O Pizza Stone

[Tabris]

I bought a pizza stone because I found it cheap.  How do I use it?

The instructions say to put the pizza stone in the oven and preheat the stone to 450, and then slide your prepared pizza onto the pizza stone in order to cook.

I'm okay with that. What I'm not okay with is the "slide your prepared pizza" because when I tried, I couldn't get it off the cookie sheet on which I'd prepared it. And yes, I'd floured the cookie sheet seven ways from Sunday.

SO...  I know people here have mentioned pizza stones before. Please illuminate a very ignorant Tabris as to the proper way to get the pizza onto the pizza stone, and then the proper way to get it off again once cooked.    TIA

[supernova]

The proper tool, which most people don't have, is a "pizza peel."  It's that big wooden cross-between-an-oar-and-a-spatula thing you see people using in pizzerias.

Random link from Google:  http://www.shopfosters.com/Pizza-Peel-p-1118.html

You can get them in stores or on the Internet; should cost about $20 or so.  The secret is to "assemble" the pizza on the peel, then slide it off onto the stone.  It's tricky though, and takes some practice.

But that doesn't solve your current problem.  Hopefully this will:

Slide the pizza to the edge of the cookie sheet.  Tilt the cookie sheet just a bit so the far edge of the cookie sheet is lined up with the far edge of the stone, and is in fact resting on the stone.  Slowly, simultaneously slide the sheet back with one hand while holding the pizza steady with the other, so that it gently drops onto the stone as you slide the sheet out.

When the pizza's done, just pull it and the stone out together, and allow to cool, unless you're making multiple pizzas.

Hope that helps!

     - saphie

[GotSquatch]

try using cornmeal instead of flour.  This will also help keep the bottom of the crust from burning.  I also reccoment seasoning your stone by baking something like biscuts or cresent rolls (something with fat).  This will start making your stone kind of nonstick. 

[StaciNadia]

I know I'm not the OP, but thank you for posting this!  FI and I registered for a pizza stone, and this thread will help us enjoy it (should we get it).

[Pixie]

I do not preheat my stone.   I roll/press out the crust right on the stone and when the pizza is prepared, the stone and pizza go in the oven.    If using frozen pizza I don't preheat the stone, and frozen pizza on a hot stone could (most likely wouldn't, but could)  crack the stone.    I've had my stone over 10 years and love all my stones.   Mine are so seasoned they are almost black!   Except my bunt pan one, which I have never used.   I may have to get it down and start using it.

After the pizza is cooked, I just cut it with a pizza wheel, and serve with a pie server!   I LOVE my stones.

[minnaloushe]

I do not preheat my stone.   I roll/press out the crust right on the stone and when the pizza is prepared, the stone and pizza go in the oven.    If using frozen pizza I don't preheat the stone, and frozen pizza on a hot stone could (most likely wouldn't, but could)  crack the stone.    I've had my stone over 10 years and love all my stones.   Mine are so seasoned they are almost black!   Except my bunt pan one, which I have never used.   I may have to get it down and start using it.

After the pizza is cooked, I just cut it with a pizza wheel, and serve with a pie server!   I LOVE my stones.

Me neither! Pre-heating is not really necessary. Plus not doing so makes the whole procedure much easier.

[Amitisoo]

I don't know about pizza stones but having worked in a pizza parlour before I want to share my expertise.

Work fast!! The longer the pizza sits on the cookie sheet the more likely it will stick. Grate the cheese and prep the topping first so once you place the dough on the cookie sheet all you have to do is assemble the toppings. Sometimes if I'm being slow for some reason I'll slide the pizza around on the sheet after a few minutes and keep on arranging those little bits of pineapple perfectly.

[Virg]

StaciNadia wrote:

"FI and I registered for a pizza stone, and this thread will help us enjoy it (should we get it)."

Is there a waiting list of some sort?  It sounds like you're adopting it.

Virg

[StaciNadia]

Sure, why not!  "Will provide a good home for needy pizza stone, with many nights in the oven heating our pizza, and plenty of love."

[artk2002]

You can use the back of a cookie sheet to transfer to the stone, but a real peel is better.  As one person suggested, dust the "peel" with cornmeal, or use semolina flour.  Regular flour, especially if the dough is fairly wet, won't work, as you discovered.  You also want your pizza dough to be a bit on the dry side, so that will help, too.

[ginlyn32]

Did you get it from Pampered Chef? That's where I got mine, I just put the pizza right on the stone. It don't bother to pre-heat it. They also recommend using cornmeal.

Someone else also recommended baking biscuits or cresent rolls on it, which I second.

The pizza comes out so good! I even like to bake frozen pizzas or the deli-style kind on it. Comes out like you ordered it from Pizza Hut!

Ginger

[MineralDiva]

I love my Pizza Stone.  It actually "lives" in my oven, on the top rack, and I've used it for many more things than pizza.

[MrsP81]

This thread is bad...it is making me want to buy a pizza stone! Usually we order pizza - we never make it. I have to resist the urge - DH can't handle any more kitchen gadgets!