Unglazed terra cotta tiles are an effective and much cheaper substitute. [3] X Research source However, some clay contains lead or other non-food-safe substances. The risk is lower for tiles made in the U. S. or other countries that regulate lead closely. [4] X Research source A cast iron pan is the next best option. [5] X Research source
A large pizza stone may need 40–60 minutes. If you want to be sure, check with an infrared thermometer.
If you don’t have a pizza peel, use a rimless baking sheet or an upside-down rimmed sheet, with floured parchment paper over it. [8] X Research source
The preheated stone or pan is extremely hot, so be careful. If using a parchment-lined baking sheet, you’ll get better char if you slide the pizza off the parchment paper and cook directly on stone or metal. If your pizza is messy with toppings, though, picking up the parchment and dropping it onto the cooking surface is an easier option.
Do this quickly to minimize heat loss.
Check the underside of the crust before you remove it. The ideal crust is well-browned, with a few spots of char. If the crust is still pale, let it bake a couple minutes longer.
All ovens are a bit different, so you might get different results, especially if your oven heats from the back or ceiling. Some people even place their pizza stone directly on the floor of the oven, instead of on a rack. This will make an extra-crisp crust, but some pizza stones will crack under that much heat.
