Equipment Review: Pizza and Baking Stones and Steels

Equipment Review: Pizza and Baking Stones and Steels

Equipment Review: Pizza and Baking Stones and Steels
The blazing-hot oven of a real pizzeria can produce pizza with flavorful, crisp, deeply browned crust; melty, bubbling cheese; and hot, savory-sweet tomato sauce all in a matter of minutes. At home, though, pizza rarely reaches those heights. We’ve learned that heating a good baking stone or steel turns out pizzas that come closest to those produced in restaurant ovens. But which one performs best?

Buy our baking steel co-winner:
Buy our baking steel co-winner:
Buy our best buy option:

Read the full review:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

John Robie

July 25, 2021 @ 1:47 pm


Fantastic! Just the type of breakdown I was looking for.

Edward Casper

September 15, 2021 @ 6:38 am


How do you clean stainless steel pans that have burnt-on food both inside and on the bottom? I've seen a lot of YouTube videos on the subject and they seem to conflict.

TruckerEnoch 88

October 8, 2021 @ 7:44 am


The stone oven at the pizzeria I worked at was 825°. We would start them on a screen, then put them directly on the stone to finish. Hand tossed and the freshest ingredients available. We were constantly slammed!


December 3, 2021 @ 12:45 pm


You’ll find as you use the ceramic stone more it becomes seasoned and dries the crust out less, leading to perfect pizza crusts

Leave Comment

By Table and Flavor

All rights reserved © Designed by Table and Flavor