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Jan 5, 2009 02:34 PM

pizza stone?

Does anyone have any advice on pizza stones. My stones have all cracked after a few months of normal use. My oven heats to 550 degrees, I don't wash the stones or do anything weird to them. I'm wondering about trying out a slab of slate or some other material, any ideas----this is getting expensive.

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  1. I have purchased unglazed quarry tile from Home Depot.

    First I took measurements of the inside of the oven, then purchased the correct number of quarry tiles to line the oven. I needed some tiles cut and they did it for me. It's been many years since I purchased them but they work great.

    3 Replies
    1. re: Scott M

      Yeah, I did the same. They work great and are super-cheap.

      I leave mine in the oven 24/7 and my oven has much more even heat than without them.

      1. re: jeremyn

        i've several terra cotta garden tiles around an inch and a half in thickness that i plan to sterilize and use as pizza stones. if i were in a rush or really just impatient and fire up the tile over the stove to cut down oven time, do i risk cracking them?

        1. re: epabella

          It's not quite quarry tile, but a friend who works with ceramic clay made me a 'stone' (just a flat slab) that I keep in the oven. I've had it for 10 years, and use it for pizza and bread. It works very well.

    2. Really? My stone is almost 15 years old now. I can't imagine having them break regularly. I regularly heat mine to 500+ as well.

      What kind are you buying? Are you preheating it with the oven? Leaving it in to cool with the oven as well?

      Mine is a pampered chef which I don't think is any sort of magical stone. If anything it's actually a bit on the thin side.

      3 Replies
      1. re: ziggylu

        I have 2 Pampered Chef stones for almost 2 years, a round one and rectangle, both work great and are now well "seasoned"

        1. re: bworp

          funny, my PC stoneware always cracked in a fast oven.

          1. re: bworp

            I was given the pampered chef round pizza stone as gift and it cracked after using it 3 time, for absolutely no reason. The pizza was on the stone in the oven (a commercial grade Garland) and I heard a crack and that was it. I managed to salvage a good chunk of it because it cracked along the the line of the handle. I kept using it once a week for another couple of months until it cracked again but this time right up the middle. What a piece of junk.

          1. I dunno. I bought two of them cheap ($7 or $8 each) at one of those huge pottery places. Made in China of course. I've probably used them 15-20 each times so far at max heat in my oven (550), and so far no problem. I just leave them in there all the time (it's a lower oven and I mostly use it for pizza). Maybe it's the luck of the draw.

            1. You didn't say how many "all" your stones were, but even two bad stones in a row would be exceptionally bad luck, especially if they were different brands. Are you sure it's not something you're doing? Maybe putting a cold stone into a hot oven? Like other posters (and probably thousands of non-posters), I have a basic, cheap stone and it's been used at least 50 times over the last few years with no problems.

              That said, Fibrament has a good reputation. But check to see if they have a warranty before you buy. With your luck you may need it.

              1 Reply
              1. re: Zeldog

                Years ago, Trader Joe's sold pizza stones for about $10. These were circular stones, perhaps 1cm thick. I bought one and it broke about a year later. Trader Joe's replaced it without question, and that second one broke again. By the time that second year was up, they were no longer selling those stones.

                I lived for many years with that bifurcated stone in my oven, just letting it live there, evening out temperatures as best it could. However I finally decided to start buying quality equipment for my kitchen and I purchased the king arthur bakers stone... a massive square slab, about 1/2" thick, and it just lays in the oven like a giant immobile walrus. It bakes pizza beautifully.


                Mr Taster