So I got a nifty pizza stone and decided to make pizza - unfortunately I didn't get the results I was hoping for

[jonny]

I never wash my stone. Too lazy. I just scrape it with a metal spatula. It's usually gets so hot that all of the grease and such burns off. Some additional advice – more flour, or better yet, rice flour. It's almost like Teflon when it comes to water. Then give the peel a jiggle. The pizza should shimmy around on it if it's not stuck. If it is, throw some more flour, or polenta underneath. And then shimmy again.

[ztirffritz]

I have a pizza steel. We have a stone too. The steel works well. We seasoned it as if it was a frying pan. No issues so far.

[mrbigstuff]

jonny wrote:
I never wash my stone. Too lazy. I just scrape it with a metal spatula. It's usually gets so hot that all of the grease and such burns off. Some additional advice – more flour, or better yet, rice flour. It's almost like Teflon when it comes to water. Then give the peel a jiggle. The pizza should shimmy around on it if it's not stuck. If it is, throw some more flour, or polenta underneath. And then shimmy again.

This. I also never wash the stone.

Decades of experience if you have any questions. But each oven and stone are different.

I'm guessing that your toppings overwhelmed your dough' s ability to hold together. Or the peel broke the dough upon launch. Easily remedied.

[richorlin]

I found this info. I hope it helps.

How Do You Get Stuck Food off of a Pizza Stone?
If your pizza stone has some stubborn food residue stuck to it, place the stone in the oven at about 500 degrees Fahrenheit for an hour. Once the stone is hot, it will be easier to scrape off any remaining debris because it won’t be as crusted onto the stone.

[Rolando]

hal wrote:
looks like a lovely calzone :-)

My thoughts exactly!

Dennis S wrote:
Try a cast iron skillet just for the heck of it.

I've used my Cast Iron pan and my cast Iron griddle.

Comes out great!

[rich in distress]

… left it on the board too long waiting for my wife to come home…
This is where it went wrong. You dust the dough, stretch, build and deploy. ASAP.
Otherwise, the dough will absorb any flour, even cornmeal.
I concur w/Ti, don’t expect your stone to look like new again.

[Racer X]

cornmeal acts like ball bearings for the pizza to slide on.

[JoeM]

mrbigstuff wrote:

I'm guessing that your toppings overwhelmed your dough' s ability to hold together. Or the peel broke the dough upon launch. Easily remedied.

rich in distress summed up what I also thought had happened:

"… left it on the board too long waiting for my wife to come home…
This is where it went wrong. You dust the dough, stretch, build and deploy. ASAP.
Otherwise, the dough will absorb any flour, even cornmeal...."

[JoeM]

richorlin wrote:
I found this info. I hope it helps.

How Do You Get Stuck Food off of a Pizza Stone?
If your pizza stone has some stubborn food residue stuck to it, place the stone in the oven at about 500 degrees Fahrenheit for an hour. Once the stone is hot, it will be easier to scrape off any remaining debris because it won’t be as crusted onto the stone.

Thanks!

[richorlin]

JoeM wrote:
[quote=richorlin]
I found this info. I hope it helps.

How Do You Get Stuck Food off of a Pizza Stone?
If your pizza stone has some stubborn food residue stuck to it, place the stone in the oven at about 500 degrees Fahrenheit for an hour. Once the stone is hot, it will be easier to scrape off any remaining debris because it won’t be as crusted onto the stone.

Thanks!
Let us know if it worked…