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The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup

The Pizza Lab J. Kenji López-Alt 67 comments

It's exciting times indeed in the world of backyard pizza-making. Last year, I tested out two fantastic products that improved the quality of my home-baked pizzas by leaps and bounds. This year, I've combined their powers to produce the ultimate—and inexpensive—home pie-slinging setup. More

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

The Pizza Lab J. Kenji López-Alt 130 comments

I first reviewed the Baking Steel a few weeks ago, a new home pizza-making tool that delivered the best crust I've ever made in a home oven, over and over again. Since then, some folks have been asking questions: How does the new half-inch version compare? How does the Lodge cast iron pizza pan stack up? I headed into the kitchen and baked off a dozen pies to see if we could answer those questions. More

The Pizza Lab: The Baking Steel Delivers

The Pizza Lab J. Kenji López-Alt 122 comments

I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. This is good news for him, and even better news for home piemakers, because I've got to tell you: This is the most impressive home pizza product I've ever tested. More

The Best Surface For Baking Pizza: Finale

dbcurrie 45 comments

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. More

The Best Surface for Baking Pizza, Part 12: All-Clad Soapstone

dbcurrie 11 comments

When I was researching stones, I saw that All-Clad had a pizza stone. And unlike all the man-made products, this one was a hunk of soapstone. The stone itself is 13 inches in diameter, 3/5-inch high, and weighs 9 pounds, 10 ounces. It comes with a metal ring with handles that the stone fits into for transport. (It also comes with a pizza cutter.) But does the precarious nature of soapstone's soft surface get trumped by the stone's performance? More

The Best Surface For Baking Pizza, Part 11: Lodge Cast Iron Pizza Pan

dbcurrie 61 comments

It's hard to believe I haven't tested every possible pizza cooking surface yet, but I'm still at it. This time, we're talking heavy metal. As in cast iron. Specifically, the Lodge cast-iron pizza pan. More

The Best Surface For Baking Pizza, Part 10: Fibrament Baking Stone

dbcurrie 23 comments

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. More

The Best Surface For Baking Pizza, Part 9: Parchment and Stone

dbcurrie 31 comments

During this series, quite a few people commented about the value of using parchment paper to transfer pizza to the oven, so I figured I'd give it a try before I moved on to more stones. Since I used the King Arthur Flour baking stone for the test with the pizza screen, I figured it would be fair to use that same stone with the parchment paper. As usual, I heated the stone for 1 hour at 550 degrees before I slid the pizza, with the parchment paper under it, into the oven. More

The Best Surface For Baking Pizza, Part 8: Screen and Stone

dbcurrie 45 comments

Last week, I tested a pizza screen. Although it made handling the pizza a lot easier, the bottom of the pizza didn't crisp very well. Since the easier handling is such a huge plus for people who aren't adept at getting a pizza off of a peel and onto a hot stone, I decided to give the screen another chance. But this time, I also used a baking stone under the screen. More

The Best Surface for Baking Pizza, Part 6: Emile Henry Stone

dbcurrie 8 comments

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. More

The Best Surface for Baking Pizza, Part 5: Baking Stone

dbcurrie 21 comments

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. More

The Best Surface for Baking Pizza, Part 4: Double-Stacked Tiles

dbcurrie 13 comments

After testing a single layer of quarry tiles, I decided to see if there was any benefit to stacking the tiles on top of each other. The theory is that a thicker stone holds heat better, which is why many bakers seek out the thickest baking stones they can find. I was pretty happy with the way the pizza baked on my single layer of quarry tiles, but wondered if a double layer would be better. More

Emile Henry's New Rectangular Pizza Stone

Adam Kuban 7 comments

You may already know that Emile Henry has a line of round, enameled pizza stones in various colors, but check it out: The ceramic ovenware–maker has just introduced a rectangular stone. More

The Best Surface For Baking Pizza, Part 3: Quarry Tiles

dbcurrie 33 comments

When my favorite pizza stone broke a while back, I started shopping for a new one. It wasn't long before I was mired in indecision. I knew it would take me a while to sort through details and narrow the field down a bit, so I opted for the super-cheap temporary fix—unglazed quarry tiles. More

The Best Surface For Baking Pizza, Part 2: Aluminum Pan

dbcurrie 29 comments

While pizza stones like the one we tested last week are pretty popular, they have their drawbacks: they're bulky, heavy, and a little pricey. How does a cheaper, thinner, lighter aluminum pizza pan compare? More

The Best Surface for Baking Pizza, Part 1: Cheap Pizza Stone

dbcurrie 71 comments

Over the course of my next few columns, I'll be testing a variety of cooking surfaces to see how they perform. We'll start the testing with a cheap, basic pizza stone that's 13 inches in diameter and less than 1/2 inch tall. More

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