Germany’s hungry glances fall again on the many „We’re on holiday“ signs of the pizzeria. For the Italians it retires during the holidays back to the Italian homeland for a few weeks. Your pizzerias will remain closed. For this reason, many decide once even grab the pizza dough yourself to make yourself a pizza. Here is the use of one Pizza stone at. But which Pizza stone should it be? The problem: A separate stone oven is usually not present in the household. As an alternative, but the grill can apply here. And also in the ovencan you do one Pizza stone of course push. The selection of pizza stones is very large, which can conjure up a crispy and crunchy pizza from the pizza dough – just like the Italians around the corner. When buying the pizza stone but you should pay attention to a few things. The baking of pizza was invented on such a stone, moreover, in ancient Greece.

Material – resistant, efficient and easy to clean

When buying one Pizza stone is the material crucial. Offered are pizza stones made of firebrick and Codierit. The firebrick is made from twice fired clay and has a large heat storage capacity. On Pizza stone but Codierit has a longer life compared to the firebrick, but is also a refractory stone and a good heat storage and also has a uniform heat dissipation and a long heat storage. And that is very important for baking a pizza on stone. And like firebrick, Codierit is easy to clean. Again, this is an aspect to consider when choosing the material. Baked on the fireclay, the pizza is crispy within a few minutes. Fireclay can handle very high temperatures, as well as Codierit. Of course, it depends on the size of a pizza stone. The pizza stone should not be too small, bigger than the pizza you want to bake on it.

Oven or grill?

On the grill, a pizza on the pizza stone used to be crispy and crunchy, as if you used the pizza stone in the oven. As only temperatures of up to 280 ° C can be produced in an oven, the preparation of the delicious pizza on the pizza stone in the oven takes a bit longer than on the grill. Because the grill reaches warmed up already a higher temperature than the oven in the top. An advantage of the baking oven is that you can choose the shape of the pizza stone there. On the grill you should already place a round shape. The best is a charcoal or kettle grillwith blankets. In a kettle grill with lid you can mimic the effect of the stone oven, namely at home.