The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best Material (Stone/Brick) for Baking Pizza and Bread

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APitt92's picture
APitt92

Best Material (Stone/Brick) for Baking Pizza and Bread

I have built a dome-shaped oven for my backyard kitchen and just deciding what material to buy for the actual cooking surface. I have heard alot about Fibrament-D baking stones, but also many people have mentioned that simply some fire bricks work very well.

Im concerned with three things

-price

-weight

-good results (taste)

 

Please tell me whats best..

bnom's picture
bnom

I don't have a WFO but in my ovens I've used both pizza stones and a Fibrament-D  and definitely prefer the Fibrament.  It is very durable (I've had pizza stones crack) and holds the heat better. 

Thomas Parr's picture
Thomas Parr

I have a wood fired oven and have "Fire Bricks" for the floor.  Pizzas or bread may be placed directly on the floor.

Tom

pjkobulnicky's picture
pjkobulnicky

You don't say that your oven is wood fired and I get the sense that you have it done already and just want to put something down to be the baking surface. Tell us more. What do you mean by "dome-shaped oven"?  Is it finished or in progress? Typically for a wood fired oven you build the hearth first out of fire brick and then build the oven on top of that.

 

Paul