MyGourmetConnection

Stone is much more resistant to temperature change than metal, so when it comes in contact with cold dough, or when the oven door is opened it helps to hold the temperature of the oven without much fluctuation. In addition, stone surfaces re-distribute heat more quickly and efficiently than metal, allowing for more even baking. An added bonus is that the porous surface of the stone absorbs the steam given off by the bottom surface of the dough allowing preventing any sogginess. Combine all of these factors and what do you get? A beautifully browned loaf of bread or pizza with a crispy crust and tender interior.

Baking stones are easy to find in gourmet cooking stores and specialty housewares retailers and are available in both rectangular and round shapes. Two rectangular stones can be placed side by side on an oven rack to replicate a brick oven more effectively or for the most authentic solution, look into a hearth insert that wraps up the sides of your oven in addition to a bottom rack.

Pricing on individual stones runs about $25 to $30 and the hearth inserts are about $200.

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• baking stone
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