Picking the right pizza stone depends on your personal needs and kitchen habits. Are you looking for a stone that produces an ultra-crispy crust? Does it need to move easily in and out of the oven? Are you a pizza professional, willing to pay any price for the latest equipment? Here are some of the pros and cons of each material.
Clay or Stone:
The classic pizza stone absorbs moisture as the pizza bakes, resulting in a crisper crust. Stones come in a variety of shapes and sizes, and some people even DIY stones with inexpensive unglazed quarry tiles.
Pros: There are a wide variety of stones to choose from at various price points. Produces a crisp pizza crust.
Cons: Must be preheated in the oven for at least 30 minutes (longer for thicker stones). Difficult to clean. Can crack or break.
Cast Iron:
If you want to make pizza without buying any new equipment, you can use a cast iron skillet to cook pizzas on the stove. Or you can try Lodge's cast iron pizza pan, which heats up in the oven quickly.
Pros: Heats quickly. Easier to clean than stone. Has handles for maneuvering in and out of oven. Won't break or crack.
Cons: Heavy. Lodge pan has a lip that some reviewers have complained about. Lodge pan is recommended only to 400F, which is cooler than ideal for cooking pizza at home.Find it: Lodge Cast Iron Pizza Pan, $46 at Amazon
Steel:
The baking steel is a new product that we learned about through the folks at Serious Eats Pizza Lab, who give it a big thumbs up. (Watch for our own review later this week.) Baking steels conduct heat better than stone, and can cook food more evenly at lower temperatures.
Pros: Cooks pizzas more quickly and evenly. Stabilizes at a lower temperature than stone. Won't break or crack.
Cons: Expensive ($72 for the 1/4-inch version). Very heavy and does not have handles, so it can't be easily moved once it is hot.Find it: Baking Steel, $72 at Stoughton Steel Company
What kind of pizza stone do you use?
Related: How Do I Take Care Of My Pizza Stone?
(Image: erwinova/Shutterstock)
The Pizza Lab: The Baking Steel Delivers Slice Pizza Blog It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. pizza pans & stones, cookware, kitchen & dining,...: Target Shop for pizza pans & stones at Target. Find pizza pans & stones Pizza tools, old stone oven, Insulated Pizza Bag, pizza pan ... home products products ii education recipes gourmet cutlery sharpeners sportsmans corner porcini links: pizza supplies...on sale! Derek on Cast Iron - Cast Iron Recipes Cast iron recipes, seasoning, cleaning, health benefits, and humor. Cast iron is the original non-stick cookware and contains no teflon, PFOA, or other nasty stuff. Lodge Cast Iron Cookware From the Kitchen to the Table Lodge Cast Iron Cookware. For more than 112 years, Lodge Manufacturing has been perfecting the process of making cast iron cookware. When Joseph Lodge began making ... Steel sheet instead of pizza stone? The Fresh Loaf News and Information for Amateur Bakers and Artisan Bread Enthusiasts. Clay ovens Outdoor Cooking - Compare Prices, Read Reviews and Buy ... Superior Clay Corp. Imagine baking bread or pizza in your own authentic brick oven. www.superiorclay.com/ Clay Ovens Sale; Save on Clay Ovens. Compare 000s Deals in ... 18 inch pizza stone Cooking & Baking - Compare Prices, Read ... Best prices on 18 inch pizza stone in Cooking & Baking. Check out bizrate for great deals on Cooking & Baking from . Use bizrate's latest online shopping features to ... Pizza Stones - How To Information eHow.com Don't just sit there scratching your head, find useful info on Pizza Stones on eHow. Get essential tips and learn more about everything from How to Heat a Pizza Stone ... Pizza Stones: Rip off? Quarry stones: Safe? - cooking baking oven ... I have googled this question, but I seem to only get discussion boards and Amazon reviews saying "yes they are," "no they aren't." I'm hoping someone with some ...
No comments:
Post a Comment