What do you do to keep the pizza from sticking to the stone?
2079890
You need to season the stone with a little oil, and be sure to fully preheat before use. It will turn a dark brown color when it is fully seasoned, takes some time.
2079891
NOTHING, have never had that problem. don't scrap on the stone, just wash with soapy water, and let dry.
2079892
If using a premade pizza, like from Sam's club, sprinkle the stone evenly with corn meal, then preheat the stone when preheating oven or grill. When temp is reach, put pizza on stone and bake or grill. If making pizza with fresh dough, use a pizza pan, spray with nonstick, bake dough for about 8 minutes. Let dough cool, then put on preheated stone, add toppings and bake or grill.
2079893
I can't be trusted to use corn meal for pizza; too messy. I've invested in large, economy-sized rolls of baking parchment from the warehouse store. The parchment works best if you snip the edges to fit your stone, especially if you grill your pie; but it's not requisite that you do so. There's no sticking, and the crust is allowed to vent moisture, which is what is wanted for baked dough.
492908
The recommendation is to preheat with the oven and then place the pizza on it. I find that most frozen pizza's cook better without the stone, just place on center rack.
2243841
Don't use flour. Always use cornmeal it acts like little ball bearings. Flour turns to glue. Make your pizza on your counter then transfer to the peel that you have liberally sprinkled with cornmeal. From the peel slide off into your oven. You can also use parchment paper and transfer your pizza parchment and all.
1461058
I wash the stone in soapy water. I believe the "Pizza Stone" is actually ceramic. The food does not pick up the smell of the "Pizza Stone."
1792747
Make sure that your dough recipe includes oil. With repeated use your stone will become seasoned and become less sticky.
2023797
I have a 20+ year pizza stone that is now dark brown. Don't try to clean it, just let it happen. It develops a wonderful non-stick surface with age. All I do is scrape whatever will come off with a nylon scraper under very hot water.
31390
No pizza stone and be careful when taking something out, as rack does tend to give way and hot food items fall forward. Hope this helps - and also saves you from a meal on the floor
1015655
Hey Kara- I own two of these stones because they work great! They are quite heavy though and will stay hot for awhile after cooking. Cutting the pizza on the stone would be fine for the stone (it's quite sturdy), however, this would be hard to do because it's quite hot/heavy. After making my pizzas I use a pizza peel (relatively cheap) and pull the pizza out of the oven. I then cut the pizza on the peel. It would be tough to pull the whole stone out of the oven although it could be done. Hope that helps!
1685389
I usually take the pizza out of the pan and place it onto a cutting board and then cut it. In all honesty, I've left it in the pan and cut the pizza before and haven't had any problems - but I'm not going to push my luck.
738575
Did you preheat the stones? For pizza we put them in the oven for half an hour on the highest temp the oven will go to before baking. For bread I don't think you'd want to go that high, but you do want the stones fully heated. You can also use parchment paper (shape your bread loaf on the parchment and bake the loaf on the paper on top of the stones). If that doesn't help, maybe you need a different bread recipe.
802500
I've never seasoned a pizza stone. What make the pizza not stick is a thin layer of cornmeal layed down when placing the pizza on top when making pizza
834500
Good question. We hold it and set on the counter so it's nearer than the oven (the fridge is further away). Some buttons will make it wobble when I try. If you put thin pads at the corners that would stabilize it.
664845
The one i bought says to preheat at 450 for 15 minutes and slide the pizza on it. My pizza did not want to slide, so next time i will freeze my dough on another pan, put it on the hot stone and then the toppings. I really am pleased with this one. The last one broke due to my putting it on a burner that still had some heat!! My fault. Hope this helps.
1392423
Put a little oil on the pan, or spray it with Pam first. Remember to take it off the pan before you cut your pizza. Enjoy!
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
791200
Pizza peel and a pizza stone. We get our dough from our favorite New York Pizza place. There are other things that help but those are the essentials.
1403337
If your oven has a clean mode you can put the pizza stone in and burn the food off. Otherwise just leave it in the oven and it will burn off over time. Do not put any water or cleaning products on your stone because it will cause the stone to expand and contract in the oven and it will crack.