If you love pizza (who doesn’t, really?!) but want to eat healthier, switching to homemade pizzas is the way to go. Unfortunately, cooking something from scratch rarely ends up as good as the food from your favorite restaurant or pizzeria. Sometimes, the toppings come out unevenly cooked, other times the crust is just not right. What gives? The secret is in the pizza stone.
A good-quality baking stone makes the world of difference in how the pizza tastes and looks. It cooks more evenly, creates a crispier crust and makes a better-tasting pizza all-around. To help you find the best pizza stone, we did our research, reading through hundreds of reviews and ratings and trying out a few different baking stones ourselves. Without further ado, here are our favorite pizza stones, plus a comprehensive buying guide!
The Best Pizza Stone
The lodge is known as of the best worldwide manufacturers of cast iron cookware, and the Pro-Logic 14-inch Cast Iron pizza baking stone justifies the brand’s (overwhelmingly positive) reputation. It’s tough and incredibly durable, exceptional at heat retention, great for oven and grill – basically, it’s perfect for homemade pizza whether you’re a beginner at cooking or a pro.
This is a round pizza stone that is already seasoned for an easy-release finish that only improves with use. It comes with two loop handles, so it’s safe and convenient for transportation from the oven to the countertop. As this is cast iron, the stone is guaranteed to serve you well for decades if you treat it right. Speaking of which, you should wipe it down with a light layer of oil before using, and wash it by hand and dry it promptly after each use.
Round pizza stone, constructed from cast iron
Pre-seasoned for an easy-release finish
Heats up quickly, cooks evenly
For oven, grill and campfire use
Measures 16” x 15” x 2-1/2”
Must be hand-washed
- Weight 9.55 pounds
If you’re looking for an ultra-durable large pizza stone for oven use, the Samuari Steel Baking Sheet by Dough-Joe might be exactly what you need. Made in the USA, from carbon steel that is practically unbreakable, this is the pizza stone to get if you want it to last you a lifetime. Because it’s constructed from steel, it heats quickly and delivers a huge amount of heat to your pizza or bread, helping create a tasty, crispy crust.
Importantly, it’s pre-seasoned so ready to use immediately without much fuss. While easy to use even for beginners, it’s important to note that this baking sheet is really heavy – not surprising since it’s made of top-quality stainless steel. The Samurai baking stone requires an average of 1.5“ on all sides of the oven to adequately cook the ingredients, so keep that in mind before making your final purchasing decision. It shouldn’t be washed frequently as there is no need for that -you can just wipe off the remnants of previous baking before using it.
Square pizza stone, constructed from carbon steel
Measures 15″ x 15″ x 1/4
Delivers huge amounts of heat quickly
Should be wipe cleaned
- Model The Samurai™
- Weight 16 pounds
Made of steel, with a super smooth surface, the NerdChef High-Performance Baking Steel makes a gorgeous, crisp crust every single time with perfectly cooked ingredients on top. This is thanks to its durable construction material, steel, which has an incredibly fast heat transfer, as well as high heat capacity. Basically, it gives the performance of a 100F wood-fired oven in a 450F home oven.
Speaking of the construction material, since it’s solid steel, the pizza stone is pretty much guaranteed to last you forever as it’s unbreakable. The NerdChef’sThick Pro Baking Surface is bead-blasted and sanded smooth, so it creates an equally smooth, crispy crust that’s easy to remove. It’s also pre-seasoned with flaxseed oil, so ready to use right out of the box. It comes with two finger holes for easier handling, which you can also use for hanging the stone on a wall.
Rectangular pizza stone, constructed from steel
Measures 16″ x 14.25″ x .375″
Finger holes for easy handling
Durable and heavy
Can be hand washed occasionally
- Model NC-SS38
- Weight 23 pounds
Looking for an elegant, efficient and durable pizza stone? The Cast Elegance Thermarite Pizza Stone may be exactly what you need. This simple yet unique baking stone is made from thermarite, which is a high-density derivative of cordierite, a mineral often used in ceramics resistant to thermal shock. This makes the Cast Elegance stone strong, durable and perfect for both oven and grill use.
