Whenever the subject of pizza baking stones comes up, people chime in with their favorites. But how many people have owned more than two—or maybe three—pizza stones? And how many have tested them with exactly the same recipe in the same oven baked for precisely the same amount of time? Over the course of 12 weeks, I tested a variety of baking surfaces with the same pizza recipe, photographed the results, judged the textures, and ate the pizzas.
'baking stones' on Serious Eats
With most baking stones, you get what's available — a uniform size and thickness. Maybe there's a choice of round or rectangular, or a couple of standard sizes, but you're still limited by what's available. The greatest benefit of the Fibrament baking stone is that you can specify exactly the size you want. There are several standard sizes, but if want something different you can order whatever you like; perfect for an odd-sized or custom oven. The stone I have is 15x17 and 3/4 inches thick. Greenish in color, the stone is simultaneously slick to the touch and bumpy. It's obviously not the same material as your usual stone.
This stone from Emile Henry has some interesting features. Unlike most pizza stones, the Emile Henry stone is glazed. The point of using stone or ceramic instead of metal is that the stone absorbs moisture from the dough, resulting in a crisper crust. So, glazing sounds like a bad idea, right? I put it to the test, and was quite pleased with the results.
Go shopping for a new pizza stone, and you'll find a huge variety of surfaces, from metal to clay to natural stone to man-made composites. If you were going solely by recommendations from respected testers, you might settle on the baking stone sold by King Arthur Flour. I decided to put it to the test.