Pizza Stones/Baking Steels

Using the right pizza stone depends on the oven you have, and choosing correctly is extremely important. Otherwise, it simply won't work well.

If you're baking Pizza Napoletana in a regular oven that reaches a maximum of 275-300 degrees Celsius, the problem is insufficient heat from below. Therefore, you need a pizza steel that stores and conducts a lot of heat, making it possible to get a nice crispy crust.

If, on the other hand, you're baking in a pizza oven that reaches over 400 degrees Celsius, you cannot use a regular refractory stone, for example, because the bottom will burn. Here, you need a biscotto stone instead. It can withstand more heat without burning the pizza, and it also does an excellent job of ensuring even baking.

Read more about the differences in our pizza stone/pizza steel guide.