#11  
Old 01-07-2010, 10:00 PM
Serf
 
Join Date: Jan 2010
Location: Tucson
Posts: 21
Default Re: Pros and Cons to Seasoning a Pizza Stone

Parchment confuses me. Is that wax paper you are referring too?

I am starting a new thread so you can see some details about the grill and equipment. Plus i will have loads of pictures on the new thread. Please way in.
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  #12  
Old 01-07-2010, 10:42 PM
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Default Re: Pros and Cons to Seasoning a Pizza Stone

I am moving to a Project thread. Please join me there for continuation, so you can see pictures and grill setup.

http://www.fornobravo.com/forum/f24/...html#post76388 (Weber Genesis with Pizza Que Stone Project w/PICS)

Cheers,
Scott
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  #13  
Old 01-28-2010, 06:55 AM
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Il Pizzaiolo
 
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Location: Perth, Australia
Posts: 1,167
Default Re: Pros and Cons to Seasoning a Pizza Stone

I often do a couple of pizzas on the stone and in the electric oven when experimenting. I haven't seasoned any of them before and they look rather shabby with stains etc. as a result.

I have managed to crack a stone in half in the oven before but perhaps that was due to some moisture landing on it from a pizza.

If the stone has some old cheese stuck on it a generally scrape it off with a dough knife and dust it off lightly with my hand. No chemicals are used to clean it ever!

Rossco
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  #14  
Old 01-28-2010, 10:40 AM
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Default Re: Pros and Cons to Seasoning a Pizza Stone

Whenever I use parchment in the kitchen oven it gets yanked out from underneath the pie after a minute or so before it starts to burn and crumble. I like to use parchment on a pizza screen. I've had problems with the crust sticking to the screen in the past.
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  #15  
Old 01-28-2010, 03:34 PM
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Default Re: Pros and Cons to Seasoning a Pizza Stone

What sort of temp are you cooking at? Sounds like it may be a bit low as there shouldn't be any sticking happening. Alternatively perhaps the dough is too wet or there is seepage from the sauce and/or topping...

/Rossco

Quote:
Originally Posted by fxpose View Post
Whenever I use parchment in the kitchen oven it gets yanked out from underneath the pie after a minute or so before it starts to burn and crumble. I like to use parchment on a pizza screen. I've had problems with the crust sticking to the screen in the past.
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  #16  
Old 01-27-2011, 10:29 PM
Peasant
 
Join Date: Jan 2011
Location: Oregon
Posts: 37
Default Re: Pros and Cons to Seasoning a Pizza Stone

I bought a pizza stone the other day and lathered it in olive oil. Was this wrong?
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  #17  
Old 01-28-2011, 03:21 PM
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Location: Toronto, Ontario, Canada
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Default Re: Pros and Cons to Seasoning a Pizza Stone

Usual way to use a stone in a kitchen oven is to heat it up at the highest setting (550 degrees?) for 20-30 minutes before baking. With a coating of olive oil, that's got to set off a smoke alarm or two
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  #18  
Old 05-17-2011, 07:02 AM
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Default Re: Pros and Cons to Seasoning a Pizza Stone

The stone will draw out moisture from the pizza so you should cook directly onto the stone itself for best results.
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  #19  
Old 05-17-2011, 08:07 AM
Peasant
 
Join Date: Jan 2011
Location: Oregon
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Default Re: Pros and Cons to Seasoning a Pizza Stone

Well, a bubbling calzone cracked my stone so I will buy a new stone and not coat it in oil and see if my pizzas are crispier, I hope that they are!!
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  #20  
Old 05-17-2011, 08:26 AM
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Il Pizzaiolo
 
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Location: Perth, Australia
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Default Re: Pros and Cons to Seasoning a Pizza Stone

I have had a pizza stone for several years now and never "seasoned" one with anything - which kind of duplicates the floor of a WFO I suppose. The do become discoloured after a while from the pizzas and toppings used but I don't think that poses any major health risk as long as you heat it up well before use.
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