The choice of pizza stone vs baking sheet can make all the difference in achieving a crispy, delicious homemade pizza crust!
Pizza Stone vs Baking Sheet: Which One Should You Choose?
Have you ever wondered if there’s a better way to make pizza at home? Maybe you’ve been using a baking sheet and are starting to think about whether a pizza stone might give you a better result. Is it really worth the investment, or is your trusty sheet pan good enough?
If you’ve started enjoying the process of making your own pizza and want to take it to the next level, these are the questions you might be asking. After all, who doesn’t want a perfectly crisp, golden-brown crust that rivals the best pizzerias?
In this blog post, I’m going to share my personal experiences with both a baking sheet and a pizza stone. I’ll break down the pros and cons of each, helping you decide which tool is right for you, so you can achieve that perfect pizza crust in your own kitchen. Let’s dive in!
It All Started with This Sourdough Pizza Crust
During the COVID lockdowns, like many others, I started a sourdough starter and quickly found that making pizza was one of the most satisfying ways to use it. The process of mixing, fermenting, and baking became a comforting weekly ritual.
As I made this pizza over and over, I wanted it to taste more like the pizza you get from a pizzeria. While the dough was fantastic, I realized the baking surface made a significant difference in the final result. At first, I relied on a regular baking sheet. It was convenient and easy to use, but I couldn’t help but wonder if there was a better way. Could a pizza stone help me achieve a crispier, more authentic crust?
This curiosity led me to experiment with different baking surfaces, starting with my trusty baking sheet and then moving on to a pizza stone. Each method had its own strengths, but the goal was always the same: to create the best possible pizza using my home oven. This sourdough pizza crust recipe has become one of the most popular articles on my blog, and it’s easy to see why. The combination of a perfectly fermented dough and the right baking surface results in a crust that’s crisp on the outside and chewy on the inside.
If you’re interested in trying it out yourself, you can find the step-by-step recipe here. Once you give it a go, you might find yourself, like me, completely rethinking how you approach pizza night. Whether you stick with a baking sheet or decide to explore the world of pizza stones, the journey of perfecting your homemade pizza is one that’s well worth the effort.
The Basics: Pizza Stone vs Baking Sheet
My first attempts at homemade pizza were on a regular baking sheet. It was convenient and easy to use, but I quickly realized it had some limitations. The bottom crust often turned out soft, and I couldn’t achieve that crisp, golden-brown finish I craved.
That’s when I started looking into alternatives and discovered the world of pizza stones. The idea of using a pizza stone intrigued me because of its ability to mimic the intense heat of a wood-fired pizza oven, delivering a crispier bottom crust and better oven spring.
Tips for Baking Pizza on a Baking Sheet
- Preheat the Sheet: For a crispier crust, try preheating the baking sheet in the oven before adding your pizza. This helps the bottom of the crust start cooking as soon as it hits the pan.
- Use Parchment Paper: To prevent sticking and make cleanup easier, place your pizza dough on a sheet of parchment paper before transferring it to the baking sheet. This also helps the pizza slide off more easily once it’s done.
- Bake on the Lowest Rack: Position the baking sheet on the lowest rack in your oven to get the bottom of the crust closer to the heat source. This can help achieve a better, more even bake.
Baking Pizza on a Baking Sheet
The first time I used a pizza stone, I placed it on my oven rack and let it preheat in a hot oven for about an hour. The stone absorbed the oven’s high temperatures and provided an even baking surface. When I finally slid my pizza onto the hot stone using a pizza peel, I noticed an immediate difference. The direct contact with the preheated surface resulted in a crispier crust and a more evenly cooked pizza.
However, using a pizza stone did require some adjustments. The preheating time was longer than with a baking sheet, and I had to be careful not to expose the stone to sudden temperature changes, which could cause it to crack.
