In this article, let us see why using a pizza stone is better than using metal pans.
The very first thing to say is that there is no doubt or second opinion about the fact that a pizza made from a baking stone just tastes much better than a pizza prepared in any other fashion. Several are the reasons for this. The ceramic stoneware, of which pizza stone is made, is porous, so retention of heat is done very well. When you place the dough on it, the moisture present in the mixture is extracted and sponged, making sure that it bakes throughout the cooking process without becoming muggy and mushy.
Another thing is that the pizza stone gets heated on an even basis. Metal pans may have hot spots due to which the dough may burn. As a result, pizzas prepared on a pizza stone will always have a crust that is perfectly cooked and that which is crispy on the outer and soft and crunchy on the inner. Needless to say that pizza done on a pizza stone would taste like a professionally prepared pizza in a brick oven.
These fundamental assumptions hold good to any type of baked foods prepared using a baking stone. Any kind of bread, you name it, will be brewed and broiled thoroughly without burning and you can see that they have the ultimate consistency.
The pizza stone is so easy to use. You do not have to let the pizza stone go through
Any special conditioning. The stone would become characteristically competent and seasoned in due course of time just with normal usage.
Since the food is kept directly on the stone, you must make it a point to clean the stone methodically. That is, you must first allow the stone to cool down completely before cleaning. This is the first and the foremost thing to note while cleaning. You may have to do some rinsing and maybe a slight scraping, if necessary.
Which is the right place to store the stone is a question that may rise in anyone. Many cooks prefer to let it be in the oven itself always, so that question is answered.
As for metal baking pans, you need to keep them coated with oils so as to not let the food particles stick to the pan. This practice unintentionally adds more fat and calories to the cooked item. In a baking stone, this problem is solved. If you find some pizza dough sticking to a new stone, just a little of cornmeal sprinkled on the top will take care of the stuck matter.
The chefs of the present day, all the world over admire and adore the performance of the baking stones just because they function so well. They can be used quite safely in any category of oven, be it small grade or professional grade.
Pizza stone, if it is carefully selected in the first place and then if it is properly handled and taken care of, can persist in producing desired results and unique and delightful pizzas for years and years!