I just used my pizza stone for the first time, and it stuck horribly! I even sprinkled it with flour beforehand. Any suggestions? Thanks!
1592980
I always use cornmeall. This seems to work for me, so perhaps give it a try.
1592981
We do not pre-heat ours, and always use Bob's Red Mill Gluten Free pizza mix. We do put down a thin layer of GF flour before rolling/pressing out the dough on the stone. After rolling out, my wife says she lifts up the edges all around and tosses a few more pinches of flour under to help. Only little tiny areas ever stick using this method. It might help being GF flour as well, since it isn't as "sticky."
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.
1592983
You didn't use cooking spray on there did you? We have used our's many many times even out on the grilland only use flour under the crust and never had anything stick.We have never preheated our stone and still never had anything stick.
1592984
Hi JMC, The only reason I can think of is that maybe your stone was not fully heated. Though not guaranteed to cause this result, it is quite possible. Heat your stone for a minimum of 45 minutes to be sure it is at maximum temperature. When the dough hits the high heat it will grab for a second, but then release. Obviously, also be careful not to get cheese underneath your pie. Keep at it, you will succeed. The Emile Henry stone s a good product.
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
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???
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.
1692918
while I haven't tried the stone in a regular oven, I would think it would work fine. I wouldn't hesistate to try it - the whole thing pictured goes in my bbq w/o issue. It gets really hot....have your oven mits ready. When assembling pizza....use lots of corn meal on the stone so the dough doesn't stick. I assembled pizza's on a cutting board and then slid them onto the stone. I didn't try assembling on the stone.
783857
Sadly, I can't tell for sure: my only question is, Do you leave the stone plate inside the oven during the warm-up phase? If you don't (just a guess) that might explain why the bottom of the dough takes longer to cook, otherwise I'd be as lost as you are. My pizzas cook perfectly on all sides. Good luck.
1016022
I'd consider a grill pizza stone. Just set it on the grate without worrying about the cast iron pizza pan.You may also like the KettlePizza insert. I splurged and I love it. Keeps the temp up for great pizza.
41313
A pizza stone or cast iron pan if available. I own a pizza restaurant, and we make our own dough - Preheat the pan in the oven, and your dough should cook great!
25269
Mine started sticking too.. made ugly cakes and I threw it out. I know they were meant to not stick for more than using them a few times. I sprayed with the flour spray thinking maybe it would work better but some still stuck. The pans cost too much not to be better than this. I thought I was buying the best brand of pan. I washed by hand each little cake hole. Nothing was sticking on them that would have caused this problem. Just disappointed. If, anyone has an answer to this I would really like to know.
778698
You can use a pizza spatula to place dough on stone. It's wise to sprinkle stone with corn meal or flour before sliding pizza on to stone. Or I place a pizza pan (the kind with breathing holes) with the pizza on the stone. The stone still gives off nice flavors even with the pizza pan in between. Don't forget to grease and flour pan if it's not non-stick.
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.
154800
Do not know why it would not work. Personally, I use the non stick pizza pan on the stone for 4-5 minutes to firm the dough. Remove the dough from the pan, add the sauce, toppings and bake until the cheese melts. I also follow the same procedure for a deep dish pizza. My favorite pizza dough recipe is from Grandma's Pizza dough recipe from America's Test Kitchen.
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.
936027
HiI've had stones for years and have never "seasoned" them. What I do is I have a wooden "peel" that I sprinkle wondra flour on (some people use cornmeal) and then I put the stuff to be cooked on the wooden "peel" and let it slide off onto the stone that has been heated to the maximum temperature already. The Wondra flour acts like ball bearings so that they slide onto the heated stone. Nothing has ever stuck on the stone except maybe some overrun of cheese when I do pizza. Are you preheating your stone?
579624
Nothing sticks to mine. Did you season it with the oil in the oven first? It may need done again. I think periodically you must season it.
1792749
It's possible that your dough is too wet. It should be well floured before putting it on the hot stone. You can also sprinkle some flour on the stone as well. The flour will burn but it might help with easy removal. I had this problem the first time I used the pizza maker but after adjusting my dough, I have not had any difficulty removing the pizza. Good luck!
575770
This product is a hit, you can get a pizza in 4 minutes.Simply follow the instructions and note the time of preheating and cooking. After each pizza wipe the surface of the stone any food. Take special care with the cheese not to spill much on the surface, if spilled, simply wipe the stone well with paddles. The taste and texture of the pizza is amazing.
2023797
I have a 20+ year pizza stone that is now dark brown. Don't try to clean it, just let it happen. It develops a wonderful non-stick surface with age. All I do is scrape whatever will come off with a nylon scraper under very hot water.