The 10 Best Pizza Stones

Updated September 12, 2017 by Jeff Newburgh

10 Best Pizza Stones
Best High-End
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Best Inexpensive
We spent 37 hours on research, videography, and editing, to review the top picks for this wiki. While there's nothing wrong with calling out for delivery when you're in a rush, one of these pizza stones will fulfill your craving for restaurant quality pies when you have the time to bake at home. They are durable, stylish and versatile, and will evenly distribute heat when preparing pizzas, bread, calzones, and even desserts for family and friends. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best pizza stone on Amazon.

10. Culinary Expertise

Blending functionality with modern elegance, the Culinary Expertise is equipped with rounded edges, a detachable chrome rack, and includes a handy 14-inch pizza cutter, making it an efficient tool for convenient oven-to-table delivery for the whole family.
  • fda-certified materials for safety
  • 2-year replacement warranty
  • the handles get pretty hot
Brand Culinary Expertise
Model pending
Weight 9.2 pounds
Rating 4.0 / 5.0

9. Cuisinart Alfrescamore

The Cuisinart Alfrescamore offers a stone-like cordierite baking surface that is resistant to extreme cold, heat, and thermal shock. Its exterior glaze withstands constant cutting on its surface without scratching, while preventing discoloration from heavy use.
  • sleek and elegant black color
  • lightweight design
  • food tends to stick to it
Brand Cuisinart
Model CPS-113
Weight 3.8 pounds
Rating 3.6 / 5.0

8. Old Stone Oven 4467

The rugged Old Stone Oven 4467 is manufactured from the same materials that line blast furnaces in the United States. A reliable combination of both lead-free clay and kiln firing will ensure superior durability over time. But it has a tendency to hold onto odors.
  • crack-resistant design
  • heat core helps to prevent sogginess
  • feet on base make it a pain to store
Brand Old Stone Oven
Model 4467
Weight 11.5 pounds
Rating 4.1 / 5.0

7. Emile Henry 347614

Made from refractory ceramic for withstanding high temperatures, the Emile Henry 347614 can be used in the oven, the broiler, or on a grill, giving you a variety of cooking options. Its integrated handles make it easy to carry to and from the table for serving.
  • manufactured in france
  • charcoal and burgundy color options
  • it's a bit on the pricey side
Brand Emile Henry
Model 347614
Weight 8.4 pounds
Rating 3.6 / 5.0

6. Love This Ultimate

The newly-engineered Love This Ultimate uses exclusive Core Convection Technology to radiate heat from its center outward to its edges, minimizing the chances of a soggy pizza crust. Its no-spill stopper prevents your food from sliding off when removing it from the oven.
  • replicates brick oven results
  • comes with a video tutorial
  • preheating it is time consuming
Brand Love This Kitchen
Model LTK-PIZZA-R16
Weight 4.6 pounds
Rating 4.0 / 5.0

5. Falls Culinary Dough-Joe

Setting the Falls Culinary Dough-Joe apart from the competition is its five-piece individual tile design that gives home and professional chefs the freedom to prepare small breads or large pizzas without the concern of breakage from oven stress.
  • thick and dense cordierite
  • superior resistance to heat shock
  • rather heavy and cumbersome to carry
Brand Falls Culinary, Inc
Model pending
Weight 15.8 pounds
Rating 4.4 / 5.0

4. Patina Premium

The Patina Premium takes a licking and keeps on ticking, thanks to its nearly indestructible cast-iron construction. The vegetable-oil based nonstick seasoning makes it safe for use at high temperatures on gas, electric, ceramic, or induction-style cooking surfaces.
  • relatively easy to clean
  • lifetime guarantee against defects
  • flat design for efficient slicing
Brand PATINA Premium
Model pending
Weight 13.8 pounds
Rating 3.9 / 5.0

3. Solido Rectangular

Capable of withstanding extreme temperatures of up to 2,000 degrees Fahrenheit, the Solido Rectangular features an innovative bottom spiral designed to evenly focus heat right in the center of the stone, ensuring the most consistent baking results possible.
  • built-in feet for extra stability
  • heats up very quickly
  • also good for breads and cookies
Brand Solido
Model pending
Weight 13 pounds
Rating 4.8 / 5.0

2. CastElegance Round

Perfect for home and professional use, the CastElegance Round has a 16-inch diameter surface crafted from high-density, extra-absorbent Thermarite. Its porous structure extracts the maximum amount of moisture from your dough, leaving you with that classic, crunchy texture.
  • even heat retention
  • works with both ovens and gas grills
  • includes scraper and recipe e-book
Brand CastElegance
Model pending
Weight 8.5 pounds
Rating 4.9 / 5.0

1. Nerdchef NC-SS50

The Nerdchef NC-SS50 has been constructed from heavy-duty steel that allows for the conduction of heat at nearly 20 times the speed of its ceramic-made competition, leaving you with consistently crispy crusts that rival the quality coming from a wood-fired oven.
  • sanded and bead-blasted surfaces
  • flaxseed oil seasoning
  • finger holes for easy positioning
Brand NerdChef
Model NC-SS50
Weight 32.5 pounds
Rating 4.6 / 5.0

Why Use A Pizza Stone

Properly cooking a pizza requires two things; high heat and fast heat transfer. These two properties are relative to each other, meaning that if you have more of one, you can have less of another. You will rarely see a pizza stone being used in a commercial pizza restaurant. This is because they have ovens that can reach well over 600 degrees Fahrenheit, whereas the standard home oven tops out somewhere between 450 and 500 degrees. To make up for the lower temperature, those cooking pizzas in a home oven need to use a pizza stone, which increases the heat transfer rate.

