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Mar 19, 2010 06:31 AM

Another Pizza stone thread. [Moved from General Topics]

Is this ok for a pizza stone? They all seem thinner than I was expecting, so I'm wondering if this is a more cosmetic approach? I was expecting it to be like an inch thick:

*edit* The photos have nothing to do with the pizza stone, I just thought I'd tag them on. Comments/advice welcome.

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  1. Thicker is always better. Thin stones will wear out faster (they all tend to eventually) and pop or crack. I would say it's a cheap approach rather than cosmetic. I find the handles highly unnecessary and in some instances actually a bad thing. They will get in the way of your peel (assuming you're using one) and it's a great mechanism for burning your hands. The wire rack may be removable. If I were you, I'd look for at least an inch, and if you find a selection with anything bigger, go for it.

    11 Replies
    1. re: Fuller

      Thanks Fuller. I've seen a granite baking stone on ebay - is there any reason that's a bad idea? If it's not porous, it won't absorb moisture I guess

      1. re: Soop

        As long as it's meant for baking, I guess it's OK. Granite isn't the first stone I think of though. You want your stone to be porous actually. You want the moisture to be able to go somewhere. If you've ever baked pizza on a cookie sheet, you probably have experienced the problems with trapping moisture under dough/breads.

        I'm not sure if you can order it for delivery in the UK but Fibrament stones are pretty good. The custom size option is the way to go and you can order up to 2 inches thick.

        1. re: Fuller

          Stone oven decks have long been made of soap stone, which is about the least porous stone you find. You don't want water to be absorbed by the stone, not at all. You want to flash water into steam, so it can cook the stuff you've put on it, and contribute to its spring.

          1. re: dscheidt

            the water throughout the dough will contribute to the oven spring. the water that would be trapped under the dough would not, and would work to prevent the crust from crisping.

            the porous nature of some stones, i believe, help in this regard, and don't impact oven spring.

            1. re: tommy

              The problem with that theory is that you've put the dough on a 500 degree lump of rock. There's more than enough heat available to turn all the water into steam, quite quickly. That cooks the outer skin of the dough bottom, which traps the other water in the dough, and increases oven spring.

              1. re: dscheidt

                so the steam is cooking the dough bottom. i think i understand now.

                1. re: dscheidt

                  Good quick discussion, and good info. Thanks for the correction.

        2. re: Fuller

          Thicker isn't always better. Thicker will take longer to heat up, and require more energy input to reach temperature. That's an advantage in some settings, but for the typical user, who is cooking one batch of stuff isn't really going to benefit from that. Their utility will, though.

          I agree that the thing Soop linked ot isn't a good product, but the handles are for serving (they expect people to take out the stone, instead of taking the food off of it), and aren't intregal with the stone.

          1. re: dscheidt

            the idea of taking a hot pizza stone from an oven and serving from it strikes me as insane.

            1. re: tommy

              That's nicer than how I'd describe it.

              A year or three ago, i saw part of a TV program in which the host oiled the (cold!) stone, put a pizza on it, and put it in the oven. I didn't see what she did when it was done. (This was whatever "health news" crap the doctor's office has running; I got called in before it was done.) I was flabbergasted, blew my mind that there were people that clueless.

              1. re: dscheidt

                That's hilarious. I assume they didn't show the smoking (because of all the oil) pizza stone later?

        3. Thanks guys. I'm wondering if I could possibly get some kind of cheap offcut.

          Any good pizza stones I can see look to be about £55 after shipping.

          2 Replies
          1. re: Soop

            Get out your phone book. Find ceramic equipment suppliers. You want a corderite or corderite mullite kiln shelf, between 1/2 and 1" thick, that fits in your oven, with at least 1/2 inch on all sides.

            1. re: dscheidt

              Excellent, thankyou very much dscheidt