You don’t really need a pizza peel to use your own stone. You can just as easily transfer the cooked pie onto it without one by using either an oven-safe plate or cutting board, but first put down some cornmeal so that you have something nonsticky for sliding it across the surface of the hot rock after removing any excess toppings with tongs before popping in under heat source.
Caring for a Pizza Stone
Pizza stones are the traditional tool used to make pizzas in brick ovens; now that style of cooking has come into modern times and is increasing in popularity.
The main goal of using a baking stone is to achieve an evenly heated pizza with crisp crust. If you are using a pizza stone, it is very important to keep it clean so that you can achieve the best results. Since many people are not familiar with baking stones, here are some simple steps you can follow to take care of your stone and prolong its life.
Pizza stones should never be washed with soap or other cleaning chemicals. This will remove the seasoning from your stone and make it almost useless. First, brush off any loose dirt or particles from the surface of the stone.
If you have a commercial-sized oven, try using a commercial-sized dust pan to get large chunks of debris; this will make the process easier.
After you have brushed off excess debris, sprinkle some salt onto the stone and scrub it with a wet cloth. The salt will lift off any remaining bits of food or grease from the surface while also preventing rusting. You can also use a mild solution of baking soda and water, although you should make sure to rinse this residue thoroughly after you are done scrubbing.
If your pizza stone is small enough to fit in your sink, you can wash it with hot water and soap as long as you thoroughly rinse it.
After cleaning the pizza stone, dry it completely before storing it. If the surface is still wet after drying, you run the risk of rusting or cracking your stone. While some people recommend using olive oil to season the stone again, others say that the oil will turn rancid over time. Many people find it helpful to store their stones in a cool, dark place with no moisture when not in use.
How does Pizza Stones work?’
A pizza stone is a porous ceramic that absorbs moisture and spreads the heat to the dough when cooking. It’s put into a cold oven, then brought to temperature with the baking – no preheating necessary.
Pizza stones work based upon the science of thermodynamics which states that substances change their state when either energy or heat is applied.
The stone is porous in nature, meaning that it absorbs moisture easily. When the pizza stone is put in a pre-heated oven, the heat transfers through the walls of the stone creating thermal energy.
The internal moist particles transform into steam, which makes its way out of the pores of the baking surface with assistance from conduction and convection. When baking, the stone gives off this heat energy for an extended period of time.
This causes the surrounding air to increase in temperature causing the dough to rise properly and cook through evenly. The best pizza stones are made from refractory materials that absorb excess moisture and distribute it evenly across the surface.
A lot of modern ovens come with a pizza setting so you don’t have to do the extra work of preheating the stone.
What stone works for the kind of baking you plan to do?
Ceramic Pizza Stones
The Catania pizza stone is a great option for beginners or those who want to test the waters without investing too much money. The porous surface will discolor and stain with use, which makes it natural – don’t expect your new baking buddy to remain pristine after every time you cook on them!
It can be used in both ovens AND smokers/grills as well; always begin heating by letting cool before using so they don’t crack from overheating (this should only take minutes).
Care: scrape clean regularly but ONLY water- no soap products because of how easily these items will soak into this type if material over time!.
Flametop Enameled Ceramic Stones
Ever notice that food tastes better when it’s cooked on a grill? The same goes for cooking in the oven, but there are some things you have to watch out for.
Apart from being filled with fat and sugar by way of butter or honey as an ingredient (we all know how bad those processed foods can be), grills give off smoke while they cook your meal which masks any other flavors coming from spices used throughout prepping time – so if this sounds like something up your alley then get yourself one today!
Cordierite Pizza Stones
Cordierite is a prized stone for its durability, making it the perfect material in ceramic kilns. Its extra cost typically outweighs any longevity benefits because of how porous cordieisite gets over time and continues to get damaged easily even after cleaning with soap – so follow special care instructions that come with your purchase!
Cast Iron Pizza “Stone”
Cast iron is a fantastic material for cooking because not only does it transfer heat better than stone, but also leaves you with an incredibly durable pan. It can be used on the stovetop as well – just make sure to maintain its exterior seasoning!
If properly cared for cast-iron cookware will last years without rusting or wearing down too much from use; which means that they’re affordable enough that many people have them both at home and in their professional kitchens too (depending upon what type of appliance he/she uses).
The gold standard for pizza fanatics. Incredible heat transfer rates that can produce those elusive dark, blistery crusts and is often seen only in wood-fired ovens; similar to cast iron it’s heavy but still manageable with care – you just need some watchful eyes on top of your head while using this type if baking other bread like pains (or cooking anything else).
But be mindful: The bottom layer might turn quickly as well because we all know how fast things burn!
What to use in place of a pizza stone?
Pizza stones have been a tool in the kitchen for years. They were originally used because of their ability to conduct and hold heat. That’s why they are great for cooking pizza. You can cook your pizza at a high temperature that will give you that nice crispy crust without overcooking the toppings. There is only one problem, and that is they can be very expensive.
Are there any alternatives to using a pizza stone? Here are some great ideas:
- Use unglazed tile from your local home improvement store in place of a pizza stone
- If you don’t want to spend the cash on unglazed tile, then try placing your baking sheets together and covering them with foil. You can place your dough on top of the foil and bake as if it were a stone.
- Use a baking sheet in place of the stone, but not just any baking sheet. Spray it lightly with cooking spray so that your pizza doesn’t stick to the pan when you go to remove it from the oven.
- Use the baking sheet with foil covering it like mentioned above, but set your oven to 500 degrees and let it preheat for an hour or two before you put your pizza in. This will ensure that the pan is nice and hot when you place your uncooked dough on top of it. Making sure that the oven is very hot before you place your pizza in will ensure that you get a good crispy crust.
- Use the baking sheet with foil over it and preheat the oven to 500 degrees, but then turn off your oven just when you have placed your dough on top of your aluminum covered baking sheet. Allow it to sit in the hot oven for about 10 minutes. This will cook the dough without cooking the toppings, which means you will have that perfect pizza with a crispy crust and gooey cheese.