There are four different materials used to make pizza stones: clay, ceramic, steel or cast iron. We aren’t going to get into a debate about which material is better for making pizza, they all work just fine so it really just boils down to personal choice.
The most common type of materials is clay or ceramic. There are not very many steel or cast iron stones on the market. This is because clay and ceramic are better at absorbing moisture as the pizza bakes which creates a crispy, well-baked crust. The downside with these types of stones is that they have to preheat for at least 30 minutes in the oven and they are prone to breaking.
Cast iron stones can heat up quickly and rarely break, however, most of these types of stones have a heat limit of 400 degrees – well below the recommended temperature for pizza. Steel is another option for pizza stones. They cook the pizza more evenly than clay, ceramic or cast iron and
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When you use a pizza stone to cook a pizza, it will cook the pizza more evenly and will draw moisture from the crust leaving you with a perfectly baked, crispy crust.
Easier cleanup. If you have ever tried to cook a pizza without a pan, you know how messy it can be. Crumbs and melted cheese is difficult to clean out from the bottom of your oven. Most pizza use a pan to cook their pizza but this can also be difficult to clean. The cheese will get stuck on the bottom of the pan and will not come off no matter how much scrubbing you do. Nothing will stick to a pizza stone so you can just wipe it clean. If something does happen to stick on, it will burn off over time.
Better tasting pizza. There is nothing better than a traditional, wood-fire oven pizza. A pizza stone can replicate this taste by infusing the pizza crust with seasonings over time. The more you use your stone, the better your pizza will taste.
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