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Best Pizza Stones

Updated September 2018
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BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We buy all products with our own funds, and we never accept free products from manufacturers.
BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers.
BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We buy all products with our own funds, and we never accept free products from manufacturers.
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We purchase every product we review with our own funds — we never accept anything from product manufacturers.

  • 144 Models Considered
  • 11 Hours Researched
  • 1 Experts Interviewed
  • 104 Consumers Consulted
  • Zero products received from manufacturers.

    We purchase every product we review with our own funds — we never accept anything from product manufacturers.

    Why trust BestReviews?
    BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We buy all products with our own funds, and we never accept free products from manufacturers.
    BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers.
    BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We buy all products with our own funds, and we never accept free products from manufacturers.

    Shopping guide for the best pizza stones

    Last Updated September 2018

    With three million pies sold in the U.S. each year, our love of pizza knows no bounds.

    Millions of pizza lovers take to the internet to profess their love of Chicago deep dish, New York thin slice, and New Haven coal-fired pie.

    We occupy Instagram with photos, recipes, and videos of our favorite toppings.

    Sadly, though, we can’t always be near our favorite pizzeria when the mood strikes. That is when we must take to the oven to do it ourselves.

    Even if you don’t have years of training in Naples or New York’s Lower East Side, it’s fairly easy to replicate a professional pie without a giant wood or coal-burning oven and dough-tossing skills.

    By placing a ceramic or stone slab known as a pizza stone on the bottom of the oven, expert cooks and amateur diners can create delicious, evenly baked pizzas with crisp crusts that fill the hearts and stomachs of pizza lovers.

    A pizza stone’s ability to retain and distribute heat helps create bread that is crunchy on the outside and soft on the inside.

    At BestReviews, we base our product recommendations and shopping guides on careful investigation of a given product category. 

    If you’re interested in purchasing a pizza stone, we invite you to look at the five products we recommend. Our selections reflect quality as well as value for your money.

    If you’d like to learn more about how to navigate the world of pizza stones, please continue reading this shopping guide.

    Francois
    EXPERT CONSULTANT

    Born and raised in Paris, the land of unapologetic butter, Francois has spent the last 20 years shaping the American culinary world behind the scenes. He was a buyer at Williams-Sonoma, built the Food Network online store, managed product assortments for Rachael Ray's site, started two meal delivery businesses and runs a successful baking blog. When he's not baking a cake or eating his way through Europe, Francois enjoys sharing cooking skills with cooks of all levels. Rules he lives by: "Use real butter" and "Nothing beats a sharp knife."


    Francois  |  Kitchen Expert

    Why use a pizza stone?

    A pizza stone provides a simple, inexpensive way to improve the taste of a fresh or frozen pie. It also somewhat replicates the cooking method used in restaurants.

    Although smaller in size, the pizza stone acts like the floor of a large, commercial pizza oven which radiates heat around the pie while it bakes.

    You can use a pizza stone for more than just fresh or frozen pizza prep. A good pizza stone can be used to bake bread, cookies, and muffins. And it’s an ideal platform for defrosting and/or warming up frozen appetizers.

    Don't feel defeated if your first pizza doesn't turn out perfect. It takes a few burnt pies to make the perfect one.

    Anatomy of a pizza stone

    The word “stone” is somewhat of a misnomer. Pizza stones are made from a wide variety of materials, stone and otherwise. These materials tolerate the high heat required to bake pizza without cracking.

    Stones come in a variety of shapes: round, rectangular, square, and in sets that assemble like a jigsaw puzzle.

    A number of consumer-oriented pizza stone packages include racks that can be used to hold the stone after it comes out of the oven.

    DID YOU KNOW?

    Don't let your stone soak in water. Because stone is porous, it will absorb a lot of moisture. With moisture trapped inside, the stone could crack the next time you use it. Instead, clean it by wiping it with a damp cloth after it cools.

    The peel

    A pizza stone is often accompanied by a pizza peel, which resembles a flat shovel with a long handle.

    Often made of wood, the peel provides a safe, easy way for you to place your pie on top of the heated stone.

    You can also use the peel to remove the pie after it has been cooked.

    Using a pizza peel, a cook can safely open the oven during baking and lift up the pie to determine whether the crust is cooked to satisfaction.

