Tag Archives: Baking Stones

Copper Pizza Stones Vs Steel Pizza Stones

We found a great article over at Serious Eats that asked about COPPER pizza stones.  Being a fan of copper for so many reasons, we had to investigate. My first question was about the cost because copper is very expensive lately.  As it turns out there is no commercial product available yet and this was a purely academic experiment.  The idea was that the new steel pizza stones are preferred by many because they claim the heat is better dissipated resulting in a better crust.  The reason for the better heat transfer, as compared with a traditional pizza stone, is the  significantly higher thermal conductivity (it transfers heat faster), as well as a higher volumetric heat capacity (a piece of steel will hold much more energy than a comparable piece of stone), which is what makes it such a great baking surface. Copper has improved performance in both of these physical properties and so the idea was that it must be better.

Well as it turns out, this is another case of bigger not necessarily being better. Their results showed that the steel pizza stone still did a better job of cooking, with a more consistent crust throughout. They cooked a lot of pizzas just trying this out and they sure looked good.  Go on over and read the entire article and savor how good those pizzas must have tasted.

Pizza Hack: Is Copper Better Than the Baking Steel? | Serious Eats.

Pizza Stone or Baking Stone?

Actually, these two terms are used interchangeably through this site and with most manufacturers and retailers.  The fact is that both pizza and baking stones are made from the same materials, come in the same shapes and are used and cleaned the same way.

Remember the use of a pizza stone or baking stone is all just an easier and more convenient method of cooking than using a traditional stone oven.  Historically people have been baking pizzas and breads, and everything else for that matter, in clay or stone ovens since the 19th century.  These ovens were found throughout the world, which

Stone Oven
Cooking Bread in a Stone Oven

demonstrates their efficiency and effectiveness. While there are many reasons that stone ovens have been used for thousands of years, one of the primary reasons is the way the heat is transferred evenly throughout the food. This increases the likelihood of your bread or pizza crust being fully and evenly cooked. Every beginning bread maker has experienced a loaf of bread that didn’t fully cook inside, even though the crust is perfect. Many modern restaurants have built stone ovens into their restaurants and marketing campaigns. While most people don’t have the room or finances to build a stone oven in their home, a pizza stone or baking stone is an easy and economical way to bring the same benefits to your kitchen today.

The only real consideration that might result in a difference is the shape.  If you are just making loaves of bread, then an appropriately sized baking stone might be your best choice.  If instead, you plan on only making traditionally round pizzas, then a round stone may be best.  Of course there are no rules that say you can’t make round loaves of bread or square pizzas!

Bottom line is if you find just the right size and priced stone that is labeled as a pizza stone, and you want to make bread, buy it.

Welcome To Best Pizza Stone Dot Com

Ever wondered how the best pizza chefs make such incredible crusts?  Many of them use Pizza Stonepizza stones, made from a variety of materials. Pizza stones are inexpensive, easy to clean, even easier to use and make great tasting pizza.  Pizza stones can also be used as baking
stones for breads, pies and countless other items where good temperature control is important. Check back often as we add more information about cooking with pizza stones.