Do I need to put a little olive oil on my raw dough or the pan before baking? Or just knead the dough with a little flour and stick it on?
1392421
I only use for frozen pizzas so far. I would hit with some oil if I used a fresh dough. You may want to do a test to see how far the dough will go through the holes.
1392422
To answer your question--unlike the others that give an opinion--you don't need to put oil on the pan. I simply hand flatten or roll out fresh dough and put it directly on the pan. It doesn't go through the holes. It doesn't stick. It comes out perfectly and with easy cleanup. I have used the pans dozens of times and they still look new.
1392423
Put a little oil on the pan, or spray it with Pam first. Remember to take it off the pan before you cut your pizza. Enjoy!
1392424
use a little bit of oil it cooks better with it and makes for a better pizza
218806
I have had success putting the dough in an oven with the oven light on as a heat source. Of course many of the recipes require you to pre heat the oven for up to an hour before you start baking so you need a spare oven to do it my way. Feel free to laugh, but I have also put it in the trunk of my car, in the summer of course!
2210470
I line the pan with parchment paper and when it is time to bake the pizza I slide the whole thing off onto a pizza stone and bake it. When it's bubbling I slide it back onto the pan and then off again to slice with a pizza cutter. (that way I don't mess up the pan and get a great pizza shape and browned crust)
428869
I would season it first-you can find good instructions on Internet. I soaked mine in eater the tub overnight then put it in oven on low heat for several hours-can't remember if I rubbed with olive oil or not
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!
1792747
Make sure that your dough recipe includes oil. With repeated use your stone will become seasoned and become less sticky.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
698068
I put the oil on the pan to season it as the instructions suggest, and baked it in the oven upside down on a paper towel (to catch the drippings). I seasoned it a second time. It worked well - I did leave it in there a little longer than suggested. To clean it, I just use a paper towel - the seasoning makes a finish similar to teflon coating.
1710188
A wet bread dough is more difficult to handle than traditional bread dough that you knead until smooth. But it is the high water to flour ratio in rustic breads that forms the European style crust. Most recipes that I use suggest refrigerating the dough overnight. While it is still cold, turn out on a floured board. Sprinkle flour on top of the mound of dough and lightly incorporate flour around the sides, just until you can form into the desired shape. No kneading, as you want the center to remain a wet, shaggy dough. This is what works for me and I bake this type bread every week.
1713929
I much prefer brushing on oil . I heat the pan in the oven then brush on oil when hot. I also pierce the popover when done to let the steam escape.
1172127
My Basic Recipe: 3 cups of All Purpose Flour (I use 00 Flour) 2 tsp Salt 1 tsp Sugar 2 Tbsp of Extra Virgin Olive Oil 1 1/3 cups of Warm Water, 110 degrees 1 Envelope of Yeast 1) Add the yeast to warm water and set it aside for about 5 minutes. 2) In the bowl of a standing mixer, fitted with a dough attachment, mix together the flour, salt, sugar and olive oil. Stir the yeast in the water to make sure its all dissolved and add it to the flour mixture. 3) With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes. 4) Oil 2 bowls with olive oil and set aside. Divide the dough in two pieces and roll into a ball. Place each ball of dough into the oiled bowls, seam side down and brush the tops of the dough with a little oil to stop them from drying out. Place a piece of plastic wrap on top of each bowl and place the dough into a warm place let rise for 1 hour or until double in size, then you are all set :-)
2645
I actually don't use any oil, I put the dough in a cut open baggie and press it. That way it doesn't stick.
2124540
I use a wooden pizza paddle. Well worth it. I roll the dough out on the paddle, then put some corn meal for lubrication under the rolled dough and let it rise for a few minutes. Then shake the dough on the paddle to loosen, place on toppings and bake for 10-12 minutes in a preheated 450 degree oven (stone always remains inside).
1692919
oven use should be fine. other suggestions for using a paddle to slide dough onto stone is probably best way to go about it, but since i don't have one, i just carefully lay the dough (that i've already shaped into a rectangle) on the pre-heated stone (corn meal down first) and then put on the sauce, toppings, cheese, etc.
979398
it came with preseason, do not use heat directly on the thing it will warp, try use the oven heat with 400 when it is hot, use olive oil or any oil all over it, bake it for 5 minutes until it is smoking, then let it cool, clean with paper or cloth then you are done.
508868
I wash my pan in mild dish soap and dry with a towel immediately. Take a little cooking oil or olive oil and rub in with a soft cloth to all cooking areas of the pan.
1755565
I would let it dry well and then use a stiff brush to remove the dried dough and then I always use an air compressor to blow all the excess flour out of it. Also before I put dough in it, I not only dust the basket with flour, I press the dough into all the crevices well so that you get that defined look and don't have your dough stick so badly. I hope this helps.