Pizza Stone Questions?

[Terri-Lynn]

I received a pizza stone as a gift and I am wondering a few things about them.

1. Should I keep the stone in the oven, or do I just pull it out when making pizza?

2. Do you line it with anything when you make the pizza, or does the pizza go directly on the stone?

3. Should the stone be hot or cold?

4. Do I need to do anything to the stone before using the first time?

5. What things can I make on it other then pizza?

6. Any other tips on how to use my new stone?

I am really excited about using it. I just need to find a good recipe and i am off to the races.

Thanks

Terri

[Melman]

Is your new stone a Pampered Chef stone or one from a kitchen store? I only have PC stones but I'm pretty sure different stones have particular instructions. Some stones need to be soaked in water before using; PC stones DO NOT. Be sure to read your directions on whatever kind of stone you received.

I leave my 9x13 PC rectangular stone in the oven most of the time. When I'm actually baking something in another dish/stone, I remove it. I use it for all kinds of things though....99% of ALL my Christmas cookies will be baked on this stone, biscotti, various breads, pretty much anything that isn't juicy. If I'm cooking/baking something that's juicy or is runny, I just use a stone with sides.

If yours is a PC stone, the best thing to do to get it seasoned is to cook something that's high in fat....any of the Pillsbury rolls or crescent rolls is EXCELLENT for seasoning these stones!! :D

PS...be sure to read the washing instructions. PC stones should NOT be put into soapy water.

Have fun!

[mrswaz]

I also love my PC stones. You can bake anything on it that you would normally bake on a cookie sheet: Scones, biscuits, egg rolls, french fries, pizza, cookies, frozen appetizers, etc.

One thing that is important that hasn't been mentioned, is not to couse a drastic temp. change. For example, don't put frozen french fries on a stone that's hot out of the oven <crack>:rolleyes: And also be sure you just use hot water to clean it. If you feel you want to really scrub something, make a baking soda/water paste and use that.

[Terri-Lynn]

OH BOY!!!

Never knew this would be so complicated!

What I do know is that I have a round pizza stone.

I do know that it is NOT a PC, that is the one I wanted but this one was a gift.

I do not have any more information then that, it came with no instructions what so ever. It has no name on the stone, so I cant tell by that but it was made in Tawain. I threw away the outside cellophane with the brand name on it and it is now shrink wrapped in a tight cellaphane with a pizza cutter and metal base that makes handles.

I have no idea how to care for it or what kind of stone it is besides round.

Thanks for all of your help

Terri

[Gail]

Hi Terri,

Forgive me for being overly simplistic, but didn't your stone come with an instruction booklet? (or is there a name on the bottom you can search on the web for instructions?) The reason I'm asking is because different manufacturers have slightly different rules of usage; one states to preheat, another says to use cold. Some need prepping, such as soaking; others don't. If you search the topic here on the board, you'll find conflicting instructions on the matter.

Other things which we've agreed to disagreed upon have been "lining." You've got to use something to propel your dough from wherever you've prepared it to the stone. Many of us coat a pizza peel with either semolina or cornmeal, then build the pizza atop that, using the semolina or cornmeal as "ball bearings" to help propel the pizza. Other than one of these substances, no actual coating or lining is necessary for a pizza stone. Others of us swear by the parchment method instead of semolina or cornmeal. In this case, your parchment would rest between the surface of the stone and the pizza crust.

As for the subject of leaving the stone in the oven, that's also a split issue; some of us do, some of us don't. Your choice.
--

I see while I was typing you answered some of the above. I'm reluctant to advise without brand name on the subject of care. Sorry.

[Terri-Lynn]

No Gail I looked on the bottom of the stone and only learned that it was made in Tawain no name what so ever on it. There was no instruction booklet with the stone and I threw out the outer plastic cellaphane wrapper so I have no idea of a brand name.

I have a round stone and know nothing more then that.

Thanks to everyone for your advice.

Terri

[granolagirl]

I have 2 pizza stones, one Pampered Chef, one not. As far as caring for them, I treat both the same. One of them suggests that you preheat the stone in the oven before adding the pizza dough (or whatever) to it. I usually just throw it on and throw it in the preheated oven.

