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Pizza Stone Rec's?

It seems they are not all created equal, so before I invest in a couple I'd love some recommendations. Are there cheap ones that are good or are they prone to break? I see Bialletti has some bargain ones with serving racks but they don't get the best reviews. Better to buy pricier ones? Brand name recommendations? Thanks!

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  1. As far as I'm concerned, Fibrament is far superior to all the rest,

    1. The only time I've broken a pizza stone is when I made the mistake of allowing cold liquids to spill on it in the oven (spritzing a loaf of bread with a water spray or using a basting brush to brush a loaf with buttermilk, etc.) and that's not the fault of the stone.
      My stone is about 14 x 16 inches (example: http://www.amazon.com/Old-Stone-Oven-...) and except for the fact that it needed to be "seasoned" (heated in the oven to eliminate some of the manufacturer's surface treatments - the oven cooling) I truly enjoy using it.
      I wouldn't buy one of those pizza stones with a rack. The rack is, IMO, just another thing to clutter up my cupboards and I use a peel so the rack has no meaningful function in my pizza making tasks.
      I've looked at the Fibrament and it looks nice, the sales hype makes it tempting but I'd never agree to pay the price they're asking for it.

      1. I have a pampered chef pizza stone that is fabulous!! It was a little on the pricy side but I have been using it for 5 years now and it's still as nice as the day I bought it!

        1. Thank you all so much! A little research is the best way to avoid bad buys.

          2 Replies
          1. re: City Kid

            I've read v. good things about the Fibrament ones, but, as my kitchen speciality items usually are, my pizza stone purchase was on the spur of the moment and I got it at W-S along with a peel. I've been happy so far with it.

          2. Walmart $9.99 -- included a serving rack, which I promptly threw away. The stone as been sitting on the lower rack of my oven since I bought it 3 years ago. When it breaks I'll spend another $10 on a new one.

            1 Reply
            1. re: puzzler

              I'm gonna look into that next trip to Wally-world. It'd be a good back-up or "extra" for those times when a second stone would make the work faster/easier and at those prices who could resist?

            2. Any thoughts on cast iron vs. stone (is there a thread on this)?

              I've seen this strongly praised in a few different places:


              10 Replies
              1. re: white light

                I have both a stone I got at a Pampered Chef party, and a Lodge round cast iron griddle. I've baked my homemade pizza on each and frankly, I don't see much of a difference, though the cast iron has the slight edge on crisping the bottom crust. I prefer the stone actually because I can roll out the dough directly on it, but if you're proficient at pizza tossing that won't be a problem. As for spending $50 for the Lodge pizza pan? Seems unnecessary when you can get the round griddle for about $19 http://www.amazon.com/Lodge-Logic-Pre...

                1. re: Ambimom

                  Since the preferred method for using a stone is to preheat it for (at least) 1 hour before placing the pizza on it, I don't advise "rolling" out the dough on the stone and then placing a cold stone in the oven, but perhaps I'm not quite understanding you correctly.

                  1. re: grampart

                    Preheating that unwieldy stone may be the "preferred" method for you, but it doesn't work for me. I don't have the manual dexterity necessary. Different strokes for different folks. It may not be the way you cook your pizza, but believe me when I tell you that I pre-heat my oven to 450F, place my cold stone, raw pizza dough and sauce in that oven and bake.

                    1. re: Ambimom

                      There's nothing unwieldy about it since I never actually handle the stone. It stays in the oven all the time. Pizza goes on and off using a peel.

                      1. re: Ambimom

                        I suspect your stone is never getting above 200 degrees. You might as well use a cookie sheet.

                        1. re: tommy

                          No, he'd do substantially better to use a cookie sheet. He claims he gets better results with a cast iron pan than the stone. That's only possible if the pan comes up to a higher temperature than the stone.

                          1. re: dscheidt

                            I just did a quick test with my 12" lodge cast iron skillet. Pre-heating it on the gas stovetop (probably around medium-high... not on full blast) for about 10 minutes the center got to 530F and the edges where over 580F (burner pattern). So it seems that it can get hotter quicker than in an oven. I've been reading about starting on top of the range, then finishing under the broiler so I was thinking about getting on and giving it a try (going for a Napoletana style pie btw).

                            Anyone do this?

                            1. re: white light

                              Such a great suggestion, thanks, gonna try it!

                    2. re: Ambimom

                      Wow, light bulb moment! I have an old round grill pan that I can use at high heat in the oven for pizza -- maybe even grill both sides a bit first on the stove top, then add toppings and put in the oven.

                      Thanks, Ambimom, for the idea!

                      1. re: City Kid

                        For years I've been using unglazed ceramic tiles (6x6 x 3/8 in; dull red color); 6 of them in a 3x2 rectangle works in most ovens. Usually about a buck apiece. Can just leave them in the oven all the time. If gas, place on the "floor" of the oven; electric---on a rack at the lowest level. Crank it up to 500 degrees for about 1/2 hr.