Pizza Baking Stones

Professional Pizza Stones: What You Need to Know

Commercial pizza stones come in many shapes and sizes to fulfill multiple applications. Round, square, and rectangular pizza stones add flexibility to your kitchen by recreating the effect of a hot brick oven for pizzas and baked goods. Available in small, medium, and large sizes, pizza stones help ensure a crispy crust with every bake. Large rectangular pizza stones can even double as baking sheets, turning out batches of evenly browned cookies, scones, and loaves of bread.

Common Questions About Commercial Pizza Stones

How do commercial pizza stones work?

Brick pizza ovens get very hot, around 700 to 800 degrees Fahrenheit, while most general-purpose ovens max out around 550 degrees. While pizza can still be cooked at lower temperatures, it usually doesn't come out with a crispy, well-baked crust because it has to stay in the oven longer and cook more slowly.

Commercial pizza stones help simulate the higher heat and textured cooking surface of a brick pizza oven by capturing and diffusing a standard oven's heat. As the oven's hot air bakes the pizza from above, the hot pizza stone bakes the pizza from below for a crisp crust that cooks as quickly as the toppings. Unlike a smooth metal pan, the pizza stone's textured, porous surface quickly dispels humidity, helping moisture evaporate from beneath the crust before the pizza gets soggy.

Another major difference between a commercial baking stone and metal pizza pan is the stone preheats with the oven, so it's already piping hot when you place the pizza on top. This means it cooks the dough much more quickly than a traditional pan that's added to the oven at room temperature.

What are commercial pizza stones made of?

Even though they're called "stones," most industrial pizza stones are actually made of ceramic or cordierite.

Ceramic pizza stones replicate the taste of a wood-fired brick pizza oven very closely and are widely available in many shapes and sizes. Compared to cordierite, ceramic is an economical choice because it comes with a much lower up-front cost. Ceramic pizza stones crack more easily than cordierite from thermal shock and impact, however, so bear this in mind when comparing options.

Cordierite pizza stones are made from a naturally occurring mineral compound that withstands very high temperatures and resists thermal shock, so it's less likely to crack from repeated heating and cooling than other materials. Cordierite pizza stones are also more durable against impact damage than ceramic options, making them a good choice for commercial use.

Commercial pizza stones made from any material can also be used to bake bread and cookies and can double as serving boards, but they shouldn't be used as chopping boards because this can scratch and nick the stone's surface.

Can I use any stone as a commercial pizza stone?

No, it's always better to select a product specifically manufactured for cooking. Not all types of stone and ceramic can equally withstand high temperatures, meaning some types can shatter in the oven, causing injury. Also, even though some tiles and stone remnants are listed as "unfinished," they may be treated with chemical sealants or made from materials that aren't food safe.

How do I use a commercial pizza stone?

Pizza stones of all types are susceptible to cracking from thermal shock, so it's important to mitigate temperature changes as much as possible during use.

To begin with, place the stone inside the oven while the oven is still cold. Let the stone preheat with the oven to the desired temperature before adding the pizza. Don't add a cold stone to a hot oven or cook frozen pizzas on a pizza stone. Even if you've preheated a commercial pizza stone properly, placing frozen food on top of it can cause its surface temperature to drop drastically, increasing the chance it will crack.

Don't add a lot of oil or grease to try and season the pizza stone. Fats such as cooking oil and bacon grease can soak into the stone, weakening its structure. It's better to season the stone slowly, through repeated use. To prevent pizza from sticking to the stone, add a thin layer of cornmeal before placing the pizza on top.

Pizza cooks best at very high temperatures, so most professional pizza stones can withstand intense heat when they're preheated correctly. Nevertheless, it's always a good idea to check with the manufacturer to determine the maximum temperature for your specific pizza stone.

Once the pizza is finished cooking, remove it from the stone and place it on a cooling rack or pan. Turn the oven off and leave the stone inside to cool. A pizza peel can help with adding and removing pizzas from a hot pizza stone.

How do I clean a professional pizza stone?

To clean and care for a commercial baking stone, use as little water as possible and never use soap. Don't immerse the stone in water, clean it in a dishwasher, or soak it in the sink. Never use cleaning sprays or disinfectants on the pizza stone, because the chemicals can soak into the stone and be transferred to your food the next time it's used.

First, wait until the stone has fully cooled to room temperature, then use a stone brush and small amount of warm water to gently loosen any food remnants before wiping the stone clean with a damp cloth. To lift away pieces of stuck-on food, you can use a silicone spatula. Avoid using steel wool, wire brushes, or any other tool that could damage the stone's surface.

Because commercial pizza stones cook food at such high temperatures, bacteria won't survive on the stone even if it appears stained or spotted, but if the stains really bother you, you can deep clean the stone with baking soda. To remove greasy spots or stubborn stains, mix baking soda and water to form a thick paste. Spread the paste over the greasy spot and let it sit for a few minutes before scrubbing it with a brush and wiping it clean with a damp cloth.

Once the pizza stone is clean, make sure it's completely dry before it's used again. Don't try to dry it faster by heating it in the oven. Heating a damp stone can drive moisture deeper into it, making it susceptible to cracks.

Between uses, the dry pizza stone can be stored in a dry cabinet or on a pizza pan rack away from humidity and steam.