We've been making pizza at home every once in a while, and it's been OK but not awesome. (I grew up in NY so I have high standards for pizza!) We use cookie sheets. For those of you who own pizza stones, do they make your pizza come out a lot better? I don't want to buy something I'm not going to use. TIA!
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Don't own a pizza stone but it is something that we might consider buying since DH likes to experiment with cooking pizza. Right now we just use parchment paper and stick it in the oven without a baking sheet. It works pretty well.
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Yes we love our pizza stone!!
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We just use a tile and yes I think it helps
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We have one and I don't think it is that much better than a cookie sheet. I really want to get an actual pizza oven, I swear they really do make a difference.
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We have a pizza stone that came with our smoker/grill. I've only used the stone with the grill. With the right dough recipe, it makes really good pizza! But we can bring that grill up to 700 degrees and it's that high temperature that makes the difference.
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We use a pizza stone and it absolutely makes a difference! The crust is much better!
NY pizza snob here too
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@BoogieBea: omg I never thought I putting the pizza in the grill in a pizza stone. Genius.
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Yes, a pizza stone is great. You use it with cornmeal and it makes the crust perfect. The more you use the stone, the better it gets. And as PPs have said, if you have a grill, it's even better.
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We love our pizza stone! I am a pizza snob, given that I grew up in the land of the BEST deep dish pizza around (yea, Chicago!). Personally, I like our thin crust best too, but I don't want to start a pizza brawl with @regberadaisy: and @mrsmate: lol.
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Pizza stones are amazing. Our pizzas are fantastic! Homemade dough definitely helps
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@Mrs. J: LOL! I've been to Chicago twice and I didn't even know you could get a slice of thin crust over there.
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@mrsmate: Oh, we love it here too! Most pizza places have it.
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Using a pizza stone to bake a pizza makes the crust nice and crispy at the bottom. It's also great for baking bread if you're into that.
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I have one and bought a cheap one at Ross. We don't bake pizzas at home that often. We usually just get it delivered. But if digiorno's pizza is on sale at the grocery store I get some.
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The pizza stone is so worth it. We just keep it in the oven, so we don't have to worry about storing it anywhere. Pizza crust turns out so much better when baked on the stone.
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Far better. I use a cast iron pizza stone, and it is utterly crucial.
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We have a pizza stone and it makes a huge difference.
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My fried build a pizza oven out of bricks, and it makes delicious pizza!
http://www.gardenfork.tv/brick-pizza-oven-video-and-plans-gf-tv
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@mrbee: That is awesome...just got added to DH's summer projects!
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I have a pampered chef one that I love!
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First post but have to say that stone does not do the trick in home ovens. Once the dough hits the ceramic stone in the oven it sucks up all the heat and creates soggy or uncooked pizza crust. To create light airy, crispy crust you need to use steel in your home oven. Steel will turn your home oven into an industrial machine. It did mine!
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We use a pizza stone and love it. I actually keep it in my oven on the lowest rack most of the time when I'm baking because it helps keep a nice even temperature.
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Yes, it's awesome!! And it's also fantastic for baking cookies!
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We love ours! It does make a difference
(We have a Wolf stove, so maybe that makes a difference too).
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@Andris: Wow interesting! How do you use steel in a home oven?
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Hmm, our pizza has never been soggy or uncooked. Mines always crispy and delicious!
You do have to plan for dinner more when you use a pizza stone. Ours takes at least 45 minutes to heat up. But only 12 minutes to cook pizza
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I posted a picture on instragram last night of the awesome pizza my husband made last night with a pizza stone!
We don't always heat it up either, but it still helps a lot.
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I love our pizza stone. We have ONE pizza place in town that has rocking NY style pizza but we can't afford to get it all the time. I do my best with the pizza stone. I find the key is a HOT oven (450) and a preheated stone. Also, use cornmeal on the peel and stone to keep the pizza from sticking.
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@Thehistoryofus: I need to go look! Mmmm I love homemade pizza.
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YES! Pizza is so much better with it!
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@mediagirl: Great tips! We love making home made pizza! We found that Costco has great prices on 5lb bags of mozzerella cheese and big bags of pepperoni. We buy the dough from publix.
We figured it still costs about $10 for pizza (same as a cheap takeout), but we are much happier feeding it to DD knowing what is in it.
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@mrbee: I got the idea after reading bits and pieces of Modernist Cuisine, the art and science of cooking. Basically steel has superior heat retention and takes longer to cool. Steel will help reduce bake time and create light, airy, charred crust. I am making the best pizza i have ever created right at home! The results continue to blow me away.
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@Andris: ah, so you're using steel baking sheets?
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@NoodleFish: What an interesting idea - using the stone to help regulate oven temperature. I am definitely going to try this . . . my oven is a little temperamental (I have the watch the oven thermometer like a hawk!).
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@mrbee: essentially yes, for full disclosure i am making these at bakingsteel.com , it is a lot thicker than traditional bake sheets and a lot heavier at almost 15 lbs. but the weight is what makes it work.
(We have a Wolf stove, so maybe that makes a difference too).
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35 comments