Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [pizza-stone]

52 questions
35
votes
13 answers

transfer pizza onto stone without sticking

After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven. When I try to do it the pizza goes out of shape, gets folded, the toppings get messed up and sometimes it…
flamingpenguin
  • 678
  • 1
  • 6
  • 10
35
votes
5 answers

Can a pizza stone be fixed after soap has been used to clean it?

We bought a pizza stone from a thrift store (so at least it was cheap). Unfortunately we cleaned it with soap before reading up on how to clean them. I know, rookie mistake. Is there any way to fix it or should I just toss it out and consider it a…
Steve Hiner
  • 603
  • 1
  • 5
  • 8
22
votes
5 answers

Any reason to put cornmeal/semolina on hot pizza stone or steel?

When I first started baking pizza years ago, I read somewhere that one should toss some cornmeal on a hot pizza stone after preheating, just before putting the pizza on. Since I tend to bake pizza at the highest setting on the oven, the cornmeal…
Athanasius
  • 32,031
  • 11
  • 96
  • 162
22
votes
5 answers

Why did my pizza toppings slide off while baking?

I made a New York-style pizza using recipes from the Elements of Pizza book by Ken Forkish, and some of the cheese and pepperoni slid off in the oven while baking. This was my first time using these recipes and a baking steel. I believe I followed…
Nobody Special
  • 323
  • 2
  • 6
21
votes
6 answers

How do you clean a pizza stone?

I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on it, but I'm not sure what I should do to clean it.
Fanzoo
  • 672
  • 3
  • 7
  • 11
18
votes
10 answers

How do I season my new pizza stone?

I just bought my first pizza stone. The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time. Is there anything else I should do to it to season it so it lasts and performs…
splattered bits
  • 443
  • 1
  • 4
  • 8
15
votes
2 answers

Pizza stone made out of multiple pieces

Would a pizza stone assembled from multiple pieces be smart/useful? I have access to an old marble quarry, and I would like to go cut a stone there. It seems too complicated to cut a huge piece (even more considering I need to sand it and all) so I…
Orsu
  • 261
  • 3
  • 8
14
votes
4 answers

Storing Pizza Stone in Oven

I have heard that you can leave a pizza stone in the oven all the time, essentially storing it there. What are the considerations to keep in mind when doing this (type of oven, placement of stone, etc.)? I currently have a gas oven with the…
mbyrne215
  • 473
  • 2
  • 4
  • 7
13
votes
5 answers

What are other uses for a pizza stone?

I recently acquired a pizza stone to use for baking bread. Other than pizza and bread, are there other uses for it in the kitchen?
apaderno
  • 7,052
  • 22
  • 73
  • 106
12
votes
3 answers

Why does aluminum foil on a pizza stone ruin the pizza?

I have a pizza stone and I have a problem with burned dough sticking to it. So I tried to use aluminum foil on the stone for easy cleanup. I wrapped the stone as tightly as I could with the foil and then used it according to the instructions. The…
SIMEL
  • 629
  • 1
  • 7
  • 18
11
votes
8 answers

How do I ensure my deep dish crust gets cooked

I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting it into a 400-450 degree oven for say around 25…
Brian
  • 762
  • 3
  • 10
  • 22
9
votes
4 answers

Cooking with a pizza stone

As per a recent question of mine I intend to use the underside of an old granite chopping board as a makeshift pizza stone, once I've finishing testing that it won't break due to thermal shock.. Do I need to do/know anything in particular for this…
DMA57361
  • 1,775
  • 4
  • 23
  • 33
7
votes
5 answers

domestic bread steaming -> will my stone be okay?

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
Mild Fuzz
  • 995
  • 3
  • 15
  • 22
7
votes
2 answers

Why does a pizza stone make my pizza dough bread-like?

I have an aluminum pizza pan with a perforated bottom. It looks like this: Not long ago I purchased a pizza stone, which I got mainly because everyone raves about them. However, the results have been quite disappointing. The aluminum pizza pan…
Carey Gregory
  • 2,213
  • 3
  • 22
  • 33
6
votes
2 answers

Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?

I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so I guess I'm baking it between 300 and 350 °C. Since I have to buy a new oven, I've seen that…
Marcus
  • 450
  • 2
  • 6
  • 10
1
2 3 4