NWR: pizza stone question

[Deleted User] · December 2010

Hey ladies.

I hope you guys can help me out. I had planned to make pizza tonight for dinner on our new pizza stone. This will be the first time I have used it and while reading the instructions for first use, it says to lightly sprinkle it with oatmeal as flour can burn. Well, I don't have any cornmeal in the house and I am not about to go to the store as it is pouring here.

I don't want to ruin the stone and really want pizza for dinner. Does anyone have any alternate ideas that I can use on it besides cornmeal? Or can I just use it without doing this step?

Thanks so much!

kellyjellybelly · December 2010

i never put anything on mine when i first stated using it, i never had a problem

Beachy730 · December 2010

Yeah I never put anything on mine either.

[Deleted User] · December 2010

Thank you both. That reassures me a lot.

I hope it is yummy. This is the first time I have done a homemade pizza.

tenofcups4me · December 2010

Dh's the pizza maker in our house so I just asked him. He says he doesn't put anything on it. BUT that it has to be well-seasoned before you use it the first time. Rub some olive oil on it, put it in to bake by itself, wait till it blackens and starts to smoke a bit and then he says to repeat the process.

I don't know if you need to do that with all kinds or not, just passing on what he said.

kellyjellybelly · December 2010

i think ours said to do that as well, ten. i'm just too lazy.

Beachy730 · December 2010

Yeah a lot of stoneware does recommend being seasoned. I have tons of it because of a Pampered Chef consultant in the family. Some of the ways include baking grands biscuits on them for the grease too.

If you don't have time to season it and you want to be sure, then you can spray some pam on there before the dough goes down.

mkrupar · December 2010

I used Pam the first time. It's slowly getting seasoned by being used and just scraped, but not completely washed each time we use it. I'm sure I could take the time to do what ten said, but Pam or oil should work just fine.

I love pizza on the pizza stone! I hope it's tasty.

[Deleted User] · December 2010

Oh sh!t, I didn't spray anything on it before putting it in the oven. I had walked away from the computer for a few. I hope it doesn't stick. I will let you ladies know how it is.

[Deleted User] · December 2010

It turned out ok. It did stick a little, but was very edible and tasty. I will definitely copy & paste some of those tips for future use. H told me I can't expect the first time to be perfect.

Thank you so much everyone

mkrupar · December 2010

Gald it turned out tasty! I still spray mine sometimes even though we've been making pizza on it for a while now. One of my coworkers makes other things on hers. It stays in her oven all the time so she'll cook veggies on it. Let it heat up, season the veggies, throw them on there, let them roast. I haven't tried it, but she swears by it.

[Deleted User] · December 2010

Yeah, when I was reading the insert/directions that came with it, it said you could use it for cookies and other things. Baked veggies like that sound delicious.

Mrs.B6302007 · December 2010

Nothing like homemade pizza. That's what we had for lunch only we don't have a stone.

specialk84 · December 2010

I kept noticing a funny taste when we made pizza. It turned out FI had been soaking it in hot, soapy water after each use. Please do not repeat his mistake. Get the little scraper and just scrape the stuff off of it after each use. No soap. Ever. We had to get a new stone.

Beachy730 · December 2010

Specialk- That method of cleaning it is the exact reason my H hates the stoneware. He actually would prefer we have nothing in our kitchen that isn't dishwasher safe, but he especially doesn't like that he can't just wash the stone with soap and water.

tenofcups4me · December 2010

Glad it turned out ok. We love homemade pizza here!

You could season it (oil it and put it in to bake for a bit) tonight so it's ready to go next time you want to use it.

[Deleted User] · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:afcc9e78-ca4c-40fb-9c6c-4300b984ce26">Re: NWR: pizza stone question</a>:
[QUOTE]I kept noticing a funny taste when we made pizza. It turned out FI had been soaking it in hot, soapy water after each use. Please do not repeat his mistake. Get the little scraper and just scrape the stuff off of it after each use. No soap. Ever. We had to get a new stone.
Posted by specialk84[/QUOTE]

I definitely will follow those directions. Pizza tasting like soap sure would ruin it.

[Deleted User] · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:e8e0a507-cd77-42b4-b70a-a548d8cde694">Re: NWR: pizza stone question</a>:
[QUOTE]Specialk- That method of cleaning it is the exact reason my H hates the stoneware. He actually would prefer we have nothing in our kitchen that isn't dishwasher safe, but he especially doesn't like that he can't just wash the stone with soap and water.
Posted by dnbeach12[/QUOTE]

I thought the same thing, too, when I read the directions. I mean, it makes sense and all, but the thought of not being able to wash something gives me the willies. I guess the whole pre-heating/seasoning it before use will kill any germs on it before the next pizza goes on it.

