Do pizza stones work?

[lolalotta]

Hello, we make homemade pizza once a week (well the bread maker does the dough bit) just wondering if pizza stones really do make a better pizza/ crisper base and are they worth the investment/ cupboard space? I was looking at one on the John Lewis website and it said it needs to heat in the oven for 40 mons before you use it, does this sound right? Thank you!

Like this

That's the one! Can get very messy!

Ours is a huge hunk of marble that weighs a tonne!

Wow, thanks for all these replies ladies! Now I'm torn between a tray and a stone, I am intrigued by the authentic flavour a stone might produce though... I roll my dough out very thinly but go for lots of topping so I'm not sure what to go for!

Stones are very very heavy. But you do need to get one of those large shovel-things to wheech the bread/pizza into and out of the oven. Now that really is fun. Plus you can whack DH on the bum with it.

Wow front paw, you can actually buy shovels for pizza???? I thought that was just Jamie Oliver being a bit posh on his show!

It's called a peel. I was actually given one as I would never spend the money (very tight) but I love it!

www.the-old-smokehouse.co.uk/products/Pizza-Peel-%7B47%7D-Pizza-Spade.html

I just prepare the pizza on my flexiblard and slip it onto the peel.

I want a pizza now!

I've had a few pizza stones and the best one by far has been a Wilkinsons £10 marble chopping board with the rubber feet taken off. Excellent heated for 10 minutes on full bottom heat. Makes amazing pizzas and bread.

Skiing gardener do you wash the marble ones then?
So many great replies ladies!

You just need to,way the marble ones if you a code tally weld the cheese onto it, usually it is just a bit floury and needs a wipe or rinse.

Pizza stones used in domestic ovens are essentially a waste of money and effort, they are designed to mimic stone base pizza ovens, the flaw is that to make crisp thin base pizza you need a temp around 450 way above domestic ovens, but!!!! use a pizza stone on a gas BBQ and you have the potential for perfect results. DONT USE 00 flour, DONT OVERLOAD with cheese and toppings DONT let the topping spill over the edge of the base ( soggy.......) and DONT EVER EVER PUT PINEAPPLE ON IT.........😀

Zombie thread alert!
Over 3 years Old!

Its all about heat. "proper" Pizza ovens get to temperatures almost double normal oven temperatures so if you can get the stone really hot before you put the dough on it will help bake the base quickly making for a good crispy base. if you are just doing one pizza, energy costs probably make it a bit much but if you are doing a few one after another then it would be worth getting! what ever you put it onto, make sure the oven is pre heated and the tray/stone is preheated as well. and watch your fingers :)