How to Use a Pizza Stone the Right Way, According to a Top Pizzaiola

There's something magical about homemade pizza: the smell of bubbling tomato sauce, the stretchy mozzarella, and the thrill of pulling a piping-hot pie from the oven. But if your crust is coming out soggy or unevenly baked, you might be missing one essential tool—a pizza stone. The right one can elevate your at-home pizza game, whether you're aiming for New York–style or soft, pillowy Neapolitan.

To help you master this tool, we turned to Giorgia Caporuscio, the owner and head pizzaiola at New York City’s Don Antonio. Giorgia is a force in the pizza world: she was named Pizza Maker of the Year by the 50 Top Pizza Guide and made history as the only female owner in MICHELIN’s 2024 pizza category. She knows a thing or two about great pizza—and how to get the most from a pizza stone.

What Is a Pizza Stone?

A pizza stone is a flat, thick slab made from materials like cordierite or ceramic that mimics the floor of a traditional pizza oven. It absorbs and retains high heat, helping you achieve a crispier, more evenly cooked crust than you would with a standard baking sheet. Pizza stones come in different shapes and sizes—round, square, or rectangular—and vary in thickness, typically from half an inch to a full inch or more.

Choosing the Right Pizza Stone

Caporuscio recommends a cordierite stone for home cooks. It's durable, heat-tolerant, and less prone to cracking under extreme temperatures. A rectangular shape offers more surface area, which means you can move the pizza around more freely. “I’d say at least 3/4 inch thick so it keeps the heat steady,” she says.

Stone vs. Steel

While some pizza obsessives swear by baking steel, Caporuscio says there’s a difference in results. “Steel gets hotter faster and gives more bottom char, which can be great if you're after that crunch,” she explains. “But it also cools down quicker between pizzas. Stone is more forgiving and gives a more even bake, especially for softer doughs like Neapolitan style.”

How to Preheat a Pizza Stone Properly

This is where many home cooks go wrong. A pizza stone must be preheated—ideally for a full hour. “Put it in a cold oven and heat everything together,” Caporuscio says. That slow, even absorption of heat helps avoid cracking and ensures the stone reaches the high temperature needed for a crisp crust.

Getting a Pizza On and Off the Stone

Dust your pizza peel generously with flour or semolina to prevent sticking. Caporuscio prefers a thin metal peel, as it makes transferring the finished pizza easier. After topping your dough, give it a little shake—if it moves, you’re good to go. “Slide it onto the stone in one smooth motion, like you’re pulling the peel back quickly,” Giorgia says. “Don’t rush, but don’t hesitate either.”

If the crust is still too soft to lift, give it a few extra seconds in the oven. “Be confident with your movement, gentle but quick,” Giorgia advises.

Want to move the stone? Don’t. Let it cool completely in the oven before attempting to handle it. A hot stone can crack if moved or exposed to sudden temperature changes.

Common Mistakes to Avoid

In addition to not preheating the pizza stone properly, Caporuscio says to avoid these errors:

• Using too much flour or cornmeal, which burns and smokes.
• Placing a cold stone into a hot oven, which can cause it to crack.
  

Using a Pizza Stone on a Grill

Yes, it’s possible—and yes, it’s worth it. Just make sure your stone is rated for high heat and place it on the grill before you turn it on, allowing it to heat up gradually. Close the lid and you’ll get impressively close to that wood-fired oven feel.

In fact, a pizza stone can mimic a restaurant pizza oven, particularly on a grill. “Of course, it’s not exactly the same,” Caporuscio says. “But with the right technique and good dough, you can make amazing pizza.”