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Pizza Stone or Pizza Steel - please help me decide

nikkib99 | Apr 16, 201509:04 PM

I work my tail off(ok, for 2 whole minutes) before pizza day to make no-knead pizza dough. I also spend hours drinking wine whilst waiting for homemade pizza sauce to cook from san marzano tomatoes. On pizza day, I roll out my pizza, top with homemade sauce, fresh mozzarella and fontina cheese only to insult my final product by cooking on my jelly roll pan.

I'm not a fan of super thin pizza, so a bready dough is welcome. However, cooking pizza on this pan after all this work is not quite right. Pizza takes about 15+ minutes to cook even at 475˚ degrees. Granted the final product is great based on the rate at which we inhale the slices, but I think it's time for an upgrade.

Should I go for a pizza stone or that strange contraption called a pizza steel. I would like something that's low maintenance and can reside in the oven.

When it comes to a stone, I keep going back to Alton Brown's recommendation for quarry tiles (something I've not been able to find in Chicago). Anyway, help me out guys. What should I go for?


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