Stone for baking pizza in the oven, what to buy?

Question

Welcome. Please advise as in the title of the topic. Standard-size oven, electric, hot air, by Amica. There is a lot of this on the internet, price...

JacekCz · Accepted Answer

The essence of (real) stone in baking is its great mass, of course, we are talking about stone in the structure of the oven, long-lasting process of heating the oven, but even baking,
I wonder what this "stone" with a thickness of several mm under stress has "durability for years".
I believe most in the unsaid information: thickness, weight, material. Anyone ashamed of something?

Here it has a value such as gilded audiophile CD cables, an audiophile ALWAYS hears a positive purchase effect, and friends either hear or are no longer friends.

JacekCz · Accepted Answer

Have you ever watched a real stone pizza oven?
The whole is made of stone, including the sides and top (cakes are baked from above). It is turned on 3-5h before opening the premises. Creates a "natural thermostat" and heating in three dimensions

A modern electric oven with a thermostat achieves the same goals in a different way: thermostat, hot air option, or heaters in two planes.
Adding a stone will only fool the oven thermostat. The reliable temperature of this 7kg ... after 2 hours of baking ??? Without saying what is better: a van or a Ferrari, you can't "cheaply convert" one into another. The stone from below does not solve the problem of the mountain.

You have to learn how to make a pizza, catch a good recipe and stick to it. Many housewives have their brilliant pizzas in steel factory ovens. The stone has nothing to do - and without skill it can be a source of spoilage.
Why tests some devices (many supplements etc.) that do not have the right to work, but give results? Because the buyer has a different mindset, makes more diligence, changed the style of behavior, etc ...

How to believe in stone marketing, since once they promise "moisture transfer" and the second time "nothing penetration". Audiophile encore

mychaj · Accepted Answer

There is something called in the jargon of bakery equipment servicemen "hert" - these are plates that are put into bakery ovens, bread is baked directly on them.
This piece can be arranged in companies renovating bakery ovens (pieces from used ones, because the normal size is 2mx0.5m) can be cut with a diamond disc for ceramics.
Another way is to look for such a plate in stores with parts for pizza ovens.
The basic difference between a pizza oven and oven is that the pizza oven has a much lower chamber, the thermostat in it has up to 500 degrees, you only heat from above at temperatures of 250/280 degrees 5-10 min. if you make pizza with semolina.
Such a stove (say 40 cm x 40) if you are a pizza fan it is very easy to do as you have some time and access to tools.

Michelson · Accepted Answer

Some time ago I bought such a stone, so I will write from my own experience how it looks. I have a stone made of chamotte clay, so the material is probably the closest to a real stove. Weight about 7 kg, 3 cm thick. In my opinion, you can see a little difference in favor of this stone, but not so big that I would find it. Yes, the dough is a little drier and crispy, but this is not a spectacular difference. At least I expected better results and was a bit disappointed. As someone wrote before - the heat from all sides is important - down is only part of the success. The disadvantages include a long warm-up time, weight, difficulty operating the stone in the oven, the need to move the pizza from the spatula to the stone, which is not so easy. In addition, in my case, the stone cracked in half, despite the fact that it was always slowly warmed up and cooled in the oven, although the cracked one is also usable. I personally did not convince myself of this and bought a decent pizza perforated sheet. Certainly granite or ceramics will not take moisture from the dough, as promised by sellers. In my opinion, the stone must be porous and have a "light" structure to absorb some moisture.
I don't want to convince you, because experiments are part of the kitchen and there's always something to change. You can try.

pearlchili · Accepted Answer

I use the following set and I am very happy with the results:
https://artigiano.pl/kamienie-do-pizzy/78-kamien-do-pieczenia-pizzy-granitowy-wloski.html

I chose granite, because it is much easier to clean than chamotte, and when applying, often something falls and baked, and from such polished granite you can easily clean everything after a moment of refusing.

Of course, this does not replace a real stove, but in my opinion it was worth investing.
I use it in such a way that I put ovens halfway up the grate and heat up at the maximum temperature (for me 230 degrees heating up + down) for 40 min. Then I switch to top + grill heating mode and after 10 minutes I put in the pizza. After another 5-6 minutes it is ready to eat and another one may land on the stone

pearlchili · Accepted Answer

Just make sure in this case that the granite is certainly not impregnated with some chemical scum as it is often the case with utility granites. Because food contact with such an impregnate may not end well for the consumer.

Parowy · Answer

The link I gave is just an example of what I want to buy, reading the advantages of the stone from the link I would rather not buy it

Cheap wine is good because it is good and cheap

But it's better here

https://artigiano.pl/kamienie-do-pizzy/82-gra...MIsNnI9Zav2QIVCOEbCh1zqAniEAQYBiABEgKDgvD_BwE

Parowy · Answer

I have a good recipe, at least that's what the household members and friends say

I wanted to refine the last point by using stone.

Are you suggesting not to go this way? That the stone will do nothing here?
That it would be like painting a toddler red to make it faster?

A real pizza oven I know how it looks, it's hard to make it in a block

Parowy · Answer

Thank you for the advice

I finally found a fairly satisfactory way to bake pizza in my oven, on the other hand, I have a friend who can get me a piece of granite polished for 60 zlotys, I'll try it too.

The stone from chamotte clay does not appeal to me, but it is always some information

For now, I am not closing the topic, maybe someone else will bring something and I will probably inform about the effects.

Regards

Parowy · Answer

I made sure and did not receive 100% assurance I followed the advice of my colleague JacekCz, refined the method of baking in the oven and obtained repeatability of household satisfaction So I gave up the stone for the oven, thank you all for the advice. Regards

Ninio00 · Answer

I have a G3 Ferarri home pizza oven. The oven has two stones: the top and bottom, it heats up to 400 degrees, thanks to which the pizza is perfectly baked and does not stick. In general, the device is very well made and worth the price. The pizza comes out delicious.

Parowy · Answer

Interesting device only a bit expensive to test. Show off your pizza recipes, such an electrode cookbook

Parowy · Answer

New info.

Out of curiosity, I bought a pizza baking stone in an oven yesterday, 30 zlotys, made in China, name Ambiente or something (the box has already flew into the basket).

The pizza came out awesome !!
Light, baked as it should be, a completely different taste to cake than on a baking tray and baking paper. I do not know yet what interesting relationships (viruses with the crown

) released this "stone" for the pizza, it will come out in the laundry tomorrow morning