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Baking Steel Pizza

Pizza Stone Advice?


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Home Cooking Baking Steel Pizza

Pizza Stone Advice?

ideabaker | | Jul 30, 2008 05:41 PM

Hi all, just got a new pizza stone and I'm loving it. First use was putting it in a cold oven, letting it preheat with the oven, then putting corn muffins in a muffin tin and placing the tin on top-- great! Super high peaks on the muffins, everyone wondered how I did it!

Second time out, I put a super thin pizza base/crust (store bought and a little thicker than a flour tortilla) on it, again, preheated, and the top of the pizza came out super; bubbly with brown edges on the crust... sadly, the bottom was still white and not crisp at all. So the same night I tried it again with those thin crusts with the same results.

So, ok, today I bought two other kinds of premade crusts (I'm not that confident in making my own yet, but if you have an easy recipe, preferably using wholegrain flour, I'm up for suggestions). They say on the package "Crispy" so I'm guessing they will work out better.

While lovingly admiring my pizza stone today I noticed there are spots where sauce or cheese have gotten on it. Am I supposed to wash it (I heard somewhere that using soap on a pizza stone is a no-no) with something special? Am I supposed to use water on it at all? If so, how long do I have to let it dry before using it again (don't want to crack it)?

Other than putting it under baked goods and using it for pizza, are there other uses for a pizza stone that I should know about?

I know there are a lot of mini-questions in this thread, but any advice you can give for any of them would be great. Want to keep this love affair (with my pizza stone) alive!

Thanks in advance for your suggestions.