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Our Top Choice...
Lodge P14P3 Pro-Logic Cast Iron Pizza Pan
Who doesn’t like pizza? At worst, it’s okay, and at it’s best…well it’s one of the most versatile, tastiest foods around. Getting that perfect pizza at home can be difficult, and absolutely impossible without the right equipment: namely a pizza stone.
Pizza stones are excellent, relatively inexpensive upgrades to your kitchen’s tools, and come in a variety of shapes, sizes, and materials.
We’re going to take a quick look at what makes the bets pizza stone and then go over a few categories, with the best available pizza stone in each so you have a great starting point for finding exactly what you need. Now that we’ve gotten out of the way why you should buy one, let’s take a quick look at some of the actual pizza stones!
Top 9 Best Pizza Stones Reviews - (For Grills and Ovens)
1. Best overall - Lodge P14P3 Pro-Logic Cast Iron Pizza Pan
Cast iron is one of the best materials for cooking pizza; better than steel and arguably better than a pizza stone (that’s a debate that could rage for all time…). You can cook pretty good deep dish pizza in a traditional cast iron skillet, but for true crispy pizza crust you need thinner sides, which this stone provides in spades.
The convenient handles and slight lip make this great for cooking thin crust or normal crust pizza, and provide a convenient way to remove it from the oven (especially if you don’t have a pizza peel) that most pizza stones lack.
The size is excellent; 14 inches (16 inches x 15 inches x 2.5 inches) is the perfect size for restaurant style pizza and provides enough food for a group. It comes pre-seasoned out of the factory, which is excellent, so it’s ready to use right out of the box.
Keep in mind that cast iron has special care instructions when purchasing; it is generally ill advised to wash with soap, a very light scrub with water to remove particles and then baking the pan for a short time is enough to sterilize it.
Unlike a regular pizza stone this is resistant to thermal shocking (cracking or breaking due to change in temperature) and it’s all available at quite a reasonable price.
Cast iron construction is incredibly sturdy
Cooks crispy crust just as well or better than a cordierite stone.
Very reasonable price.
Pre-seasoned out of the factory and comes ready for use.
May provide less than stellar results if care instructions are not followed.
2. Best for oven - Wilton Perfect Results Non-Stick Pizza Crisper Pan
This is an absolutely minimalist pizza pan, with a price to match. It is incredibly cheap and serves as an easy to use almost disposable pan for any average sized pizza, having a 14 inch diameter (good for most home made and frozen pizzas).
The surface is non-stick (a coating over its steel construction) with holes for ventilation. It has some simple grips on the edges to make it easy to remove, and is safe for use in any oven up to most temperatures.
It will never outperform a true pizza stone or a cast iron skillet, but it’s serviceable for what it is and the asking price (about a quarter what our winner costs) reflects its performance.
It even has a 10 year warranty, which is nice, but to be frank I don’t know I’d ever go through the hassle of sending in for a replacement pizza pan and dealing with customer service rather than just going out and buying another at the local department store for the same cost, so it’s largely a ceremonial gesture.
I don’t particularly recommend this pizza pan for pretty much anybody simply because it’s so generic. It’s a good example of what it is, but you can find 20 more identical variants from different brands on a shelf anywhere you care to look.
Easy to use and wash (it’s dishwasher safe).
Good sized at 14 inches.
Extremely generic; these kinds of pans are a dime a dozen.
3. Best Steel Pizza Stone - NerdChef Steel Stone High-Performance Baking Surface
This pizza steel is quite good at what it does: baking simple pizzas with a maximum of bubbling of the crust.
It conducts a lot of heat (about 20 times as much as a ceramic or cordierite pizza stone), meaning it puts the heat straight into your pizza, cooking it lightning fast. You’ll get a very nice blackening on the bottom and edges of your crust.
However, this increase in conductivity does make it lose a bit of consistency. While pizza steels cook pizza fast, they have a hard time cooking heavier pizzas THOROUGHLY which often leaves pizzas loaded with sauce and toppings, or just with a thicker than usual crust, soggy or undercooked without vastly increasing the cooking time.
