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Baking Stone (Pizza Stone, Rectangular) - Sourdough Bread Baking
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Baking Stone (Pizza Stone, Rectangular)

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description Baking Stone (Pizza Stone, Rectangular) Overview

A rectangular baking stone, commonly referred to as a pizza stone, is a thick cooking surface utilized in standard household ovens to replicate the thermal properties of a masonry hearth. These stones are typically manufactured from fired ceramic, cordierite, or stone, which are dense materials capable of absorbing and retaining high levels of thermal energy. When preheated, the stone transfers heat directly to the dough and draws moisture away from the surface, promoting a crispier crust. It is a standard tool for home bakers making artisan breads and pizzas.

help Baking Stone (Pizza Stone, Rectangular) FAQ

What material is best for a rectangular baking stone?

Cordierite is generally considered the best material for a baking stone because it can withstand extreme temperature changes up to 2000°F without cracking. It is far superior to standard ceramic stones, which can shatter easily under high heat.

Can I use a rectangular baking stone for sourdough bread?

Yes, a rectangular baking stone is ideal for sourdough bread because it mimics the floor of a professional deck oven. The porous surface draws moisture away from the dough, resulting in a perfectly crispy, blistered crust.

Where should I place the baking stone in my oven?

For homemade pizza or sourdough, you should place the baking stone on the middle or lower-middle rack of your oven. It must be preheated for at least 45 minutes to an hour at your oven's maximum temperature to ensure it fully absorbs the heat.

How do I clean a cordierite pizza stone?

You should never use soap or submerge a cordierite baking stone in water, as it will absorb the liquid and crack when heated. Simply scrape off baked-on food with a stiff brush or a bench scraper, and wipe it down with a damp cloth once it is completely cool.

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