. These are devices that look similar to a sandwich maker and are in principle only intended for preparing pizza. An original Italian pizza cannot be made with such devices. On the one hand, the pizza makers do not reach a sufficiently high temperature, and on the other hand, they are not suitable for fresh dough because it sticks. Instead, such devices are specially designed for frozen pizza, which heats up faster in it than in an oven with lower power consumption.
The same goes for pizza ovens, which are small ovens that are also suitable for preparing other foods. These are good solutions, especially for a single kitchen, but despite their name they are no substitute for a pizza stone. Again, only frozen pizza works, while fresh pizza is too watered down and not crispy.
Mini stone oven
Mini stone ovens are a real alternative. This means that everyone can bring their own stone oven home and enjoy results just like with their favorite Italian. The disadvantage here is the often small size of the devices. In most cases, the average pizza will not fit in such an oven; instead, only smaller versions can be prepared. This is certainly a good thing at a party, as everyone can use it to prepare and toppice their own pizza. You can then organize a pizza fonduet with a wide selection of toppings and ingredients. But it is not a real substitute for everyday life.
All in all, the pizza stone is the ideal method for the average household to make pizza based on the original Italian model.
Last product update on 2021-01-22 | Source: Amazon Affiliate