This pizza steel is a half inch thick, exacerbating that issue. However, a half inch thick sheet of steel shouldn’t be counted out in the durability department for sure; this pizza steel is sure to outlast any traditional pizza stone, which is prone to cracking or shattering after prolonged use.
The price is fair for a pizza steel of this type, and it is quite good so long as you know what you’re buying. This pizza steel is excellent for a wide variety of baked goods, among them biscuits and cookies, and excels at making California style pizzas (minimalist affairs with small numbers of toppings and a minimal amount of sauce and cheese).
For what you’re paying it is a great deal for someone who wants a pizza steel around just for that purpose.
High conductivity cooks pizzas fast.
Sturdy steel is long lasting and easy to clean.
Easy to slide and relatively non-stick.
High conductivity burns thicker and more heavily topped pizzas before thoroughly cooking them.
4. Best Non-stick pizza stone - Cuisinart AMB-14PP Chef's Classic Nonstick Pizza Pan
This is another simple, cheap, and effective pizza pan. It excels primarily at cooking premade frozen or refrigerated pizzas like you’d find at your supermarket.
The heavy gauge aluminized steel is excellent for durability and bringing down the cost of the pan, as well as making it very convenient (it’s dishwasher safe, lightweight, and easy to store anywhere), with the thickly rolled edges serving double duty to prevent it from warping and create a nice lip for your pizza.
The perforated bottom increases air flow, thus increasing heat transfer to the bottom of your pizza, ensuring it browns properly on the bottom.
This pizza pan isn’t much, but it’s cheap and will serve you well for a long time to come, especially if you take advantage of its lifetime limited warranty; though given the extremely low price of this model it is likely easier to just purchase a new pizza pan when the time comes.
Much like the Wilton Perfect Results pan above, the main issue with this pan is its generic nature. There is nothing particularly standout about this pizza pan that recommends it over any other pizza pan on the market, save the cheapest and least expensive aluminum models on the market.
Lightweight and easy to store anywhere.
Very inexpensive and easy to replace or buy in multiples.
Perforated bottom ensure proper browning of the pizza.
Single use; unlike a true pizza stone is not usable as a baking rack for other baked goods. This is only suitable for pizza.
Extremely generic; there is nothing to recommend it over any other similar model.
5. Top for home use - Unicook Heavy Duty Ceramic Pizza Grilling Stone
This is a perfect entry level pizza stone for the home chef. It provides a maximum of performance and versatility for a minimum of price, which is important for someone who may not necessarily need a pizza stone for its primary purpose very often (most people don’t regularly eat homemade pizza, after all).
The stone is made of FDA and LFGB approved cordierite stone. It’s a very sturdy, long lasting stone used in a lot of applications (as whetstones, for example) and is the perfect food grade stone for this purpose. It has no odor and is heat safe to a whopping 1450 degrees Fahrenheit (higher than many home ovens even go), so cleans easily as well by simply burning off any excess food that (soap should never touch this stone).
The size is good, giving you a solid 15 x 12 area to use. This is good for 14 inch pizzas as well as any number of other baked goods, such as bread, cookies, pastries, and more.
The pizza stone is thermal shock resistant and exceptionally lightweight for something of this kind, so it’s not a strain to lift like some other models out there.
It’s hard to go wrong with something of this level of basic quality for this price. It’s not a top end model but will perform perfectly for the average user.
Relatively inexpensive starter stone.
Easy to clean.
Lightweight and durable.
Thermal shock resistant.
Great for not just pizzas, but a variety of baked goods.
Distributes heat perfectly evenly across its wide surface.
No handle or slots for easy gripping.
6. Perfect for pizza or bread - Emile Henry Made in France Flame Top Pizza Stone
While it can be used in any normal oven, this pizza stone’s specialty is being used on grills, and it works on any kind: propane, natural gas, charcoal, or wood.
The glazed surface is a bit of a mixed bag, as is to be expected. On the one hand, it hardens the surface and makes it scratch resistant. This means you can slice your pizza right on the pizza stone without worrying about damaging it with this one.
It also makes the surface non-stick and far easier to clean than the more traditional porous pizza stone.
However, that convenience comes with a loss of performance; even with the micro-cracking introduced by the manufacturer (which certainly helps) the moisture sucking power of this pizza stone is far worse than a non-glazed stone. This means it will be more likely to leave a pizza soggy without careful attention.
The pizza stone is nice enough to provide handholds, which is a rare (and welcome) touch. Pizza stones are often a bit of a pain to remove from an oven.
Overall though this is an excellent pizza stone for the price if you keep an eye on mitigating its drawbacks. It’s especially good if you’re looking for grilled pizza, which can be absolutely divine with its unique smoky flavor.
Compatible with natural gas, propane, charcoal, and wood fire grills.
Non-stick surface for easy cleaning.
Micro cracking provides extra moisture retention over other glazed pizza stones.
Convenient handholds for removing from the heat when pizza is done.
Even with micro cracking, this has less moisture wicking ability than a standard unglazed pizza stone.
7. Best pizza stone tile - Rocksheat Pizza Stone Baking & Grilling
This one has a really unique design that I like. It’s made to be double faced, with built in grooves that act as handles on both sides. It’s easy to remove from the oven which is a godsend for these sorts of pizza stones.
While coming in at a good size, it retains a relatively lightweight quality (weighing in at 9.1 lbs) without skimping on the thickness; .67 inches is thicker than average, and perfectly good for this kind of pizza stone.
The stone itself is made of excellent materials, being a very thermally stable (resistant to thermal shock) cordierite stone that heats up fairly quickly and retains that heat for a good length of time.
The stone is guaranteed to last at least several years and works on any cooking surface you’d care to throw it on; it’s safe for up to 1400 degres Fahrenheit, so it’s perfect for both oven cooked pizzas, grills, and even wood fire brick ovens (which can achieve temperature over 1000 degrees for quickly cooking crisp, delicious pizza).
It’s easy to store and comes pre seasoned as well (so should not be directly greased), and comes in at a very good price. An excellent buy.
Unique double sided design with handles available no matter how you turn it.
High quality thermal shock resistant cordierite is safe up to 1400 degrees Fahrenheit.
Great price for the quality.
Handles can be a bit awkward to use from some angles. Be careful when trying to grab it out of the oven.
8. Best for the Big Green Egg - CastElegance Pizza Stone for Best Crispy Crust Pizza
This is a huge 16 inch round pizza stone with top shelf performance from Cast Elegance.
The standout feature is its Thermarite construction, an extra refined, extra hard and heat resistant cordierite variant. It is excellent at retaining heat and evenly transferring that heat to the food no matter the oven temperature. It is certified food safe by multiple national food commissions and does not smell (due to being fired at over 2000 degrees Fahrenheit).
This is the perfect cooking gadgets for intense, concentrated temperatures, particularly Kamado and Kamado style grills like the Big Green Egg. These grills make excellent pizza, being an interesting hybrid of oven and grill, locking in heat far better than most standard grills.
This pizza stone also comes with a variety of necessary pizza making tools and accessories like a 4 x 5: scraper. However, all of that is really beside the true draw of this stone: the sheer quality of the stone material itself.
There are no real gimmicks here, no quality of life features like handles or a glazed surface for easy cleaning, just an extremely hard material that is thermal shock resistant to an insane degree and can endure whatever temperatures you throw at it without flinching.
Extremely good material; unique extra tempered cordierite known as Thermarite.
Excellent durability, heat retention, and heat distribution.
Reasonable price for how long this should last.
No quality of life features like handles, glaze, or pre-seasoning.
9. Best cast iron pizza stone - Legend Cast Iron Pizza Pan | 14” Steel Pizza Cooker
Cast iron is a really nice material for a lot of things. It’s extremely durable and lasts indefinitely so long as you take care of it (and can even be restored from a surprising amount of neglect with a lot of elbow grease). The quality of cooking in a cast iron pan can’t be overstated, and this pizza cooker is no exception.
