How To Fix A Broken Pizza Stone When It Cracks

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Pizza stones are brittle things and often crack for a variety of reasons. You’ve probably come to this article because yours has cracked and want to find out how to fix a broken pizza stone.

Luckily I’ve taken the time to research if it’s possible since my own stone broke, and can share it with you here.

To fix a broken pizza stone, you need an adhesive to glue it back together, but this needs to be both heat resistant to oven temperatures, and also non-toxic or ‘food safe’ as it’s called. These properties don’t usually come together, so it isn’t easily possible to do safely. 

However, there are some alternative things you can do to get back to cooking that I’ll show you.

Can You Find A Safe Adhesive?

In my search to find an adhesive, it quickly became clear that a glue that was labeled food safe did not readily come available as a heat-resistant glue.

This was my best find which is permitted under regulations of the Food and Drug Administration to allow incidental food contact.

As for the heat, it can withstand temperatures from -70F to +400F once it is cured. So it’s almost there, but a typical home oven would go to 500F (250C) when cooking pizza so it’s a bit out of range – and so I can’t recommend it.

I know of people who have used glues such as this on their bread/pizza stones and claim to have no bad effects.

But for me, cooking directly on glue which isn’t designed to go to that high temperatures, didn’t sound too tasty – especially because pretty much the whole pizza would be touching it.

If you do need to fix your stone,  then you might be able to find a glue that meets the criteria needed. But for the time and effort – I would check some of the options below.

If you do decide to glue it, I would just get some advice and test it out thoroughly so you make sure it’s safe.

What Can I Do? Can You Still Use A Broken Stone?

The pizza stone is essentially just a solid object that gets really hot to cook something on. You can just put it back together on one of the wire racks in the oven and heat it up and it will be fine.

Just make sure that you push it together well before you heat it up, as you don’t want to be messing around with it when it’s red hot.

The downside is that it isn’t flat anymore so I’ve found your pizza peel hits the edges when you are transferring your pizza to the oven. I’ve ruined some pizza attempts by leaving my dough in a soggy ball in the middle more than once.

It’s then a pain to clean it as the toppings fall down all the cracks.

Another idea I read was to glue the stone and put some foil over the whole stone (with hopefully some fairly heat-resistant, food-safe glue mentioned earlier).

This would prevent your pizza from coming into direct contact with the glue. It’s an option, but again might not be so safe.

And because you are putting foil over the stone, you lose the effect the stone has in drawing moisture from the dough as it cooks. That is one of the main benefits of using a pizza stone to get the base nice and crispy.

A Replacement That Doesn’t Crack

If you’re looking for a replacement, then the first thing you are thinking about is one that won’t break again. Traditional ceramic pizza stones are made from clay and fired in a kiln.

You could get another one of these as they are cheap but risk breaking again, or you could go cheaper and pick up an unglazed ceramic tile from a builders shop which will be a fraction of the price.

The next step up is a cordierite pizza stone, which is made from the heat-resistant mineral cordierite. These are slightly more expensive, a bit thicker, and are built to last longer than a normal ceramic stone.

Check out this pizza stone made of cordierite on Amazon, or better still, see my next option.

A newcomer in fairly recent years is the pizza steel. This has been used by bread makers for longer but has gained traction from companies targeting them for pizza makers.

I have this size steel from Amazon which is much lower priced than other brands but works perfectly.

For the context of this article, they are perfect as they are basically indestructible metal – no worrying about being brittle from heating up too quickly or shattering when dropped.

They also have other benefits in that they heat up quicker, are easier to clean, and reach higher temperatures so cook your pizza faster and mimic pizza oven results.

They also have less downtime between cooking multiple pizzas as they are faster to heat up. They are slightly more expensive, but the prices are dropping.

Prevent Your Pizza Stone From Cracking

There is a whole load of reasons why your pizza stone cracked. The main reason is that ceramic is brittle to start with, and then becomes even more fragile when heating and cooling, especially if done quickly.

Getting it wet can also cause problems as ceramic is porous and the water turns to steam and tries to evaporate when heated.

Maybe your stone was just too thin and poor quality – a thicker one is probably better.

Some things to stop it from cracking:

  • Don’t move it when it’s hot or cooling – leave it in the oven all the time
  • Don’t put a cold stone in a hot oven – warm it up from the start
  • Don’t get it wet – just scrape and wipe it to keep clean
  • Don’t put cold dough on top – warm it to room temperature
  • Don’t preheat for too long, and turn off the oven when finished

As you can see, ironically pizza stones aren’t actually that good at getting hot.

You might need to handle your stone with a bit more care, and make sure that you aren’t heating it up unnecessarily – maybe you are just getting it too hot for too long.

Leaving A Pizza Stone In The Oven

You can leave your pizza stone in the oven and keep it there at all times. You are putting it under more stress by heating it up and cooling it more often, but you are handling it less which is the biggest risk to breaking it.

It’s convenient to keep it in the oven at all times rather than moving it. You do need to keep it clean to ensure it doesn’t fill your oven with smoke.

I mostly use a pizza steel and keep it in my oven at all times, I find it helps keep the oven at a steady temperature.


Pizza stones are great pieces of kit, but they really are fragile. You can just about get by with putting your stone back together, but it gets annoying that the peel or your pizza catches on the edges.

It also gets dirty pretty quickly now that it has more exposed edges. I would recommend getting a pizza steel as they are pretty indestructible, and will probably save money in the long run from broken stones.

Hopefully, this has answered your question on whether a pizza stone can be repaired, and how to fix it.

Tom Hambly

Tom Hambly is the founder of Crust Kingdom. As a self-taught cook, he has been perfecting making pizzas at home for over a decade. Now he runs this site to help millions of people make pizza every year. About Tom Hambly.

7 thoughts on “How To Fix A Broken Pizza Stone When It Cracks

  1. Is it okay to use “Gorrilla Glue” for repairing a corner on a stone bar pan? wondering about toxics?
    can’t find anything on the bottle, says heat okay but, does not say anything about toxins…..?

    1. I think any glue that isn’t marked as “food safe” should be treated with caution – it could be bad for your health.

  2. Such a helpful article! Thank you. Mine cracked last night in the oven and I wondered if it was repairable. You offered good options. Appreciate you sharing your research.

  3. There is an amazing repair adhesive for pizza stones! It is cheap and as safe as the stone itself.

    It’s called “mortar”. Yep, conventional portland cement been successfully holding stones together for several thousand years. It is cheap, simple, strong, and can stand any heat to which you’re ever likely to expose your stone. It is certainly less toxic than any resin, epoxy or super glue you can pick for this function.

    Just a word to the wise.

  4. Thanks for the information. I used my pizza stone for the first time, and I tried to get my pizza off the stone while in the toaster oven I have a special setting for pizza. I pulled the pizza off with success, but the stone fell, and broke. It was a clean break. I had more pizza to make after calling myself every name in the book. I thought of parchment paper. I put together the stone, and placed parchment paper on top of the stone. When the second pizza was ready I simply pulled both sides of the paper onto a steel pizza pan with the stone still in place. Parchment paper saved my evening. I’m still so sorry I broke my stone.

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