Pizza stone

[JohnnySavage]

I have a pizza stone that I use at least once a week. In fact, I have some dinner rolls proofing on it right now.

It's a bit groaty though. How do I clean it? Or... DO I clean it?

Yea, I know... it's not manly to own a pizza stone, but I went through a Pampered Chef phase.

 

[yossi]

I love my pizza stone! I just scrape it after/before use. No washing.

 

[JohnnySavage]

I love my pizza stone! I just scrape it after/before use. No washing.

Like with something metal or plastic?

 

[doowdniw]

I love my pizza stone! I just scrape it after/before use. No washing.

^^^^I scape mine with a hard plastic scraper made for stoneware. I would not recommend using metal, as the pores in the stone will catch some of it. As I think about it, wood might be even better.

 

[ms_ann_thrope]

Set it on the floor and let your dog lick it off.

 

[yossi]

Like with something metal or plastic?

Mine came with a plastic scraper. Works very well.

 

[snugglestruggle]

Mine came with a plastic scraper. Works very well.

Eventually when yours gets damaged , Instead of buying another Pizza stone you could buy one of those big ass ceramic tiles they sell for flooring and use that.

 

[Never]

Is it glazed or un-glazed?

And pizza stones are manly. It's a giant rock you stick in fire.

 

[JohnnySavage]

It's unglazed.

and those dinner rolls are looking good

 

[yossi]

Eventually when yours gets damaged , Instead of buying another Pizza stone you could buy one of those big ass ceramic tiles they sell for flooring and use that.

That a really good idea. I got this one as a gift. I would have never thought to buy one, but I use it more than I thought I would.

 

[snugglestruggle]

Yossi, If you can't get a big one you could get 4 smaller ones, a little bit of a pain but still works. My buddy did that for years and finally decided to get 1 big one.

 

[Never]

The stone is porous so if you put cleaner on it, it will absorb the flavor. If it gets dirty, stick it in the oven at a high heat and then scrape off anything left.

It will get discolored though. This is considered desirable.

If you ever have something on it that won't come off with scraping, you can clean it with warm water and scent free cleaner. Afterwards, let it air dry for 12 hours, and then bake it in the oven for about an hour at a high temperature. Don't be afraid of "ruining" it if you wash it a few times.

What you don't want to do is expose it to water and then stick it in the oven if there's moisture left.

 

[cjh]

Get a baking steel.

http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

Works beautifully.

And absolutely manly.

 

[JohnnySavage]

http://i1136.photobucket.com/albums/n487/johnnysavage1/10926419_10155236891805245_5377982791540068053_n.jpg

 

[GiggLeGasm]

your stoneware will discolor - but it shouldn't have chunks of greasy stuff on it. If it's sticky or you have a hard time washing it, you can make a paste of 4 parts baking soda to 1 part salt. cover your stone with it and let it sit a few hours. Scrub it off with hot water and a scrubber. I like the Twist Loofah sponges, but you can use any non-metal scrubber. I think that the nylon scrubbers break down too easily but there are plenty of biodegradable scrubbers that are safe on porous cookware.

btw.. your rolls are lovely. if they stick, you might switch to cornmeal under them instead of flour

 

[ms_ann_thrope]

Why won't this thread fucking die?

 

[snugglestruggle]

The stone is porous so if you put cleaner on it, it will absorb the flavor. If it gets dirty, stick it in the oven at a high heat and then scrape off anything left.

It will get discolored though. This is considered desirable.

If you ever have something on it that won't come off with scraping, you can clean it with warm water and scent free cleaner. Afterwards, let it air dry for 12 hours, and then bake it in the oven for about an hour at a high temperature. Don't be afraid of "ruining" it if you wash it a few times.

What you don't want to do is expose it to water and then stick it in the oven if there's moisture left.

The resident expert has spoken!

 

[snugglestruggle]

Why won't this thread fucking die?

You mean in spite of you?

 

[Never]

Why won't this thread fucking die?

Do you like pizza?

What are your favorite ingredients?

Do you prefer deep dish, thin crust?

What's the best pizza you've ever had?

 

[ms_ann_thrope]

You mean in spite of you?

I'm just returning Johnny a favor. Scissor?

 

[JohnnySavage]

I'm just returning Johnny a favor. Scissor?

You took it as an affront. Actually, I'm tired of seeing people give you are hard time. Lesson learned.

 

[ms_ann_thrope]

Do you like pizza?

What are your favorite ingredients?

Do you prefer deep dish, thin crust?

What's the best pizza you've ever had?

I usually make my own.
Deep dish.
Pepperoni & mushroom.

I've considered opening my own place, Papa Ann's Swedish Pizza.

 

[ms_ann_thrope]

You took it as an affront. Actually, I'm tired of seeing people give you are hard time. Lesson learned.

What lesson did you learn?

 

[Never]

I usually make my own.
Deep dish.
Pepperoni & mushroom.

I've considered opening my own place, Papa Ann's Swedish Pizza.

I think deep dish is the superior American pizza style.

I want to like pepperoni, but the oiling drives me crazy. I have to wash down my blade and board whenever I make one. And even when it's freshly sliced, I get some curling and burnt edges. I know some people like that, especially those who enjoy picking off the pepperoni, but I'm not a fan.

What I would like to try is Canadian bacon with Cayenne seasoning as a substitute.

 

[patient1]

Yeah, pepperoni is rather greasy. I like this as a substitute- http://www.nueskes.com/ham-and-bacon-links.aspx#.VNquxo10wyU

But Canadian Bacon is always a good choice!