While excellent for pizza (cast iron pizza has a distinct golden brown crisp on the bottom that is excellent) the strength of a cast iron pan like this lies in its versatility. This smooth surface can cook just about anything, serving perfectly as a griddle just as well as a pizza stone. Steaks, eggs, pastries, you name it; this cast iron pan can cook it.
The low sides are a plus, making it easier to cook thinner crust pizza thoroughly without trapping moisture into a higher sided pan. The handles are excellent and make it easy to remove this pan from the oven or take it off the stove and it is surprisingly lightweight for cast iron (weighing in at only 8.4 lbs) due to the smaller amount of material used over a traditional cast iron pan or skillet.
While not as high quality as the Lodge model above, it is also about half the price and still quite good on its own merits. This cast iron pizza cooker is well worth your consideration.
Durable cast iron lasts indefinitely.
Cast iron is a versatile material usable for almost any cooking purpose.
Affordable price is excellent to see for good cast iron.
Good handles for easy removal from oven or stove heat.
Cast iron has very specific care and use instructions that should be followed, making it sometimes a hassle to deal with.
The Lodge Pro-Logic cast iron pan is one of the best pizza “stones” I’ve ever seen. It performs well to high temperatures and will last almost indefinitely. A good runner up is the Cast Elegance Thermarite pizza stone and the Legend cast iron pan; both are excellent choices.
The rest are a mixed bag. I’d stay away from the Wilton and Cuisinart pizza pans if you’re looking for an effective pizza stone. They simply will not offer you what you’re looking for. The others are good, but fall short of the quality of materials that the three I mentioned achieve, and are really only worth considering for their unique quality of life features, which may tip the balance in their favor for you.
What Do I Look For in a Pizza Stone?
The first thing you want to be aware of is that “pizza stone” is a bit of a broad category. It does include traditional pizza stones for sure, made of materials like granite and (especially nowadays) cordierite. But “pizza stone’ has become a catchall term for any kind of specialized pizza cooking pan or surface, with other common materials including steel and cast iron.
You also want to pay close attention to the size (14 inches or up is best), shape (square or circular can make a difference in heating and versatility) and price.
What’s Better? A Pizza Sone, Steel, or a Cast Iron Pan?
All of these materials have strengths and weaknesses over the others. Pizza steels heat up and cook pizza quickly, but aren’t as good at spreading the heat thoroughly over the surface. Pizza stones create excellent pizza with top notch heat distribution but are often fragile and prone to breaking. Cast iron is nearly indestructible and cooks pizza as well as a pizza stone in a lot of cases, but if you’re not careful can be prone to scorching the bottom. If you are a cast iron pots and pans lover you’d be happy to check this list.
Whatever material you choose is going to have a huge impact on how you need to cook your pizza and even what kind you cook. Cast iron is excellent for heavier pizzas with lots of sauce and loads of toppings on a medium thickness crust (or even Chicago style pizza if you get a deep dish pan). Pizza steels excel at California style pizza; thin crusts, limited toppings, and a minimal amount of sauce and cheese. A pizza stone can handle both as well as the other.
Pizza stones and cast iron have very specific care instructions you need to be sure of. Neither should be washed with soap, and pizza stones should never be subjected to thermal shock (moved from cold to heat or the reverse). Pizza steels are far more low maintenance, with many even being dishwasher safe.
Does a Pizza Stone Really Make a Difference?
The short answer: yes. A pizza stone of any material will increase the heat distribution of your oven or other cooking device (like a grill) and will result in much crispier and all around better pizza than the alternative.
Pizza stones are specialized to cook baked goods far better than any other pan could, since most pans are made of aluminum or thin steel; these materials conduct heat but do not retain much of it, bleeding the heat instantly into whatever you put onto it. This is excellent for things that need to be cooked quickly at relatively low temperatures, like cookies, but is absolutely terrible for pizza, which needs to be blasted at high temperatures without burning. If cooked unevenly you could end up with burnt toppings but a still uncooked, doughy crust.