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Sep 24, 2009 02:34 PM

Making pizza today...

and I have a question about the dough sticking to my stone.

Usually I'd use cornmeal but I'm out and I don't feel like going to the store. I've never had the dough stick on me but I'm curious what safe measures I can take this time round now that i'm cornmeal-less?

Is it a good idea to oil up the stone after it heats up. Flour it maybe?

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  1. No Don't use either. No Liquids should be used on the stone. The oil could penetrate the stone causing problems and regular flour burns too easily. If you have a hard wheat flour like semolina, use that. it works best, even better than cornmeal.

    8 Replies
    1. re: Mattapoisett in LA

      I have done this several times, to great success.

      1. re: Mattapoisett in LA

        I oil my stone all the time...that's what mine said should be done.

        1. re: momskitchen

          Most baking stones are porous. Once liquid gets in it is hard to get it out. This is why most stone manufacturers recommend not washing a stone, since you won't be able to get all of the soap out of the stone. Plus, when the residual water in the stone heats up, turns to steam, it will create pressure causing the stone to crack. I presume similar problems could occur with oil.

          1. re: Mattapoisett in LA

            Yes, they are porous - that's why you must season them. Oil is how it is done. If what you are making is sticking to the stone, it's because you havent seasoned it.

            1. re: momskitchen

              Wrong! Wrong! Wrong! Ceramic stones should NOT be "seasoned".

              1. re: grampart

                Good luck with yoru pizza making ventures.....I am sure it's working out just fine for you. Peace brother.

              2. re: momskitchen

                I have NEVER seasoned my stone and nothing has ever gotten stuck to it.... you know why... cause I pre-heat it for an hour at 500 or 550 degrees.

                1. re: momskitchen

                  I could also google "how to boil small kittens" and come back with recipes but that doesn't mean its right.

          2. I flour the pizza peel well first, making sure now and then as I top it that it's not sticking. But, parchment paper would work, too. Just cut it after making the pizza so it's only 1" or so. If you have semolina, as Mattapoisett recommended, that's better than cornmeal.

            1. Most people use cornmeal so it won't stick to the pizza peel. As long as your stone is well pre-heated, the dough shouldn't stick to it. I've never put anything on my pizza stone and only use flour on my wooden peel and have never had a problem

              1 Reply
              1. re: ESNY

                I agree. A pizza crust should not stick to well seasoned stone. In fact, it shouldn't stick to a new stone, but that'd depend on the material used in making the stone and how it was processed during manufacture.

              2. Rice flour is fabulously slippery, and doesn't burn the way cornmeal can at high heat. I like it a lot better than cornmeal, semolina, or wheat flour. It would require an extra trip to the store, so for tonight, stick with regular flour on your peel. But remember to try rice flour next time!

                1. maybe your oven wasn't hot enough.
                  i bake my pizzas in a typical (electric) consumer oven. i pre-heat to 500 degrees for at least one hour before sliding the pizza off the peel. the corn meal on the peel helps the pizza slide off without snagging. since the stone is very hot, the chance for sticking is quite low.
                  i never oil or wash the stone. i gently sweep it from time-to-time as required.
                  oh, the stone is over five-years-old.