Cooking pizza on a stone results in an ideal crispy-chewy pizza crust! I’m sharing my extensive testing experience to assist you in achieving pizzeria-quality results with a pizza stone in your home oven.
After a decade of experimenting with pizza recipes and several trips to Italy, I’ve discovered one essential tool for elevating pizza in a home oven: a pizza stone! I must admit, even with years of experience, I still feel a bit anxious transferring my dough onto the super hot stone.
However, here’s the truth: using a pizza stone is the sole method to achieve that perfect combination of crispy on the outside and chewy on the inside in your pizza crust. Outdoor pizza ovens can be pricey, so at approximately $35, a pizza stone is a bargain for a homemade margherita pizza that tastes as if it’s fresh from Naples!
Why Cooking Pizza on a Stone Works
Have you ever questioned why restaurant pizza boasts that distinct snap while homemade pizza crust can often be dense and soft? The secret lies in moisture and temperature. Home ovens trap steam, which is detrimental for a crisp crust. Moreover, home ovens usually reach only up to 500°F, while wood-fired ovens can soar to temperatures between 900°F and 1000°F.
A pizza stone is porous. When you place homemade pizza dough onto a scorching hot surface, the stone draws moisture from the dough while simultaneously delivering stored heat. This process produces the “leoparding” (charred spots) on the crust’s base, transforming your home oven into a setup akin to an outdoor pizza oven.
What’s The Best Pizza Stone?
I utilize this pizza stone, and it has stood the test of time remarkably well. Just remember never to place a cold pizza stone in a hot oven or dunk it in water. Limit movement and handling of the stone, and transport it only when it has reached room temperature.
Preheat, Then Preheat More
One common error I observe among home cooks is not preheating the pizza stone long enough. Ceramic takes a while to absorb heat. I suggest placing your stone in a cool oven and then setting the temperature to its maximum (usually 500°F or 550°F).
After the oven reaches that temperature, let it sit for at least another 30 to 45 minutes. You desire the stone to be fully heated so that when you introduce the cold dough, it doesn’t lose temperature.
Important tip: Never place a cold pizza stone into a preheated oven because it may crack.
Tips for The Transfer
Transferring the pizza from the counter to the stone is the element that intimidates most people (myself included!). You will need a pizza peel for this task. If you don’t own one, a rimless baking sheet can suffice in a pinch, but a peel is a worthwhile investment.
I favor this standard pizza peel, though my personal favorite is this conveyor pizza peel. It simplifies the process of sliding the pizza directly onto the stone (even though it’s slightly pricier).
To avoid sticking, I use semolina flour on the peel rather than cornmeal. Cornmeal can burn and produce smoke at high temperatures, while semolina does not and helps the dough slide off easily.
Important tip: Conduct the “shimmy” test before adding toppings. Before you top with pizza sauce or cheese, give the peel a gentle shake. If the dough shifts easily, you can proceed with the toppings. If it clings, lift the edge of the dough and sprinkle a bit more semolina flour underneath.
How to Cook a Pizza on a Stone: Step-by-Step
Ready to bake? Here’s my process for crafting the ideal pizza:
1. Position Rack: Set a rack in the center of the oven and place the pizza stone on it.
2. Preheat the Stone: Set your oven to its highest temperature (500°F or higher) and allow the stone to heat for at least 45 to 60 minutes.
3. Prep the Pizza: Stretch your dough on a peel dusted with semolina flour. Add your pizza toppings, but go easy! Heavy toppings can make sliding more difficult.
4. Transfer: Open the oven and position the tip of the peel close to the back of the stone. With a swift, confident motion, pull the peel back so the pizza drops onto the stone. (If utilizing a conveyor peel, gently retract the conveyor.)
5. Bake: Bake for 5 to 7 minutes.
6. Cool: Use the peel to take out the pizza: swiftly slide the peel beneath the pizza, then extract it from the oven. (For the conveyor, gently slide out the pizza using the conveyor). Let it rest on a wire rack for a minute to allow the steam to escape.
Caring for Your Stone
One thing to keep in mind: that pizza stone will become unsightly over time. This is a good sign: a well-used stone should appear dark and speckled.
To clean a pizza stone, never use