after only 3 Di Giorno pizzas, my pizza stone is now all black/brown.... scrubbing with warm water and/or baking soda didn't help... any suggestions? Thanks!
2023795
I personally never clean other then to scrap off and rinse in hot water. I never use any kind of chemicals. The discoloration does not bother me. I have heard some clean by leaving in the oven during the self cleaning cycle with good results but I have not tried that for fear of cracking.
2023796
That's just the way it is with a pizza stone. Let it go. Scrubbing it with water can harm it. If you put it in the oven while it still has moisture in it it could crack. Just wipe it off with a damp sponge and let it air dry.
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.
2023798
Mine too, that's going to happen, let it season. Great pizza places have years and years of this on their stones.
2023799
i personally just wash the stone, if you're really interested in getting it to look like new buy some sandpaper sand it. make sure when you're through sanding you finish with fine sandpaperto make it smooth and then put veg, oil on the top. i hope this helps you.
643786
To be sure, take the conical stones off the shaft by loosening the nut and thoroughly clean the stems. Also clean the stem hole in the stones with soap water suing a pipe cleaner. That will completely remove all the black stuff.
654611
According to Calf Pizza Stones, http://www.californiapizzastones.com/pizza/files/Conditioning-A-Pizza-Stone.php, "We do not recommend using any oil of any type.Simply wash your stone, NO SOAP.Pat dry and put in your oven.Turn your oven to 450 and bake your stone for 30 minutes let cool.Now our ready to bake!!!"
936024
Make sure the stone is hot by pre heating for one hour. Lay down some corn meal or Durham flour on the stone and immediately place your rolls on top. Do not use sprays. If all else fails use parchment paper. I place a piece of parchment paper on a pizza peel and place my very thin dough on the paper. The paper allows the pizza to slide off the peel without changing shape. Also it is easy to get under the pizza to turn it half way through. Never had a sticking problem.
486431
There are specific points below the grill where you place the stone (so, below grill, above charcoal). I put a pan of water to help keep things moist on top of the stone. I plan to try to use the stone directly ON the grill to grill pizza (so it's a bit farther from the heat - crust burned when I tried it at lower level) -- I have not tried this yet, but think it should work.
738572
We just have a lot of flour on the bottom of the crust. Plus, make sure you let your oven heat to stones for quite a while after the oven is done preheating. Even though the oven may say it is too temp, the stones will not be. I let it go for at least 15 mins after the preheating is done.
249921
I also haven't had a problem. I've had mine nearly 6 months and it looks practically brand new inside and out. I did have a little discoloration after a few dishes I've prepared. To remedy that, I poured a little baking soda right onto a (not-too-wet) normal sponge, and it scrubbed right out. The baking soda acts as an exfoliant (as well as of course, an odor-removing deodorizer) and provides a nice, soft scrubbing action. rinse it all away. Hand dry.
168124
I put my at the temp of the recipe. I usually cook pizzas at 400 degrees, and they come out fine. Basically any temp will work, as the stone draws out the moisture in the crust, and cooks it evenly on the bottom.
378350
I'd consider a grill pizza stone. Just set it on the grate without worrying about the cast iron pizza pan. You may also like the KettlePizza insert. I splurged and I love it. Keeps the temp up for great pizza.
791199
Get the Prograte and Tombstone combo kit. You'll need a decent pizza peel and something to turn the pizza...I use a pair of tongs...and some hardwood. Lots of hardwood! Remember, the hardwood is what gets the temp up to the 700+ degree range which cooks the pizza in about 2 minutes. Another really handy, but not "must have" is an infrared thermometer that goes up to about 1,000 degrees. This lets you know for sure how hot the stone is and when to add more briquettes and/or hardwood.
858210
I'm assuming you pulled it out of the oven while it was still hot? I learned this lesson the hard way also. My first pizza stone was not an Old Stone product. Needs to cool down with the oven before removal. If it breaks, about the only thing to do is throw it away and buy a new one. Heat the stone up with the oven and let it cool down to ambient temp as the oven cools.
78009
Hi Margaret: I have not experienced or at least, noticed what you are seeing. It sounds as if you are getting some stone-on-stone abrasion with the granite. My set is currently at home in New Zealand and I am at my other home in France where I have a high-fired ceramic set, however, as soon as I return to New Zealand I will check mine and get back to you. I rinse mine under warm water, dry it and then rub a little olive oil into it rather than putting it into the dishwasher. Also, I use mine mostly for things like ginger, garlic and spices, adding a little olive oil for lubrication.
2254491
I haven't noticed this gets darker, but to wash, you use a damp rag, and wipe. Makes a great pizza crust. I've never used Pampered Chef's so can't compare
2124542
I had the same problem and purchased a very wide large pizza peel that I actually make the pizza on. mine is 26" overall Be sure to coat the peel generously with cornmeal and flour otherwise it will not budge. Then just give it a quick shake onto the stone. Works great!
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.
332219
I had "flakes" that were more brown than black when I recently bought a new house - - - - Used the Leisure Time - twice... ---- no more flakes or funk? I would think it is worth a try (unless the flakes are mold coming from the air induction tubing?) - - - -
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.