Best Pizza Stone (6 Picks: Steel, Ceramic, Cast Iron and Cordierite)

A pizza stone turns a home oven into something closer to a pizzeria oven. It stores heat and pushes it into the dough, giving a crisp, browned base instead of a soft, pale one.

There are four main types: steel, ceramic, cast iron and cordierite. Each heats differently and suits a different cook.

The short version: For the crispiest home-oven pizza, the Baking Steel Original is the pick. It is 1/4-inch carbon steel, made in the USA and backed by a lifetime warranty. For a classic stone that goes in the dishwasher, choose the Emile Henry Ridged Pizza Stone. On a budget, the Lodge 15-Inch Cast Iron Pizza Pan costs about $40 at Lodge’s price.

Our Picks at a Glance

• Best overall (steel): Baking Steel Original Pizza SteelJump to review ↓
• Best ceramic stone: Emile Henry Ridged Pizza StoneJump to review ↓
• Best cast iron: Lodge 15-Inch Cast Iron Pizza PanJump to review ↓
• Best large stone: Unicook 18 x 18 Inch Extra Large Pizza StoneJump to review ↓
• Best value cordierite: Unicook 15 x 12 Inch Rectangular Pizza StoneJump to review ↓
• Best classic budget stone: Old Stone 14 x 16 Inch Rectangular Pizza StoneJump to review ↓

Baking Steel, Emile Henry, Lodge and Unicook listed their picks as available on their own stores when we checked. Old Stone is sold mainly through retailers. Prices change often.

Pick	Material	Size	Weight	Maker’s Price
Baking Steel Original	Carbon steel, 1/4 in	16 x 14 in	15 lb	$139 to $179
Emile Henry Ridged	Ceramic	14.5 in round	6.4 lb	$99.95
Lodge BW15PP	Cast iron	15 in round	About 9.9 lb	$39.90
Unicook 18 x 18	Cordierite, 0.6 in	18 x 18 in	12.2 lb	$88.99
Unicook 15 x 12	Cordierite, 0.6 in	15 x 12 in	6.6 lb	$56.99
Old Stone 14 x 16	Cordierite	14 x 16 in	Not listed	See listing

1. Baking Steel Original Pizza Steel: Best Overall (Steel)

A pizza steel is the biggest upgrade most home pizza makers can buy. Steel moves heat into the dough faster than stone. In a home oven that tops out around 500°F to 550°F, that faster heat gives a browner, crisper base in less time.

The Baking Steel Original is the steel that made the idea popular. It is a quarter-inch slab of carbon steel, pre-seasoned with flax oil and ready to use out of the box.

It is nearly indestructible. Steel will not crack from thermal shock or a drop, which is the main way stones fail.

At 15 pounds, it is heavy. Leave it on an oven rack rather than moving it often. It also works as a griddle on the stovetop for smash burgers and pancakes.

Who should buy it: Anyone serious about home pizza who wants the best result from a standard oven.

2. Emile Henry Ridged Pizza Stone: Best Ceramic Stone

Most pizza stones are porous and stain over time. The Emile Henry is glazed and sealed. Emile Henry says it resists stains and odors, and it goes in the dishwasher.

The ridged surface lifts the pizza slightly, letting steam escape so the base crisps. A low front edge helps slide a peel underneath, and a raised back stops pizza from sliding off.

Emile Henry rates it to 930°F and says it works on gas and charcoal grills. That makes it a good grill pizza stone too.

Charcoal is linked here. The burgundy version was unavailable on Emile Henry’s store when we checked.

Who should buy it: Cooks who want a classic stone that is easy to clean.

3. Lodge 15-Inch Cast Iron Pizza Pan: Best Cast Iron

Cast iron holds heat almost as well as steel, and Lodge makes it affordable. This 15-inch pan is rimless, so a pizza slides on and off from any side.

Lodge says cast iron will not dent, bend or warp at high temperatures. It arrives pre-seasoned.

The two raised handles make it much easier to move than a flat steel or stone. Use it in the oven, on a grill or even over a campfire.

It also works as a griddle, a roasting pan and a cookie sheet. Our Lodge cast iron skillet review covers how Lodge iron holds up over years.

Who should buy it: Budget-minded cooks who want near-steel results.

4. Unicook 18-Inch Square Extra Large Pizza Stone: Best Large Stone

Cordierite is the classic pizza stone material. It handles high heat and resists thermal shock better than cheap clay stones. Unicook rates this one to 1,450°F.

At 18 inches square, it is the largest stone here. It fits a big pizza or two small ones, or several loaves of bread. Measure your oven first; it needs a large oven rack.

It is 0.6 inches thick, which stores plenty of heat between pizzas.

