Aware of my experience as an anti-clutter author (It’s Here…Somewhere, Alice Fulton Osborne, Pauline Hatch) and professional organizer, folks ask me all the time what items I think deserve space in a typical kitchen. Folks dealing with small to tiny kitchens are especially interested in my answer.

I always respond with, “Well, that depends on your eating habits, interest in cooking and baking, your family needs, and your space constraints.” In other words, this is a loaded question that doesn’t have an easy answer.

BUT, I will go on record as saying that whatever your eating habits, interest in cooking and baking, your family needs, or your space constraints, one item I do think deserves the space it takes up is the pizza baking stone (assuming, of course, that you eat pizza).

Here’s why: First of all, who doesn’t like pizza? This is a food that conforms to whatever your eating habits or family needs may be. Toppings can accommodate the carnivore or the vegetarian. Crusts can be gluten free, whole grain, or standard white flour. And with a pizza baking stone, you can now achieve the same great pizza you enjoy at your favorite pizzeria.

Second, you can use the pizza stone to bake or reheat MANY things besides pizza, including: bread, rolls, cookies, biscuits, scones, bagels, tortillas, all sorts of pastries and pie crust.

I especially love it for pie crust. Just set your crust on top of a preheated pizza stone. The pizza stone transfers its thermal energy right where the pie needs it most: the bottom crust. You’ll have to experiment a little with timing, but you’ll enjoy a nice upgrade to that soggy old pie crust. Make sure the contents in the pie dish aren't too cold because it’s never a good idea to set something cold on a hot pizza stone.

Third, it can go right from oven to table—it’s a fine serving dish in and of itself (just be sure you set it on a hot pad, as you would any hot thing coming straight from the oven).

Fourth, depending on size, it can be used in a standard oven or the microwave. This is truly a versatile piece of equipment.

And finally, fifth, because it’s flat, it takes little to no space. You can tuck it in with your trays and baking sheets/pans.

In fact, these 1 through 5 answers are really THE answer to the above question. What I’ve actually said is: “Whatever you give space to in your kitchen, make sure it is versatile—it should have multi-uses to earn its keep.”

And there’s one other reason you ought to consider a pizza stone: You don’t have to buy a specifically designated pizza stone. You can just go to your local home improvement store and buy an unglazed terra cotta tile. This does the same job, and it’s affordable!

Now if I’ve convinced you to invest in one, I’ll close with some pizza baking stone how-tos:

Check your recipe to see if you need to preheat the stone. If so, put it into the oven BEFORE preheating the oven or cracking may occur.

DO NOT PUT HOT STONE INTO COLD WATER—sudden temperature changes will crack it. When cleaning, just scrape off any crumbs with knife or spatula.

DO NOT USE SOAP, as the pizza baking stone is absorbent and will absorb the soap leaving a soapy taste the next time you use it. And understand that it will darken with use. It will stain with use. It’s OK.