Pizza stone question: how do I season it? I don't have the booklet that came with it.?

Question

I also don't know how you wash it after you bake something on it. Can anyone help me out? Thanks for any help you can give me.

Answer 1

You don't have to season it. After you cook on it, just wipe it off with a paper towel (after it cools down!)

Get the stone very hot before you put any pizza on it. I preheat my oven for 20 minutes or more when I am using my pizza stone.

Answer 2

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You don't need to season it and the pizza won't stick. Just make sure the stone is well preheated before you put your pizza in the oven (at least an hour at the highest available temperature). I don't usually bother with dusting the stone itself. Rather, I put some cornmeal or semolina on the pizza paddle to help the uncooked pizza slide into the oven more easily. I've never had a pizza stick before.

Answer 3

Oh my, do NOT put oil on your pizza stone. Why?? Olive Oil smoke point: 420 degrees. Temperature you bake pizza at (normal home oven): 500-550. Burning olive oil flavored pizza! yummmm. If pizza is sticking to your stone, you aren't preheating it enough. It takes almost an hour to fully heat up a good stone.

The first time you use the stone, let it heat up slowly to like 350, then 425, then 500. Leave it in there a while at this temp. It may stink if it is refactory cement. That's normal. This is just a curing step to get any moisture out of it to prevent cracking in the future... beyond that, just leave it in the oven all the time on the lowest rack.

If you need to wash it, just wipe it off with a towel or if you really need to, some water. Don't use soap. Don't use any cleaning products. Don't use oil.

Answer 4

You've gotten some good advice here, I'm sure. Just don't get rid of it!

I had one once, but didn't fully appreciate it and threw it out. Then a friend went into the pizza business and I learned HOW to aprreciate a pizza stone. I was bummed that I made that mistake...

Oil is def a big part of the picture.

My bad! Good luck!

Answer 5

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RE:
Pizza stone question: how do I season it? I don't have the booklet that came with it.?
I also don't know how you wash it after you bake something on it. Can anyone help me out? Thanks for any help you can give me.

Answer 6

You don't really have to season it, but to get some of the factory taste out you can bake a can of buttery biscuits on it and it will also help grease the stone. It's VERY important that you never let soap of any kind come into contact with the stone. The soap flavors will be absorbed into the stone and anything you bake on it will taste like soap forever (ok, maybe not forever but for a very long time.)

Answer 7

I know this is long but a lot of useful information.
You don't need to season it.
A baking stone should be placed on the lowest oven shelf and preheated with the oven. Once pre-heated, the stone evenly transfers intense heat to the food being cooked, ensuring a particularly crisply baked base.
As to if it might crack, this I do not know, as I have never had it happen. I always place the cold pizza stone in a cold oven. I then turn on the oven to 400 degrees F. to preheat oven and stone. Once the stone is hot, I do not remove it from the oven. I place the pizza on the hot stone in the oven. Following is my tip that I use when making pizza and using the pizza stone:
PIZZA TIP - A common problem is that the topped pizza sticks to the baker's peel. Giving the peel a quick jerk may work, but it may also jerk your toppings off the pizza as well. A helpful hint is to put a piece of parchment paper on the peel instead of using cornmeal. I place the rolled-out pizza dough on the parchment paper and then add the toppings. The parchment goes into the oven with the pizza. This makes it easier to slide the pizza off the peel and onto the hot baking stone.
CLEANING THE STONE: Think of your pizza baking stone as a sponge; it will soak up everything put on it. These "stones" are actually molded sand, tightly compacted under high pressure. Like sand on the beach, they will suck in any liquid exposed to the surface. Anything else in the water -- including soap -- goes right into the stone. Manufacturers warn you to use only clear, plain water to clean a baking stone.
I think it is time to buy a new pizza stone, but just in case the following might work, give it a try first:
First, completely submerge your baking stone in warm, clear, plain water for 15-20 minutes. This should thoroughly saturate the stone with clean water and dilute the soap residue. Next, remove the stone from the water and place it on a pie cooling rack on your kitchen counter. Allow the stone to dry completely overnight.
Repeat the same soaking and drying process five or six nights in a row. After the last round, bake some pizza dough on the stone. If the pizza stone still smells, I'm afraid your stone is destined for the trash.
Hope thia helps..

Answer 8

Chefs Toolbox Pizza

Answer 9

The pizza stone is wheel thrown stoneware and with proper care will last for years. It will break if "shocked" by sudden or uneven heating or cooling ("thermal shock") or by dropping on a hard surface. Always place a cool stone in the lower half of a cool oven. Never place a frozen pizza on a hot stone. For frozen pizza place the pizza on the cool stone in a cold oven then turn the oven on to the recommended temperature and bake until done. The crust will not burn on the bottom so bake until the top is cooked to your taste. You can use the broiler for a few minutes at the end for rapid browning. Remove the pizza stone and baked pizza and place on a cooling rack. Do not put the hot stone on a cold surface or counter top. Slide the pizza onto a cutting board before cutting to keep from getting ingredients on the stone or marking the stone with the knife edge.
To bake fresh pizza preheat the oven and the stone from cool to 475 degrees. Slide the pizza onto the hot stone using a pizza peel or large spatula. A layer of cornmeal is recommended on the bottom of the crust to help prevent sticking. Bake to your taste, remove the pizza stone and pizza and place on the stove top or a cooling rack. Slide the pizza onto a cutting board before cutting to keep ingredients from getting on the stone or the knife from marking the stone. It is not necessary or even desired to wash the stone as any type of soap or cleaner could flavour the stone and ruin it for future use. If you feel the need to wet the stone to clean it use only clear water and allow the stone to dry thoroughly before returning it to the oven. As you use the stone more and more it will season and work even better.

CAUTION!
To avoid a possible fire hazard we recommend you do not use any type of oil directly on the stone and under no circumstances heat to higher than 475 degrees Fahrenheit. Do not place in the self cleaning cycle of your oven as some self cleaning cycles heat rapidly to over 700 degrees Fahrenheit and may cause the stone to break, a fire to result , or both. Do not use for stove top or open flame cooking.

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For more hints on using a pizza stone one site we found informative is www.whatscookingamerica.net

See this site for information from the United States Consumer Products Safety Commission (CPSC) regarding pizza stone cleaning in a self cleaning oven.

Answer 10

I am an independent Pampered Chef Consultant. We offer pizza stones and they are fabulous. I don't know what brand yours is. With ours you just have to use it and after a while it seasons itself and creates its own nonstick surface. Until then you must spray it before cooking on it. They suggest cooking something high in fat the first couple of times. Such as cookies or cresent rolls. If you have anymore Q's I'd love to help. My website is www.pamperedchef.biz /mistytraylor