Williams-Sonoma Baking Stone Review

I would recommend that anyone replace their regular pizza pan with this baking stone.  It is great for homemade or pre-packaged pizzas and breads.  It makes pizza crusts more crispy than traditional pizza pans, and it seems to cook them more evenly. 

In addition, I always use this stone for baking breads.  Free form loaves and smaller bread items like icebox rolls really cook nicer and more evenly than they do on a regular cookie sheet or jellyroll pan.  The breads seem to rise more evenly and the bottom is not burnt or over-done like can happen when using an aluminum sheet.  I have used this stone for both homemade breads and store-bought breads, and both come out very tasty.

I tried baking biscuits on my stone and they did not come out right.  They were not as flakey as they should have been, and seemed to be tougher than when I cooked them on a cookie sheet. 

I also feel like baking breads on this stone makes them taste more authentic than when I cook them on a cookie sheet...that is probably all in my head, but whatever works!!