The Best Pizza Stone and Baking Steel for 2021

Our pick

The FibraMent-D baking stone is the best and most versatile stone we tested. This ¾-inch-thick ceramic slab holds enough heat to bake multiple pro-quality pizzas back-to-back. And its coarse surface yields crispy bottoms and puffy crusts. But near-perfect pizza isn’t the only reason we chose the FibraMent stone as our top pick. It’s an all-purpose baking surface that can help you make airy croissants, light flaky biscuits, and pies with golden bottom crusts. FibraMent also offers the most size options of all our picks.

Also great

If you want the best possible chance at creating a pizza with the black-spotted crust of a brick-oven Neapolitan pie, the ⅜-inch-thick Modernist Cuisine Baking Steel is your best bet. It conducts heat better than any ceramic stone we tested, yielding pizzas with dark and puffy crusts. And unlike the FibraMent, this durable steel plate is safe to use under any broiler and on the grill. But even though the Baking Steel is our favorite for pizza, it gives off too much intense heat for baking bread and more-delicate baked goods, and it will scorch the bottoms of cookies or croissants. It also takes a lot of muscle to hoist this 23-pound slab of steel in and out of the oven.

Budget pick

Honey-Can-Do Rectangular Pizza Stone

This affordable all-purpose stone lets you bake pizza and bread with crispy golden crusts and is also good to grill.

Buying Options

*At the time of publishing, the price was $41.

If you’re an occasional baker or just interested in a more budget-friendly option, the Honey-Can-Do Rectangular Pizza Stone is a solid choice. (This used to be called the Old Stone Oven Rectangular Pizza Stone. A representative from Honey-Can-Do assured us that the stones are the same.) The pizzas we baked on this stone ranked third among the seven models we tested. They had a slightly paler, softer crust than pizzas we made with the Baking Steel or the FibraMent-D, though they were still delicious and satisfying. This stone also produced crusty bread loaves with springy crumb. And its gentler heat made it even better than the FibraMent for baking croissants, which turned out so uniformly golden you’d have thought they came from a professional bakery. Plus, this stone is safe to use on the grill or under a broiler.

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