Concerning thermal shock is it OK to put a frozen pizza on preheated stone for baking?
1369713
No, the moisture will cause it to crack at some point. A baking steel would be better for that.
1788352
I always put mine in a cold oven so it heats up as the oven heats. You want the stone to be nice and hot when pizza dough goes on it. It gives a lovely crispness to the crust. Plus, I've heard the stone is more likely to crack if you put it into a hot oven.
791199
Get the Prograte and Tombstone combo kit. You'll need a decent pizza peel and something to turn the pizza...I use a pair of tongs...and some hardwood. Lots of hardwood! Remember, the hardwood is what gets the temp up to the 700+ degree range which cooks the pizza in about 2 minutes. Another really handy, but not "must have" is an infrared thermometer that goes up to about 1,000 degrees. This lets you know for sure how hot the stone is and when to add more briquettes and/or hardwood.
802502
Its not necessary nor recommended. The stone will gradually darken with use. I always put cornmeal on my peel so that the pizza slides off easily onto the stone. Some residual cornmeal will be left on the stone which can easily be wiped off after it cools, but may also contribute to some darkening. Be sure to pre-heat the stone in a 500 - 550 degree oven for at least 20 minutes.
1624113
I have never used it on the pizza stone (sounds like a good idea), but the pads can withstand heat to 475 I believe.
1015659
No, the stone is too hot, stone cannot be taken out of oven with pizza on it. When cutting the pizza, the sauce and cheese will melt onto the stone and cause black burn spots.
391827
Not sure what you mean by using water/steam in the oven but I think pizza crust comes out crispier if you preheat the stone.
1350865
I was told that I need to put this in a cold oven and then preheat the oven. I was told to never put this in a hot oven?I was told it would crack. I find that hard to believe because I know Emile Henry makes glazed pots that you can put in a preheated oven.If you have one of these, can you fix the pizza on this pan, then place the pan directly into a 400degrees oven? or hotter? Thank youSorry I posted this as a response - I meant to post as a new question ...
234111
All pizza stones are rated for over 500 degrees, the max most residential home appliances go up to. They generally crack if placed in the oven cold after it is heated to temperature. Thicker stones allow for more heat absorption and therefore are less likely to crack. I cracked two thinner pampered chef stones, but it was mainly due to user error.
1792748
Use the stone as a template to cut a round of parchment paper. Put your dough on the paper that you've placed on the peel. Put paper and pizza on hot stone to bake. The paper will scorch, but not catch fire. You will have a perfectly crisp crust and zero sticking...the pizza will slide right off the paper!! Hope that helps!
2213083
yes preheating is essential, get a pizza peeler to transfer prepared crust to cast iron.
1592982
Mine has never done that. Was the stone preheated in the oven or grill? Not sure if that would explain it, but I keep mine in the grill at 500 F for 30 minutes before putting the pizza on.
2079892
If using a premade pizza, like from Sam's club, sprinkle the stone evenly with corn meal, then preheat the stone when preheating oven or grill. When temp is reach, put pizza on stone and bake or grill. If making pizza with fresh dough, use a pizza pan, spray with nonstick, bake dough for about 8 minutes. Let dough cool, then put on preheated stone, add toppings and bake or grill.
934258
Necessary? No...Just depends on how you like your pizza crust. I highly recommend it. I like my dough crisper...So I feel pre-heating is necessary for that end result. Ex: I prefer preheating mine all the way up to 550 degrees F and then I remove it, lay the dough on to the heated surface (be careful), and build my topping per taste. But it isn't necessary... to do so...however, I feel not pre-heating it doesn't take the full advantage of the cast iron characteristics that most are seeking--holding heat.
1639788
It's best to put the Cloche while the oven is preheating,do not put a cold stone in a hot oven
2023796
That's just the way it is with a pizza stone. Let it go. Scrubbing it with water can harm it. If you put it in the oven while it still has moisture in it it could crack. Just wipe it off with a damp sponge and let it air dry.
1946985
It will not damage the stone. Pizza stones always show evidence of use (stains and marks) but that doesn't affect the cooking quality. This stone is just very difficult to clean in my opinion, I have owned others and don't mind staining but this one hasn't developed a seasoned, smooth surface. It cooks ok though.