Pizza stones are said to help evenly distribute heat and prevent sticking, giving you a crispy crust. They can also be used for baking bread and cookies. Some people swear by them, while others say they’re not worth the trouble. If you’re considering a pizza stone, it’s worth doing some research to see if it’s right for you.
Thicker pizza stones are generally better because they hold heat better and produce a crispier crust. However, they can be more difficult to handle and clean.
If you want to get a crispy crust on your pizza, you need to put flour or oil on your pizza stone. This will help to create a barrier between the dough and the stone, and prevent the dough from sticking.
You can cook pizza dough directly on a stone, but it may stick and be difficult to remove. It's best to put a layer of cornmeal or semolina flour on the stone first to help prevent sticking.
4.7/5
Hand wash only; cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.
14-inch cast-iron round pizza pan heats quickly and evenly
Side loop handles for a safe, secure grip when transporting
Pre-seasoned with vegetable oil formula and ready for immediate use
Measures approximately 16 by 15 by 2-1/2 inches
Limited lifetime warranty.Foundry seasoned, ready to use upon purchase
$234
For years, I've been preparing my own pizza. We initially had to put up with a terrible, sloppy crust prepared in conventional pans. I spent more money on pizza pans with holes in the bottom, which were better. The crust was crispy (crunchy might be a better word), but it still fell short of my brother-in-custom-built law's backyard wood-fired brick pizza oven's ideal crispy/chewy balance, which is the standard I've been aspiring to for years. After using one for a while, I wasn't impressed. (Perhaps I was too frugal with my energy bill to allow it to heat up in the oven for a full hour prior to baking the pizza.) Finally, I understood this. I position it on the lowest oven rack as near as I can go to the heat source and crank the oven all the way up. Let the oven heat it up. (It dislikes abrupt temperature fluctuations.) True, if I let the oven to heat up for a bit after it reaches the highest temperature (which for me is 525), I get even better results, but 10-15 minutes would do; an hour is not necessary. In my recipe for the dough, I use bread flour and olive oil. I assemble the pizza on a pizza peel while using parchment paper, then I quickly move it onto the grill. (Plan the timing so that it doesn't spend too much time on the peel before going into the oven.) It still takes about 8 to 10 minutes to cook through because 525 is still a pretty cool temperature for baking pizza, but the end result is the nicest crust I've ever gotten from a standard oven. Wonderfully crunchy, chewy, with large puffy bubbles here and there. I remove the pizza from the pan with the peel and keep the pan warm for the following pie. I wholeheartedly endorse this choice if you love pizza and are searching for an indoor alternative to the brick pizza oven. The pan is really high quality and hefty. I'm going to get additional Lodge frying pans.Additionally, I use this pizza peel, which is the ideal size to match this pan:Kitchen Equipment Aluminum Pizza Peel, 14" x 16", with Wood Handle. I simply cut squares out of the parchment paper (which is cheaper) and roll it out to fit the pizza peel: 20.66 foot roll of Regency Natural Non-Stick Parchment Paper.
4.7/5
No Pre-Seasoning Required or Recommended, Ready for Baking
Heat safe to 700 degrees F
8 inch by 10 inch by 2.25 inch deep Detroit Style Pizza Pan Used by commercial pizzarias
Easy to bake with, easy to clean, easy to maintain
Hard-Anodized; Permanent, Stick-Resistant Coating is PTFE Free; USA Made
$234
I definitely recommend it because it is of excellent quality and outperforms all other options in terms of outcomes.I had to make Detroit-style pizza at home after visiting many different restaurants that served it. I started off with some smaller 9" round cake pans, and while the pizza itself worked out well, it adhered to the bottom of the pans and was quite challenging to remove with largely square-edged equipment. After that, I tried rectangular cake pans that were similarly "non-stick," but I discovered that they had the same problems with adhering to the bottom and that the nearly vertical sides were not suitable.Come on, LloydPans. Despite the fact that the outcomes are so outstanding when compared to the alternatives, I can't see creating this sort of pizza any other way. I refrained from investing in something that seemed to have a very specialized use case. I get either 6 or 8 slices, which works out perfectly for family dinners and the standard size I like to create for dough balls. The pan is of exceptional quality; it is really well crafted and could easily withstand severe misuse in a professional kitchen. The non-stick properties of this pan are the actual game-changer. Even if you try to burn a pizza in it, nothing will adhere. Additionally, the pizza is extracted from the pan easier because to the slightly sloping sides, which also create a favorable angle for the crust to separate when baking. Overall, I'm quite satisfied and may even get a second one to bake two pizzas simultaneously when I have people over.I get my recipe from Serious Eats.300g KA Bread Flour, 220g Water, 5g Yeast, and 9g Salt, bulk rise at 550° for 17 minutes in a LloydPan 10x14.
