Pizza stone
The traditional home-oven surface for pizza, valued for even baking though slower to transfer heat than a steel.
Material and heat transfer
Cordierite, ceramic, or natural stone
Moderate thermal conductivity; stores heat well but transfers it more slowly than steel
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 thermal mass than steel, so recovers heat more slowly between bakes
- Can crack if unevenly heated or cleaned incorrectly