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Pizza stones allow you to get that crisp, crunchy, mouthwatering crust most restaurants seem to have aced, right from your own oven. And frankly, you’re just not going to be able to achieve professional-level pizzas in your home oven without a pizza stone—or its cousin, the pizza steel. Whether you make pizza several times a month or a few times a year, it’s a kitchen essential on par with your Dutch oven and nonstick cookware set.

Sur La Table's pizza steel offers durability and heat conductivity and is made with recycled ... [+] materials.

In case you’re not familiar with these culinary power tools, a pizza stone for the oven is made from a thick cut of ceramic that’s specially designed to deliver extra heat directly to your crust. A pizza steel does the same job—it’s just usually a little thinner, and, of course, made of steel. The best part is that they’re equally easy to use: Just preheat them in your oven (this prevents an overcooked cheese and undercooked dough situation), toss your pizza on top, let it cook and pull out a perfectly crunchy pie in minutes.

There’s no right or wrong way to go when it comes to picking the best pizza stone or steel for you, but it helps to weigh a few factors. Consider how fast you like to cook your pizza (steels tend to be speedier), how much you plan to churn out pies in the future, whether you prefer a heavier or lighter option and your budget, since you probably don’t want to spend a fortune on something you’ll only use a few times a year. Whatever your must-haves, these pizza stones and steels will take your pie-making skills to the next level.

FibraMent is considered the best of the best when it comes to pizza stones for its ability to bake up perfect crusts. It’s thick—nearly an inch deep, to be exact—and made with “a patented blend” of heat-conducting raw materials. It’s durable enough to stand up to constant wear and tear and the stone is designed to be left in your oven (which is especially great if you’re short on space); just place it directly on the rack and forget about it. Further, you can use it to bake cakes, bread and cookies.

Made of 100% recycled steel, this pan has 18 times the heat conductivity of ceramic stones. The result? Crispier crusts and faster cook times. The steel is incredibly sturdy and won’t shatter, crack or warp over time. This pick also has lots of uses: It can be used as a griddle on conventional and induction stovetops, or used on your grill for an entirely different take on pizza-making.

There’s a lot to love about this pizza stone. For starters, it has a low friction, smooth surface that’s seasoned with flaxseed oil to help with smooth pizza removal. The steel also offers 20 times more heat conductivity than ceramic baking stones, meaning it will cook your pizza with lightning speed. The steel is unbreakable, but just in case, there’s a lifetime guarantee—you’ll have this stone forever. And if you’re really (really, really) serious about slinging pizzas, snag the Pro version at 3/8 inches thick and a hefty 32 pounds.

Unicook’s pizza stone is pretty tough. It’s heat-resistant up to 1,450 degrees Fahrenheit and has great thermal shock resistance. That means there’s no need to stress about it cracking under pressure (or in this case, heat) and it’s ideal for using on the grill. This stone is made of natural cordierite, so it doesn’t give off an odor as it goes to work. It performs well for fresh or frozen pizza (no judgment) and its generous size means you can fit a large pizza or several loaves of bread on it at once.

One semi-annoying thing that can happen with a pizza stone is that it can develop grease and burn stains that are tough to get out, but not with the Heritage Pizza Stone. It’s coated in a nonstick glaze that keeps your dough (and cheese and sauce...) from sticking to the bottom and making a mess. A heat-resistant coating prevents this stone from smoking at high temperatures, while a tapered edge allows you to effortlessly slide off your pie. You can wash the whole thing easily with soap and water, and start the process all over again.

Pizza stones have a bad rap for breaking easily, but not this Pampered Chef pick. Made with a special StoneFusion material for added strength and durability, it can withstand broil settings in the oven and runs through the dishwasher. This stone is oven-safe up to 550 degrees Fahrenheit, and it has a raised lip on the back to keep your pizza from slipping off. There are also convenient handles so you can easily grip your stone as you put it in and out of the oven.

Wondering how to pick the right pizza stone or steel for you? Here’s what you need to know.

It really depends on your preferences. Many pizza stones offer similar features, but some pricier options are made to stand up to really high heat. They may also have helpful features like a raised edge to keep pizzas from sliding off or a lifetime guarantee.

A pizza stone is a round or rectangular slab of ceramic or stone that goes in your oven and heats your dough from below. A pizza steel is made of steel (go figure), but otherwise offers similar perks. There are slight differences, though: Pizza steels tend to heat pies faster, and are often thinner and more durable than stones—but they tend to be pricier. Some people with discerning palates also just prefer the results from one versus the other.

“Better” is a relative term, but pizza will have a texture that’s closer to what you’d get at a restaurant when you make it on a pizza stone or steel. Meaning, you’ll get crunchy crust and melty cheese, without burning one or the other.

It depends on how much you like to make pizza. If you make pies on a regular (or even semi-regular) basis, it’s worth getting a stone to help make your creations as delicious as they can be. Keep in mind, too, that there’s a wide range of price points with these, so you should be able to find something that fits into your budget.