Want to be a smarter shopper and become a better cook? Start a free trial to access all of our rigorous, unbiased product reviews. If your pizza stone breaks into pieces, you may not be out of luck.
ATK Reviews. Best Baking Stones and Steels of For professional-level pizza at home, you need a baking stone—or steel. Read the Review. Never soak your pizza stone. Handle gently. Or not at all. Please provide a valid email address. How we use your email. America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Despite the name, pizza stones are actually not made from stone, but most commonly clay or ceramic.
They are usually pretty thin, and therefore fragile. The most common reason for cracked pizza stones is sudden change in temperature, either from putting a cold stone into a hot oven, or to place cold pizza on the hot pizza stone. Another reason is that the fragile stone is not handled carefully enough, and is broken by an external force, such as a hard knock from your pizza peel or is dropped to the floor.
If the your pizza is still on the pizza stone, just let it finish baking without touching the pizza stone. And and remove the pizza from the oven with your pizza peel, as usual.
Then turn off the oven, and let it cool completely before you attempt to move the stone. Pizza stones are usually pretty thin, and made from clay or ceramic.
Both these materials crack fairly easy, from either sudden change in temperature, dropping of the pizza stone, on improper storage. The main reason for cracked pizza stones is a sudden change in temperature. The material expends and shrink with the temperature, it therefore weakens the the stone when this happens. Therefore the most common cause of cracking is putting the stone in a hot oven. Similarly, you have to be careful when you take the stone out of the oven.
Always let the stone cool down before you remove it form the oven. And never take the hot pizza stone out of the oven, and cool it down in the sink under running water! Another, less obvious cause of cracking because of temperature is cooking cold food on a hot stone.
For that reason, you should avoid using cold pizza dough on the pizza stone. The same goes for frozen pizza. Even a light knock from a pizza peel can be enough to crack a hot pizza stone.
It has actually happened to me several times. Avoid to store anything heavy on top of your pizza stone, and in general handle the pizza stone with care. But everything changed February 12, What was the difference maker? Have you ever felt the horror of having your beloved stone crack while you're cooking up your latest pie?
You're not alone. There are a ton of pizza stone owners looking for answers to this mystery. Our advice? There are quite a few opinions out there about what makes a baking stone crack. Some make sense. Some make zero sense. So, we thought we'd sort out the good from the bad, and help try to explain why your stone cracked and how you can protect yourself from that traumatic experience ever happening to you again.
Okay, maybe we're being a little dramatic. But we know you really want to make great pizza at home. So having your go-to tool fall apart on you can be a little unnerving. When you throw a cold pizza stone into a hot oven, your stone experiences the dreaded "thermal shock," which basically means your stone can't handle large temperature changes. Since it's usually made of ceramic, that can cause a fracture in the stone.
Sometimes it's evident immediately. Other times it lies dormant until your next baking session. You should never wash your baking stone, because if the stone isn't allowed to dry appropriately before the next baking session, it can weaken the stone. Also, contrary to some old-wives' advice out there on the interwebs, never oil your baking stone. That's a one-way ticket to Cracksville. Even if you've pre-heated your stone, you want to be careful about placing cool pizza dough onto it.
And especially be cautious with placing frozen pizza dough on there. That'll rock your stone quicker than you can say "thermal shock. Even though with a name like "stone," you may expect your baking stone to be tough as nails, it's really much more fragile than you may think. Repeated handling of the stone can weaken its internal integrity over time.
And, of course, the results don't show up until you're in the middle of baking that perfect pizza with company on the way. It's just how the world works, right? Just like throwing a cold pizza stone into a hot oven can shock the senses out of it, pulling it out of a hot oven and setting it on the stove to cool can have a similar impact.
It's just not ready for that kind of sudden temperature change.
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