can you cut pizza on it or does it have to be moved to a stone? I'm not sure how this non stick works? thanks!
1290038
As with most any non-stick pot or pan, metal utensils are a no-no. Once you've baked the pizza, transfer to your stone or cutting board to slice it up. I built a wood fired brick pizza oven in the back yard, and the dough is really flimsy and sticky, making the non-stick pan a must for sliding the pizza off into the brick oven. HTH,Mike
1290039
I don't cut on it. I have a junk pan I cut on and transfer it to this one. To me it's worth it to preserve the pan.
1290040
Pizza should always be cut on a cutting board. Many nonstick coatings can withstand a few accidental uses of a metal spoon or spatula; none can withstand cutting.
1290041
You can cut the pizza on it but that would damage the pan, I move it to a cutting board for slicing.
1206412
You can knead bread on this certainly or make pizza on it. But if you are making pizza on it and kneading pizza dough on it it will be getting covered with flour and bits of dough will stick to it and you do not want that. It needs to be clean and smooth and oiled.
486430
I use mine strictly as a heat deflector but you can cook on it by removing the grate. I bought a bigger stone for pizza.
1667285
For the most part yes.Its extremely heavy so they deliver it mostly assembled. We did have to put the top on it and a few screws. It works nice but youhave to get the correct size stone for pizzas as it doenst work well without a stone. goodluck
1946984
I don't know. I always move my pizza to an aluminum cookie sheet to cut it because I usually have another pizza waiting to be put on the stone. I make the pizzas on parchment paper and lay this on top of the stone.
1694056
No, it'll be more prone to breaking. To properly use a pizza stone you need to put it in the oven then start preheating it so it doesn't break. i usually make the pizza on parchment paper and put that on the stone. comes out with a great crust and hardly any clean up.
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!
465961
I put a pizza stone on the rack. It works well for many things. If you are cooking item after item the stone holds the heat and provides a smooth surface.
1864631
Yes- it works well that way. The pizza cooks really well on the preheated stone.
924745
Both, but I seldom take my pizza stone out of the oven. I use a pizza peal to lay and remove pizzas on and off the stone. I start the pizzas in a pan. When the dough/pizza becomes firm enough, I slid the pizza out of the pan and onto the peal, then into the oven onto the stone. I coat a few grains of cornmeal onto the pan (prior to adding the pizza) and on the peal to make the pizza slide easily. The stone is great for making the crust extra crispy.
662412
I let the stone heat up in the oven and slide the pizza, calzone or whatever onto it. The quality and tastiness of almost any kind of dough or pastry/filo crust is greatly improved when baked on this hot stone. This is the same technique you can see at many restaurants that have stone ovens for baking pizza etc. The stone surface is always heated first before adding the food.
312162
There is a sheet of instructions provided, which include: do not season stone; do not place dough on stone that is not preheated - dough will stick; do not wash stone because it is porous and will absorb water, simply wipe debris with damp cloth; do not use soap on stone. There are directions for use, a list of benefits, and things to be cautious of when using the stone. Also included is a pizza dough recipe.
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!
936027
HiI've had stones for years and have never "seasoned" them. What I do is I have a wooden "peel" that I sprinkle wondra flour on (some people use cornmeal) and then I put the stuff to be cooked on the wooden "peel" and let it slide off onto the stone that has been heated to the maximum temperature already. The Wondra flour acts like ball bearings so that they slide onto the heated stone. Nothing has ever stuck on the stone except maybe some overrun of cheese when I do pizza. Are you preheating your stone?
2243835
I use either cornmeal or, usually, a sheet of parchment paper. After a few minutes on the pizza stone, I'll remove the parchment paper when the crust has baked enough to slide free and not get stuck to the stone.
1692918
while I haven't tried the stone in a regular oven, I would think it would work fine. I wouldn't hesistate to try it - the whole thing pictured goes in my bbq w/o issue. It gets really hot....have your oven mits ready. When assembling pizza....use lots of corn meal on the stone so the dough doesn't stick. I assembled pizza's on a cutting board and then slid them onto the stone. I didn't try assembling on the stone.
1788352
I always put mine in a cold oven so it heats up as the oven heats. You want the stone to be nice and hot when pizza dough goes on it. It gives a lovely crispness to the crust. Plus, I've heard the stone is more likely to crack if you put it into a hot oven.