Bon Appétit recently tested pizza stones and steels to determine which best replicate the results of professional, brick-oven pizzas in a home kitchen. The testing focused on achieving a crispy, blistered crust, a common challenge for home bakers.
The publication found that most home ovens struggle to reach the high temperatures needed for ideal pizza crust, and standard baking sheets don’t provide sufficient heat retention. Pizza stones and steels address this by absorbing and retaining heat, mimicking professional ovens.
The Baking Steel Original was named the best overall pizza steel. Pros include its durability, heat retention, even cooking, versatility, ease of cleaning, and pre-seasoned arrival. It weighs 16 pounds and comes in 14”x16” or 11.5”x11.5” sizes. While praised for its ability to create crispy, crusty pies and its versatility as a baking sheet or chilled platter, it is noted as expensive and heavy. Care involves washing, drying, and oiling to prevent rust.
For those seeking a budget option, the French Pantry Pizza Steel was highlighted. The Williams-Sonoma Pizza Steel was deemed a practical choice for beginners. The Fibrament-D Baking Stone earned the title of best overall pizza stone, while the Emile Henry Square Pizza Stone was recommended for beginners. The update to the testing included ten new stones and steels, resulting in these three new top picks.
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