The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza "Stone"

duckybud's picture

Pizza "Stone"

Has anyone tried 1/2 in stainless for a "stone"?  I am having problems with stones breaking if liquid coming from pizza comes in contact with stone and cracking them.  Thought about steel or maybe even stainless steel.  Think it would have to be at least 1/2 in to keep from warping when using highest setting of home oven.

Any feedback would help.


bob13's picture

  I know there are now companies out there selling steel "stones" but people who have tried them say they are very heavy and not easy to use.  Rather than reinvent the wheel, I find my Lodge cast iron pizza pan to work very well for pizza, thermo mass for breads in my oven, and a great griddle on the stove top or grill.  For around $30 it's proven to be a wise investment.  Only damage so far is when I dropped it on my tile floor, resulted in a replaced floor tile but the pan took it well.  

clearlyanidiot's picture

Not quite the same situation, but I have a couple light stainless pans that I use for baking. They're great for gooey cinnamon buns, as the thermal properties of stainless steel means it gently transmits the heat. Good for some things, but probably not pizza. 

Plus stainless in the thickness you'd need would probably run you a lot more than a cast iron pan.

mrfrost's picture

Specialists in this matter can be found at the website. It is discussed(and worshipped) there to no end.

You want hot rolled steel, not stainless. Imo, much more suited for pizza, as opposed to an all purpose stone(ie, breads, etc.).

There is even a company that sells them. It is a new company, so I guess they are still around. Web search for "baking steel".

That said, a baking stone, of quality, can be used for years without breaking. Thin, generic pizza stones are a different matter.

Edited to make a correction.


fotomat1's picture

both stone and Baking Steel. I find the results to be similar but less preheat time needed for the steel. That fact is offset by the weight. At 17 pounds and at the bottom of the storage drawer the stone usually wins out. As Mrfrost stated a good stone will last for years without breakage...I have my present one 12 years now and its faced just about everything including heavy spray several times a loaf when baking bread. Sells at KA for about 50 while steel is 79. Like I said a minimal difference results wise. Pizza temp about 540.

ElPanadero's picture

Hope it's not too late to reply to this post as I see it came in Nov.

Liquid coming into contact with the stone when baking ought not really to cause a problem.  Breakages occur if the stone contains moisture BEFORE it goes into the oven and starts getting hot.  The heat turns the liquid to steam and the expanding gasses crack the stone.   So I have to ask.  Are you putting your pizzas onto a cold stone and then putting that into the oven, or are you putting the stone in the oven first and heating it up (the correct way)?

If you are pre-heating the stone as you should and are getting breakages then is there any way you are getting mositure into the stone before it went in to the oven?  Are you washing it for example?  I never wash my stone ever though rarely I may wipe stubborn marks with a damp cloth and then allow it to fully dry out before using again.  In general I consider my pizza stone well seasoned now.  It looks burnt and dirty but it's really just seasoned.  I have 2 such pizza stones.  One is a round and very cheap on (about £10) from a dept store, the other is a rectangular shaped stone from the "Pampered Chef" manufacturer.  I prefer the latter as it's shape is more versatile for baking 2 loaves or rolls at a time.  Cheers.

mightypizzaoven's picture

Try using cordierite pizza stone or klin shelf stones