Do you ever walk out of an artisanal bakery or a traditional pizza restaurant and think – why can’t I make [bread](https://www.yours.co.uk/wellbeing/food/how-to-bake-breadke-bread) like that? Well, the thing is, you can. Making golden crusty bread at home is easier than you think, all you need is this simple tool and then you can eat restaurant-style pizzato your heart's content. The key to crispy breadis a baking stone.
A baking stone is preheated in the oven, so it is extremely hot, ensuring your bread or pizza does not have a soggy bottom. To ensure you get the best bread every time, we have rounded up 7 baking stones for bread to suit anyone’s baking preferences.
How do you use a baking stone?
A baking stone is often used for making pizza; however, it can do so much more than that. A baking stone helps to create perfectly crispy and golden bread. Baking stones can be used on an oven, hob or BBQto produce artisan bread or restaurant-style pizzas that will closely resemble bread made in a brick oven. Put the baking stone in a cold oven or on a cold BBQ and allow it to preheat with the oven.
What are the types of baking stones?
You can find many types of baking stones from clay, marble, tile, firebrick, and even cast iron and steel. Your choice of material may depend on what kind of results you are looking for.
Ceramic:
This is a classic baking stone example as it absorbs moisture during baking and produces a crispy end result. It is important to handle this carefully as these stones can crack or break. This option is also the most cost-effective.
Cordierite:
This is a slightly more upmarket option as it is extremely durable. Cordierite is a mineral known for handling hot temperatures well, so you can use this stone at a very low temperature to a very high temperature without the risk of it breaking.
Cast iron:
This option is very sturdy and will not break. Cast iron heats up quickly and be easier to clean than the stone models. You will commonly find models with handles as it makes moving in and out of the oven easier, and it is quite heavy.
Steel:
Steel radiate heat less evenly than ceramic or cordierite stone, but it can achieve higher temperatures. Steel is virtually unbreakable, but it will need to be seasoned every so often to prevent rusting.
So, with that in mind let's take a look at the seven best baking stones for your pizza oven, BBQor restaurant-style pizzas at home.
7 best baking stones for bread
Best overall baking stone
This baking stone from Hans Grill can be used in the oven or on a BBQ. At an affordable price, this baking stone can make pizzas, bread, gluten-free goods and pastries and other baked goods. This stone will last a lot longer than aluminium metal trays and will ensure that your bread is crispy and not soggy. The stones are 38 x 30 cm so that they will fit in most ovens, barbecues or on the hob. It is 1.5cm thick, so it will take less time to preheat than other models.
Review: "The stone does exactly what it says - it distributes the heat so it can cook the pizza evenly throughout. It also absorbs moisture, so you get the perfect pizza each time."
Best stone for oven use
This Pizza stone is not only for pizzas, but you can use it for baking biscuits, bread or pastries. This stone is 30x37cm, and 1.6cm thickness, so you don't need to preheat for a long time like some other thicker models. It has a double-faced design with handles ensuring you can transfer the stone safely and efficiently. Made out of cordierite stone, this product is resilient and can tolerate up to 800u00b0C.
Review: "I bake sourdough bread and pizza on the stone. Great to use but make sure you follow instructions on how to use and not oily dough directly on the stone as impossible to get it rid off."
Best budget option
www.lakeland.co.uk
This ceramic baking stone from Lakeland comes with a metal stand and gives pizzas a restaurant finish. The stone absorbs moisture from bread and pastries, leaving you with lovely crusty bread. It is relatively large, measuring 41 x 36cm, and is a rectangle shape, ideal for oblong shaped loaves or baguettes.
Review: "Bakes the best bread, crusty on the outside and soft in the middle, for the best roast potatoes put the roasting tin on the stone and perfect potatoes every time, I leave my stone in the oven even if I’m not using it to cook on and it seems to conduct the heat evenly around the oven, a real good buy"
Best for making pancakes or flatbreads
This cast iron griddle stone makes bread and pizzas crispy and works perfectly for welsh cakes or pancakes. The cast iron retains heat evenly across the surface and helps reduce moisture for crispier crusts. It is 27x25cm and very thin at 0.5cm thickness. Use it on the hob for pancakes and crumpets, or place it in the oven for bread. Just remember that this stone can only be hand-washed to maintain its non-stick properties.
Review: "Works well for bread/pizza in the oven and even just as a heavy piece of metal that helps retain heat when having to open the door frequently or keep the oven super hot. On the hob, it's good for making crumpets/flatbreads etc."
Best stone for making a variety of breads
This lava baking stone from Black Rock Grill is ideal for making all sorts of bread from focaccia, homemade pizza, ciabatta, sourdough loaf, garlic bread, cakes, or flatbreads. The stone absorbs extra moisture that will make your bake crispier. It is a rectangle shape and is 38cmx30cmx2cm; it is a bit thicker than other stones but equally provides an even heat distribution. This stone is not dishwasher friendly, so only wash it by hand.
Review: "First-class service I love mine it's pretty much improving all of my baking from bread scones etc. Also great for pizza the uses are endless and as strange as it may seem there is seldom a day go by where it's not used cannot recommend it enough."
Best large stone for bread and pizzas
This 16-inch pizza stone measures 40.6cm, optimum thickness 1.5cm, weight around 3.4kgs. So this XL pizza stone is great for cooking fresh or frozen pizza on charcoal barbecues or in the oven
Review: "I am so happy I purchased this and found it so much cheaper than the retail stores. I don't know how I ever made pizza without it. I make my own pizza dough and Italian bread by hand and have always used a pan, but the stone takes it to the next level. 500 degrees and let it warm for a half-hour; use cornmeal on your board under your pizza or bread and slide on to the stone, which also adds that perfect base and flavour and stops any sticking to the stone. Comes out perfect every time. I would definitely recommend this product (along with a good pizza peel)."
The best premium baking stone
www.biggreenegg.co.uk
This ceramic baking stone from the well-known BBQ company Big Green Egg will guarantee authentic tasting restaurant-style pizza. Not only does this stone bake bread beautifully, but it can be used to caramelise meat and fish and grill vegetables. This stone works as a premium hot plate is best used on a barbecue.
Review: "These are thicker than most other pizza stones on the market, and that means two things. First, they are less likely to crack at high temperatures because a thicker stone can handle more heat. I cook with my stone at 600F no problem, while "other" products are rated only to 450F. Second, they will LAST!"