Beachy730 · December 2010

It's a non porous surface though, so bacteria can't hide in it. As long as you use hot water to clean it you'll be fine.

shortee426 · December 2010

What's the advantage of using a pizza stone rather than just a regular cookie sheet or tin foil?

[Deleted User] · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:bfb1e48f-56c1-48c1-b1b4-a4a8fa12b8e1">Re: NWR: pizza stone question</a>:
[QUOTE]What's the advantage of using a pizza stone rather than just a regular cookie sheet or tin foil?
Posted by shortee426[/QUOTE]

It is supossed to resemble a hearth oven like you see in pizza joint's I think. At least that is what the box said. I had never really heard much about them until we registered last fall for the wedding. They seem to be pretty popular though.

Beachy730 · December 2010

Stoneware is supposed to be great for baking things evenly. I have all sorts of different pieces, including pie plates, a 13x9 pan, a brownie size pan, and a deep covered baker. They are great for baking and cooking and everything always cooks evenly and tastes great.

Technically with the pizza stones you are supposed to put the stone in the oven as the oven preheats so that it heats up, but if you are making homemade pizza where you have to hand press the dough it is really hard to do that when the stone is hot, so I normally never do that.

[Deleted User] · December 2010

I didn't make my own dough, even though I wish I would have. Next time though. I was lucky for the pizza to turn out at all with the headache I had. But I hear what you are saying about pre-heating the stone if you are making pizza.

tenofcups4me · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:cc562cc4-2f30-4e20-854a-c655ae8891b0">Re: NWR: pizza stone question</a>:
[QUOTE] Technically with the pizza stones you are supposed to put the stone in the oven as the oven preheats so that it heats up, but if you are making homemade pizza where you have to hand press the dough it is really hard to do that when the stone is hot, so I normally never do that.
Posted by dnbeach12[/QUOTE]

Dh does that. He builds it on a pizza peel then slips it from the peel into the oven onto the hot stone.

[Deleted User] · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:04236fa6-519e-4f8e-8d66-b80a497ca945">Re: NWR: pizza stone question</a>:
[QUOTE]In Response to Re: NWR: pizza stone question : Dh does that. He builds it on a pizza peel then slips it from the peel into the oven onto the hot stone.
Posted by tenofcups4me[/QUOTE]

Oh ok. That makes sense. I guess my headache was getting in the way of my brain working. The directions mentioned something about a pizza peel. We don't have one, but I will have to pick one up at BBB next time I am out.

shortee426 · December 2010

Interesting. I might have to add one to the registry. J loves making pizza dough.

tenofcups4me · December 2010

The peels aren't very expensive, less than $20, I think. Honestly, I don't know how important any of this is. I just know what DH does and as you can tell, he's pretty fussy about doing it "right." But he had years as a teenager working in pizza shops so he's got the system down. And my dad briefly owned a pizza place when I was a kid and afterwards I remember him making homemade pizzas. I guess it's a "man thing" In my family :-)

shortee426 · December 2010

Can you all recommend the pizza stone you have?

[Deleted User] · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:1bcff4f0-2f21-4549-a758-ab181ef024c5">Re: NWR: pizza stone question</a>:
[QUOTE]Can you all recommend the pizza stone you have?
Posted by shortee426[/QUOTE]

Ours is the Oneida Large Pizza Stone with rack. I think DNB has a Pampered Chef one. Ours is from Bed, Bath & Beyond. I think they also had a rectangular one if you are interested.

thesuninherhead · December 2010

H and I use baking paper (or whatever you call it over there) to solve the sticking issue. It works like a charm- just roll the dough first, transfer to the baking paper and then apply toppings and slide into/out of the oven. it's so much easier than wrestling with the dough on the pizza peel/stone.

thesuninherhead · December 2010

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_nwr-pizza-stone-question?plckFindPostKey=Cat:Wedding BoardsForum:9Discussion:2f70a1e6-4e4e-49e2-99c0-bf4757394f75Post:cc562cc4-2f30-4e20-854a-c655ae8891b0">Re: NWR: pizza stone question</a>:
[QUOTE]Stoneware is supposed to be great for baking things evenly. I have all sorts of different pieces, including pie plates, a 13x9 pan, a brownie size pan, and a deep covered baker. They are great for baking and cooking and everything always cooks evenly and tastes great. Technically with the pizza stones you are supposed to put the stone in the oven as the oven preheats so that it heats up, but if you are making homemade pizza where you have to hand press the dough it is really hard to do that when the stone is hot, so I normally never do that.
<p>Posted by dnbeach12[/QUOTE]</p><p>If you put them into a hot oven when they're cold, you risk them breaking as they try to expand... and the idea of the pizza stone is that it holds the heat and cooks the base, so you want them hot when you put them in. Thus the baking paper! </p>

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