Pizza Stones & Crispers

What are the best pizza stones and pizza crispers?

Making an at home pizza that rivals restaurant-quality is achievable with a good quality pizza stone when used correctly. Pizza stones retain heat and provide an even heat distribution to crisp up your pizza dough quickly and evenly. Nobody enjoys soggy pizza which is why we have a comprehensive range of pizza crisper and pans for all types of ovens as well as traditional pizza stones that can be used in the oven or barbecue! 

What is the difference between a pizza stone and pizza crisper?

Pizza Stone: A flat stone slab that cooks your pizza evenly. Want that puffy, crisp crust? When you place your pizza dough onto a preheated stone, the warmth of the stone activates the dough and transforms it into an all-around puffier and crispier crust. The Emile Henry pizza stone is a great choice to consider for its high-quality and excellent heat distribution. 

Pizza Crisper: Typically a metal pan with a perforated base that is generally used for thinner crust pizzas or personal pizzas. Air circulates at the bottom to form a thin-crusted base.

Pizza Pan: A large flat pan or sheet with shallow sides that’s generally used to bake pizza in the oven. Some pans are perforated, while others are not. 

Pizza Tray: Functions the same as a pizza pan and typically features a perforated base with handles on the side to easily transfer in and out of the oven and to the table.

What materials are pizza stones and pans made from?

Pizza stones are typically made from naturally porous materials: cordierite or clay ceramic. Cordierite is lightweight and won’t crack easily. It can withstand high temperatures making it the ideal material for pizza stones. A ceramic pizza stone functions almost the same as cordierite but tends to be heavier, and heat transfer is quicker. Cordierite is more durable, retains more heat, is thermal shock resistant and is slightly more expensive than ceramic. Both materials are preheated in the oven to allow for the base of the pizza to crisp at the bottom when cooking and will absorb moisture. 

Pizza stones are made from a  allowing them to better absorb moisture,resulting in a crispier crust. A pizza crisper features holes at the bottom, which allows heat and air to circulate evenly at the base to form a crispy base—suitable for thin-crust pizzas. Pizza pans generally have a solid base which results in a thicker, softer, and doughier crust.

Pizza crispers, pizza pans and trays are usually made from aluminium or a carbon steel material. These materials offer superior durability, making them indestructible and resilient against thermal shock. Most steel pans and crispers come with a non-stick coating to prevent your pizzas from sticking to the base. If you’re cooking a frozen pizza, using a steel crisper or pan is a better choice.

What sizes do pizza stones come in?

Pizza stones come in a range of different shapes and sizes so you’re sure to find one that suits your oven. Round and rectangular pizza stones are the most common—ranging between 30cm to 45cm. Round pizza stones tend to be the typical choice for most home cooks as it fits easily in most ovens. Rectangular pizza stones are perfect for larger-sized ovens and can accommodate two small pizzas or small pieces of bread in the corners. Depending on your oven and how often you use a pizza stone, we recommend getting the largest size that can fit your oven. This way, you can have the flexibility of wanting to bake a small or large pizza if you choose a large pizza stone.

Is a pizza stone better than a pizza pan?

It depends on the result of the pizza you want to achieve. If you want an airy, puffy and crispy pizza that's more authentic, a pizza stone is far better than a pizza pan as the result is closest to a Neapolitan-style pizza. A pizza stone won’t let your pizza crust become dry with a soggy base. If you want a denser and more bread-like style of pizza, a normal pizza pan will do the trick. However, if you want a crustier base, go for a perforated pizza pan as they allow air to circulate around and at the bottom of the pizza base to make the edges crusty.

A pizza pan is easier to use and can be placed in the oven with the fresh pizza, whereas a pizza stone takes a little extra effort and time as they require preheating before placing the fresh pizza to cook on top. The USA Pizza Pan is a great option to consider if you’re planning to bake regular pizzas. If you’re looking for an affordable one, we recommend the Avanti pizza stone. 

How to clean a pizza stone?

Cleaning is a must after using your pizza stone. The best practice is to leave your pizza stone to cool completely for at least 1-2 hours and clean using a dish brush. As pizza stones are porous and can absorb moisture, avoid washing with soap, detergent, or any other chemicals. The hot temperature also burns anything that spills on the stone during baking, so it may take up more time to clean and scrub off stains and remove burnt bits like melted cheese. 

Don't worry if your pizza stone looks a bit dirty even after cleaning, the absorbed oils and marks that are made are the signs of a well-used stone and add character!

The best brands for pizza stones and pizza crispers

• Avanti
• Emile Henry
• Nordic Ware
• USA Pan
• Bakemaster
• Baker’s Secret

Additional accessories to consider when making a pizza:

• Dough cutter to portion dough when making fresh pizza bases
• Pizza cutter to slice and serve pizzas when cooked
• Mixing bowl to mix ingredients to make the fresh dough as well as refrigerate to slow the fermentation of yeast
• Rolling pins to flatten your fresh dough and make fresh pizza bases to your ideal thickness

FAQs

1. Does a pizza stone make a difference?

Yes! A pizza stone will change the texture and crust of your pizza significantly with the right technique. A pizza stone also gets hotter and bakes pizza faster, giving you a crispier and nicer crust than a regular pizza pan.

2. What kind of material is best for making pizza?

The material depends on the type and texture of pizza that you want to achieve. The best pizza stone to have that perfectly puffy crust is a thick, cordierite stone. If you’re looking for a pizza crust to be crispy along the edges with a doughy centre and the right puff-to-crunch proportion, an oven pizza stone would be your best choice to achieve it. If you just want a thin-crusted pizza, use a pizza crisper or a pan with a perforated base. For a softer, denser, and all-around doughy texture, using a regular pizza pan or pizza tray will do the trick.

3. Do you oil a pizza stone?

Avoid seasoning your stone with any extra oil as the oil can ruin it. If you’re worried about your dough sticking to the surface, sprinkle some flour onto the surface before placing your dough on the pizza stone.

4. How to use a pizza stone?

Pizza stones have superior heat retention to mimic the heated surface of a commercial pizza oven. A general rule of thumb, place your pizza stone in a cold oven and preheat it to ensure both oven and pizza stone are heated at the same time and to prevent thermal shock. A long preheat guarantees that your stone is sufficiently heated evenly and is ready to use. While your oven may not be able to achieve the same restaurant oven temperatures, with the help of the pizza stone, you can ensure your pizza crust will have a crispy, puffy edge and a doughy centre.

5. What else can you make on a pizza stone?

Don’t be fooled, a pizza stone is not a unitasker. Besides pizza, you can make various baked bread from French baguettes and sourdough loaves to pita bread, quesadillas, potato chips and anything else that can be baked on a cooking surface that requires constant dry heat. You can even use a pizza stone on a bbq to achieve a smokey, charred flavour.