Tips for Baking Pizza on a Pizza Stone
- Preheat the Stone: Always preheat your pizza stone in the oven for at least an hour at the highest temperature your oven can reach. This ensures the stone is hot enough to create a crisp crust and cook the pizza evenly.
- Use a Pizza Peel: To transfer the pizza onto the hot stone, use a pizza peel dusted with a little rice flour or cornmeal to prevent sticking. This will help your pizza slide smoothly onto the stone.
- Avoid Thermal Shock: Be careful not to expose your hot pizza stone to sudden temperature changes, like placing cold dough on it or washing it with cold water right after baking. This can cause the stone to crack.
Baking Sheet: The Beginner’s Best Friend
A baking sheet is a fantastic option for beginners. It’s easy to use, requires no special preheating, and is something most people already have in their kitchens. It’s a great starting point for anyone just getting into homemade pizza, offering convenience without the need for extra tools. But while a baking sheet is great for simplicity, it does have some drawbacks. The metal doesn’t hold heat as well as a stone, which can lead to a softer, less crispy crust. Additionally, without the intense heat retention of a stone, the pizza may take a little longer to cook, and the results might not be as evenly baked.
Even though I’ve learned how to get a crispier crust on a pizza stone, I still find myself reaching for my baking sheet, especially when I’m par baking my pizza crust. Par baking on a sheet allows me to control the browning process, ensuring the crust doesn’t get overly brown before I add the toppings. This method is particularly useful when I’m preparing pizzas in advance. By par baking and then freezing the crusts, I can have a super easy, quick pizza ready to go whenever I want.
If you’re interested in learning more about this method, you can read all about how I par bake and freeze pizza crusts for a quick and easy pizza night here. It’s a great way to combine the ease of a baking sheet with the results of a pizza stone, giving you the best of both worlds.
Other Options for Baking Pizza
While a baking sheet and a pizza stone are two of the most popular options for baking pizza at home, there are several other tools that can help you achieve great results, depending on your preferences and what you have available.
Baking Steel
A baking steel is similar to a pizza stone but made from steel, which conducts heat even more efficiently. This results in a super crisp crust that closely mimics what you’d get from a professional pizzeria or wood-fired oven. The intense heat retention and transfer make it a favorite among serious home pizza makers, although its heavy weight can make it a bit more challenging to handle.
Perforated Pizza Pan
A perforated pizza pan, or a pan with small holes, is another great option for achieving a crispy crust. The holes allow excess moisture to escape during baking, which helps prevent a soggy bottom. This pan can be especially useful if you’re looking to get a crispier crust without the need for a stone or steel.
Ceramic Stone
Similar to a cordierite stone, a ceramic stone is known for its ability to retain heat and distribute it evenly. It’s a bit more delicate, so it requires careful handling to avoid cracking, but it can produce excellent results, especially when preheated properly.
Cast Iron Pan
A cast iron pizza pan is another versatile option. Cast iron retains heat extremely well, giving you a golden, crispy crust. It’s also great for deep-dish pizzas, where the heat retention can help cook the crust evenly without burning it. The pan’s durability and even cooking make it a reliable choice for any pizza lover.
These are all different ways to achieve good results when baking pizza at home. Whether you’re looking for the intense heat of a baking steel, the moisture control of a perforated pan, or the even baking of a ceramic stone, each option has its own unique benefits. Experimenting with these tools can help you find the method that works best for you, bringing you one step closer to the perfect homemade pizza.
Pizza-Making Tips for the Perfect Crust
Achieving the perfect crust is key to making great pizza at home. Here are some of my top tips to help you get the best results, whether you’re using a pizza stone, baking sheet, or another baking surface.
Stretch the Dough to Its Full Size
One of the best ways to start is by stretching the dough to its full size before placing it on a sheet of parchment paper on the peel. This makes adding toppings a breeze and ensures that the pizza will slide easily onto the stone or baking sheet. In my experience, using parchment doesn’t affect the crust at all. Instead, it allows the dough to cook evenly while completely eliminating the worry of your pizza sticking to the peel during transfer—especially important when you’re working with a hot stone or steel.
