Baking Stone
The Joy of Baking—And Doing It Properly
Ah, pizza—one of life’s greatest joys. And, more importantly, let’s discuss how to bake it properly.
Now, you know I’ve dabbled with both baking stones and baking steels, and while stones have their rustic charm, it’s the baking steel that has truly won my heart.
Why? Simply Put—Heat.
Steel, you see, is an exceptional conductor of heat.
Unlike a ceramic stone, which takes its sweet time warming up and transfers heat gently, a baking steel throws its heat directly into the dough—quickly, efficiently, and with great enthusiasm.
The result?
A crisp, beautifully charred crust.
A delightfully chewy interior.
A bake that feels like it came straight from a proper wood-fired oven.
Now, you might say, “But Jon, stones have been used for centuries!”
True, true. And they do a steady job, browning crusts gradually. But that’s precisely the issue—gradual.
Gradual means longer bake times.
Gradual means more moisture loss.
Gradual means a crust that, while crispy, is ever so slightly drier than one from a steel.
With baking steel, the heat rushes into the dough, causing it to puff up gloriously while keeping the inside soft and airy.
Durability & Practicality
Now, let’s talk longevity.
Baking stones, bless them, are delicate creatures.
One drop, one unfortunate bit of thermal shock—and crack!
Back to the shop you go, tail between your legs, for another one.
But a baking steel? Practically indestructible.
Unless you decide to take a jackhammer to it (and I would rather you didn’t), a good baking steel will outlive both of us.
The only thing it asks in return? A little care—keep it dry, oil it now and then, and it will reward you with a lifetime of perfect pizzas.
Versatility—More Than Just Pizza
Another reason I adore baking steel? It’s not just for pizza.
Use it to bake bread.
Reheat leftovers to crispy perfection.
Even sear a steak—yes, right on top of the stove, where it becomes a griddle of unparalleled efficiency.
A baking stone?
Well, it will bake your pizza, perhaps a bit of bread, but that’s about where its ambitions end.
If you love a good pizza and crave that charred, crisp, impossibly satisfying crust, then a baking steel is the way to go. If you prefer a gentler bake and a touch of tradition, a stone is perfectly respectable. But for me? The steel wins every time—it’s faster, more durable, and delivers results so divine you’ll find yourself closing your eyes, taking a deep breath, and whispering, “Ahh, perfection.”
And really, my dear friend, what more could one ask for? Now then, shall we spin some dough, toss some toppings, and create something truly magnificent?
Favorite Baking Stone:
Favorite Baking Steel:
The Joy of Baking—And Doing It Properly
Ah, pizza—one of life’s greatest joys. And, more importantly, let’s discuss how to bake it properly.
Now, you know I’ve dabbled with both baking stones and baking steels, and while stones have their rustic charm, it’s the baking steel that has truly won my heart.
Why? Simply Put—Heat.
Steel, you see, is an exceptional conductor of heat.
Unlike a ceramic stone, which takes its sweet time warming up and transfers heat gently, a baking steel throws its heat directly into the dough—quickly, efficiently, and with great enthusiasm.
The result?
A crisp, beautifully charred crust.
A delightfully chewy interior.
A bake that feels like it came straight from a proper wood-fired oven.
Now, you might say, “But Jon, stones have been used for centuries!”
True, true. And they do a steady job, browning crusts gradually. But that’s precisely the issue—gradual.
Gradual means longer bake times.
Gradual means more moisture loss.
Gradual means a crust that, while crispy, is ever so slightly drier than one from a steel.
With baking steel, the heat rushes into the dough, causing it to puff up gloriously while keeping the inside soft and airy.
Durability & Practicality
Now, let’s talk longevity.
Baking stones, bless them, are delicate creatures.
One drop, one unfortunate bit of thermal shock—and crack!
Back to the shop you go, tail between your legs, for another one.
But a baking steel? Practically indestructible.
Unless you decide to take a jackhammer to it (and I would rather you didn’t), a good baking steel will outlive both of us.
The only thing it asks in return? A little care—keep it dry, oil it now and then, and it will reward you with a lifetime of perfect pizzas.
Versatility—More Than Just Pizza
Another reason I adore baking steel? It’s not just for pizza.
Use it to bake bread.
Reheat leftovers to crispy perfection.
Even sear a steak—yes, right on top of the stove, where it becomes a griddle of unparalleled efficiency.
A baking stone?
Well, it will bake your pizza, perhaps a bit of bread, but that’s about where its ambitions end.
If you love a good pizza and crave that charred, crisp, impossibly satisfying crust, then a baking steel is the way to go. If you prefer a gentler bake and a touch of tradition, a stone is perfectly respectable. But for me? The steel wins every time—it’s faster, more durable, and delivers results so divine you’ll find yourself closing your eyes, taking a deep breath, and whispering, “Ahh, perfection.”
And really, my dear friend, what more could one ask for? Now then, shall we spin some dough, toss some toppings, and create something truly magnificent?
Favorite Baking Stone:
Favorite Baking Steel:
The Joy of Baking—And Doing It Properly
Ah, pizza—one of life’s greatest joys. And, more importantly, let’s discuss how to bake it properly.
Now, you know I’ve dabbled with both baking stones and baking steels, and while stones have their rustic charm, it’s the baking steel that has truly won my heart.
Why? Simply Put—Heat.
Steel, you see, is an exceptional conductor of heat.
Unlike a ceramic stone, which takes its sweet time warming up and transfers heat gently, a baking steel throws its heat directly into the dough—quickly, efficiently, and with great enthusiasm.
The result?
A crisp, beautifully charred crust.
A delightfully chewy interior.
A bake that feels like it came straight from a proper wood-fired oven.
Now, you might say, “But Jon, stones have been used for centuries!”
True, true. And they do a steady job, browning crusts gradually. But that’s precisely the issue—gradual.
Gradual means longer bake times.
Gradual means more moisture loss.
Gradual means a crust that, while crispy, is ever so slightly drier than one from a steel.
With baking steel, the heat rushes into the dough, causing it to puff up gloriously while keeping the inside soft and airy.
Durability & Practicality
Now, let’s talk longevity.
Baking stones, bless them, are delicate creatures.
One drop, one unfortunate bit of thermal shock—and crack!
Back to the shop you go, tail between your legs, for another one.
But a baking steel? Practically indestructible.
Unless you decide to take a jackhammer to it (and I would rather you didn’t), a good baking steel will outlive both of us.
The only thing it asks in return? A little care—keep it dry, oil it now and then, and it will reward you with a lifetime of perfect pizzas.
Versatility—More Than Just Pizza
Another reason I adore baking steel? It’s not just for pizza.
Use it to bake bread.
Reheat leftovers to crispy perfection.
Even sear a steak—yes, right on top of the stove, where it becomes a griddle of unparalleled efficiency.
A baking stone?
Well, it will bake your pizza, perhaps a bit of bread, but that’s about where its ambitions end.
If you love a good pizza and crave that charred, crisp, impossibly satisfying crust, then a baking steel is the way to go. If you prefer a gentler bake and a touch of tradition, a stone is perfectly respectable. But for me? The steel wins every time—it’s faster, more durable, and delivers results so divine you’ll find yourself closing your eyes, taking a deep breath, and whispering, “Ahh, perfection.”
And really, my dear friend, what more could one ask for? Now then, shall we spin some dough, toss some toppings, and create something truly magnificent?
Favorite Baking Stone:
Favorite Baking Steel: