When I was a young bride, my husband asked if I could make homemade pizza once a week. Never one to shy away from a challenge, I readily agreed. I researched, studied, and practiced. I learnt very quickly that if I want to crisp pizza crust, I had better hunt down a pizza stone.
Twenty something years later, I still use my first stone. It’s almost black now but very well-seasoned like a cast-iron skillet. I have also accumulated a few more in different shapes and sizes and have found that baking stones are ideal for flatbreads, rolls, and even cookies.
What I love about baking stones is that they absorb and retain heat extremely well. For artisan-type breads such as baguettes, boules, and focaccia, the stone needs to be heated in the oven for at least 45 minutes. Once the dough is ready, you can place it can directly on the baking stone. This allows the heat to transfer right on the bread, resulting in a nice, even crust with no soggy middle.
I use my baking stones for all my dinner rolls, biscuits, and most baked goods without having to preheat the stones. Of all my years of baking, I have only had disastrous results on a stone with meringues. (They are too crispy and too fragile to safely remove from the stone.) They only work a baking sheet lined with silpat, a silicone liner.
As I am writing, I am patiently waiting for my first batch of soft pretzels to finish baking in the oven and yes, they are on the baking stones. Another thing I enjoy from my old and trusty stone!
