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5 Best Pizza Stones and Steels, According to Testing
Top-tested stones to cook restaurant-style pizza in your home oven.
We updated this article in February 2023 to add more information about each featured product and a new pick, based on extensive testing done by the Good Housekeeping Institute.
Pizza stones or steels are great for making pizza or artisan breads at home as they offer enough surface space for you to launch your homemade pizza onto it and quickly cook a pie that has an airy golden brown crust, gooey mozzarella, caramelized sauce and some char marks for extra flavor. Pizza stones are most commonly made out of cordierite stone, ceramic, cast iron or steel and are placed in your home oven at a high temperature and preheated to conduct that temperature. Whether you prefer a homemade delicata squash pizza or a store bought frozen pizza, a pizza stone will retain heat and crisp up your pizza quickly for a restaurant quality pizza without ordering delivery.
In the Good Housekeeping Institute Kitchen Appliances and Innovation Lab we've tested 13 pizza stones and steels in the last two years. We've tasted more than 44 pies and parsed through over 100 temperature data points to find the pizza stones and steels that performed best. The stones that came out on top baked perfectly cooked Margherita pizzas, retained consistent heat and were easy to use, handle and clean.
Here are the best pizza stones and steels you can buy in 2023, according to testing.
Our top picks:
- 1
- 2
- 3
- 4
- 5
You can read more about how we tested pizza stones — plus everything you need to know to shop for your perfect pizza stone or steel — at the end of this guide. Looking for more tools to make pizza at home? Check out our guides to the best home pizza ovens, best stand mixers for kneading pizza dough and best cutting boards for slicing and serving up pizza.
FibraMent-D Rectangular Baking Stone
Pros
- Large surface area for easy pizza launch
- Cooks homemade pizzas quickly
Cons
- Requires three hours of oven drying before first use
This pick is made out of a proprietary blend of stone that performed well in our testing. The stone conducted a high center temperature of 494ºF after an hour of preheating and cooked a Margherita pizza in 10 minutes flat that had a crispy golden crust with bubbly mozzarella pools on top.
This was the largest pizza stone used in most recent testing, which made it easy to launch a pizza and has more surface area for larger pizzas, but it will not fit in every oven and weighs a whopping 20 pounds. Take note that this stone is not ready to use right out of its packaging as it requires a three hour drying procedure before baking your first pizza. The manufacturer also recommends not placing anything frozen on the stone because it could break as a result of thermal shock, so defrost any ingredients before launching onto your stone.
| Weight | 20 pounds |
|---|---|
| Dimensions | 20 x 15 inches |
| Thickness | ¾ inch |
| Material | Proprietary blend of stone |
| Serving size | 1-2 people |
Dough-Joe Samurai Pizza Steel Baking Sheet
Pros
- Produces a restaurant-style Margherita pizza
- Conducts and retains heat well
Cons
- Heavy
Dough-Joe Samurai Pizza Steel Baking Sheet produced a golden crusted Margherita pizza with bubbly mozzarella, some char marks and a crisp bottom in our testing. This pizza steel conducted the highest initial temperature and retained that high temperature better than any other stone that was tested. You can cook consecutive pizzas on this stone and it will still give you a crispy crust. We love that this stone comes pre-seasoned so you can start baking right out of the box and that there is enough surface area for you to easily transfer a pizza onto it.
Take care of this steel like you would your favorite cast iron pan to ensure it doesn't rust, by not letting it sit in water for a period of time and storing it in a dry place between uses. If maintained, cleaned and stored correctly, this carbon steel stone will last a long time because of its durable material. This pick is Dough-Joe's most affordable and thinnest pizza steel, but keep in mind that it weighs 16 pounds.
| Dimensions | 15 x 15 inches |
|---|---|
| Thickness | ¼ inch |
| Weight | 16 pounds |
| Material | Seasoned carbon steel |
| Serving size | 1-2 people |
Pizzacraft 15" Square ThermaBond Baking/Pizza Stone
Pizzacraft 15" Square ThermaBond Baking/Pizza Stone
Pros
- Lightweight stone
- Thermal shock-resistant material
Cons
- Hard to clean off stuck on pizza crust
If you are looking to start making pizzas at home, but on a budget, the Pizzacraft 15-inch Pizza Stone is under $50 and performed well in our testing. This pizza stone features thermobond material which means it's thermal shock-resistant and allowed us to bake three frozen pizzas in succession without worrying if the stone would crack because of temperature changes. The three frozen pizzas tested were perfectly golden brown and bubbly and the temperature of the stone didn't drop too rapidly like other stones tested. There was enough surface space on the stone that it was easy to launch a Margherita pizza onto it. It's also a lightweight stone and comes in an actual pizza box for storing. Take note that it was a little difficult to clean after some of the frozen pizza's crust stuck to the stone.
| Dimensions | 15 x 15 inches |
|---|---|
| Thickness | ½ inch |
| Weight | 8.5 pounds |
| Material | Cordierite stone |
| Serving size | 1-2 people |
Baking Steel The Original Baking Steel
Baking Steel The Original Baking Steel
Pros
- Pre-seasoned and ready to use right away
- Can be used on your grill or stovetop
Cons
- Pricey
The Original Baking Steel is made of incredibly durable steel that performed well in testing. It produced a Margherita pizza with a light and airy texture, a crispy bottom and nice char marks. The steel retained its heat impressively while baking three frozen pizzas consecutively in testing. This steel comes pre-seasoned right out of the box, perfect for putting it to work right away. While this steel is on the pricier side, it is versatile: You can use it on top of your stovetop or on an outdoor grill for more than just pizza, like English muffins or artisan breads.
| Dimensions | 16 x 14 inches |
|---|---|
| Thickness | ¼ inch |
| Weight | 16 pounds |
| Material | Seasoned steel |
| Serving size | 1-2 people |
Emile Henry French Ceramic Pizza Stone
Emile Henry French Ceramic Pizza Stone
Pros
- Dishwasher-safe
- Handles for easy transportation
Cons
- Not the best for cooking consecutive pies
The Emile Henry French Ceramic 14-inch pizza stone is lightweight and highly versatile, whether you are baking a pizza in your home oven or outside on the grill. In our oven testing, it cooked a pizza that had a crispy bottom, air bubbles in the dough and a nicely browned top. Frozen pizzas turned out great — golden with big cheese bubbles — but our tests showed that the stone's temperature dropped after baking, which means you might need to allow for more cooking time when cooking multiple rounds of food.
In grill testing, the stone made a pizza that had a much crispier bottom than in an oven — if you prefer a softer crust, just reduce grill heat a bit. It has handles for easy handling in and out of the oven and features the brand's proprietary glaze, which is designed to reduce chipping and makes it dishwasher-safe for easy clean up. This Emile Henry Pizza Stone comes in two additional sizes, including 10-inch and 16-inch, so you can choose a stone that fits your needs.
| Dimensions | 14 inches |
|---|---|
| Thickness | ½ inch |
| Weight | 5 pounds |
| Material | Glazed ceramic |
| Serving size | 1-2 people |
How we test the best pizza stones and steels
In the Good Housekeeping Institute Kitchen Appliance and Innovation Lab, we've tested 13 pizza stones over the last two years.
We baked 14 homemade pizzas (and kneaded 14 balls of of homemade dough in the process), baked 30 frozen pizzas and tasted over 44 pizzas. Each stone or steel was tested the same, preheated for an hour at 500ºF and semolina flour was used to ensure that pizzas didn't stick to the stone.
We tested a variety of pizza stone sizes, shapes and materials to see how they compared in side-by-side testing. Using a thermal gun we measured initial temperatures and heat retention at five different points on the stone, multiple times throughout the baking process.
We also inspected how well the bottom browned, how golden the crust got, if cheese got bubbly and if there were any char marks. All pizzas were tasted (hard job we know) to see how they stood up amongst each other.
When we test pizza stones we test for ease of use, durability, heat retention and how well the stone produces a Margherita pizza and three frozen pizzas (one pictured here) cooked consecutively.
We have also tested stones from Lodge, All-Clad, Misen, Weber, Ooni, Cuisinart, Fiero Casa and King Arthur Baking. In future testing we hope to also test out Old Stone Pizza Stone, Rocksheat and NerdChef Pizza Steel, which have great reviews online.
What to look for when shopping for the best pizza stone or steel for you
✔️ Material: There are four main different types of pizza stone materials: carbon steel, stone, ceramic and cast iron.
- High carbon steel retains heat well, cooks quickly and creates a nice crispy crust, but it is heavy and more expensive than other options.
- Stone is durable, though prone to cracking, but creates a nice golden crust.
- Ceramic isn't as durable as the rest unless glazed, but it is lightweight, affordable and cooks a golden brown pizza.
- Cast iron retains heat well, perfect for cooking pizzas consecutively, but it is very heavy and requires frequent seasoning.
✔️ Shape: Stones or steels will either be circular, rectangular or square. Many rounded stones have handles and are designed for serving as well, but have less surface area for launching your pizza. A square or rectangular stone has more surface area that will cover the oven, great for baking more than just pizza or for a beginner learning how to launch pizza onto a stone.
✔️ Size: The larger the stone, the heavier. Look for a pizza stone that is at least 14 inches if you intend on making personal 12-inch pizzas, giving you extra room to fit your pizza.
✔️ Thickness: Thicker pizza stones retain heat better than thinner stones, but with additional thickness comes weight and added cost.
✔️ Serving size: Most pizza stones are designed to fit personal pizzas or pizzas big enough for two. If you intend on feeding a family, let your stone reheat to its initial temperature and bake additional pizzas.
Pizza stone vs. pizza steel
The major difference between a pizza stone and a pizza steel is the material that it is made out of. A pizza stone can be made out of clay, ceramic, cordierite or even a propriety stone blend, which could be prone to cracking. A steel is made out of steel that is heavy and durable.
Steels tend to heat up faster and retain their temperature more so than stones. Stones can heat evenly, but they do need some time to heat up and between each pizza baked. Steels are prone to rusting if they aren't cleaned and stored properly and stones can break if they experience thermal shock or if they are dropped by accident. Pizza stones tend to be more affordable than pizza steels, but with a well maintained pizza steel you can own it for a long time.
Both pizza stones and steels are great options if you like to bake pizza at home — you just have to determine which tool is best for you.
Accessories to pair with your pizza stone or steel
To get the most out of your pizza making experience, we recommend using the following tools with your pizza stone or steel:
✔️ Pizza peel: A good pizza peel is key to helping you launch your pizza onto a hot stone and removing your cooked pizza from the stone before serving. We recommend The Epicurean Pizza Peel, which is used in our testing for its lightweight material that launches pizzas easily.
✔️ Infrared thermometer: We use an infrared thermometer in our testing to ensure that pizza stones or steels are preheated to the correct temperature. While not required, if you want to take the guesswork out of knowing if your stone or steel is hot enough, we recommend Williams Sonoma Infrared Thermometer.
✔️ Pizza cutter: While you could just cut your pizza with a chef's knife, a pizza cutter will help produce a clean, streamlined cut. We are fans of the Dreamfarm Scizza; these scissors are designed for cutting pizza help slice and serve pizza with ease.
✔️ Additional kitchen tools: There are some additional kitchen tools that you may already have which are handy to have around when using your pizza stone or steel.
- A stand mixer or food processor, while not necessary, will help you knead your dough and cut down on dough preparation time.
- Tongs are great to have on hand to help you move your cooked pizza from the stone to the pizza peel.
- A cutting board that you can transfer your cooked pizza to for cutting and serving is recommended.
Do pizza stones really work?
Pizza stones and steels really do work. A good pizza stone or steel will help conduct and retain heat, create even browning and bake a pizza quicker. A pizza baked on a regular cookie sheet takes longer and winds up denser because the longer a pizza bakes, the more it dries out.
What is the proper way to use a pizza stone?
Always consult your pizza stone or steel’s instructions before baking a pizza on a pizza stone for the first time. We recommend preheating your pizza stone about six inches away from the top of your oven for 30 minutes to one hour at 500ºF. A few minutes before your stone is done preheating, build your pizza on a cornmeal or semolina-covered pizza peel. Once your stone is preheated, transfer your pizza from the peel onto the stone and bake for about 10 to 12 minutes or until your pie is golden brown. Wearing a pair of oven mitts and holding a pair of tongs, gently transfer the finished pizza onto the peel and out of the oven.
What is the best way to clean a pizza stone?
It is best to follow your pizza stone’s instruction manual for cleaning and maintaining your pizza stone. Most pizza stone and steel materials do not fare well when in contact with water and most recommend brushing off crumbs and burnt on pieces with a dry brush and then storing in a dry spot. If this style of cleaning isn’t for you, the Emile Henry 14“ French Ceramic Pizza Stone is a dishwasher-safe pizza stone option.
Why trust Good Housekeeping?
Eva Bleyer has tested a wide variety of kitchen appliances and gear — from gas ranges to microwaves to kitchen scales to blenders and more in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab. She conducted all recent side-by-side testing of pizza stones and steels. She earned a B.S. in Food Studies, Nutrition and Public Health from New York University, is a graduate of the Natural Gourmet Institute and also took Italian culinary classes at Apicius International School of Hospitality in Florence, Italy. One of Eva’s favorite foods is a perfectly charred Neapolitan-style pizza, though a cheesy Detroit-style pizza is right up there as well!
Eva (she/her) is a reviews analyst in the Kitchen Appliances and Innovation Lab, where she tests kitchen gear, home appliances and culinary innovations. She graduated from NYU with a bachelor of science in food studies, nutrition and public health and is a trained chef through the Natural Gourmet Institute. Eva has more than 10 years of experience in the food industry, working as a food stylist, personal chef and marketing manager.
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