One tool can take your home pizza to the next level—we tried top-rated models to find the best of the best.
, and help keep the temperature in your oven consistent for other baking projects since it retains so much heat.For this test, we tested only rectangular stones and steels, without handles, as they are more versatile than their round counterparts. They varied a bit in size, but most measured in at about 14”x16” . One of the most important things to remember when choosing a stone or steel is that it has at least 1-inch of clearance from the edges of your oven.
Some baking stones also need to be seasoned before use. Instructions vary a bit from brand to brand, but generally you’ll have to heat up the stone gradually, starting at a very low temperature until you get to about 500º F. This process takes a few hours, so don’t plan to bake on the stone right away. Baking steels, on the other hand, arrive ready to go, which is a plus for impatient bakers. Steels are also virtually indestructible, while stones have a chance of cracking with improper use.
Both options have some heft. The Original Baking Steel weighs in at 15 pounds, and the ⅜-inch thick version at 23 pounds which may be too cumbersome for some folks to lift in and out of the oven. The 15x20-inch Fibrament D stone weighs in at 17 pounds, but has a beveled edge which makes it a bit easier to maneuver than flat stones and steels. cordierite pizza and ceramic stones are generally a bit lighter than steels and the FibraMentD.
If you are really into baking pizza at home, some pros recommend having both a baking steel and baking stone to create a pocket of intense heat to quickly cook your pizza, but for most people, one or the other will be just fine.To test the pizza stones and steels, I baked two pizzas with tomato sauce and cheese back to back on each stone/steel. Then I baked a
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