    Finding the right pizza stone

    Pizza pans are made of various materials; some are natural and others are man-made.

    We suggest that you base your purchase on the stone’s material, as variances in the material will cause your pizza to cook differently. In addition, some materials are far more durable than others.

    A good cast iron pan can also be used as a pizza stone.

    • Lead-free clay is the classic pizza stone material. It’s known for its ability to render a crispy crust, but it requires a lengthy preheat time in order to come to temperature.
    • Cordierite is a mineral that can handle extreme temperatures quite well. Resistant to thermal shock, it is also the material used to make kiln shelves.
    • Stoneware is a generic name for ceramic. While a good conductor of heat, stoneware has a tendency to crack if not preheated properly.
    • Ceramic stone distributes heat well, but it must be carefully preheated in order to avoid cracking.
    • Other materials used for pizza stones include cast iron, which has a heat limit of 400°F, and the relatively new steel “stones” which are great heat conductors, albeit heavy and expensive.
    EXPERT TIP

    Some chefs find a rimless, stainless steel pan makes the same crispy crust as a pizza stone. In a pinch, flip over a baking sheet — air circulating underneath will make it crispy.


    Francois  | Kitchen Expert

    Tips for using a pizza stone

    Here are some tips for making the most of your pizza stone purchase:

    • If you love kitchen products with multiple functions, select a durable, heat-conducive stone that will also allow you to roast vegetables, finish off the perfect grilled cheese, bake potato chips, and create falafels without deep frying.

    • Preheat your pizza stone by placing it on the lowest rack of a cold oven and waiting at least 30 minutes for it to heat up.
    DID YOU KNOW?

    Pizza stones can also be used on grills. The stone achieves high heat quickly — an advantage over many commercial ovens.

    • Allow your dough to come to room temperature before baking it. Cold dough placed directly on a hot pizza stone may cause the stone to crack from the sudden temperature change.

    • Most pizza stones don’t require seasoning. For the ones that do, wipe the stone with a wet, soap-free cloth. Then, warm the wet stone in the oven on low heat. When it’s dry, apply a light coat of vegetable oil with an old towel. After applying the oil, bake at 400°F for one hour. Leave it in the oven to cool off.

    • Nearly all pizza stones must be washed by hand. However, the use of soap or dishwashing liquid is a no-no, as the stone could acquire a soapy taste.
    DID YOU KNOW?

    For the zealous DIYer: an unglazed tile (which can serve as a pizza stone substitute) can cost as little as $5.

    Price

    Under $20

    You can find highly rated pizza stones in this price range from the likes of reputable brands like Wilton and Good Cook.

    Under $50

    You can find some great pizza stones hovering around the $50 mark, including products by the popular Dough Joe and Old Stone Oven brands. The Old Stone Oven brand was created by Chicago pizza enthusiast and all-around food expert Pasquale “Pat” Bruno more than 40 years ago.

    Under $200

    If you’re willing to bust your budget for the authentic taste of Napoli, you can find some deluxe pizza stones for sale in this price range. Some high-end pizza stones feature multiple layers of enamel, a forever-seasoned cooking surface, and rust-proof qualities.

    Avoid putting heavy items or frozen foods on top of your pizza stone, as this could also crack it.

    FAQ

    Q. Can a cracked pizza stone be repaired?

    A. While most people would just throw away a cracked stone, an oven-safe epoxy could potentially be used to repair it (depending on how clean the crack is).

    Q. Can you cut a pizza directly on the pizza stone?

    A. User opinion is divided on this. Some say it’s fine to cut a pizza on the stone; others advise that you should never cut a pizza on the stone, as it could cause the cheese to run all over the stone’s surface. Since washing a stone with soap is a no no, this could become problematic.

    Q. What do I do if my pizza stone turns black after years of use?

    A. Some cooks claim that medium-grit sandpaper will take the gunk off. Use light, even pressure until the black disappears.

    The team that worked on this review
    • Alice
      Alice
      Web Producer
    • Alvina
      Alvina
      Photographer
    • Amos
      Amos
      Director of Photography
    • Branson
      Branson
      Videographer
    • Ciera
      Ciera
      Production Assistant
    • Devangana
      Devangana
      Web Producer
    • Melissa
      Melissa
      Senior Editor

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