4.7/5
Oven safe to 450 degrees Fahrenheit
This pizza sheet and every other piece of Farberware Bakeware dependably uphold a distinguished tradition of reliability, value and performance
Quality Assurance Guarantee
The 13-inch pizza crisper features nonstick inside and out to deliver great food release with quick cleanup
This perforated pizza pan’s heavy-duty construction resists warping and heats evenly to brown beautifully and help reduce hot spots
$234
All is well thus far. In addition to being 1" larger and more affordable than the other pizza pans we own, this one has grips and a better shape (a slight oval). We will monitor the pans' wear with time and use, but our other, more expensive pans have already experienced significant damage. Typically, Farberware produces high-quality products; I'll keep you updated.eleven months plus. Even though these pans won't endure forever, we still truly like them (CORRECTION - they are lasting better than the more expensive ones we got). Depending on how often I use them, I don't have any trouble purchasing new ones because they are so inexpensive. Since we previously purchased them, the price has actually decreased. The more expensive pans wore out more quickly than these. We use these to grill pizzas, and they work great. I highly suggest them.
4.6/5
Made of steel; non-stick for easy release and quick cleanup
Limited 5-year warranty
Round pizza pan for baking homemade or store-bought pizza
Dishwasher safe; however for best results, wash in warm, soapy water before first and after each use
14 in. dia. X 0.5 in. (23.5 cm dia. x 1.27 cm)
$234
(REVISION AT END OF ORIGINAL REVIEW)This versatile pizza pan/baking tray features a strong non-stick coating, is reasonable in size, and is excellent at transferring heat. If fact, it is almost too good at conducting, as I discovered that I had to shorten the cooking durations for thin or fragile products in comparison to cooking the same items on a conventional baking pan or cookie sheet since else they burned.You can see in the images a straightforward (but ugly) potato galette that I created using thinly sliced potatoes, leeks, and green onions. (I produced the mini 9-inch version in a rush, so please excuse the asymmetry and unphotogenic features!). The bottom layer of potato slices virtually burned in roughly two thirds of the typical cooking time because this pizza pan was so effective at transferring heat. It's a good thing I checked, or I may have been stuck with a bag of chips!You must be concerned since the pan is so slippery when taking food out of the oven. You will undoubtedly fling your food off the pan like a frisbee if you move too quickly. The lip that surrounds the edge is nonexistently little. This should be pictured as a flat, rimless platter. It did need to be used as a serving dish, and it handled the use of cutting tools without any issues. However, repeated use of pizza cutters and other tools may cause the coating to deteriorate.The fact that it does become a little bit floppier when hot is the only negative. It is a fully rigid circle when it is at room temperature. But as soon as it is removed from the oven, you can feel it bending and flexing. That's not a big deal, but if you're unprepared, the likelihood that you'll fling your meal off the tray when it comes out of the oven will increase.———————————-REVISED: MAY 2019After a month, I wanted to make a point of returning to my review because the durability problem had been validated. The non-stick coating has multiple scratches after a month of regular use. The surface continues to release hot foods (such as pizza crusts, chicken wings, etc.) without issue, but it is obvious that it struggles to hold up to cutting instruments. For the record, I didn't do a lot of cutting and scraping; I only had to use it twice as a serving tray, but it was evidently enough to damage the surface.If it matters, the underside of the tray has begun to acquire the first rust spots at where the "lip" rolls underneath. This was after a few cycles in the dishwasher, but it had not spent an excessive amount of time submerged in water or steam.But then then, I suppose it's not strange that the surface would be readily damaged or rusted considering that it cost $8.
