How to Use a Pizza Stone for Crispy Homemade Pizza

Quick answer

Preheat your pizza stone in a hot oven (500°F or highest setting) for at least 45 minutes, then slide your pizza onto the stone and bake until the crust is golden and crisp.

Step-by-step guide

1. Preheat the stone: Place the pizza stone on the lowest oven rack. Set your oven to 500°F (or the highest setting) and let it preheat for at least 45 minutes. A common mistake is cutting this time short, which leaves the stone too cool to crisp the dough. Use an oven thermometer to confirm the stone surface reaches 500°F before baking.
2. Prepare the pizza: Stretch your dough on a lightly floured surface. Add sauce and toppings sparingly—too much moisture or weight will make the crust soggy and hard to slide. Use parchment paper or a floured pizza peel for transfer. Less is more: a thin layer of toppings helps the crust crisp evenly.
3. Transfer and bake: Slide the pizza onto the hot stone in one quick motion. Close the oven door immediately to retain heat. Bake for 8–12 minutes, rotating halfway if your oven has hot spots. The crust is done when the bottom is deep golden and the cheese bubbles. If the top browns before the bottom, finish with 1–2 minutes under the broiler (watch closely).

Product facts

• 13" Pizza Stone: The pizza stone distributes heat evenly across the pizza base to maintain constant baking temperature. The surface absorbs moisture from the pizza dough, resulting in a crisp brown pizza crust. Even heat and moisture absorption are exactly what you need to avoid a pale, soggy bottom and get that restaurant-style crunch at home.