Baking stones and domes (cloches) give bread a crisp crust, full rise and even bake. Stones store and release heat, while domes trap steam for bakery-quality loaves. Perfect for bread, pizza and more.
This collection brings together tools designed to improve crust, oven spring and baking performance at home, whether you are baking sourdough, hearth loaves, pizza or flatbreads. Cloches and domes help trap steam around the loaf during the early part of the bake, while baking steels and similar surfaces deliver strong bottom heat for better rise and colour.
If you are mainly baking bread and want better steam and crust, a cloche or dome is often the most direct place to start. If you are baking pizza as well as bread, a baking steel can be a very effective way to get stronger heat transfer and a better-coloured base in a domestic oven.
This range includes compact cloches for everyday loaves, heavier-duty pieces in black iron and cast iron, and baking steels for bakers who want more from their oven. The right choice depends on what you bake most often, the size of your oven and whether you want a tool focused on bread alone or one that is also useful for pizza and other bakes.
Cloches & Baking Steels - FAQs
What is the difference between a baking steel, a baking stone and a cloche?
A baking steel is a dense metal surface that stores a great deal of heat and transfers it quickly, making it especially useful for pizza and for strong bottom heat in bread baking. A baking stone gives steadier, gentler heat and can suit a wide range of breads and pastries. A cloche or dome covers the loaf during the early stage of baking to help trap steam and improve oven spring and crust.
Do I need a cloche to bake good bread?
No, but a cloche can make it much easier to achieve bakery-style results at home. By holding in steam during the first part of the bake, it can help improve rise, crust texture and the overall finish of free-standing loaves.
Is a baking steel better than a stone for pizza?
For many home ovens, yes. A baking steel usually transfers heat more quickly than a stone, which can help give pizza dough better oven spring and a more deeply coloured base. Stones still work well, but steels are often chosen where stronger bottom heat is wanted.
Can these products be used for more than bread?
Yes. Many of these products are also useful for pizza, flatbreads and other oven baking. Baking steels are especially popular for pizza, while some cloches, tawas and cast iron pieces can be useful more widely depending on the product.
How do I choose the right cloche or steel?
Think first about what you bake most often. For sourdough boules and hearth loaves, a cloche or dome is often the most helpful choice. For pizza and strong base heat, a baking steel is often the better option. Oven size, loaf shape and how versatile you want the tool to be all matter too.
Do baking steels and cloches need any special care?
Some do. Black iron and cast iron pieces may need drying thoroughly after cleaning and occasional maintenance to protect the finish. Baking steels should be kept dry and cared for according to the product guidance. Always check the individual product page for the correct care instructions.
