Pizza Stones/Baking Steel

Using the right pizza stone depends on your oven, and it's crucial to choose correctly. Otherwise, it just won't work well.

If you're baking Pizza Napoletana and have a regular oven that reaches a max of 275-300 degrees, the problem is that you get too little heat from below. That's why you need a pizza steel that stores and conducts a lot of heat, making it possible to get a nice crisp on the bottom.

If you're baking in a pizza oven that goes over 400 degrees, you can't use a regular refractory stone, for instance, because the bottom will burn. Here, you need a biscotti stone instead. It can handle more heat and won't burn the pizza, plus it does a great job giving an even bake.