back to board Main Page
Re: Quest for a Better Pizza Stone
From the WFO board
Posted by TheMax on February 21, 2004 at 09:22:59:
In Reply to: Quest for a Better Pizza Stone posted by Scott Pierson on February 06, 2004 at 20:37:31:
Hey Scott, I'm in the same situation at the moment. I am currently using a cordierite firebrick pizza stone. The actual pizza stone is like 7/8" I think, but its not completely flat. On the bottom it has several 'legs' that make it quite a bit thick.
I don't know exactly what type of firebrick you're talking about, but the one I used did have grit when I first got it, but after brushing it and washing it off, its still rough but nothing comes off. I don't know much about this stuff, but I can tell you the one I have doesn't take forever to heat and makes an awesome crust.
I, myself was going to go the soapstone route myself, because of all that wonderful properties of soapstone, but the same thing occurred to me, its not porous...one of its main characteristics also seems to be one of its main disadvantages for using as a pizza stone...
I would like to really try soapstone, but what I can tell you for the moment is that the 7/8" square cordierite pizza stone works terrific. I have seen many common pizza stones aimed at the average Joe, but they seem cheap, flimsy, and have gotten a very bad rep...
Let me know, what you end up doing.
I am attempting to create pizzeria style pizza at home. My question is not specifically about wood burning ovens but I'm hoping that someone will know a thing or two about baking stones.
From what I've learned it's all about heat. Pizzeria ovens are HOT (700+ degrees) and they have thick (1-2") baking stone surfaces. Although I can't match the BTU's, I can get a thick baking stone with a good thermal capacity. I've narrowed it down to 3 stone possibilities. Firebrick, Fibrament (from baking stone.com) and Soapstone. Please don't recommend unglazed quarry tile - I'm not going that route. I know it's a shot in the dark but has anyone had experience with all three?
Each has their strengths/weakness. The fire brick is thick (2") - lots of thermal mass, but... it takes forever to preheat and is so heavy that I have to reinforce my oven shelf. And the fire brick feels gritty, which I'm concerned might get on my crust. The Fibrament baking stone at .75" thick, preheats very quickly but it doesn't seem to have enough mass to maintain a very high heat for the 10 or so minutes it takes to cook pizza. Soapstone, at 1.25" feels like the perfect thickness, and it has a superior conductivity so a very quick preheat, but... I don't think it's porous enough to absorb moisture from the crust, something a pizza stone needs to do. Any ideas?
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines