Set on Stone
Baking Stones & Baking Steels
A good baking stone or steel takes your oven to the next level, absorbing and radiating intense heat to create a flavorful crisp crust on pizzas and breads. But the consumer looking to buy one faces a lot of questions regarding material, shape, and size.
We tested five models, priced from $28.99 to $89.00, including three stones and two steels. We included our longtime favorite stone by Old Stone Oven ($59.95) as well as a previously tested and recommended steel, the Original Baking Steel by Stoughton Steel ($89.00), which we know runs a little hotter than stones.
Our first cookbook devoted solely to bread baking contains more than 100 meticulously tested recipes that will enable you to bake artisan bakery–quality bread at home. Each recipe is a hands-on tutorial with a timeline and photos that break down the recipe step by step.
› $19.95 — Add to Cart
Testing Baking Peels
by Miye Bromberg
When baking, we use a peel for three specific tasks. First, we unload raw dough onto a hot baking stone in the oven. This is one of the riskier steps in the baking process, since delicate, carefully formed loaves and pizza rounds can lose their shape if they stick to the peel or get shaken off it too vigorously. Next, we rotate the bread or pizza in the oven to ensure even baking. And finally, we remove the baked items from the oven.