This one simple tool can greatly improve the quality of your homemade pizzas.
with crispy, gold-bottomed crust that were spotted with char just like the ones from a great neighborhood pizzeria. It's no-frills—just a 15-pound slab of steel—but versatile, functioning equally well on the stovetop as a griddle, in the oven, under the broiler, and on a charcoal or gas grill. The price is on the high-end, but with the Original Baking Steel, you absolutely get what you pay for.
This model outshone the others we tested by being incredibly durable, ready to use right out of the box, and heavy-duty enough to last a lifetime. Minimal maintenance is needed to keep it in top shape so it's an easy item to add to your pizza-making process. And it's available in a few sizes, from a small square to an an extra-large rectangular pizza stone with a rimmed edge that can fit two small pizzas or pies at once.
The Fibrament stone is 3/4-inch thick and weighs in at 17 pounds; it feels substantial and sturdy, but thanks to the beveled edge, is slightly easier to maneuver into and out of an oven than the other models. As long as you're ok with seasoning in the oven for a few hours before use and only using a dry rag to clean it , it's a great alternative that will be useful for all of your future baking projects.