My husband and I were give a square pizza stone for our anniversary. He went to make a pizza, and when he took it out it was stuck to the stone. Is there something we need to put on the stone in order for the pizza not to stick?
Related Forum Threads
- What Is Pizza? Last post on 10/28/10 at 8:44pm in Food & Cooking
- campfire pizza Last post on 4/24/14 at 10:13am in Food & Cooking
- Pesto Pizza Question Last post on 3/17/11 at 12:04pm in Food & Cooking
- Fresh pasta Last post on 5/24/14 at 5:46pm in Food & Cooking
- Guess The Dish... Last post on 5/9/14 at 2:39pm in Food & Cooking
How To Make Pesto Part Ii
Last edited: 2/28/10
- How To Make PestoLast edited: 2/28/10
- Italian Rice Dishes By Diane SeedLast edited: 2/16/10
Coffee is the lifeblood of the urban adventurer, the 9 to 5 crowd, the far flung romantic and the millions that rely on coffee's delivery of invigorating brain juice conveyed in a flavorful mouth...
I remember years back before I really understood the issues of starches in potatoes and the danger of over working them. We were having thanksgiving dinner, and I had purchased a kitchen-aid stand...
You most assuredly know the writing team of Karen Page and Andrew Dornenburg. The couple is responsible for the iconic kitchen classics like Dining Out, The New American Chef, and Chef’s Night...
The Culinary Institute of America is hands down the best of the best! If you want to be connected with anything related to food this is the place to be. Whether your in Hyde Park, Greystone, San...
In many cases, I prefer the features Camp Chef designs into their cookware over Lodge. Often CC's camp ovens are designed to work inverted, their lids as stand alone skillets and so on. As to pizza...
Pizzapost #1 of 235/1/05 at 11:33amThread Starter
Gear mentioned in this thread:post #2 of 235/1/05 at 1:37pm...was the stone heated enough? I put my stone in the oven, turn it up to whatever temperature I'll be using (at least 450 degrees) and preheat the stone along with the oven. I've not had one stick to the stone, but I have had uncooked pizza stick to the peel, so I use parchment paper instead of corn meal. ;)"Our lives are not in the lap of the gods, but in the lap of our cooks." -Lin Yutang"Our lives are not in the lap of the gods, but in the lap of our cooks." -Lin Yutangpost #3 of 235/1/05 at 2:12pmI've had my rectangular pizza stone since 1983. Three rules to always follow:
1. Never put a cold stone in a hot oven
2. Never take a hot stone out of the oven
3. Never wash the stone, the water will soak into it and you don't want a water-logged stone to cook with.
Other than that, I turn the oven all the way up to 550F and let it heat thoroughly (at least 45 minute - hour) before I slip the pizza off the peel onto the hot stone. Pizza has never stuck in all these years.
docpost #4 of 235/1/05 at 3:30pmIf your pizza slides off of your peel easily it should not stick to your stone, if you have done everything right. Here are a few reasons it might stick though.
1. As stated above, your stone is not hot enough. I always allow, at least, 30-45 minutes for my oven and stone to come up to temp.
2. You allowed cheese to fall over the edge of your crust, melting and sticking to the pizza and the stone
3. You pulled your crust too thin and sauce and cheese leaked through somewhere causing the dough to stick
All of these things happened to me when I first started making serious pizza at home. Since I've solved these problems I haven't had trouble since.post #5 of 235/1/05 at 3:35pmpost #6 of 235/2/05 at 3:28pmThread Starter
Dirty StoneWell I think I may have killed my pizza stone. I tried to cook a pizza with some onion and mushroom. It seems that some of the onion and mushroom liquid seemed to have spilled on to the stone. Now I have these huge black stains on the stone.. They dont smoke or smell they just look ugly as heck. I hope I did not kill the stone.post #7 of 235/2/05 at 3:33pmpost #8 of 235/2/05 at 3:46pmpost #9 of 235/2/05 at 4:38pmMy pizza stone is very black, but the pizzas always come out very crispy.
