Care Tips For Stone Pizza Pans

Pizza stones are a great way to achieve a crispy crust and that authentic pizzeria taste at home. But, as they deliver special pies, they also require special care. Here are some tips on how to care for your pizza stone:

- Avoid exposing your pizza stone to extreme or rapid temperature changes, as this can cause thermal shock and lead to cracking. Always place your pizza stone in a cold oven and preheat it together with the oven.

- Avoid washing your pizza stone with soap or other cleaning chemicals, as the stone's porous material will absorb the soap and impact the flavour of your food. Instead, use a brush or scraper to remove food residue, and a damp cloth to wipe away any remaining crumbs or grease.

- Store your pizza stone in a dry place, preferably in the oven, to avoid sharp temperature changes and reduce the risk of breaking it.

- If your pizza stone has stubborn stains or burnt-on food, you can deep clean it by heating it in the oven at 500 degrees Fahrenheit for about an hour. This will help loosen the food residue, making it easier to scrape off.

Avoid thermal shock by allowing the stone to cool before cleaning

Pizza stones are susceptible to "thermal shock," which can cause them to crack. This occurs when the stone is subjected to rapid temperature changes, such as when a hot stone is placed on a cold countertop or a cold stone is added to a hot oven. To avoid thermal shock, it is important to always place your pizza stone in a cold oven and allow it to heat up gradually. Similarly, you should never place frozen food on a hot stone, as this can also cause thermal shock and damage your pizza stone.

When cleaning your pizza stone, it is crucial to let it cool down completely before handling. Never submerge your pizza stone in water or wash it with soap, as the porous material can absorb soap and detergent, affecting the taste of your food. Instead, use a brush or scraper to remove any stuck-on food or crumbs after each use. If there are any burned-on or crusty spots, you can use food-safe cleaning materials, such as a mixture of baking soda and warm water, to clean the stone. Make sure to dry the stone thoroughly before using it again.

By following these simple care instructions, you can help extend the life of your pizza stone and avoid thermal shock, ensuring that you can continue to enjoy delicious, crispy pizzas for years to come.

Don't use soap or submerge the stone in water

Pizza stones are susceptible to thermal shock, which occurs when the stone moves between extreme temperatures. This can cause the stone to crack. For this reason, it is important to avoid sudden temperature changes when caring for your pizza stone.

Pizza stones are also highly porous and absorbent. This means that they can absorb soap and water, which can be difficult to remove. If soap molecules are absorbed into the stone, they can be deposited into your pizza dough, leaving your pizza with a soapy taste and smell.

To avoid this, it is best to avoid using soap or submerging your pizza stone in water. Instead, use a brush to scrub away any food particles and residue, and then wipe the stone down with a damp cloth. It is also important to let the stone cool down completely before cleaning it to avoid thermal shock.

If your pizza stone has been accidentally cleaned with soap, it is possible to salvage it. One way to do this is to place the stone in the oven at 400°F (200°C) for 2 hours. This will help to remove the soap molecules from the stone. Alternatively, you can soak the stone in lukewarm water for 2-3 minutes and then let it air dry for a week before using it again. However, be very careful when handling the stone after soaking, as it will be much heavier than usual due to the absorbed water.

Store the stone in the oven to prevent cracking

Pizza stones are susceptible to thermal shock, which occurs when a material is subjected to extreme and sudden temperature changes, causing it to rapidly expand and contract. This can lead to cracking or even shattering of the stone. To prevent thermal shock, it is recommended to store your pizza stone in the oven, allowing it to gradually adjust to temperature changes along with the oven.

By keeping your pizza stone in the oven, you avoid the risk of exposing it to sudden temperature fluctuations. When the oven is not in use, the stone remains at room temperature, and when you preheat the oven, the stone heats up gradually along with the oven. This gradual heating process helps to prevent thermal shock and reduces the likelihood of cracking.

Additionally, storing your pizza stone in the oven has other benefits. It acts as a heat sink, helping to stabilize the oven's temperature and reduce fluctuations. This stable temperature is particularly beneficial for baking bread and pastries, as it ensures a consistent environment for proper rising.

However, keeping the pizza stone in the oven does have one drawback: it increases the time required for preheating the oven. This extended preheating period is a small trade-off for the benefits of preventing cracks in your pizza stone and improving the overall performance of your oven.

In summary, storing your pizza stone in the oven is a simple yet effective way to prevent cracking due to thermal shock. It also enhances your oven's performance by stabilizing temperature fluctuations, making it a worthwhile habit to adopt for better pizza and baking results.

Use a pizza peel to transfer the pizza to the stone

Using a pizza peel is the best way to transfer your pizza to the stone without it sticking. A pizza peel is a special kind of paddle that provides a flat surface to easily slide the raw pizza onto the hot pizza stone.

To use a pizza peel, first, sprinkle the peel with cornmeal or semolina flour. This will prevent the dough from sticking to the peel and help it to slide off easily. Next, roll out your dough to a size slightly smaller than the stone and place it on the peel. Give the peel a shake to ensure the dough can move easily—if it's stuck, lift the edges and add more cornmeal or flour.

Now you can add your sauce and toppings. When you're ready to bake, open the oven door and point the tip of the peel towards the back edge of the preheated pizza stone. Pull the peel towards you, allowing the pizza to gently slide onto the stone.

You can also use the peel to remove the cooked pizza from the oven, but it's trickier than placing the pizza on the stone. It's recommended to use the peel or a metal spatula to slide the pizza from the stone onto the peel, then transfer it to a plate or cutting board.

If you don't have a pizza peel, you can use a large plate without a rim or a large cutting board to transfer the pizza. Just be sure to pull out the oven rack so you can slide the pizza onto the stone. Again, be sure to sprinkle cornmeal or flour on whatever surface you're using to transfer the pizza.

Preheat the stone in the oven for 30 minutes

Preheating your pizza stone is a crucial step in the pizza-making process. It's important to remember that you should always place your pizza stone in a cold oven and then preheat it. This is because pizza stones are susceptible to "thermal shock", which occurs when the stone is subjected to rapid temperature changes, such as going from a hot oven to a cold countertop or vice versa. Placing a cold stone in a hot oven can cause it to crack or even explode.

To preheat your pizza stone, first, place the cold stone in a cold oven. Then, set the oven temperature to at least 500 degrees Fahrenheit. It is recommended to let the pizza stone preheat for about 30 minutes to an hour. During this time, you can prepare your pizza dough and toppings.

While the stone is preheating, it's important to let your pizza dough come to room temperature. Placing cold pizza dough on a hot stone can cause it to break. Once the oven and stone are preheated, you can place your pizza on the stone and bake it until the crust is golden brown and the cheese is melted and lightly browned.

Remember, the clay or ceramic material of a pizza stone is porous and can absorb flavours and odours. So, be mindful of any experimental flavourings you add to your pizza dough, as they may linger and affect the taste of future pizzas.

Frequently asked questions