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  1. Amanda @ Mommy's Idea Book
    March 30, 2009 @ 3:42 am

    Thanks for the tips. I have been planning on buying a pizza stone for some time now but just haven’t done it yet. These are good tips to know for when I finally get me one.


  2. Tiffany
    March 30, 2009 @ 8:15 am

    I love my stone…but I’ve never placed it in a cold oven to preheat. I’ll try that next time and see if I get different results.


  3. Home Ever After
    March 30, 2009 @ 9:04 am

    @Tiffany: I haven’t either, and I didn’t know that you could get them wet. I always thought you couldn’t wash them at all. Great info!



  4. Amanda
    March 31, 2009 @ 9:38 am

    Thank you for sharing this. I was just talking yesterday how I really want to buy a pizza stone since I’m now going to be making homemade pizzas with Wildtree’s pizza dough. I didn’t know you could make cookies and stuff on it too!!! Great post… bookmarking it for when I finally get that pizza stone.


  5. Amy Shipp
    April 8, 2009 @ 8:09 am

    I love it! Thanks a bunch! ♥


  6. bruce coley
    April 18, 2009 @ 4:02 pm

    i have just bought a pizza stone and know where can i find what to do to season/prepare it for first use. Any suggestions?


  7. penny stacey
    August 7, 2009 @ 7:00 am

    My friend tried to use her pizza stone and on the first try the pizza put a dark oil stain on it that made it smell bad…what should she do to get this off…or should she just throw them out?


  8. Susan Dougherty
    December 27, 2009 @ 5:14 pm

    I will be buying a pizza stone to use both for pizza and for baking bread with recipes from Artisan Bread in 5 minutes a Day. In that book, they say to put the bread on the heated stone, then pour 1 cup hot water into a broiler pan underneath (the steam apparently makes for a crisp crust). Will most pizza stones stand up to a steamy oven, or are there certain kinds of stones that are better for this? I tried using a Pampered Chef stone (for cookies) and it broke in half about half way through baking the bread. Not sure if the 450 degee oven was too hot for it, or it wasn’t meant to be used in an oven with steam (had long since lost directions to it). Thanks for any help you can give me.


  9. Admin - Danelle Ice
    January 1, 2010 @ 9:15 am

    @Susan: I’m not sure about the steam question. I use a Pampered Chef pizza stone also and haven’t had any problems, but we don’t steam in the oven. I’d recommend checking out the Pampered Chef website and possibly contacting their customer service dept for more info.



  10. Greta
    January 7, 2010 @ 4:56 pm

    I also use a Pampered Chef baking stone, and use it for frozen/fresh pizza, rolls, cookies, frozen potato items… just about anything I’d normally use a cookie tray for. I was just telling my mother how to use the one she’s had for a year and hasn’t used because she doesn’t know what to cook on it or how to “grease” or clean it! Everything you need to know is here: and I can vouch for the seasoning part. After I cooked a couple pizzas, some pop-up crescent rolls and a batch of seasoned potato slices (about five or six uses), it was plenty seasoned and stuff didn’t stick, though at first they did. I never preheat it, because you’re not supposed to, and I do remove it from the oven with hot pads once the cook time is up. No thermal shock issues (cracks or breakage) so far. I use a wet sponge to wipe it down once it’s cooled, and it comes with this square plastic scraper you can use to remove anything that might’ve stuck to it. It works great for me, but I don’t really use it too often so can’t vouch for its lifespan. I’d be afraid of the steaming thing… it seems pretty temperamental!


  11. jesse
    May 6, 2010 @ 3:53 pm

    Preheating the stone is crucial for pizzas. I set the oven to 500 and let the stone heat up for a good 15-20 minutes. Nice crispy crust. Dust with cornmeal before you put it down. YMMV. Happy Pizza making :)


  12. Susan Costa
    September 26, 2010 @ 10:22 am

    The very first time I used a pizza stone I really m essed it up. The trick to having a nice pizza that comes off of your pizza peel easily is: roll out your dough on a regular bread board, then dust your pizza peel with corse corn meal if possible, dust your pizza stone lightly with corn meal also if desired, transfer your dough to the peel, add a medium amount of seasoned sauce, working quickly add your cheeses, pepperoni, etc, then working quickly (you do not want to leave the finished uncooked pizza on the stone verry long because the sauce will seep through the dough and make it difficult to slide onto the stone. Using a quick jerk slide the pizza onto the stone allowing one side of the dough to catch on one far side of the stone, that will allow you to finish sliding the dough on without it coming out of shape, it takes a few times to get the hang of it, but it will work if you are determined to have a nice shaped pizza. Another way to cook your pizza is to pre-cook the dough for about 5 minutes not too long tho because you need enough time to cook the rest of the toppings.


  13. Meeker
    January 5, 2011 @ 6:49 am

    Prevent breakage from thermal shock by avoiding extreme temperature changes.
    Do not preheat stone.
    At least two-thirds of Stoneware surface should be covered with food to avoid thermal shock. Always evenly distribute food over Stoneware surface; avoid clustering foods.
    Do not place dense, frozen food items (chicken breasts, pot pies, roasts or chops) on Stoneware. Always thaw dense, frozen food in refrigerator prior to baking.
    Foods refrigerated in Stoneware may be placed directly in a preheated oven.
    Do not place any other pan or rack on top of Stoneware while baking.
    Follow recipe temperature and baking time when using Stoneware. Short bake times (under 12 minutes) may need an additional 1-2 minutes.


  14. Lynda
    May 17, 2011 @ 8:52 am

    One poster on Amazon mentioned she uses parchment paper for every pizza
    and it turns out great……………sounds good to me as it would be easier to slide
    the item in and out…………any comments?


  15. Loren Martin
    June 13, 2011 @ 11:05 am

    Lynda, I’m afraid that the parchment paper technique will pretty much wipe out the liquid absorbancy property which you wish the stone to impart to cooking the pizza. She’d be just as satisfied using a non-absorbant preheated metal pan if she’s going to cover the stone with a non-absorbant topping.


  16. bimbo
    July 10, 2012 @ 2:10 am

    Iam new to making pizza and i live where i cant see pizza stone to buy. Pls, can i use my microwave glass plate in place of pizza stone?


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