Like all cordierite, it is porous. Unicook says never to use soap or oil. Stains are normal.

Who should buy it: Families and bread bakers with a full-size oven.

5. Unicook 15 by 12-Inch Rectangular Pizza Stone: Best Value Cordierite

The smaller Unicook stone fits most ovens, including RV and compact ovens. At 15 x 12 inches, it suits a single medium pizza or a loaf of bread.

Unicook says it is pressed under 400 tons of pressure and fired at high temperature, which helps it resist thermal shock. Its micro-pores absorb moisture from the dough for a crisper crust.

At 6.6 pounds, it is light enough to move in and out of the oven.

Who should buy it: Cooks with smaller ovens who want a good cordierite stone.

6. Old Stone 14 by 16-Inch Rectangular Pizza Stone: Best Classic Budget Stone

Old Stone has made pizza stones for decades, and this 14 x 16-inch rectangle is one of its classics. It is a plain, unglazed cordierite stone that does one job well.

The rectangular shape uses oven space better than a round stone. It fits a large pizza or a long loaf.

It is a sensible first stone. If you find you love pizza night, upgrade to a steel later and keep the stone for bread.

Who should buy it: First-time pizza makers who want a simple, proven stone.

Stone vs Steel vs Cast Iron vs Ceramic

Each material heats differently.

Steel transfers heat fastest. It browns the bottom quickly at home-oven temperatures, which is why many pizza makers prefer it. It is heavy and nearly unbreakable.

Cast iron behaves much like steel. It holds heat well and will not crack. Lodge’s pan adds handles, which steel slabs lack.

Cordierite is the classic stone. It heats more gently than steel, absorbs moisture from the dough and resists thermal shock. It can crack if dropped.

Glazed ceramic, like Emile Henry, cooks like a stone but is sealed against stains and can go in the dishwasher.

For a home oven at 500°F, steel or cast iron gives the crispest crust. For grills and very hot pizza ovens, stone helps keep the bottom from burning.

How to Use a Pizza Stone or Steel

These steps give a crisp crust every time.

1. Place it in a cold oven. Put the stone or steel on a rack before you turn on the oven. This prevents thermal shock.
2. Position the rack. For steel, use the upper third so the top browns under the heating element. For stone, the middle works well.
3. Preheat fully. Heat at the highest setting for 45 to 60 minutes.
4. Use a peel. Dust a peel with semolina or flour so the pizza slides off easily.
5. Launch quickly. Shake the peel to check the pizza moves, then slide it onto the stone in one motion.
6. Bake hot and fast. Many pizzas bake in 6 to 10 minutes on a hot steel. Check the bottom with a peel.
7. Use the broiler. For extra top browning, switch to broil for the last minute.

An oven thermometer shows whether your oven really reaches temperature. An infrared thermometer can read the stone’s surface. Our guide to the best candy thermometer covers accurate thermometers.

Pizza Dough Basics

Good dough matters as much as the stone.

• Use bread flour for a chewier crust, or Italian 00 flour for a softer, Neapolitan-style crust.
• Let it rest. A slow rise in the fridge for 24 to 72 hours develops flavor and makes dough easier to stretch.
• Bring it to room temperature before stretching.
• Stretch by hand. Rolling pins press out the air bubbles that make a light crust.
• Go light on toppings. Too much sauce and cheese makes a soggy center.

A stand mixer or hand mixer with dough hooks can knead small batches. A food processor under $100 also makes quick dough. For bread, a bread proofing basket pairs well with a stone.

Grilling Pizza

A stone or steel on a grill makes a backyard pizza oven.

Put the stone on a cold grill and heat it with the grill, gradually. Close the lid to trap heat around the top of the pizza. Gas grills give steady heat; charcoal adds a smoky flavor.

Emile Henry says its ridged stone works on gas and charcoal grills, and Unicook rates its stones to 1,450°F. Cast iron works on any grill.

If you are choosing a grill, see the best gas grills under $500 and the best gas and charcoal grill combo. Heat-resistant gloves help when moving a hot stone. See the best heat-resistant gloves for cooking.

Cleaning and Caring for a Pizza Stone

Each material needs different care.

Cordierite stones: Let them cool fully. Scrape off stuck food. Wipe with warm water only. No soap, no oil. Stains are normal and do not affect cooking.

Glazed ceramic: Emile Henry says its stone is dishwasher safe.

Steel and cast iron: Wipe clean, dry thoroughly and apply a thin coat of oil. Treat them like a cast iron skillet. Baking Steel says mild soap is fine but never the dishwasher.

Never put a cold, wet stone in a hot oven. Sudden temperature changes crack stones.

