I'll never get rid of my pizza stone! Does this screen work ON TOP OF the stone? What about browning the crust?
2065836
I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel and slide the pizza on to the stone. I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel... » Read More I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel and slide the pizza on to the stone. « Show Less
2065837
Hi Jeanette.....You must be makng your pizza,and we only use ours to heat purchased pizza which we "doctor". The screens work beautifullly for that, and yes it allows the bottom crust to stay crisp and golden. We are very happy with this purchase. CR
2065838
I think it would work on top of the stone. It does brown the crust on its own though. When I only had one screen I would use my stone on the bottom rack and my screen on the top rack while doing two pizzas.
1592982
Mine has never done that. Was the stone preheated in the oven or grill? Not sure if that would explain it, but I keep mine in the grill at 500 F for 30 minutes before putting the pizza on.
1039803
Important that you not try to fit the Breville pizza stone in this oven, because it just does NOT fit. Have not found a stone that does. Anyone???
1946985
It will not damage the stone. Pizza stones always show evidence of use (stains and marks) but that doesn't affect the cooking quality. This stone is just very difficult to clean in my opinion, I have owned others and don't mind staining but this one hasn't developed a seasoned, smooth surface. It cooks ok though.
731288
Yes, the pizza stone heats up and evenly cooks the crust. Just dont get the wooden paddle wet. Ours curled into a scoop! You can use it for cookies in a regular oven too.
1015657
Hi - it is recommended that you do not cut the pizza on the stone. We transfer the pizza from the stone to a metal tray and cut it on the tray. It is also recommended to not cut on a wood service. Hope that helps.
2057867
I have never pre-heated my stone as I roll out dough and assemble pizza on the stone. So far no problems with cracking.
1290369
It does not. I leave the stone plus another in the oven almost all the time. I am very pleased with the stone as the raised lip helps keep pizza and breads on the stone. Tom
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.
2210468
use a pizza screen instead of a pizza pan if you prefer the brown and crisp type of crust
1997471
Officially I'm not sure, but I have used this pie shield many, many times and the crust has never stuck. When my black raspberry pie overflowed once and some got on the shield it came off simply by running hot water on it, no scrubbing needed. Love it so much I bought both sizes. Enjoy!
783853
Try preheating at least at level 2 instead of one so the stone gets hotter...and preheat for longer than you think is needed. The stne needs to be hot all the way through. Sometimes I preheat on 3 and cook on 1...turning back to 3 to brown the top a bit more. It also depends on the thickness of the crust. I think a thin crust is easier to get just right. Hope that helps.
391827
Not sure what you mean by using water/steam in the oven but I think pizza crust comes out crispier if you preheat the stone.
817347
No problem this stone is made of the same material as kiln Bricks are made of, should handle well over 700 degrees even on a nice charcoal grill which BTW works considerably better than a gas grill for baking Pizza's. Just put a heat diffuser under it between the charcoal and the stone, I use a Lava Stone this will keep the intense 900++ direct heat off the stone and make it so the toppings get cooked before the bottom of the crust burns. Even better is to place a large cheaper pizza stone OVER this one either on an upper rack or take 3 fire bricks and rest the cheaper rectangular stone over the pizza that way you basically make a miniature brick pizza oven and if preheated to about 650+ degrees should cook an average pizza in about 3-4 minutes with the cheese bubbly and golden brown.
1203094
you have to have some type of wood. and then buy another grate for the top, and put a pizza steel there or something cast iron will also work so the heat on top will be as hot as the bottom. pain in the but but it makes a fine pizza
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.
1647525
Yes - Use Lemon Juice and/or baking soda. I have a pizza stone that had the same issue. This worked beautifully!