My son gave me the 15 inch Rada round pizza baking stone for a gift. How to you get the pizza off the stone when it is done baking? We couldn't.
1403334
The bottom of the pizza needs to be floured with either wheat flour or corn meal. It shouldn't stick to the stone, but if it does, break it free with a spatula. We used a round pizza pan from the store at first, and a spatula. later I invested in a pizza peal, Amazon sells several. I preheat the stone at 500 f in the oven, 20-30 minutes before the first pizza.
1403335
We have never had a problem getting our pizza off the stone. We don't do anything special to make this happen. Our pizza is homemade from the crust up.
1403336
The stone needs to be 450 degrees or hotter. The pizza is the slid onto the stone. Flour or corn meal is used to slide the pizza off of a peal.
1403337
If your oven has a clean mode you can put the pizza stone in and burn the food off. Otherwise just leave it in the oven and it will burn off over time. Do not put any water or cleaning products on your stone because it will cause the stone to expand and contract in the oven and it will crack.
1403338
My Rada warranty paper states that the stone is dishwasher safe. I also have the loaf pan and I wash it all the time. However, I know this is not true of other brands.
2058868
The back bellows out. A 15" round pie pan would fit. I hate frozen pizza. No longer make fresh ones. So I have no clue how good it is at making pizza - fresh or frozen.
492908
The recommendation is to preheat with the oven and then place the pizza on it. I find that most frozen pizza's cook better without the stone, just place on center rack.
778697
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way. But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
664845
The one i bought says to preheat at 450 for 15 minutes and slide the pizza on it. My pizza did not want to slide, so next time i will freeze my dough on another pan, put it on the hot stone and then the toppings. I really am pleased with this one. The last one broke due to my putting it on a burner that still had some heat!! My fault. Hope this helps.
2124538
I had that trouble too so I rolled out the pizza then put the pie on top of some corn meal right on the counter top. No trouble. Dough slid right off the metal pizza handle thing onto the stone.
478984
It's pretty straight forward. Preheat the stone along with your oven. Once desired temp is reached, slide your pizza onto it. After it has cooled you can scrape any melted cheese off. I don't wash mine.
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.
1039803
Important that you not try to fit the Breville pizza stone in this oven, because it just does NOT fit. Have not found a stone that does. Anyone???
2124543
I use a "peel". I never lift the stome out of the oven when it is hot. Hope this helps.
2124544
I use a wooden pizza paddle. First, flour and corn meal goes on the paddle, generous amount so that the pizza will slide off easily. After forming the dough on the counter, place dough on the paddle, add toppings, and slide it onto the stone. Make 2 smaller pizzas rather than one large one, so it fits the size of the paddle. The corn will give the crust a crunchy texture. Hope this works for you.
2254488
I have accidentally left our stone in the oven and set the oven to "self clean" (no chemicals/sprays added). When the oven was done cleaning, It actually turned any stains/goop on the stone to gray dust, with a little sponge water, it came right off. Looked almost brand new!
738574
When I cook pizza on the stones they don't really stick to the pan at all. Only thing I do to prep is put the stones in the oven a hour before to get them hot and ready. One thing I do with the dough is make sure it is not to sticky by adding more flour in the dough. You want very little sticky. If to much it will stick to everything. You can also put a little bit of dust of flour between the stone and bread to help. I hope that helps.
1348622
I would not advise it. It's best to use a pizza peal to remove the pizza from the hot stone. The stone would probably dull your cutter and leave a mess on the stone. If you buy an uncooked pizza with a cardboard insert underneath then use that to cut the pizza on after removing it from the stone. The cardboard will protect your cutter and it can be easily thrown into the garbage.
802500
I've never seasoned a pizza stone. What make the pizza not stick is a thin layer of cornmeal layed down when placing the pizza on top when making pizza
1946984
I don't know. I always move my pizza to an aluminum cookie sheet to cut it because I usually have another pizza waiting to be put on the stone. I make the pizzas on parchment paper and lay this on top of the stone.
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.