3 Best Baking stones for Pizza and Bread Tips [2023]

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Fecha: 03 - Jun - 22

Differences and tips for choosing a stones to bake pizza, bread and focaccia at home

Pizza is one of the best known and loved foods in the world. More and more of us are making our own pizzas and breads with homemade dough. Therefore, if you are interested in making an authentic Italian pizza, with that unique stone flavor, we show you the best pizza stones of 2022.

If you like fluffy and crispy Italian-style pizza and you don't have a wood-fired oven, we recommend that you use volcanic stones, clay-mud / cordierite or other materials that resist high temperatures and absorb moisture from the dough so that your pizzas and breads turn out crispier and tastier. There are stones for all types of ovens: electric, gas, pellets, wood and even barbecues for gardens.

If you like to use natural ferments, you have to try these pizzas:

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PIZZA MARGARITA WITH SOUR DOUGH

FOCACCIA HIGH HYDRATION FERMENTATION 24 HOURS

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FOCACCIA WITH BIGA AND POOLISH FERMENTATION 36 HOURS

PIZZA MARGARITA 66% HYDRATION

SWEET MULTI-CEREAL PIZZA FERMENTATION 48 HOURS

Comparison of best stones for pizza, bread and focaccia 2022

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the cheapest 💰

Types of pizza stone – Materials

Volcanic. From the mythical volcanoes of Italy, Vesuvius or Etna. Its volcanic origin makes it resistant to extreme temperatures of up to 1200ºC, in addition its natural porosity is unique, absorbing moisture from pizza and bread dough, resulting in more crisp and tasty.

Clay. Refractory clay stones are the most used for baking pizzas in the traditional style, with a touch of a wood oven. They are cheap, light, easy to handle and clean. However, they are less durable.

Cordierite. It is a mineral that occurs in the form of crystals, which are added to ceramics to make them stronger, resulting in a more resistant and durable material than normal ceramics and clay. And it is less likely to crack. If you are looking for the best result in your pizzas and breads with the best quality, without a doubt, refractory cordierite stones are the best option for baking pizzas and breads in ovens, grills or barbecues. This mineral is very resistant to temperatures of up to 1200ºC and to thermal shocks, without the risk of breaking. It is durable and holds heat very well.

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Size. Also consider the size of the pizza stone you need. If you prepare smaller pizzas, breads and cakes, choose a smaller model because it weighs less and is easier to handle and clean. If you plan to make pizzas for all your family and friends, we recommend that you choose larger stones,

Form. Round pizza stones have a classic look; however, some tests have shown that they are less efficient than rectangular ones.

There are a few reasons why rectangular stones outperform traditional round ones. First of all, size matters. Most rectangular stones that are the same depth as round ones are wider, which means more room to cook and to place the pizza on the stone with a wooden or aluminum paddle. On a rectangular stone you can cook both round and rectangular pizzas.

Also, because rectangular stones have a larger surface area, they absorb and retain more heat than round stones. And it is precisely this added heat that will make your pizza browner, crispier and more flavorful. Finally, let's not forget that more space means more versatility when preparing the chosen recipes.

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How do you use a pizza stone?
Always place the pizza stone in the cold oven

If we place the cold stone, regardless of its type, in a hot oven, it runs the risk of breaking, since it does not withstand sudden changes in temperature. That is why it is recommended to put the stone in the cold oven before lighting it. This is important, as it allows the stone and the oven to heat up at the same time, which will prevent changes in temperature and possible breakage. If you need to bake other pizzas on the same stone, wait at least 10 minutes before putting another pizza on top so the stone can return to the desired temperature.

Preheat the stone.

The key to creating that crispy crust you love on pizza and bread is to make sure the stone is well heated, so don't skip the preheating phase. Experts recommend preheating on stone for 30-45 minutes or up to an hour before placing pizza or bread dough. (During this time you can take advantage of the oven to cook some vegetables or side dishes)

It is very important to remember that when the oven reaches the set temperature, the stone is not ready yet. Therefore, it is necessary to heat a stone 1-1.5 cm thick for at least 30-45 minutes and a stone 2-2.5 cm thick for up to 1h-1:15h.

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Clean it carefully.

Before cleaning the stone, let it cool down completely. It is recommended to clean it after 24 hours. In the case of natural stones, you should never use soap or chemical products; otherwise you could ruin it. You should always wait until it has completely cooled down before cleaning it.

If there is any charred residue left, it will be easily removed with a scraper.

Once cool, use hot water only and a soft sponge. Over time, your pizza stone will get stained, but don't worry; it is a natural process that will not affect the taste of your pizzas in any way. Finally, always let your stone dry naturally for 24 hours before putting it away or using it again.

Conclusion.

Pizza is one of the most popular and loved foods in the world, because it allows us to be with family or friends and spend pleasant moments that will remain in our best memories. To prepare a pizza like a professional, you only need the right ingredients and… a stone! and a little love This is how you can create a pizza like a true pizza master.

I leave you my channel where you can find many easy recipes to make at home and enjoy with your friends and family
Good appetite.

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Until next time, CIAO 🤩

Delicious and healthy recipes, made with Italian passion.

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