Baking Making pizza with a pizza stone

R

raven

TB Fanatic
I inherited a pizza stone and have been trying to figure out how to use it properly.

According to the instructions, you leave the pizza stone in the oven when you preheat.

Ok, so that make the stone hot, hot, hot. So figuring how to roll out the dough and get it on the stone was a problem since I do not have and do not intend to buy one of those pizza paddle things.

I figured out how!
Parchment paper. I roll it out on the Parchment paper and simply lift the rolled out dough by the paper and lay it on the stone.

perfect
 
A

anna43

Veteran Member
I originally believed the pizza stone should stay in the oven all the time. However, I soon discovered not to do that because cookies or whatever baked over the pizza stone would be cremated by the time the ones outside the stone were done in the proper time. A tray of bacon burned over the pizza stone while the parts not over the stone were fine. That was with the stone on the rack below the cookies/bacon, so they were not directly on the stone.

So now I put it in the oven when I'm preheating for pizza and remove it when it's cooled down. I also use it for frozen pizza and usually can slide the pizza off the cardboard packaging onto the stone without a problem.

I got my pizza stone at an estate auction and a wooden paddle was either in the box with it or I bought it in a separate box. Boxes came with new large cookie sheets, cooling racks and other odds and ends that I appreciated. The parchment paper was a smart idea. Do you remove the pizza from the parchment or bake the pizza on it?
 
packyderms_wife

packyderms_wife

Neither here nor there.
The wooden paddle isn’t 5hat expensive, that said I don’t have one because I don’t have a pizza oven. I use the corn meal method like millwright described.
 
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