Pros and Cons to Seasoning a Pizza Stone

[cerreta]

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.

[cerreta]

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

[heliman]

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

[fxpose]

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.

[heliman]

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

Originally Posted by fxpose

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.

[Giggliato]

I bought a pizza stone the other day and lathered it in olive oil. Was this wrong?

[Alfredo]

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

[heliman]

The stone will draw out moisture from the pizza so you should cook directly onto the stone itself for best results.

[Giggliato]

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!!

[heliman]

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.