How do I clean my pizza stone?

rwgarner · June 2013

Every time I cook on the stone, the pizza sticks. It now has a char on it. I've washed it and scraped it off, but it happens again and again. All suggestions are appreciated.

Spaightlabs · June 2013

If you start all of your pizzas on parchment, let them cook a few minutes and pull the parchment you will never stick another crust to your stone again... Mine has some char from the first few 'lessons' and it hasn't affected my cooks since I got it more dialed in.

Mama Roneck · June 2013

Interesting. How are putting the pizza on the hot stone? Floured peel? Parchment paper?

Gogogordy · June 2013

I used a clean piece of sandpaper on mine when it was cool, then wiped it with a damp towel.

thebtls · June 2013

Doesn't need to be cleaned. Scrape it off and use parchment paper under your dough.

Mattman3969 · June 2013

I just leave in the egg for a clean burn and on occasion I use a straight razor to scrape off any clumps of burnt cheese and whatnot

BigGreenBamaGriller · June 2013

Mine came with instructions to make a paste with baking soda and a little water. Scrub it with the solution and air dry.

rwgarner · June 2013

Thanks for the comments. I'll try the paper next time. I also think I will raise the stone up higher. Currently I have a plate setter with legs up and the stone sitting on the grate. I also think i will bring the temp down. To get to 600, I had flames wrapping around the stone.

Filbert · June 2013

I make sure I have a lot of corn meal under the crust on the peel- it slides off the peel onto the stone with no problems. Comes up nice and clean too. All I ever have to do is brush the stone off and its good as new.

Mattman3969 · June 2013

You should prolly try spinning your pie at least once during your cook for even cooking

Botch · June 2013

Pizzas never stick for me anymore, unless there's a hole in the dough that I missed and the toppings seep through; in that case I just use a small piece of 220 sandpaper, as Gogogordy mentioned.

My very first pizza was a disaster. I built it on a metal peel, didn't flour the bottom enough (if at all), and was more worried about "snapping" the pie perfectly onto the center of the stone (this was in my oven, 500 degrees).

The "snap" actually went well; the sauce, pepperoni, veggies and tons of cheese deposited perfectly centered on the stone. The dough, however, was still stuck on the metal peel.

I realized what I was up against pretty quickly. I turned off the oven, opened the windows, grabbed the car keys, and went to Denny's. Next morning I cleaned off my stone with a belt sander, twue story! It was perfectly seasoned from that point on.

ddegger · June 2013

Botch said:

Pizzas never stick for me anymore, unless there's a hole in the dough that I missed and the toppings seep through; in that case I just use a small piece of 220 sandpaper, as Gogogordy mentioned.
My very first pizza was a disaster. I built it on a metal peel, didn't flour the bottom enough (if at all), and was more worried about "snapping" the pie perfectly onto the center of the stone (this was in my oven, 500 degrees).
The "snap" actually went well; the sauce, pepperoni, veggies and tons of cheese deposited perfectly centered on the stone. The dough, however, was still stuck on the metal peel.
I realized what I was up against pretty quickly. I turned off the oven, opened the windows, grabbed the car keys, and went to Denny's. Next morning I cleaned off my stone with a belt sander, twue story! It was perfectly seasoned from that point on.

)

ddegger · June 2013

Like the others, I've solved the sticking. When I get some cheese stuck I use a little ball of aluminum foil.

rwgarner · June 2013

Mine came with instructions to make a paste with baking soda and a little water. Scrub it with the solution and air dry.

rwgarner · June 2013

Mine came with instructions to make a paste with baking soda and a little water. Scrub it with the solution and air dry.

Like the Bama logo. Roll Tide!

wbradking · June 2013

rwgarner: give it some time. I've had my pizza stone for several years and I have no problem with anything sticking to it at all these days. It has developed a nice black seasoning as good as any cast iron pan. Water will bead right off of it like a freshly waxed car. The trick is to cook lots of high fat things on it to begin with. Bake some cookies on it. I even use it to do salmon filets. After each use, you'll notice some areas that get darker. Just like cast iron, the more you use it the better it gets. Also, never use any detergent on it.

How do I clean my pizza stone?

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