I use it to bake cookies, breads, pizzas, etc. They are GREAT and make pizzas crispy and cookies are cooked evenly. :)

[lhall]

Don't cut your pizza on it!

I have the PC one and from what I've seen in the different threads on the BB the PC one is the only one where the instructions say you can cut on it.

It's better to be safe than to end up with chunks of stone in your pizza.:eek:

Leigh

[sunberst]

i have a "generic" pizza stone from cost plus. there were no instructions in my box either. it just said on the outside of the box: "great for pizza, cookies, tortillas and more!" (something along those lines). and inside was simply the pizza stone in cello-wrap.

i do cut pizzas on the stone, never had any problems of it cutting into the stone. i leave mine in the oven, and i LOVE it.

remember not to place a cold stone with a frozen pizza on it, inside the hot oven. it will crack!

[Chiffonade]

1. Should I keep the stone in the oven, or do I just pull it out when making pizza?

It can live in your oven.

2. Do you line it with anything when you make the pizza, or does the pizza go directly on the stone?

Directly on the stone. This requires a pizza peel and enough "behind you" room so as not to crash the handle of the peel into the toaster oven.

3. Should the stone be hot or cold?

HOT. Preheat the stone with the oven, then use the pizza peel to slip the pizza onto the stone exercising the caveat mentioned above.

4. Do I need to do anything to the stone before using the first time?

Wash in hot soapy water, dry.

5. What things can I make on it other then pizza?

Bread, anything using tortillas, anything you wrap in dough, then bake.

6. Any other tips on how to use my new stone?

It will probably come with a small scraper. This is the ONLY thing you should use to clean your stone once you've used it. Seasoning the stone is important, like seasoning for a cast iron pan. It should turn a deep, dark color. Use of the stone will create a finish on it that will prohibit food from sticking. Don't use soap on it after it's been seasoned. Use water and ONLY your little scraper (that came with it).

[aggie94]

Originally posted by Chiffonade
4. Do I need to do anything to the stone before using the first time?

Wash in hot soapy water, dry.

Actually, I thought you weren't supposed to use soap on stoneware, either before or after it's seasoned, since it's porous and will absorb the soap. :confused:

[Terri-Lynn]

Thanks for all the great advice, I have a generic stone like sunberst and I think I will just wing it, while taking in all your useful tips like no cutting and no cold foods on hot stone. I knew nothing about them before so I am greatful for all of your information.

Thanks
Terri

[Chiffonade]

Originally posted by aggie94
Actually, I thought you weren't supposed to use soap on stoneware, either before or after it's seasoned, since it's porous and will absorb the soap. :confused:

Certain items are shipped with a thin coating of industrial oil on them to prevent chipping during shipping. (Rhyme not intended.) A light washing with hot soapy water is recommended to remove this protective substance prior to first time use.

[ClaraB]

Originally posted by aggie94


Actually, I thought you weren't supposed to use soap on stoneware, either before or after it's seasoned, since it's porous and will absorb the soap. :confused: Well, I break the rules and wash my stone in my regular dishwater (I also do the same with my cast iron frypan :o ). I've never noticed any kind of soapy taste on anything I've cooked on it, so I wonder if that's not one warning that's kind of overrated.

[aggie94]

Originally posted by ClaraB
I've never noticed any kind of soapy taste on anything I've cooked on it, so I wonder if that's not one warning that's kind of overrated.

Hmmmm, I don't know. I've heard a lot of stories about stones that got ruined when they were washed with soap. Maybe it's the type of stone itself. I never use soap with my PC stones - the one time I reheated salmon on one, it smelled like salmon for months afterwards, so I know it definitely absorbs liquids and odors!

[SandyM]

My stone from Williams-Sonoma has never, and will not ever, see soap. I perhaps may have ingested some form of protective coating, but the silly thing is 5 years old or more - the danger (at least in my mind!) is long over with.

It's perfectly seasoned with olive oil, dribbled cheese, a drop or two of sauce, and from a really sinful night, perhaps a slice of pepperoni. This all comes off with a scraper, and then it's wiped down with a warm, damp cloth.

I store it in the oven because I don't really have a better place to keep it. I don't think that all stones are meant to be heated and reheated on a regular basis, though.

