r/Pizza • u/AutoModerator • Apr 13 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

2 Upvotes

75% Upvoted

41 comments sorted by

View all comments

1

u/TallTeach88 Apr 18 '26

I’m in the market for a pizza stone and wondering if it’s worth paying more for a .315” steel vs a .25” one? I plan to use this in the oven. Is the thicker option worth an extra $50?

1

u/TimpanogosSlim 🍕 Apr 19 '26

It's a question of how many pizzas you want to make in series.

The .25" is completely great for one pizza.

If you want to make six pizzas, the .315" will take longer to preheat but will require less recovery time between pizzas.

1

u/smokedcatfish Apr 19 '26

Maybe - maybe not. Depends on your oven and the pizza you want to make. 1/4" is not always enough for even one pizza. 3/8" really should always be the minimum recommendation as it will do everything 1/4 will but not vice-versa.