Pizza stone
The traditional home-oven surface for pizza, valued for even baking though slower to transfer heat than a steel.
The fuller page on this is Pizza stone.
Material and heat transfer
Cordierite, ceramic, or natural stone
Low thermal conductivity compared with steel; stores heat well but passes it into the base more slowly
Preheat: Preheat for at least 45-60 minutes at the oven's maximum temperature
Crust effect
Produces a good, evenly baked base; less aggressive bottom crisping than steel
Care
Prone to cracking from thermal shock; avoid placing cold dough with excess wet toppings directly on a very hot stone repeatedly, and never wash with soap (it absorbs into the porous surface)
- Lower conductivity than steel, so heat from the oven works back into its surface more slowly between bakes
- Can crack if unevenly heated or cleaned incorrectly