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Bakeware Pizza Stone Baking Steel Pizza

Is a Pizza Stone necessary?

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Is a Pizza Stone necessary?

Justpaula | Jun 3, 2012 01:05 PM

I do love pizza. But, I have never made it! I am a pretty swift home cook and fairly decent baker, but I have recently taken an interest in learning and trying more bread baking. I got some mushrooms, great Jersey tomatoes and some very tasty 'zucchini and turkey sausage' meat at the greenmarket today. Along with those topping and some sweet basil from my first ever home garden (okay, garden box, but I live in the city and I am proud of my first-born herbs!), and good fresh mozzarella, I intend to make some pizza tomorrow.

The thing is...I don't have a stone or anything else one might use other than the back of a baking sheet. A food blogger whom I enjoy and respect, said that she uses a stone but has used parchment/cornmeal/back of baking sheet and was thrilled with the results.

Part of me had no problem running out and buying a pizza stone tomorrow. But, I probably won't want to spend a lot on one. And...of course, there is always the possibility that the idea of making pizza sounds great to me, but I will actually not like it. That happens to me a lot. ;) So, should I get a stone (or an alternative)? Or should I hold off until after my first shot at pizza and still get good results? If you think I should hold off, please let me know any tips to making a great pizza without a stone. THANKS!

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