Preheat Your Oven to the Highest Temperature
Paying close attention to oven temperature is crucial for achieving a crispy bottom and a perfectly baked pizza. For the best results, preheat your oven to the highest temperature it can reach—usually around 500°F or more. This high heat mimics the intense temperatures of a wood-fired oven, helping to create a crispy bottom and perfectly cooked toppings. If you’re using a pizza stone or steel, preheat it for at least an hour before baking to ensure the surface is hot enough to produce a crisp crust with a golden-brown finish.
Consider Preheating Your Baking Sheet
While preheating isn’t as critical for a baking sheet as it is for a stone or steel, it can still help give the crust a head start, especially if you’re looking for that crispy bottom. Simply pop the sheet into the oven while it’s preheating, and you’ll be closer to achieving that great pizza crust.
Use the Right Tools for the Best Pizza
Whether you’re using a perforated pan, a cast iron pizza pan, or another tool, the same principles apply: make sure everything is hot and ready to go before placing your pizza in the oven. This attention to detail can make all the difference in achieving the best results.
Freezing Pizza Dough: Making Pizza Easy!
Freezing pizza dough is one of the best ways to make homemade pizza even more convenient. Whether you prefer to freeze the dough in its raw form or par bake and freeze it as a ready-to-top crust, this method ensures that you’re always just a few steps away from a delicious pizza.
I love having a few par-baked pizza crusts in my freezer. On busy nights, it’s the easiest dinner option. All I have to do is pull out a crust, top it with my favorite sauce and some shredded cheese, and pop it in the oven. In just minutes, I have a homemade pizza with minimal effort. This is especially handy when I don’t have time to make dough from scratch or wait for it to rise.
Freezing dough also works beautifully in its raw form. I often prepare extra batches of my favorite Sourdough Pizza Crust or Sourdough Discard Pizza Dough, then freeze the dough for later use. It’s incredibly satisfying to know that whenever the pizza craving hits, I can thaw the dough, let it rise, and bake it fresh. The flexibility of having frozen dough or par-baked crusts on hand means I can enjoy great pizza anytime, without the usual preparation time.
Whether you’re using a pizza stone, a baking sheet, or another surface, having frozen dough or crusts ready to go makes pizza night effortless. It’s one of the best ways to ensure you always have the ingredients for a quick, homemade pizza that tastes just as good as one made from scratch.
Best Brands for Pizza Tools: Top Picks in the Pizza Stone vs Baking Sheet Category
When it comes to choosing the best tools for pizza making, here are my top recommendations:
- Best Pizza Stone: For a top-notch pizza stone, the Emile Henry Pizza Stone is an excellent choice. This stone heats evenly and is resistant to thermal shock, making it durable and reliable for high-heat baking. It’s also easy to clean and maintains its quality over time.
- Best Baking Sheet: If you’re sticking with a baking sheet, the Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet is a great option. It’s sturdy, conducts heat well, and is perfect for a variety of baking tasks beyond just pizza.
Pizza Stone vs Baking Sheet—Which Makes the Best Crust?
In my own kitchen, I’ve found that a pizza stone provides a crispier, more authentic crust that comes closer to what you’d find in a traditional pizzeria. However, the convenience and ease of a baking sheet make it a great option for beginners or those who prefer a softer crust.
Here’s a quick guide to the key resources mentioned in this blog post. These links will take you to some of my favorite recipes, tools, and tips for making the best homemade pizza!
- Sourdough Pizza Crust Recipe: Check it out here.
- Sourdough Discard Pizza Dough Recipe: Find the recipe here.
- How to Freeze Pizza Dough: Learn more here.
- Emile Henry Pizza Stone: Shop for it here.
- Nordic Ware Baking Sheet: Get yours here.