Baking steels vs. Pizza stones. Which is better?

I'm familiar with pizza stones, but not baking steels. In recent days, I've been hearing more about baking steels. What's the difference between the two and is one better than the other for certain... (more)

Marcos F.
posted almost 5 years ago

Do pizza stones need to be seasoned?

Do pizza stones need to be seasoned? I know that you can season pans but someone I know who owns a pizza shop mentioned seasoning the stones in his oven.

Charles C.
posted over 4 years ago

room-temp ferment

I typically only make one pizza at a time (once per week) because it's usually just me and one or two other people eating. As such, creating enough dough for several pizzas is not feasible.

What ... (more)

Tory Glenn
posted almost 4 years ago

Making Pizza with One Stone Instead of Two

Hi, The Pizza Bible calls for 2 stones: one on the top and the other on bottom, but I have only one pizza stone. How should I proceed?


nor N.
posted about 3 years ago

Where to find tiles for pizza making instead of a stone

Tony mentions in his book to use, if possible, a large rectangular fire type tile instead of an actual (overpriced) pizza stone.does anyone have any sources for such a tile? I have checked with my lo... (more)

ron P.
posted over 3 years ago

How long should I let my oven/stone heat preheat?

When making pizzas in my oven, how long should I preheat the oven? I'm using a stone and baking at 500F. Some recipes call for 20-30 mins of preheat time, yet others say an hour.

Dan Lee
posted almost 5 years ago