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Using a pizza stone is a simple way to get better pizza out of your home oven or grill. 

The Original Baking Steel is our top pick because it’s durable, easy to clean, and produces exceptional home cooked pizza.

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If you’ve ever tried making pizza in your home oven without any special equipment, you’ve probably found the results markedly different than what you get from your favorite pizza joint. Home-cooked pizzas tend to emerge from the oven pale, doughy, and less flavorful (browning = flavor). That’s because home ovens max out at around 550 degrees Fahrenheit, unlike commercial or wood-fired pizza ovens that can reach 900+ degrees. In order to achieve a pizza with a well-browned, flavorful crust and airy, chewy interior, you need to cook the pizza as hot and as fast as possible to mimic the intense heat of a traditional wood-fired oven.

That’s where pizza stones come in. Pizza stones are rectangular or circular slabs of relatively thick stone or metal that absorb heat to cook pizza much faster than a pan or sheet tray. With practice and the right pizza stone, you can churn out pizzas that resemble the pies you get from your favorite slice shop. 

I’m no stranger to pizza stones after working in professional kitchens for many years, where we used these slabs for much more than just pizza. They’re great for baking bread, especially oblong loaves like baguettes, and they can put a mean sear on steak or vegetables. For this guide, I focused primarily on pizza, using each stone to make multiple thin-crust pizzas in my oven. I also used each stone to bake bread in the oven, though I weighed this test less heavily. I had the tough job of evaluating …read more

Source:: Business Insider

      

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