To understand why pizza dough needs either fast heat transfer or high cooking temperatures, one must understand the processes happening inside of the dough. During kneading, the flour inside the dough begins to absorb water and become hydrated. This starts an enzymatic process and makes the proteins glutenin and gliadin inside the dough mesh together. As they mesh together, they form gluten. Gluten is the mixture of proteins responsible for bread's ability to stretch and trap the gas bubbles formed as the yeast ferments. The fermentation of the sugars and starches within the dough and yeast leaves CO2 and alcohol as a byproduct.

Once the dough is put into the oven, heat transfers into it, causing the gases to expand and escape. The expanding gases cause the dough to rise, creating the puffiness found in good pizza dough. If the heat is not transferred quickly enough, the gases won't expand rapidly enough before the crust hardens and the result will be limp, non-rising dough.

Pizza stones are designed for fast heat transfer. If a pizza stone is thoroughly heated before placing the dough on it, heat will transfer quickly into the dough, causing the gases to expand and create a nice puffy dough, even if the oven is only set at 400 degrees.

Understanding Pizza Stone Materials

Pizza stones generally come in one of four different types of material, each with their own distinct benefits. Traditionally, pizza stones were made from clay or stone. These types of pizza stones are good because they have a high thermal mass, which results in them maintaining their temperature longer, while allowing them to transfer their heat to the dough more quickly. They also absorb moisture from the dough as it cooks, creating a crispier crust in less time. There are three main drawbacks to clay and stone pizza stones. They are often very heavy, making them unwieldy for some. They also take a long time to fully preheat, sometimes 30 minutes or more depending on the thickness of the stone, and they can crack if not properly cared for.

Cast iron pizza stones heat up much quicker than clay or stone, and are also much easier to clean. They also have a high thermal mass, so cooking crispy pizza shouldn't be an issue. Unfortunately, they can be even heavier than clay or stone options, which can be especially problematic if one wants to cook a pizza that is larger than 12 inches. Unlike clay and stone models, there is no chance of a cast iron pizza stone cracking, but it can warp if not properly handled. They also need to be seasoned to prevent the dough from sticking.

Some newer pizza stone models are made from stainless steel. Steel varieties can actually transfer heat even quicker than clay and stone models, but will not absorb water when the pizza is cooking. They also have less thermal mass, which causes them to lose heat very quickly when taken out of the oven. This means one must place the dough on it and get it back in the oven quickly if they want their stone to stay hot. Steel models heat up quicker, are easy to clean, and can cook a pizza more evenly at lower temperatures than clay, stone, or cast-iron options.

Origin Of The Margherita Pizza

Perhaps no other pizza represents a traditional Italian pizza quite so much as the Neapolitan Margherita. A true Margherita pizza should have a minimally-altered sauce consisting of crushed San Marzano-style tomatoes, which can be fresh or canned, and be topped with a good quality mozzarella di bufala and a few sprigs of fresh basil. A splash of olive oil and pinch of salt is also acceptable.

Common folklore states that the first Margherita pizza was cooked in 1889 in Naples, Italy for Queen Margherita of Savoy. To honor her visit and the unification of Italy, which took place 28 years earlier, chef Raffaele Esposito, who worked at Pizzeria Brandi, created the pizza to resemble the Italian flag, which contains the colors, red, green, and white; the tomatoes, the basil, and fresh mozzarella. He also cooked three other styles of pizza for her, but she was so fond of the one resembling the Italian flag that chef Esposito decided to name it the Margherita pizza.

While this story is compelling, it is not accurate. There are records of similar pizzas being made in 1866. In Francesco DeBouchard's book “Customs and Traditions of Naples”, he mentions popular pizza of the mid-1800's, which consisted of tomatoes, cheese, basil, and fresh mozzarella. Despite chef Esposito's pizza not being the true first Margherita, he is most certainly responsible for the name and making it one of the most popular and enduring pizza recipes.



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Last updated on September 12, 2017 by Jeff Newburgh

A dedicated writer and communications professional spending his days lost in the intricacies of both proposal and freelance writing. When not sharing the knowledge of both fully and self-insured medical benefits to employer groups of all industries within California, Jeff Newburgh can be found at home spending time with his family and 3 dogs, pondering the next chew toy to be thrown, while kicking back and relaxing with a nice glass of red wine.


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