Who does not adore pizza?  Something is refreshing about going crazy over a perfect cookie when an effervescent coating of cheese and tomatoes are blended and rightly used.   But eating a yummy pizza does not require a living room or a pizza hut, because it is too easy.  You just need a small quantity of the ingredients, a companion of three hungry people and a PIZZA STONE!

pizza stone  Let us see what a pizza stone is.  Simply worded, it is a chunk of solid rock that aids as a grill safe cooking surface and oven.  But its benefits are much more than just that!

 A pizza stone is highly valued since it acts as the lower portion of a blazing oven, by spreading the heat uniformly and by drawing the moisture in the dough.  The result is the crisp, effervescent and smoky crust that we come across in bakeries.

There are various kinds of pizza stone types.

In a few stones, you cannot use soap whereas in some you may.

The sizes in which the pizza stone comes are various.   Some are individual sized, and there is also circular type for bigger ones.  Some pizza stone types need seasoning like in the case of iron pans. Some have paint coating.  The choice is yours. Seasoning can be done using vegetable oil.  For preserving the seal, you must wash the stone when it is still hot by with hot water and a brush.   Soap will release the seal and you will have to season it again.

A peel would simplify your task.  Pizza peels are created to move pizza smoothly on and off the stone.  They complement each other excellently.

Bake make, or grill make!

 When you want to make pizzas, the first thing that you must decide is whether you want to bake your pizza or grill it.  Gas or charcoal can be used.  Grilling will transmit the brownout.

If you are baking, you must put the pizza stone on the bottom most rack of a chilly oven and then preheat it for a minimum of one hour.  Heating of the pizza stone well enough before baking enhances that tasty raw-burnt char.

 pizza stoneThe next step is to spread cornmeal on the peel to avoid getting the pizza stuck to the pizza stone.  Then you must slide the twisted dough to the peel when toppings must be added.  Now, you must transfer the pizza to the stone and bake for roughly about 6 minutes.

 When all these steps are carefully and diligently taken, your pizza will be deliciously ready

After cutting into pieces with a pizza cutter, what else………….It is feasting time!

Quality Features of the Best Pizza Stone

Quality features of the best pizza stone can be determined by the taste and crispy nature of the pizza it bakes. The stone is also useful in baking bread, biscuits, cookies and many other types of foods to perfection. Since the temperature required for these food vary, the preheating time within the over needs to be changed to make the pizza adapt to all of them in a uniform manner. Being a cordierite, the material’s physical properties play an important role in shaping the moisture absorption, formation of crispy layers, browning of the inner layers and mixing of the fillings with the dough.

Water permeability of Best Pizza Stone

Being highly porous in nature, cordierite can absorb maximum water from the pizza dough during baking. This gets evaporated within the inner layers, leading to abrupt lowering of temperature. If the moisture content in the dough is more, this can lead to concentrated thermal shocks within the porous areas of the stone. Since the material has high thermal shock resistance, it prevents the material from wilting or breaking. This attribute also gets strengthened due to the high flexibility of the material.

  • Whenever the thermal shocks affect the material, it gets expanded by few micrometers. The shocks are effectively absorbed within the layers. The material remains in the same state as long as it kept within the oven. Then it slowly regains its original position once it gets compressed outside the oven.
  • The hardness of the cordierite is said to be 6 on the measuring scale. This property can keep the density of the best pizza stone intact during the entire process of baking and after.

Thermal Conductivity of Best Pizza Stone

The cordierite is known for its high thermal conductivity value. This property helps in transmission of heat through all the layers in a uniform manner.  When the stone gets preheated to 450-500 degrees (F), the stone gets uniformly heated.

  • Further heating from the oven helps in increasing the temperature further. Hence the average level of heat within the stone layers is always higher than the oven temperature. This is helpful in keeping the dough dry and crispy even after taking the stone out of the oven.
  • The distribution of heat within the inner layers of the dough plays an important role in baking the fillings also. If you are using only veggies for filling you can vary the pre heating time accordingly. The other fillings like chicken turkey etc have a specific point of heating where they can melt or get blackened. Hence the bakers calculate the preheating time required for each type of filling separately. Once this calculation is proved right practically, the same values are retained. The value of tolerance is fixed by the variations in the dough thickness and its radius.

Thermal Retention of Best Pizza Stone

The cordierite material has high heat retention value. This property can be used to preserve the crispy nature of the pizza after turning the oven off. This feature is highly helpful when the best pizza stone is used in a gas oven.