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Kitchen & Cooking

Best Pizza Stone

Most of home cooks can't afford to have a stone pizza oven at home, but that doesn't mean they can't bake delicious, authentic pizza. A pizza stone is widely considered to be the best piece of bakeware for making pizza in a standard oven. These stones are often made from ceramic or soapstone, materials that don't transfer heat easily, which means that pizza stones heat up slowly and stay hot for a long time. When selecting the best pizza stones, we looked for stones that are durable, relatively easy to care for, and capable of producing a perfectly crispy crust every time. You'll want to be sure to follow the care instructions for your particular pizza stone, but most cannot be put directly in a hot oven. Instead, stones should be placed in the oven before it's turned on and heated as the oven heats up.

Emile Henry Pizza Stone

The Emile Henry Pizza Stone stands out from other stones because of its innovative coating. The coating wipes clean easily and is so scratch resistant that you can cut your pizza into slices right on top of it. Unlike with many stones, it's also possible to use this one in an oven, or on a grill or wood fire, making it possible to make pizza at a BBQ or on a camping trip. The stone is 14.5 inches in diameter, which is large enough to bake a family-sized pizza on. Emile Henry also makes pizza stones in a 12-inch size and in a number of different colors.

Bialetti Good Cook Pizza Stone

Bialetti Pizza Stones are some of the most popular with home cooks because they are well-made and easy to use. The ceramic material is able to absorb excess moisture as a pizza bakes, so pizzas never come out with soggy crusts. The stone also holds onto heat exceptionally well, which makes it ideal for use as a serving platter after the pizza is finished baking. Bialetti makes pizza stones in a variety of different sizes, making it easy to choose a stone that will fit in your oven, no matter how large or small. When it's time to clean up, the stone can be scraped clean or rinsed with water.

All-Clad Pizza Baker/Stone

For baking, cutting, and serving pizzas with perfectly crispy crusts, the All-Clad Pizza Stone with Serving Tray and Cutter is a great choice. The stone itself is made from soapstone, a porous material that traps heat and absorbs moisture. With a 13-inch diameter, it can be used to make a personal-sized pizza, or a pizza that can serve two for a meal, or more for an appetizer. Once the pizza is cooked, the stone can be carried in the serving tray so that your pizza stays hot while you serve. This set is also made to last, and is backed by a lifetime warranty.

Old Stone Oven 14-Inch by 16-Inch Baking Stone

If you're hoping to make a large pizza that will feed a whole family, a rectangular pizza stone gives you a lot of surface area to work with. The Old Stone Oven Pizza Stone is 14.5 by 16.5 inches, making it roomy enough for one large, or two medium-sized pizzas. Thanks to ridges on the bottom of the stone, it's also easy to get a grip on when you're taking it off the counter. The stone itself heats up evenly and holds heat well, so it cooks pizzas quickly. Old Stone Oven has been making pizza stones for over 40 years, and is one of the most popular pizza stone manufacturers in the world.

Chef's Round Pizza Stone

A durable baking surface, the Chef's Round Pizza Stone is one of the best you can buy. This stone is not actually stone, but a special ceramic composition that holds heat well, cleans up easily, and resists cracking, even when shocked with a sudden exposure to high heat. The ceramic stone is smooth, non-absorbent, and resists sticking, making it easy to clean. Unlike most other pizza stones, this one is safe to use in the oven or the microwave, though you'll need an industrial microwave to fit this 16.5-inch diameter pizza stone inside.

Crystal Beran
Crystal Beran has spent the past 10 years immersed in the exciting and delicious world of food and drink. She has honed her cooking skills as a baker, a caterer, and a personal chef, and currently spends a good deal of her time training the next generation of young chefs. Her work as a wine steward has helped her to develop a discerning palate and a love of excellent wines from all over the world. Over the years, she has had the good fortune to visit wineries in Northern California, Tanzania, France, and Italy. In her spare time, she brews beer and invents delectable dishes to share with friends, family, and students.
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