Choosing a baking stone depends on size, shape, material, and heat distribution. Pizza stones are round and optimized for certain temperatures, while free-form loaves are square or rectangular. Thicker stones made of high-quality ceramic conduct heat evenly for a crispy crust. Ensure the stone fits in your oven and doesn’t touch the heating elements.
Choosing the best baking stone is usually a matter of understanding the differences between the options and having at least some idea of how you want to use the product. Baking stones come in a wide variety of sizes, shapes and styles. More complex kiln stones are designed to be permanent fixtures and are usually only installed on commercial kilns. Most of the more commonly available stones are much smaller and are meant to handle a single loaf of bread or a single pizza. Prices, as well as material composition and heat distribution characteristics, also tend to vary.
The first thing you should discern is why you want a hot stone. If your main goal is to make pizzas that taste like they’ve just come out of a traditional Mediterranean stone oven, a pizza stone in particular could be right up your street. In particular, pizza baking stones are usually round and are often designed to support the shape of the dough as it rises and browns.
Pizza is just one of the things that can be made with a baking stone, however. Virtually any baked goods can be cooked on a stone instead of or in addition to a more modern skillet. Many cooks praise the baking stone’s ability to seal in moisture and produce a crispy, perfectly browned crust not easily achieved in metal or glass baked goods. Stones are often optimized for certain temperatures and crust conditions.
Baking stones intended primarily for free-form loaves are usually square or rectangular in shape. Of course, pizza can be baked on a square stone, and bread baked on a circle rarely looks any different on a circular slab. Most of the difference between stones lies in their composition and thickness, not their shape.
In general, the thicker the stone, the more likely your baked goods will taste like a traditional brick oven. A baking stone works by absorbing heat from the oven, then distributing it evenly directly across the surface of the rising dough. Thick baking stones can capture more heat than thin ones, which gives an even browning so prized by brick oven enthusiasts.
A thick stone that is made of a low quality composite stone is an exception. The last thing to consider when considering different stone bread options is the integrity of the stone. A thick baking stone at a remarkably low cost can indicate low quality. The best stones are made from high-quality ceramic and have been kiln-fired and certified to conduct temperatures up to a certain level.
Finally, you’ll need to make sure that the stone you choose fits inside your oven. In most cases, you need at least an inch (about 2.5cm) on each side of the stone to ensure adequate airflow. This is especially true if your oven is gas powered. Stones should never cause direct contact between baked goods and the heating elements of the oven.
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