A Social Pizza Experiment

Cooking With A Pizza Stone

Some people use metal pans for cooking their pizzas and others use a pizza stone. It’s a matter preference, but here’s a little background on the issue.

Stone Or No Stone

A pizza stone will make the crust of a pizza nice and crispy. The heat from your oven is distributed evenly across a pizza stone, and the porous nature of the stone plays a key role in removing a lot of the moisture from the pizza. This makes a crispy crust, which many people prefer. This porous quality of a pizza stone, however, means that you need to take special care of it.

Pizza Stone

Pizza Stone Care

It goes without saying that if the stone will absorb the moisture from your pizza, it will also absorb other things like soap. Because of this, you should never wash your pizza stone with soapy water. Use only cool water, and be sure your stone has cooled completely first. Here are some other tips on how to use and care for your pizza stone.

• Always place your stone in a cold oven. It needs to absorb the heat evenly. A pizza stone may shatter if placed into a hot oven when it’s cold.

• Your pizza stone needs to be preheated before using it.

• To safely remove it from the oven a wooden paddle is recommended as pot holders aren’t designed to handle something as hot as the stone.

• A heavy pizza stone doesn’t cook any better than a lighter one.

• Use a wooden paddle to place your pizza onto the preheated stone to avoid getting burned.

Caring For Your Pizza Stone…

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Pizza stones are a great choice for making pizza at home, or even for reheating your pizza. You just have to know how to use and care for your pizza stone. Hope this helps, and remember, if you should happen to mess it up, you can always call Melbourne pizza delivery!

Aussie Pizza Connoisseur
Melbourne Pizza Delivery © 2009

Comments on: "Cooking With A Pizza Stone" (5)

  1. There is pizza and then there is YUMMY PIZZA. It is the stone that makes the difference.
    .-= Wal Heinrich´s last blog ..Genetically Modified Foods – Are They Worth the Risk? =-.

  2. Thank YOu for posting this helpful Information about “Cooking With A Pizza Stone”. I like it. just keep on posting. :)

  3. Melbourne is the home of Pizzas in Australia I had my very first one in St Kilda in 1967 I look to trying one using a pizza Stone

  4. Lots of good pizza stone advice here.

    I would say a thicker stone can be better because it’s going to retain more pizza-baking heat when you open and close your oven and your oven’s thermostat switches off and on.

    Also, if you’re making a few pizzas, on after the other, this heat retention helps even more.

    A metal peel may work better for getting the pizza out because it’s thinner and sharper to wedge in under the pie…and it won’t scorch.

  5. Sergio Galessi said:

    Dear Sir,
    making enquiries about a pizza stone I’ve found the following:
    “In fact a home made pizza stone made from a terra cotta tile is perfect providing that it is unglazed. The theory is that because the pizza stone is made from natural clay it is porous it is capable of extracting the moisture from the pizza to ensure a crisp base. Make sure you don’t use a glazed tile, they contain lead, what is very hazardous for your health. ”
    My question to you is : is the Emily Henry stone (glazed) dangerous to my health?

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