4.6/5
Limited 5-year warranty
Durable construction spreads heat evenly and prevents warping
Non-stick coating for quick release and easy cleanup
Dishwasher safe; however for best results, wash in warm, soapy water before first and after each use
12.25 x 0.5 in. (31.11 x 1.27 cm)
$234
I really enjoy these Wilton pizza pans, which I purchased to replace an old pair of discolored pizza pans I had. Two 12 1/4" pizza pans are included, and they are made of steel that won't warp. The nonstick coating does a great job of releasing the food off the pan without it cakeing on or becoming stuck. They cook everything evenly and nothing sticks to them, which was a problem with my prior set. I've cooked cookies, whole loaves of bread, and pizzas on them.Although I always hand wash mine since I want to protect the nonstick coating, they are dishwasher safe. My only issue with these is that they begin to wrinkle and indent after a period of being used to slice pizza. I suppose I ought to take the pizza out and cut it on a different surface, but I don't out of convenience. I don't mind having to replace them every 5 years or so because they were so reasonably priced for 2 really quality pans. Overall, they are excellent quality and very nicely crafted.
4.3/5
Limited 5-year warranty
Durable construction spreads heat evenly and prevents warping
Non-stick coating for quick release and easy cleanup
Dishwasher safe; however for best results, wash in warm, soapy water before first and after each use
12.25 x 0.5 in. (31.11 x 1.27 cm)
$234
When I came upon this, I was actually hunting for a quesadilla maker. Since I don't want to store another little gadget that just creates one thing, I found it appealing because it could cook so many different things. I was quite dubious after reading the reviews, but I still placed the order. It arrived promptly and safely in a bigger box. I read the manual after removing it from the packaging. Despite the fact that the instructions makes no mention of "burning off" the chemicals before use, I nevertheless did so in response to other reviewers' advice. I recalled the smoke and foul odor that others had experienced. None of that was mine. I opened and left it on for twenty minutes. As instructed in the handbook, I disconnected it and cleaned it. As instructed in the manual, I let it cool and "seasoned" it. The following day, I used it to make pizza. First, I created a pizza with a Digorno pepperoni rising crust. The crust was perfectly golden brown after 13 minutes. The best Digorno pizza they have ever had, according to my family! When I opened the lid, some steam did escape, so I had to use an oven mitt instead of a pot holder. When the pizza is still cooking, use a spatula to check the crust. When it is finished, just transfer it onto a big dish while using a spatula and a pancake turner (one on each side). Do not be concerned; it appears to be more difficult than it is. I next baked a cheese Totinos pizza, which took only 8 minutes to cook! Maybe another minute may have been given to that pizza, but I didn't want it to burn. The crust at Totino's is quite thin. It was delicious, too! Without turning on the oven and washing a pizza pan by hand because it doesn't fit nicely in the dishwasher. The guidebook includes suggested cooking times for various items as well as recipes. I just so happened to have canned cinnamon rolls in the refrigerator. I had to give them a try in the maker. They were done in eight minutes! I'll take them out at 7 minutes if and when I make them again. At 8 minutes, they were almost burned. But they were still delicious. I can't wait to use this maker to create quesadillas. I'll also attempt making huge biscuits on parchment paper. I'm overjoyed I made this buy! Simple to store and clean. Much simpler than a typical pizza night! This pizza maker doesn't have a timer. You'll need to inspect the pizza from time to time by lifting the lid. To make it simpler the next time, I recorded the cooking times for each item. After five minutes, I examined the food and set the stove's timer for another five. For the best crust, this procedure was proven to be effective.
4.3/5
PIZZERIA QUALITY PIZZAS AT HOME ANY TIME. You can easily get pizzeria quality pizza in the comfort of your home. In order for you to have an optimal experience of cooking, it distributes heat evenly, provides you a crispy color crust that you always wanted. This stone is not only for making pizzas but can also be used to bake cookies, bread, biscuits and much more. You can even heat ready-made pizzas for better results.
FDA, RoHS, LFGB, etc CERTIFICATED. The stone is burnt in 2200℉ kiln, it does not encompass any harmful substance or odor.
