Cookbook:Pizza Stone

Cookbook | Ingredients | Cookbook equipment

Pizza on Stone

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

  1. Stone
  2. Ceramic
  3. Cast Iron
  4. Cordierite
  5. Clay

Using a pizza stone edit

  1. Preparation: Preheat your stone for at least 30 minutes at the highest oven temperature.
  2. Baking: Slide your pizza directly onto the stone for an evenly cooked, crispy crust.
  3. Aftercare: Allow the stone to cool in the oven before removing it.

Additional tips and tricks edit

  1. Seasoning Your Stone: For cast iron, apply a light coat of oil and heat in the oven.
  2. Dealing with Odors: If your stone absorbs odors, bake a mixture of baking soda and water on it.
  3. Repairing Cracks: Minor cracks can be repaired with food-safe adhesives.

See also edit

  1. Pizza
  2. Pizza Pan
  3. Pizza Cutter
  4. Pizza Dough