I'm considering getting another one for the purpose of trying bread or cookies on it. Maybe Santa...... ;)

[SusanMac]

as usual, we have lots of discussion around here, but don't let it scare you. baking stones are really, really easy and useful. lots of good tips here, but don't worry, they're easy.

btw...i don't have a pizza peel, just use my hands to put my pizza dough on the stone (sprinkled w/cornmeal first to prevent sticking and because it tastes yummy).

my other favorite uses for the stone are oven-baked french fries (both white and sweet potatoes. yum) and "home made" tortilla chips (take regular corn tortillas and bake them with seasonings to make chips).

[Curleytop]

TerryLynn, I would ask the person that gave it to me to tell me where they bought it, because there were no instructions. Perhaps the store could give you a reference where to contact the maker. These are the instructions that came with my stone. I keep all that type information in a special catagory in my Mastercook. Very helpful! At first I couldn't find the instructions, then I checked the web and downloaded the instructions. Didn't have to type it!

* Exported from MasterCook *

PIZZA STONE (USE AND CARE)

Recipe By :Off the Web 07/21/02
Serving Size : 0 Preparation Time :0:00
Categories : Baking Helps Baking Stone
INFORMATION Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------


Care of your Pizza Stone

Place stone in oven, preheat to 450°
Shape dough on top of pizza peel, dusted first with cornmeal
Top pizza per recipe
Slide pizza onto stone, bake 20-25 minutes
Use peel to remove from oven
Don't wash the stone; simply scrape, brush and wipe clean. The stone's performance becomes enhanced when darkened and seasoned.
The oven stone will gradually darken and become "seasoned" with use. The cooking characteristics will be enhanced with use. Properly cared for, your stone will never need to be replaced.
.
Care of your Heartland Pottery Pizza Stone (Do's and Don'ts)

Do's

Wash stone in hot water and scrub it clean
Handle stone carefully, even though it is very durable
Use pot holders or barbecue mitts when handling hot stone
Sprinkle the pre-heated stone with cornmeal to prevent sticking.
Remember the stone is for use only in the oven or microwave.

Don'ts

Don't wash the stone in detergents. Just use a scraper and hot water.
Don't drop the stone. It might chip or break.
Don't touch the hot stone with your bare hands. It will result in severe burns
Don't put the stone on a gas or an electric stove. It will break the stone.



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[sunberst]

It will probably come with a small scraper. This is the ONLY thing you should use to clean your stone once you've used it. Seasoning the stone is important, like seasoning for a cast iron pan. It should turn a deep, dark color. Use of the stone will create a finish on it that will prohibit food from sticking. Don't use soap on it after it's been seasoned. Use water and ONLY your little scraper (that came with it). [/B]NOPE. mine did not come with a scraper. nor did it come with a pizza peel, or one of those handy wire rack thingies. nor did it come with instructions. just a big round stone in a box. i always use either the side of the pizza cutter or a metal spatula to scrape any residue off of it. it is pretty seasoned now... a lot of olive oil, pizza sauce and cheese has dripped onto it and caused it to be nice & dark.

[southerncomfort]

My pizza always sticks to my stone and I have been too embarrassed to post about it b/c y'all always seem to have total success with yours! What can I do?

[Terri-Lynn]

Mine is sounding more and more like Sunbersts I have no pizza peel or little scraper, but I did get cute little handles and a pizza cutter.

I am really excited to make pizza on it now.

Thanks again everyone I have learned alot and I am going to print this off later for future reference.

Thanks

Terri

[gertdog]

Originally posted by southerncomfort
My pizza always sticks to my stone and I have been too embarrassed to post about it b/c y'all always seem to have total success with yours! What can I do?

My stone came with instructions to "season" it by baking a high fat bread or cookie on it, like Melman suggested above. That would help with the sticking. Other thoughts:

Make sure your pizza toppings are staying on the pizza. My one bad sticking incident occurred when some cheese fell off the pizza and onto the stone when I put the pizza in the oven. The cheese burned, smoked, and ultimately caused my pizza to stick to the stone. It was not a pretty pizza.

Or, you could try shaping the pizza on a piece of parchment on a baking sheet, then sliding it parchment and all onto the stone. You still get the benefits of baking on a stone, and your pizza won't stick. I don't do it that way, but I know others on the board do so with great success.