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History of the pizza stone


There is a story that a Chicago food writer named Pat Bruno actually “invented” the pizza stone. Bruno claims that he was with the famous cook book author Julia Child when she was making pizza and she made a comment that the crust would be so much more crisp if someone could just get some ceramic tile from the stone yard and break it up so it fit into a roasting pan. Bruno claimed that this gave him the idea for a single stone that would be designed just for pizza baking.

Maybe the story is true and maybe it isn’t. The one thing that we can say for certain is that pizza ovens are much different than the oven you have in your kitchen. The oven in your local pizzeria gets hotter, heats up faster and retains heat better. Plus it has that nice ceramic floor that gets the pizza crusts crispy and delicious.

If you are a true pizza freak it may be worthwhile for you to have a pizza oven installed in your home. But for most pizza lovers, a good pizza stone is a much better alternative.

The pizza stone is first heated in the oven and then, when it gets nice and hot, it is used to cook the pizza from the bottom up. A good pizza stone retains heat. This not only produces a crisp delicious crust but it is also effective in heating other foods such as calzones, focaccia and yeast bread, with all of these bread based foods, the crusts come out evenly baked, golden brown and crispy.

For better tasting pizza, whether you make it from scratch or reheat it from your local pizzeria click here.