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Prepping a Pizza Stone

Question:

I've got the stone nice and hot....prepped to 500 degrees and pre-heated. What should I do in terms of prepping it for the pizza? Just throw it on? Toss on a little cornmeal?

I just don't want it to stick.

Thanks.

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  1. It will stick unless you use cornmeal. My kid doesn't like the coarse grind, so I use a finer one. Make sure the pizza doesn't stick to your peel PRIOR to taking it to the stone (just shake it a bit to make sure it moves easily).

    2 Replies
    1. re: Claudette

      I use cornmeal on my peel, but I should keep adding it to the stone as well...just tossing a little on before I drop the pie? That's the way I do it now, but I wanted to confirm.

      1. re: Rob Howden

        No need to put anything directly on the stone....if you can slide the dough off the peel and the stone is hot, it won't stick to the stone. Flour works just as well as cornmeal, in my experience. If you're unsure, test the release qualities of your stone with a patted-out piece of plain dough. It will adhere initially, but will lift right off as it cooks. I cook pita, naan, lavash, and other flatbreads directly on my stone and have never had any stick (no cornmeal, no excessive flouring needed).

    2. I usually throw a little cornmeal down on the prep surface where I am making the pie; when you lift it with the peel, the cornmeal will adhere to the dough underneath. I find that if you put the cornmeal directly on the stone by itself, it burns. (For a really great crust, if you have the time, try allowing it to stay in the fridge for the second rise.)
      fayefood.com

      1. this time, i'd use the cornmeal on the stone, but if you keep the stone in the oven and cook some oily stuff on it (like bruschetta or butter-topped bread) it will develop its own non-stick surface in time, similar to cast iron. it will darken the stone but it is desirable-- don't try to clean it off the stone.

        3 Replies
        1. re: soupkitten

          I have never had a crust even attempt to stick on a bare stone. If your ovens hot enough it shouldn't. However, 9 times out of 10 I use parchment. It works fantastic. No need for cornmeal at all.

          -Becca
          www.porterhouse.typepad.com

          1. re: Becca Porter

            if the stone is hot, the crust will bake, not stick. in my experience, if the unbaked pizza doesn't stick on the pizza peel, you're good to go!

            1. re: Becca Porter

              I've recently started using parchment paper instead of cornmeal. Less messy, works like a charm.

          2. The problem is the pizza sticking to the peel not the stone. To eliminate this problem and never have to worry about using flour or cornmeal on your peel (which is a mess, burns in the oven, and adds nothing to the taste of the crust), I bought a Super-Peel. A little more expensive than a regular peel but, if you do a lot of baking, a worthwhile investment.
            http://www.superpeel.com/

            1. Can you use a large porcelain or ceramic tile instead of a "proper" pizza stone?

              3 Replies
              1. re: soula12

                Check this thread at pizzamaking.com http://www.pizzamaking.com/forum/inde...
                This site can answer any and all questions relating to pizza.

                1. re: soula12

                  If the porcelain or ceramic is unglazed, it will probably work. Glazed pottery doesn't have the moisture-absorbing qualities of the unglazed stuff....this porosity is what makes the crust crispy.

                  1. re: Hungry Celeste

                    plus many decorative glazes are not food-safe, containing lead etc. using unglazed works great though.