5 alternatives to a pizza stone
A pizza stone is perfect for making pizza. The stone conducts and holds heat, and the porous surface draws water out of particularly wet areas of the dough as it cooks. This keeps the oven temperature excellently steady. Also, when you preheat the stone, it gives the dough a strong burst of initial heat, puffing up the crust and giving the bottom part a crisp.
However, if you don’t have one or if your old pizza stone has gone out of commission, you can substitute it with these five alternatives:
- Inverted Baking Sheet
Baking sheet is a common tool among households and it works well. You have to turn it over as the surface of the inverted baking sheet will be hot enough to get the pizza crisp and makes taking the pizza in and out of the oven easier than if the baking sheet was right-side up.
- Baking Steel
It isn’t as common as baking sheets, but it is a good alternative since they are heavy-duty pieces of steel made for baking in hot ovens. It has a larger surface area that allows you to bake two pizzas at a time. It is also virtually indestructible.
- Cookie Sheet
Baking pizza on a cookie sheet is a good alternative if you want your pizza faster. They heat up fairly quickly and evenly. It’s not going to be as crispy as it would on a pizza stone, but it still gets you there and you’ll have a nice product in the end.
- Cast Iron Pan
Like the baking sheet, a large cast iron skillet preheated upside down can pretty much exactly replicate a pizza stone in the oven.
- Unglazed Terracotta or Quarry Tiles:
Terracotta stones or quarry tiles are the cheapest alternative. Just like your old pizza stone, they are porous and hold heat for a long time. Be careful to get an unglazed slab because glazed tiles have lead in them. They are about an inch thick and generally it comes in two sizes: 6″x6″ and 11″x11″.