Cookbook:Pizza Stone
Cookbook | Ingredients | Cookbook equipment
When designed for cooking pizzas, a baking stone is often referred to as a pizza stone. Using a pizza stone more or less mimics the effects of cooking a pizza in a masonry oven. The porous nature of the stone is commonly believed to absorb moisture; resulting in a crispier crust.
Small pizza stones can be purchased to fit any conventional cooking oven or an enclosed barbecue-style grill. High-end ovens sometimes offer optional pizza stones that are specifically designed for each oven model and may include a specialized heating element. In addition to traditional methods, a pizza stone can also be made out of metal.
Types of pizza stone edit
- Stone
- Ceramic
- Cast Iron
- Cordierite
- Clay
Using a pizza stone edit
- Preparation: Preheat your stone for at least 30 minutes at the highest oven temperature.
- Baking: Slide your pizza directly onto the stone for an evenly cooked, crispy crust.
- Aftercare: Allow the stone to cool in the oven before removing it.
Additional tips and tricks edit
- Seasoning Your Stone: For cast iron, apply a light coat of oil and heat in the oven.
- Dealing with Odors: If your stone absorbs odors, bake a mixture of baking soda and water on it.
- Repairing Cracks: Minor cracks can be repaired with food-safe adhesives.