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. This is a really unfortunate one, because the hotter you can get your oven, the quicker your pizzas will bake. And, you'll get that perfect crust.
There's a reason wood fire ovens get up to degrees! You need heat to turn out the perfect pizza! The bad news for your baking stone, though, is when you start to crank up the heat, you run the risk of shattering it into a few interestingly-shaped pieces. Instead of being so negative, though, let me spell it out for you in positive terms how you should treat your pizza stone. Keep your Pizza Stone in your oven all the time. If you like a pretty looking stone, cover with foil so drips from other things don't stain it.
Use only dough that is room temperature or warmer. Some have even suggested warming it slightly on the stove top before placing it on the stone. Use a folded towel and place on the counter before you take the stone out of the oven, so the counter won't send your stone into "thermal shock. Don't use high heat with it. This one's kind of a bummer, since high heat makes unbelievable pizza pies!
If you leave your Pizza Stone in the oven, remove it for the self-cleaning cycle. With the drastic temperature changes, you're asking for trouble. If you've made pizzas on your baking stone, you'd probably answer with a hearty, "yes. Let's face it, pizza stones work pretty well. They have quite a bit more thermal mass than a baking sheet, so they store and distribute heat better than a flimsy metal pizza pan. That "thermal mass" part is pretty important.
That's where the magic happens. The stone gets about as close to the the results of cooking a pizza in a brick oven as you can reasonably get, and usually gives you a decent looking crust and a nice tasting pie. So, here's where the news goes from kind of bad to unbelievably good.
Several years back, Modernist Cuisine published some findings from their research that if you wanted to make truly amazing New York Style pizza at home, you should skip the ever-present baking stone, and opt for baking your pizzas on a piece of steel. Steel has many times more thermal mass than a ceramic stone, which means it retains heat way better than a simple baking stone and does all the stuff that makes great pizza great.
Plus, it's practically indestructible. I mean, you could probably crack it with some sort of anti-aircraft missile or a near-proximity nuclear detonation, but you shouldn't be cooking with that kind of stuff anyway. Getting it wet can also cause problems as ceramic is porous and the water turns to steam and tries to evaporate when heated. Maybe your stone was just too thin and poor quality — a thicker one is probably better.
Pizza stones are great pieces of kit, but they really are fragile. You can just about get by with putting your stone back together, but it gets annoying that the peel or your pizza catches on the edges. It also gets dirty pretty quickly now that it has more exposed edges.
I would recommend getting a pizza steel as they are pretty indestructible, and will probably save money in the long run from broken stones. Hopefully this has answered your question on whether a pizza stone can be repaired, and how to fix it. Can pizza stone stay in the oven? Yes it can. You are putting it under more stress by heating it up and cooling it more often, but you are handling it less which is the biggest risk to breaking it.
Its convenient to keep it in the oven at all times rather than moving it. Can you still use a broken pizza stone? Arrange the stone in its usual shape on a wire rack in your oven and try to minimise the gaps between the cracks. The stone will heat up as normal but you may have problems catching your dough or pizza peel on the cracks, and the cracks will collect dirt.
Can a pizza stone get wet? The ceramic material is porous meaning it will absorb water easily, take a long time to dry out and be hard to identify when it is fully dry.
This excess water can cause damage to the stone when heated as it evaporates as steam. Try scraping debris with a knife, then use a damp baking soda mixture to scrub the surface clean.
Such a helpful article! Thank you. Mine cracked last night in the oven and I wondered if it was repairable. You offered good options. Appreciate you sharing your research.
Before electric ovens became an essential appliance for professional and home kitchens, ovens were made from rock, clay, or brick. Though they took hours to warm up, were hard to control, and polluted the air, they produced baked goods with an amazing flavor and crust. Pattern applications for the first electric stoves started appearing in the U.
By the s, the technology for making electric stoves had matured enough to produce generally affordable and widely available stoves to replaces the gas stove and wood-fired brick oven.
The introduction of gas and electric ovens created a new challenge for bakers: soggy baked goods. In fact, this is a challenge that bakers continue to face today. The heat produced by an electric oven can in no way rival that of a wood-fired brick oven from the past.
A pizza stone simulates the effects of using a brick oven. It holds on to heat really well and draws out the moisture from the dough, puffing up your baked goods and causing them to come out crispy and browned on the bottom. By using a pizza stone, you no longer get the sogginess that happens when you bake food on a baking sheet.
This is the reason why your pizza stone will crack if you put it inside a preheated oven. Or if you take out a hot stone from the oven and suddenly expose it to room temperature without letting it cool down first.
Getting this right on the grill, gas or charcoal, is much tricker. If you have a sturdy pizza stone, bring your grill up to heat slowly and patiently, and avoid putting the stone in direct contact with the flame from the burners of the hot charcoal, you can most probably use your stone in the grill without cracking it. Pizza steels are metal slabs that you can bake pizza, bread, cookies, and other goods on.
Because metal is a better conductor of heat than stone, pizza steels yield a hotter baking surface than pizza stones. Steel has a higher thermal mass compared to ceramic and natural stone.
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