7 Other Ways to Use a Pizza Stone

Want your pizza to taste as good as your favorite neighborhood joints’ version? Short of investing in an expensive oven, a pizza stone is your best bet. Pizza stones, also known as baking stones, help regulate your oven’s heat; they also absorb heat, and allow your pizza on it to be baked at a higher temperature — a surefire way to get a great-tasting pie. Your crust will be thinner, crispier and more browned than most other baking methods. And all those plus sides of using a pizza stone? These perks work into other foods as well. Breads, cookies and strudels are popular options; but that’s only the half of it. Read on for great alternative ways for using your pizza stone.

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1. Roasted Vegetables.
For ultra-crispy roasted veggies, skip the baking sheet and use a pizza stone instead. Place cut veggies in a bowl, toss lightly with olive oil and any desired seasonings, and roast on a pre-heated pizza stone, flipping halfway through cooking.

2. Crackers.
Crackers are supposed to be crispy, and a pizza stone is the best way to make this happen.

3. Leftovers.
Pizza stones work great on yesterday’s dinner, too. Leftover pizza is the obvious option, but leftover fried foods, roasted veggies, empanadas, quesadillas and any other type of turnover reheats very well on a pizza stone.

4. Healthier “Fried” Foods.
If you want the taste of deep-fried foods, but not all that extra fat, try a pizza stone in lieu of a regular baking sheet. Skip preheating the stone here, lightly toss whatever you’re baking with oil, and turn halfway through baking.


5. Potato Chips.
It’s hard to get DIY potato chips right because the window of time between limp and burnt is just so short. Plus, when you’re making so many at once, it can be difficult to get them all at the right consistency. What you’re often left with is an array of doneness –plenty of soggy chips, even more charred chips, and a precious few perfectly crunchy. Baking chips on a pizza stone, however, will help you get an even batch every time, and it helps cut down on calories because you don’t need to use nearly as much oil. It’s best to not preheat the stone.

6. Frozen Foods.
Experience what frozen foods are actually supposed to taste like: crispy, fresh and delicious! One of the perks of using a baking stone to heat frozen foods is that it helps absorb the ice crystals that other baking methods just can’t do. Like several of these recipes, avoid preheating the stone when heating frozen foods — the temperature difference can damage it.

7. Grilled Cheese for a Crowd.
This method isn’t a poor imitation of a grilled cheese — it’s the best method! For my tastes, stovetop grilled cheese is a little too heavy, and oven grilled cheese is a little to, well, light. By combining the two, your result is a perfectly-buttery, and ultra-crispy sandwich. Though it’s a little too time-consuming for a solo dinner, it’s a great way to make grilled cheese for a crowd.

Preheat the oven, with the stone inside, to 400 degrees F. Melt butter in a large skillet, add bread slices and toast until lightly browned. Once you’ve brown all of the bread, assemble each sandwich, transfer to baking stone, and bake until the cheese has melted, about 7 minutes.

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Janice Thompson
Janice Thompson4 years ago

Are pizza stones easy to clean. This is important to me.

Heidi Aubrey
Heidi Aubrey4 years ago

The quesadilla and grilled cheese look good and is a good idea.

Sarah MacDonald
Sarah MacDonald4 years ago

I don't count calories, but the 'deep frying' by pizza stone thing appeals to me. I love quite a few of the foods that are usually deep fried, but I never actually attempt to deep fry. I can't afford to use that much oil in a sitting and the air circulation in my home is lousy, leading to a heavy, greasy stench in the air for days, even if I use the vent fan.

So that's definitely something to try when I'm not using my pizza stone for pizza or bread.

But I think I'll stick to grilled cheese on the stove top.

Franck Rio
Past Member 4 years ago

Thank you

june t.
reft h4 years ago

thanks for the ideas

june t.
reft h4 years ago

I thought it might work well for baked goods. Thanks for the ideas!

Genoveva M M.
Genoveva M M4 years ago

Thanks for sharing.

Colin Hope
Colin Hope4 years ago

Thanks for sharing!!

Elena T.
Elena Poensgen4 years ago

Thank you :)

Anne K.
Anne K4 years ago

Thank you!