The material also has superior heat retention and transfer, which means it heats up quickly and helps create a perfect, crisp crust. This is a 16” round stone, so ideal for making larger pizzas and bread. The Thermarite pizza stone can be hand-washed, but only with hot water. It should also be dried promptly and put inside a 400F degree oven for 45-60 minutes before you use it. Alternatively, you don’t have to wash it every single time you use it – just scrape the remnants and you’re done. Importantly, the stone is certified safe (passed USA FDA and EU & German Food Safety Standards), so an all-around fantastic product.
Round pizza stone, made from thermarite
For oven and grill use
Excellent heat retention and transfer
Comes with a scraper + can be hand-washed occasionally
- Weight 8.8 pounds
Budget-friendly, efficient and good-looking, the Emile Henry pizza stone with handles is a good option for folks who are only starting their homemade pizza journey. The stone is made of natural materials – clay as the base plus hardened glaze – using the company’s proprietary Flame technology, and it’s scratch-resistant and durable. It’s also incredibly heat-resistant (up to 900F degrees), so it can be used in the oven, on gas, charcoal and wood grills with no issues.
Importantly, the stone also has even heat diffusion and retention, which means two things: it cooks evenly and keeps food hot for longer. Basically, you can’t make a bad pizza with this baking stone! As a huge bonus, the Emile Henry pizza stone is dishwasher safe, so easy to keep clean and neat even with everyday use.
Round pizza stone, constructed from natural materials
Measures 14.5”, has handles
The glazed top is scratch-resistant
Great heat retention and diffusion
For oven and BBQ use
- BrandEmile Henry
- Model 347514
- Weight 5.7 pounds
If you need a baking stone that is virtually indestructible and one that creates the most perfect pizza crust ever, you need to check out Baking Steel’s products, particularly this 3/8” thick stone. Designed to offer the perfect balance of weight and performance, this baking stone stores 18x more energy than ceramic stones – essential for faster and more even cooking, as well as for creating crisper crusts.
Because this stone is made from steel, it won’t break or crack. It’s also easy to clean as you can just scrape off the remnants of previous baked goods. That said, you can also wash it from time to time but you do need to be careful so it doesn’t rust. The Baking Steel is made in the USA, which should speak plenty of its quality and longevity. It comes pre-seasoned and ready to use right out of the box.
Square pizza stone, made from steel
Measures 14” x 16” x 3/8”
Heavy, durable, won’t crack or shatter
For ovens, stovetops and grills
Can be (carefully) hand-washed
- BrandBaking Steel
- Weight 15 pounds
Efficient, great at absorbing and transferring heat, and budget-friendly? Yes, the Honey-Can-Do Rectangular Pizza Stone seems to have it all. This handsome baking stone offers the best value for price as it’s durable, good at creating crispy crusts and pretty easy to clean. It’s made from a blend of lead-free clays (cordierite), so it’s natural and safe, plus tough and non-cracking.
It’s engineered using the company’s Heat Core technology, which helps cook food evenly, without creating those unfortunate soggy centers that nobody likes. The stone comes with raised edges on the bottom, making it easy to pick up and use. Cleaning is relatively easy too as you can just scrape the remnants after each use, or hand wash the stone with hot water (no detergent!).
Rectangular pizza stone, constructed from cordierite
Measures 14” x 16”
Durable and non-cracking
Heat Core tech eliminates soggy center
Can be hand washed with hot water
- Weight 10 pounds
If you like the features of Honey-Can-Do’s pizza stone but are not a fan the rectangular shape, check out their round Old Stone oven pizza stone. Like the previous model, this stone too makes restaurant-quality pizzas and bread thanks to its design and construction material. It’s made from a blend of clays which are, of course, lead-free, so it’s natural and able to absorb huge amounts of heat.
Equally important, it’s also able to quickly and efficiently transfer that heat onto the food, creating a perfectly crisp crust every time. The Honey-Can-Do pizza stone can be used in standard home ovens (up to 500 degrees) and on gas grills. While it can be washed with hot water from time to time, it’s better to just scrape off the bits after each use.
