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Nov 23, 2004 09:40 AM

pizza stone - recommendations?

  • w

looking to buy one as a present this year and wondering if there was a difference in quality or brands? anyone have any recommendations? I guess I should get them a pizza peel too, so if you have any recommendations for that as well, would be much appreciated.

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  1. Would not recommend the one from pampered chef - I'd had one for about a year - and then it cracked into three pieces. I bought another one from Macy's but can't tell you the brand - have had it for about three years - and never had any problems - recommend heating it up in the over - not placing it into a hot oven. I usually keep in the oven all the time - things seem to cook more quickly - but it could be just me - good luck.

    3 Replies
    1. re: Tela T.

      Maybe not what you'd want to give as a gift, but: I use 6" unglazed quarry tiles from Home Depot. Six whole ones plus five halves and one quarter (they cut them in the store for me) fit my oven shelf well and if one cracks I can just replace the one. Cost: about .50 each.

      1. re: Buttercup

        After cracking two specialty pizza stones - the second merely from the rush of room-temperature air coming into the hot oven upon opening it! - I trotted down to HD and did precisely the same thing. I bought 8 whole tiles and lined one rack. I think the ones I bought were even on sale, in that all eight cost me less than four bucks. Such a bottom they put on a loaf of country bread, too (try the very good and relatively simple CI recipe).

        BTW, my HD salesperson fought me every step of the way, too. She was a sweet young thing well under the Baking Age of Reason, evidently...

        1. re: peg

          Yes--they'll think you're nuts if you tell them what the tiles are for. I had them cut to allow for a bit of airspace all around, but maybe I too could fit 8 whole ones. A little more baking area is always nice! They are wonderful for bread, and make a nice pattern on the bottom.

    2. look to the King Arthur Flower site. They have what you are looking for.

      1. Even if you only make pizza few times a year, a pizza peel earns its place because it's so easy to move around big floppy disks of dough with it. Mine's metal with a long wooden handle. Seems sturdier, more agile, and easier to clean than the all-wood models.

        My stone cracked into 3 pieces a long time ago when I preheated the oven, and then stupidly set a cool pot of stew on it. They're extremely sensitive to quick temperature changes. It still works though.


        1. r

          I bought mine at TJ for 10 bucks (this is in SoCal; I'm assuming they have it at all Trader Joe's?) Besides the stone, there's a separate piece that's a metal handle sort of thing, that allows you to pick up the stone.
          I don't remember the brand, but its been working really well for us.

          I have a wooden peel, and it works great. However, if I were to buy another one again, I would get the metal; you have to wait for the wood to dry before putting it away (versus just wiping it off with a dish towel with the metal peels) and I'm always worried about denting the edges.

          1. f

            I agree with the suggestion about the tiles at Home Depot. Not fancy but I know they work well. I actually got my stone at Surfas in L.A., which is a restaurant supply store. Got it maybe 2 or 3 years ago for way way less than $20. I have a wooden paddle that I don't have complaints about, although I like the idea of a metal one.