Pizza Stone vs. Pizza Steel: A Comparison for the Perfect Pizza Enjoyment
June 18, 2023 Julia Haberecht
Ratgeber | Brot backen
Ratgeber | Brot backen
Pizza Stone vs. Pizza Steel: A Comparison
When it comes to making pizza at home, pizza stones and pizza steels are two popular options for achieving a crispy and perfectly baked crust. In this article, we will compare the pros and cons of pizza stones and pizza steels to help you choose the right accessory for your homemade pizza. For an authentic Italian pizza, of course, the best option is a wood-fired oven from our range.
Pizza Stone:
Pizza stones have long been a favorite among home pizza enthusiasts for use in standard household ovens or on the grill. They offer many advantages over baking sheets and deliver good pizza results even in household ovens or grills. However, it always depends on the quality. Two parameters are particularly important here: the quality of the stone, with food safety being a priority, and the thickness of the material. The pizza stone must always be properly preheated in the oven (at least 30 minutes) to reach temperature. To maintain this temperature, it needs a certain thickness (we recommend at least 10mm). This is also important because the baked goods (bread, rolls, etc.) initially draw heat from the stone. The thinner the stone, the less heat it can radiate and loses when bread, pizza, or rolls are placed on it.
Here are more pros and cons of pizza stones:
Pros:
- Heat retention: Pizza stones have the ability to efficiently store and evenly distribute heat. This allows for consistent heat distribution and a crispy crust. (More information about chamotte stones can be found here.)
- Moisture absorption: Pizza stones absorb excess moisture from the dough, leading to a crispy crust and a tender interior.
- Versatility: Pizza stones can be used not only for pizza but also for bread, rolls, and other baked goods. They are a versatile kitchen accessory.
Cons:
- Preheating time: Pizza stones require some time to reach the correct baking temperature. This may require some patience before you can start baking.
- Brittleness: Pizza stones are relatively fragile and can easily break or become damaged if handled improperly.
Pizza Steel:
Pizza steel is a newer alternative to the traditional pizza stone. Steel heats up faster than stone, is insensitive and shatterproof. However, the baked goods also draw heat from the steel. Here are some of the pros and cons of pizza steel:
Pros:
- Heat distribution: Pizza steel heats up quickly and ensures even heat distribution, resulting in an evenly baked crust.
- Durability: Compared to pizza stones, pizza steel is more durable and less prone to breakage or damage.
- Thin profile: Pizza steel is often thinner than pizza stones, leading to faster preheating time and overall shorter baking time.
Cons:
- Weight: Pizza steel is generally heavier than pizza stones, which can make transport and handling a bit more challenging.
- Moisture retention: Unlike pizza stones, pizza steels do not effectively absorb moisture. This can result in a less crispy crust.
- Limited versatility: Pizza steel is mainly suitable for making pizza and is less versatile than pizza stones.
Conclusion:
Both pizza stones and pizza steels have their pros and cons and can lead to delicious homemade pizza or self-baked bread. If you desire a crispy crust and versatile usage, a pizza stone might be the right choice for you. However, if you value quick preheating time and durability and primarily want to bake pizza, a pizza steel might be the better option. Ultimately, the choice between pizza stone and pizza steel depends on your personal preferences and needs. Regardless of your choice, both pizza stone and pizza steel are great accessories to get the best out of your homemade pizza.
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