Storing a Pizza Stone in a Small Kitchen

Many people simply leave the stone or steel on the bottom oven rack. It helps even out oven temperature for other baking too.

If you need the space, store it flat on a shelf or upright in a cabinet slot. Our ideas for small kitchen cabinet organization and vertical storage in small kitchens show where flat, heavy items fit.

For other compact baking gear, see the best bakeware for small kitchens.

Reheating Leftover Pizza

A stone or steel also makes leftover pizza crisp again. Preheat it and reheat slices for a few minutes. Our guide on how to reheat pizza compares skillet, oven and air fryer methods.

Other Gear That Makes Pizza Night Easier

A stone or steel is the core tool, but a few extras help.

A sharp knife or rocker. A long chef’s knife from a set under $100 cuts a pizza cleanly if the blade is sharp. Keep it keen with a good knife sharpener. A magnetic knife strip keeps it within reach.

A large cutting board. Slide the pizza from the stone to a board before slicing. Never cut on a steel or stone, because it dulls blades fast. An over-the-sink cutting board adds prep space in a small kitchen.

Sheet pans for toppings. Roast vegetables or sausage ahead of time on a sheet pan. Our guide to compact baking sheet and pan sizes helps you pick pans that fit next to a stone. For sausage, see how to cook sausages in the oven.

A skillet for pan pizza. If you want a thick, Detroit-style or deep-dish pie, a cast iron skillet does the job. See our Le Creuset cast iron skillet review for an enameled option. A Dutch oven is the partner tool for no-knead bread on the stone’s off days.

A grill thermometer. When grilling pizza, the lid gauge is often wrong. A probe like those in our meat thermometers for smoking guide reads the real air temperature at the grate.

A cook surface for glass stoves. Using cast iron on a glass cooktop needs care. See how to protect a glass-top stove from cast iron.

Common Pizza Stone Mistakes

Most problems come from a few habits.

• Too short a preheat. The stone feels hot but is still cool inside. Give it the full 45 to 60 minutes.
• Using a wet stone. Water trapped in cordierite turns to steam and can crack it. Let it dry fully after cleaning.
• Too much flour on the peel. Excess flour burns on the stone and tastes bitter. Semolina rolls better and burns less.
• Soaking in soap. Porous stones absorb soap and pass the taste into the crust.
• Cutting on the stone. It scratches the surface and ruins knives.

Which Pizza Stone Should You Buy?

Buy the Baking Steel Original if you want the crispiest pizza from a home oven and a tool that will last a lifetime.

Pick the Emile Henry Ridged Pizza Stone if you want a classic stone that is easy to clean and works on the grill.

Choose the Lodge 15-Inch Cast Iron Pizza Pan if you want steel-like results for about $40.

Get the Unicook 18 x 18 if you have a big oven and bake large pizzas or bread.

Go with the Unicook 15 x 12 if you have a smaller oven.

Choose the Old Stone 14 x 16 for a simple, proven first stone.

Related Guides

• Why Baking Sheets Warp in the Oven
• Best Bakeware Sets
• Best Small Ovens and Toaster Ovens for Baking
• How to Bake Cookies in a Convection Oven
• Best Panini Press for Home Use
• Space-Saving Baking Tool Essentials
• Best Portable Grills for Apartment Living

Frequently Asked Questions

What is the best pizza stone?

For the crispiest crust in a home oven, the Baking Steel Original is the best pick in this guide. It is a 1/4-inch carbon steel slab made in the USA with a lifetime warranty. If you want a classic stone that is easy to clean, the Emile Henry Ridged Pizza Stone is dishwasher safe and rated to 930°F, per Emile Henry.

Pizza stone or pizza steel: which is better?

Steel conducts heat faster than stone, so it browns the bottom of a pizza more quickly at home-oven temperatures. Stone heats more gently and is lighter and cheaper. Steel is nearly unbreakable; cordierite and ceramic stones can crack if dropped. For crisp New York-style pizza in a 500°F oven, steel usually wins.

How long should I preheat a pizza stone?

Preheat for at least 45 minutes to an hour at your oven's highest setting. Stones and steels need time to soak up heat all the way through. A short preheat gives a pale, soft bottom.

Can you put a pizza stone on the grill?

Many can. Emile Henry says its Ridged Pizza Stone works on gas and charcoal grills, and Unicook rates its cordierite stones to 1,450°F for ovens and grills. Heat the stone gradually with the grill to avoid thermal shock.

How do you clean a pizza stone?

Let it cool fully, scrape off stuck food and wipe it with warm water. Unicook says not to use soap or oil on its cordierite stones, because they are porous. Stains are normal and do not affect cooking. Steel and cast iron are cleaned like a cast iron pan and kept lightly oiled.