Cordierite, Ceramic, or Steel: Choosing the Right Pizza Stone Material


Anyone with a penchant for baking pizza is on a conquest to perfect their recipe. The need for perfecting the taste of a brick oven pizza at home is on their list of priorities. This means that they’re on the hunt for the right pizza stone.

However, the availability of a number of materials available in the market, choosing the right one can be a bit overwhelming. At the end of the day, you want a stone that provides flavor and gives you a crispy crust.

Before taking the plunge and choosing one, you need to do your research. It’s crucial that you consider both the pros and cons of each material to make sure you get a pizza stone that meets all your standards.


One of the most common and cost-effective materials used for pizza stones is ceramic. They are made from clay and fired in a kiln. They come in a variety of sizes, shapes, and thicknesses. They are great for baking pizzas as they absorb heat uniformly. Additionally, they can last a lifetime, provided they are properly cared for.

However, there are some cons to ceramic too. They can be harder to clean and can crack and break if heated for long or at a high temperature.


If you are willing to spend a little more, cordierite baking stones are meant to last. They are built from the cordierite material and can handle extreme temperatures quite well.

Since this is the same material used to build kiln shelves, it’s resistant to thermal shocks. It allows you to raise or reduce the temperature from high to low or vice versa.

The Weber pizza stone is one example of a cordierite baking stone. You can use the stone directly on your grill and crank out pizzas all year long.

However, like ceramic, cordierite stones can break. The trick is to let the stone dry out completely before putting it back in the oven.


Steel baking stones, also called baking steel, are a new product that is found in a baker’s arsenal. While they can be used for pizzas, baking steel is also used for breads, pastries, and other baked goods.

The main pro of baking steel is that it conducts more heat compared to cordierite or ceramic pizza stones. They can also achieve higher temperatures than other pizza stones. This means that it won’t crack or break if the oven or grill becomes too hot. Similarly, they can survive falls when dropped to the ground.

However, they also have some flaws. For instance, they can be very expensive. Along with that, they need regular maintenance to prevent rust and can be too heavy to lift out of a grill.

Lastly, despite the fact they can stabilize at a lower temperature, they don’t radiate heat as evenly. This can lead to the pizza crust not getting cooked evenly from all sides as evenly as it would in a cordierite stone.

In the end, the material you choose depends on your preferences. Whatever surface you choose, just make sure to take care of it to get crispier and pizzeria-like pizzas at home.

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