Cooking a flavorful pizza worthy of a pizzeria is only possible with a good quality pizza stone. Pizza stones are most commonly formed from a flat piece of stone made of natural material. Natural materials are good for the even distribution of heat and for eliminating moisture.
But how do you go about picking the right pizza stone? Ceramic, clay, cast iron, or steel baking stones? Confused about which is the best product for you? Read our guide to selecting a pizza baking stone.
Factors to Consider When Buying a Pizza Stone
- Material Some of the most commonly used materials to make pizza stones are: cast iron, glass , steel, and clay. Let’s consider for example a cast iron pizza block. It is the most common pizza stone which is based on the material used to make it. That’s because cast iron is incredibly versatile. For cast iron, they heat up faster than other materials as compared to ceramic and clay. It is also a solid stone material which makes it less vulnerable to damage. As for steel, they are highly versatile and sturdy as a build material, on top of being a strong heat conductor.
- Stone Type A hinged training club could be a good idea. Not only do people find this form of tool excellent for improving swings, but it is something people search for when their slice starts creeping backwards. It is intended to help golfers improve, so it probably won’t be resented as an insinuation that a swing needs to improve.
- Size and Weight of the Stone Depending on the way it is built, pizza stones come in various sizes and shapes. The diameters vary between 10 and 16 inches. For example, steel stones weigh about 25 pounds, ceramic stones weigh between 5 and 7 pounds and cast iron stones weigh between 7 and 10 pounds.
- Shape While most pizza stones are round, they do come in other types as well. These types include both rectangular and square shapes. The stone ‘s shape is very important as it will influence the size of the pizza you ‘re going to make. In standard pizza baking the round and square stones are very effective. You can also use this to make a big pizza depending on the diameter of the round block. Eventually, a rectangular stone can be used to make a special pizza. That said, you have to pick the stone shape ideally suited to the type of pizza you ‘d like to make.
- Handles Handles will make your work particularly easy when removing stone from the oven. So it’s critical you buy a handled pizza block.
- To Glaze or Not to Glaze? Baking stones or pizza stones come in various natural materials, with clay, marble, tile, and firebrick being the most common. They are mainly sold as “unglazed,” which is the most practical if they are intended to absorb moisture while providing even heat.However, there are a few pizza stones that are sold as “glazed”- if the stone’s primary purpose is to absorb moisture, this might seem quite counter intuitive. However, some of those “glazed” stones are considered “micro-glazed,” meaning that the glazing has fine cracks or fissures that still allow some moisture to penetrate. It should be listed in their product description if they are made that way.
How to Select The Right Baking Stone?
It is not difficult to find the right baking stone suitable to your needs. Mainly just two things, firstly make sure the stone you are buying fits in with your oven. This can be achieved by calculating the depth and width of the cavity in your oven.
For those who use a natural gas oven, you’ll have to allow air circulation for at least one inch on either side of the stone-close to what you’d do with cookie sheets.
If you love evenly baked and crispy bread or pizza then go for a thicker block, around 3/4 to 1 inch thick. The thicker the stone, the greater the heat absorption in the pizza stone and the greater the transfer of that heat to the food in a uniform manner.
Your best pizza stone should be made of natural material and do try to avoid “pizza stones” that were made to look like stone but are in actual fact just pizza pans.
The thinner the pizza stone, the higher the probability of it cracking or breaking with repeated use. Would recommend going for a thicker stone at least 3/4-inch thick for a longer lifespan. If you can, find a stone that is heavy too as it adds to the durability.
How To Clean The Stone To Ensure A Longer Lifespan
Once the stone is absolutely cold, start cleaning it by scraping off any food particles that are trapped. Never use soap to clean: use hot water and occasionally a wet sponge to wash it. The oils collected from food help keep the surface nonstick, so don’t worry about removing them.
Never soak it in water before storing it again, and let it dry thoroughly. The stone will discolor during use but it is fine, it’s natural wear and tear due to cooking. Before baking, many people usually lay parchment paper on the surface to make cleanup a little easier.
Pizza Stone Round Up
Here are our very own suggestions on Amazon.
Hope this guide was helpful in guiding you on finding the right baking stone. Hop on over to shoptheoccasion.com for more tips, tricks, shopping guides and more ideas!