Pizza stones

Curious why there's a recommendation in the book for square/rectangular pizza stones. Is there something particular about the shape? Also wondering if thickness makes a big difference. Seems like a thicker stone will do better with heat retention when sliding new pizzas in and moving them around. I have two round, 1/2 inch thick stones I've been using for years that are nearly black now from use and wondering what the difference will be in using my old stones vs looking for new ones.

I've been making pizza for years and am making a pretty good version, but the family and I are ready to take on the next level of pizza. Started with the book, upgrading the ingredients and technique, and starting to make my next equipment shopping list!

Jay B.
posted almost 4 years ago

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Hi Jay, putting a round pizza on a round stone has less room for error. With a rectangular stone, you can be off by a couple of inches. It's less of a consideration if you've been making pizzas for a while.

Also, if you're making calzones, strombolis or bread you can fit more on the stone.

As far as thickness goes, its a performance consideration. The thicker the better. You might think of a stone as an energy store, such as a battery. As your oven heats up, the stone "charges up" by absorbing heat. Thicker stones have greater thermal mass.

You might consider a baking steel.

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Raj Irukulla admin
posted almost 4 years ago

I was just going to say the exact same thing Raj. Square stones have so much more real estate and much less room for error compared to round stones. You have much more room and it fits Sicilians style pizzas (square pan) better

Tony Gemignani admin
posted almost 4 years ago

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