1400℉ RESISTANCE AND ROBUST THERMAL STABILITY. It is resilient for many years and will not disrupt under 1400℉ when used normally. It can tolerate an implausible amount of heat.
INNOVATIVE DOUBLE-FACED BUILT-IN HANDLES DESIGN. It has double-faced with handles that are built-in and is designed for convenience. It helps to save space. It is designed in such a practical way which makes transferring easier. One ROCKSHEAT built-in handled stone acts as two normal handled ones.
FERFECT THICKNESS. The thickness of this stone is (0.6") and it does not have needless weight. You don’t have to preheat it for a long time as compared to the ones which are thicker.
$234
The largest stone they produce, measuring 14 by 16, is mine. For its size, the stone is lighter than I anticipated. I've used it in my home oven and on a BBQ. Given how well it handled the heat from my grill, the stone appears to be durable. To get the best out of it with your specific oven, you will need to experiment and make modifications. The temperature in my oven can reach 550F. My infrared thermometer registers 600°F when I measure the oven floor, but only 500°F when I measure the ceiling. That is a significant temperature change. When I placed the stone on the top rack for the first time, I struggled to raise the temperature of the stone to 500F and was unable to accomplish the desired bottom browning. That's not the fault of the stone; it's the fault of my oven. When I baked for the second time, I placed the stone on the bottom rack, which enabled me to achieve the desired bottom color and "oven spring." The pizza was then removed from the stone and placed on the top rack with the flame broiler turned on to finish the top. Expect to experiment a bit to determine your ideal setting because everyone's experiences will be different.
4.2/5
🍕 DURABLE: Your pizza stone will not crack in the oven and is Guaranteed to last a lifetime.
🍕 CLEAN: Will not stain from grease or burn crust and washes to like new condition every time.
🍕 #1 REVIEWED: Most loved pizza and baking stone on Amazon.
🍕 ODORLESS: Does not smoke and will keep your pizza tasting great and home smelling good.
🍕 FASTER: Pre-heats up to 2 times faster than other pizza stones.
$234
Amanda Hamilton must read this review if mankind is to survive! The machines will take over and rule us all if Amanda Hamilton doesn't read this review and doesn't order a Heritage Pizza Stone.Prior to this revolutionary Heritage Pizza Stone, she attempted to remove her old pizza stone from the oven using her hand. The delectable aromas rising from the melted bits on the kitchen floor have put the canines in danger and resulted in commotion, broken porcelain, roasted flesh, and extreme confusion.In tact, the Heritage Pizza Stone was delivered. Last night, we used it for the first time, and as promised, the oven heated up and somehow lifted a frozen California Pizza Kitchen pizza above the menacing heating components below.The crust on the pizza was beautifully crispy, just how we like it. It also came out sans toppings because the less than graceful, less often sober domestic partner in crime decided to use a large spatula to remove the pizza from the oven rather than trying to pick up porcelain that was hotter than the sun with her bare hands. The aforementioned spatula went over the crust and under the cheese. FOR THE WIN: AN IMMEDIATE LOW CARB DINNER!This excellent evaluation ought to be enough to motivate Amanda Hamilton, and it ought to start a chain of world-saving events that will eventually create a crispy crusted pizza utopia for all of us.
Pizza does indeed taste better on stone. This is because the stone helps to evenly distribute the heat, which in turn helps to cook the pizza more evenly. The stone also helps to absorb some of the moisture from the dough, which helps to create a crispier crust.
You can find a good pizza stone for around $30. Some stones are even cheaper, but they might not last as long.
Pizza is better on a stone. A stone conducts heat better than cast iron and will give you a more evenly cooked crust.
If you're using a pizza stone to make pizza at home, you might be wondering if you need to oil it. The short answer is no, you don't need to oil a pizza stone. The stone itself is porous, so it will absorb any oil you put on it. This means that the oil won't actually do anything to help the pizza dough from sticking, and it might even make the stone more difficult to clean.
No, you don't need to grease the pan for pizza. The dough will release itself as it bakes. Greasing the pan will actually make the crust soggy.
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