Liliana Szachury

April 12, 2009 at 3:27pm

Hello: I would like to know what is the diference if you put your bread in the oven on a pizza stone or just in a sheet pan? what is better? Depends on the loaf, Liliana. For a crusty loaf, pizza stone is better. For buns or a moister loaf, pan is fine. And not to say you can't make a good, crusty loaf on a pan - it's just that the stone gives it that little extra boost towards crunchy/crispy. In other words, it's not critical, but it's a nice addition if you make pizza or crusty breads regularly. Enjoy - PJH
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