Round pizza stone, made from cordierite
Durable and non-cracking
Good at absorbing and transferring heat
Can be hand washed occasionally with hot water
- Model KCH-08411
- Weight 9 pounds
The Best Pizza Stone Buying Guide & FAQ
With so many different brands and models of baking stones to choose from, finding the best pizza stone can be quite challenging. Is steel the best or should you get a ceramic pizza stone? Perhaps cast iron is the safest choice? Are square stones with handles easier to use than simple round baking stones? There are quite a few things to think about before purchasing, but hopefully, our buying guide will make the selection process easier for you.
Features to Consider When Buying a Pizza Stone
To find the best pizza stone for your needs and budget, consider the following features.
There are a lot of different kinds of pizza stones, including those made from cast iron, steel, ceramic and stone. To get the baking stone that suits your needs the best, think about how you like to prepare and cook your pizza, as well as other meals. If you’re a fan of super-fast cooking and you like thin crusts, steel is the best option as it conducts heat great and cooks pizzas quickly. Steel is also great for pies, especially if you like a nice browning on the bottom. On the flip side, baking steel tends to be very heavy, so if you’re not used to working with 15+ pounds cookware, stay away. Another material that is durable, heats up ultra-fast and cooks evenly is cast iron. While generally heavy, it’s nowhere near as heavy as most steel models.
- Size and Shape
Also consider the size and shape of the pizza stone you need. If you make smaller pizzas, bread and pies, go for a small pizza stone as it's easier to maneuver and clean. If you have a family and plan to make pizzas regularly for dinner, definitely go for bigger stones. The shape is another thing to think about – round stones are more traditional and tend to look better (especially if you plan on hanging them on the wall), but square or rectangular stones may be more practical, especially if they have handles. Of course, the most important thing to consider is the actual size of the pizza stone, because if you purchase a model that’s too big for your oven, you won’t be able to use it no matter how good it looks!
Many pizza stones are quite versatile – you can make pizzas, pies, bread and other baked goods on them, plus use them in the oven, on the grill, etc. However, not all stones offer a lot of versatility, and it’s important to keep this in mind when selecting a model. For example, some baking stones are scratch-resistant and allow you to cut the pizza right on them, while others are not and can crack if you put too much pressure during cutting. Also, while many steel stones can be used on BBQs in theory, in practice many cannot (at least not safely!) as not all steel models have handles.
How to Get Crispy Crust With a Pizza Stone
To get the tastiest, crispiest crust ever, preheat the stone to 450 – 500 degrees for about 30 – 60 minutes, depending on the material. The goal is to get the stone as hot as possible (so use as much heat as your oven allows it!). Another thing to pay attention to is the ingredients you’re using on your pizza – too many watery vegetables or fruits on top can make any crust soggy. If you love pizzas pcked with veggies though, don’t worry – there’s a way you can go around this. First, preheat the stone as you normally would, then place the dough and brush it with olive oil before putting on any toppings. This will create a nice moisture barrier that will keep the watery ingredients from seeping into the dough, keeping it nice and crispy.
The Best Pizza Stone FAQ:
Q: What stone is used for pizza stone?
A: Various materials are used to make pizza stones, but the three most popular ones include cast iron, steel and clay.
- Cast iron: old-school cookware, cast iron heats up incredibly fast, and equally important, transfers that heat quickly as well. It’s durable, won’t crack or break, and is pretty much guaranteed to last for decades. On the negative side, they can be heavy and some cannot withstand as much heat as steel stones (400 degrees instead of 500 degrees).
- Steel: cooks pizza quickly and evenly, can absorb huge amounts of heat. It’s strong and durable, won’t crack or shatter. The cons include price, as they tend to be more expensive, as well as weight as they’re the heaviest of stones.
- Clay: clay pizza stones are probably the best for achieving a crispy crust as they absorb the moisture in the dough, resulting in that nice, crispy texture. They come in a variety of shapes and sizes as they’re quite popular, but on the flip side, they’re trickier to use as they have to be preheated for about an hour. Also, they’re harder to clean and can break if not careful.
Q: How to keep pizza from sticking to a pizza stone?
A: To prevent the pizza from sticking to a baking stone, pre-seasoning is required. Thankfully, most pizza stones come pre-seasoned nowadays, so you don’t have to waste your time spreading oil over the stone before cooking. However, if you still find that your crust sticks to the pre-seasoned stone, you can spread a teaspoon of olive oil on the stone and sprinkle some flour across the surface before cooking.