Which pizza stone should I buy?
I'm looking to buy my first pizza stone, but don't know if there's a difference between the $15 and the $50 stones. Any brand advice?
Thank you!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
12 Comments:
There's no need to buy a pizza stone. I purchased nine unglazed tiles from Home Depot. That cost me about $3.00 total at the time. I've had them for at least 10 years, so they may cost a bit more now. I just place them on my oven rack and heat them up for about 45 minutes at the highest heat my oven reaches, 550. It works like a charm. They get super hot and retain the heat for a long time. It's also better than a round because they fill the rack . So it's much easier to place any size pizza, or a couple of loaves of bread, on the tiles.
edritch at 5:50PM on 10/05/09
I second edritch. Unglazed quarry tiles (aka saltillo tiles) are miles better than any pizza stone, because depending on your oven, you can always leave them in there to regulate the heat better. Also, they are far thicker and less prone to cracking, and if they do crack? Who cares! They are cheap!
Beanalicious1 at 5:58PM on 10/05/09
I got this really good tip from a bread baker: always get the thickest stone or tiles. When dough (bread or pizza) hits the stone, the temperature is going to drop dramatically and a thicker stone is better to keep the scorching hot surface for a crisp crust. That may be the price differential that you're seeing (as well as material and size of the baking stone itself).
AnnieNT at 6:38PM on 10/05/09
I've had good luck with a square stone from Williams&Sonoma. The quarry tiles sound like a good idea, but I've been searching for them forever, and still haven't been able to find them in my neighbor, at least not anything I'd feel good about cooking on.
dmcavanagh at 6:41PM on 10/05/09
I, also, went with unglazed quarry tiles (from the Home Depot) and I highly recommend them.
sfmitch at 7:27PM on 10/05/09
my guess is that you'd be fine with most any baking stone on the market as long as you let it sit for 45 minutes or so to heat up.
i use a stone that's about a 1/2" thick, and if i'm baking one or two pies, it's fine. when i end up baking more, i place few clay bricks on the rack below to hold heat. this vastly reduces any time i would be need to wait for my oven to reheat after baking the first two.
egadman at 7:33PM on 10/05/09
Thank you all so much! I'll keep an eye out for the tilesor a thicker stone. The tiles might be harder to come by since I live in DC and don't have a car, so Home Depot isn't super accessible. Maybe it's time for a Zipcar membership!
colleen7583 at 8:15PM on 10/05/09
I've had trouble finding these tiles at home depot in southern california. I've also read other threads suggesting that quarry stone tiles can be made in a manner that contains toxic materials (lead, arsenic) so I ended up finding some pizza stones on clearance somewhere... maybe it was Big Lots. (can't remember).
h0miz at 9:06PM on 10/05/09
If you go the stone route, I'd recommend a rectangular one rather than a circular one because it will be easier to transfer to from a peel.
I've also gotten good results from preheating the stone upside down on the lowest oven rack, and then flipping with some fire gloves just before I throw the pie on. I don't know if this is common knowledge, but I've found it to be much more efficient.
pizzabianca at 10:22PM on 10/05/09
There's NO way quarry stones/unglazed tiles outperform a stone made for the purpose of baking. If you're serious about pizza (or bread making) but a serious stone. Buy a Fibrament. http://www.bakingstone.com/
grampart at 9:10AM on 10/06/09
I got unglazed roof tiles from Home Depot. Worked just fine and I've still alive.
AnnieNT at 7:33PM on 10/06/09
I recommend a real fire-brick. It is 12 inchx 12 inch by 1 1/2 inch thick.
You can do a lot with it. You can use it in various ways.
I use them myself and I think they are the most proper brick to use. I could get them as a personal favor as I don't really sell them as yet.
Trial and error is the best teacher.
For example: You can just leave it in all the time on the bottom deck or bottom shelf just to maintain and regulate heat so flame does not come on so often.
Pre- heat it and it will hold the heat for a long time. If you like crispy pizza it is the way to go.
I don't know about using quarry tile, but I have used several other stones and they were junky. Also tried slate, not as good, either.
Try licking the quarry tile see how it tastes, if anything it could effect the taste of the bottom of the pie.
pizzaloverpal at 8:31PM on 10/06/09