Note: this is an excerpt about using a baking stone from my soon-to-be-released pizza book. If you’re interested in finding out when it is released, consider signing up to receive email updates.
There are plenty of products out there being sold to make pizza on, but you’re in luck! You don’t want them. You don’t want any pizza pans, pizza screens – really no flat metal discs of any sort. What you want is a nice thick baking stone to bake your pies on and there are two major reasons why.
The Two Main Reasons Why You Want A Baking Stone
- The biggest reason you want a baking stone over any thin piece of metal is that it stores and retains heat. This is great for you for two main reasons. One is that every time you open the oven, you lose heat. With a big hot stone in the oven you will lose less heat and will take less time to come back up to temperature.
- Secondly, because pizza stones are porous, when a wet dough hits the stone, moisture is able to evaporate out of the dough and down into the stone. This equals a crispy, snappy crust for you.
A metal pan is bunk because you generally don’t heat it up before building a pizza on them. Instead, you’ll generally make the cold pizza on it and then slip it all in the oven, so it helps you out exactly zero when it comes to retaining oven temperatures. It also does you no good in the crispiness department. Metal is a much more solid, less porous material and as such, it gives the moisture attempting to escape your dough nowhere to go. This equals less crispy crusts and can even lead to some soupy conditions up top. Unless you’re looking to drink your homemade pizza, just don’t do it.
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