I did read on a site one to soak the stone every once in awhile to clean it, but I haven't done it yet.post #10 of 235/2/05 at 6:09pmI don't know that I would recommend soaking your pizza stone. When mine gets too dirty I just wipe it down with a damp cloth. If you were to ever soak it, make very sure that it is completely dry all the way through before you cook with it or it will crack. Mine is totally stained but still cooks great, and no off flavors due to the staining.post #11 of 235/2/05 at 6:40pmpost #12 of 235/21/05 at 2:25ampost #13 of 235/21/05 at 2:34amnot a good idea to soak your stone let heat cure it and maybe a little oil and salt to scrub off burnt on food never -soap or detergent-
To much "JUICE" coming off your pie is probley from the toppings you put on it like mushrooms onions,etc...try slightly salting some veggies to draw out moisture or roast them in a pan before use
meat toppings (no comment) i cook them raw on the piepost #14 of 235/21/05 at 12:30pmYeah, I often use cornmeal so it slides from the peel onto the hot stone easily. I like the crunch too.Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GMOutside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GMpost #15 of 235/25/10 at 6:11pmpost #16 of 235/25/10 at 6:12pmpost #17 of 235/25/10 at 6:55pm
Self clean cycle for mine also. It never leaves the oven and has a lot of stains etc. It doesn't hurt anything and I think they cook a little better once they are seasoned a bit. Worst mess I ever had was when I was just sliding the pizza off the stone and got bumped. Entire pizza upside down! I scraped off the bulk of it and let the rest burn off.post #18 of 235/26/10 at 5:43pm
Glad someone finally mentioned corn meal. Always a sure fire way to prevent any form of sticking....even in a pan. But the sesame seeds? not for pizza and I drw the line at Mexican pizza as an alternative flavor. Saw an Oriental pizza once at a place I worked at years ago. It was awful. Something about the combination of dough with the Asian ingredients. I'll stick with egg rolls and the like.post #19 of 236/2/10 at 6:06ampost #20 of 236/3/10 at 3:06pmpost #21 of 236/3/10 at 6:18pm
Several ways to clean your pizza stone. As already mentioned leave in oven and run a cleaning cycle and scrape off burned bits.
Also if that doesn't get most of it you can take sand paper and sand it down, I had to do that once, just got my sander and a med. grain paper and did a few runs across the whole surface. Finally, it your oven cleaning cycle doesn't do it, crank up you BBQ grill and put stone side that needs cleaning facing the fire. Rem. Cold Stone cold grill, let them heat together. If you don't have a gas grill then use your weber kettle with a lot of briquettes, I have do that too.
As already pointed out, if you don't have a pizza peel and know for sure that your pizza will easily slide with either a little flour or cornmeal, then you will have this problem again. I still don't own a peel, I cut a piece of wood wall paneling I had, both sides of this type of wood panel are super smooth, and it works great. Now I just have to fashion a decent handle for it.
Try doing pizza on your BBQ, its a challenge but fun, and when done right, great tasting pizza.....post #22 of 236/4/10 at 7:14ampost #23 of 237/12/11 at 10:47am
What you should do is to throw cormeal across the stone when it has reached temperature. After the cornmeal has browned, slide your pizza on the stone and let it cook. Make sure, however, that your pizza is ready for the oven when you put down the cornmeal. The cornmeal will prevent the dough from sticking to the stone.
- How To Make Pesto
- › How to get into the industry 5 minutes ago
- › Catering Advice Needed 25 minutes ago
- › March 2015 Challenge: MINCE 1 hour, 5 minutes ago
- › I'm feeling a little garnish... 3 hours, 2 minutes ago
- › What did you have for dinner? 4 hours, 3 minutes ago
- › On Dutch Oven (preheating and alternatives) 4 hours, 27 minutes ago
- › FINALLY!!!!!! That perfect homemade yellow cake 6 hours, 11 minutes ago
- › Brand Spanking New Cookware Set 6 hours, 21 minutes ago
- › Job Shock. 6 hours, 22 minutes ago
- › Buying an oven for a dutch oven 6 hours, 30 minutes ago
- › Coffee Gives Me Superpowers: An Illustrated Book about the Most... by Jim Berman
- › OXO Good Grips Potato Ricer by eastshores
- › The Vegetarian Flavor Bible: The Essential Guide to Culinary... by Jim Berman
- › Culinary Institute of America - Hyde Park by JasonRoBear
- › Camp Chef True Seasoned 14-Inch Cast Iron Pizza Pan by phatch
- › Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch by phatch
- › Presto 06626 11 inch Electric Skillet w/glass lid by OregonYeti
- › American Metalcraft PKR20 Stainless Steel Rocker Pizza Knife, 20-Inch by phatch
- › Chef's Choice 662 International Professional Electric Food... by oldschool1982
- › Cuisinart CGC-4BCPC - Mini-Prep Plus Food Processor by oldschool1982
- › Cutting Bell Peppers: The Elegant Solution
- › Tea 101: A Beginner's Guide Part II ...
- › The Unsung Heroes of the Kitchen
- › Tea 101: A Beginner's Guide Part I An...
- › Mentoring New Cooks
- › Leaving the Business: The Dark Side
- › Infiltrating The Kitchen!
- › Perfect Choux Pastry
- › The Secret to a Sexy Fettuccine Alfredo
- › Milanese Creamy Pesto