Pizza Baking Stone - For Great Pizzas And Bread
A baking stone is a great item of bakeware if you enjoy breadmaking, creating pizzas and other similar recipes. Traditionally used for dough based cooking, modern bread baking stones are often used for a variety of different reasons and can be a versatile tool to have around the kitchen.
Breads and pizzas are cooked more evenly and crusts are crisper. There's less chance of burning, due to the heat distribution. They're a favorite with Artisan breadmakers, who prefer to bake their bread using a pre-heated bake stone during the baking process.
Whilst you can use a baking sheet, oven stones will always provide a better baked end product, plus you can use it for cookies, pizzas - and even as a warming plate for pancakes, waffles and more.
Best Selling Product
A bread baking stone is the modern day version of the old fashioned method of cooking just about anything.
In the past, bakeware items such as baking sheets, jelly roll pans and loaf pans weren't even heard of, therefore food such as bread was placed upon a piece of stone.
It would then be placed inside on oven or above or on an open fire. The stone allowed the food to cook - whilst preventing it from burning.
Baking stones are generally used for bread making, when cooking home made pizzas, and other similar baked type foods.
The heat is distributed more evenly, due to the porous nature of stone - plus moisture is absorbed away from the food during the cooking process.
A professional Artisan baker will often use a traditional bread oven, whilst others will simply make use of a set of baking stones to produce the same effect.
A good quality stone is an asset in the home baker's kitchen - and they're an inexpensive buy in general.
Improve your bread, rolls, pizzas and cookies with a baking stone - you won't be disappointed with the results.
A pizza baking stone is pretty much the same as a standard stone used for bread making.
The main difference is that they're usually round in shape. Other than that, the material and cooking properties are the same.
The best selling is the Good Cook 14.75 Inch Pizza Stone with Rack - and its price also adds to its attraction as the best pizza stone available for purchase.
A pizza cooked atop a stone will be crispier, less moist - when you factor in some of the toppings that are used - and will have an improved texture overall.
A great cooks tool for those that love the taste of home baked pizzas - plus they can still be used for bread baking, cookies and as a warming plate.
Pampered Chef Pizza Stone
One of these pizza stones is considered the best among amateur pizza makers. Are they better than other brand names?
That's down to the user. In essence they're a baking stone much like any other. However Pampered Chef products are highly sought after and do carry their own endorsement.
The company ethos is to promote great cooking at home, whilst having the best professional bakeware and cookware items to hand - plus they're a huge American favorite.
Baking Stone Recipes
If you need inspiration, books containing recipes aimed at the use of baking stones should help you to produce some wonderful home cooked fayre.
Packed with help, advice and information, as well as detailing the various tools and different techniques.
A good quality recipe book will both assist and guide the aspiring chef and help develop home cooking skills.
The best selling baking stone books are: Amy's Bread, Revised and Updated and The Cuisine of Hubert Kelly.
The books featured to the left are highly recommended and will make a great companion if you're looking to improve your home cooking - especially with baking stones.
How To Care For A Baking Stone
If you know how to take care of your stone, it will last far longer - plus you'll avoid unwanted accidents and breakages.
- After purchase, unpack and wash in a warm water. Do not use detergents - no need, plus they'll damage the surface properties
- Season your stone - using a spray on oil, lightly coat it with oil for its first few uses. Once it's been oiled and used several times, it will become seasoned - thus develop a decent non-stick surface
- Clean it with a scraper - either one that is included with it or a dough scraper
- Always wash in warm water only
- Never plunge a hot baking stone into cool or cold water - it will crack or, at worst, split in two
- Always pre-heat your stone prior to use
- Don't worry about discoloration. This is a natural occurrence, especially after the stone becomes more seasoned.
And that's it. Easy, simple and lacking fuss. Just don't burn your fingers!