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My Pizza Stuck to the stone

rainey75
rainey75 Posts: 40
in EggHead Forum
How can I avoid my pizza sticking. I did a pizza for 25 mins on at 450. I had to fight to get the pizza off the stone. I did put olive oil on the stone. Where did I go wrong. I think 25 mins for probably 7 minutes too long.
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    You went wrong when you put oil on the stone.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Hunter1881
    Hunter1881 Posts: 406
    I use parchment paper to make the pizza on. After a couple minutes on the egg just pull the paper
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • OmahaOne
    OmahaOne Posts: 154
    No oil, just cornmeal.

    XL BGE - Indianapolis, IN
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  • stemc33
    stemc33 Posts: 3,567
    rainey75 said:
    How can I avoid my pizza sticking. I did a pizza for 25 mins on at 450. I had to fight to get the pizza off the stone. I did put olive oil on the stone. Where did I go wrong. I think 25 mins for probably 7 minutes too long.
    Was it burnt? 25min. for a pizza seems a bit long. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Philly35
    Philly35 Posts: 859
    Never put oil on a stone. A hot dry stone is key. Cornmeal helps keep the bottom of the crust drier when it hits the hot stone. Not trying to be rude but I'm just curious as to what made you put oil on the stone? Was there a recipe you followed?
    NW IOWA
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  • Smokehouse33
    Smokehouse33 Posts: 185
    Cornmeal is the way to go! There like ball bearings 
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  • Cookinbob
    Cookinbob Posts: 1,691
    I am a firm believer in parchment paper.
    also, 25 minutes seems really long. Normally my pizzas are done in 10 minutes or less at 450 to 500°. As other said, never put oil on the stone
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • jollygreenegg
    jollygreenegg Posts: 181
    You shouldn't have put oil.  
    MM & XL BGE, Bay Area CA
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  • Monty77
    Monty77 Posts: 667
    I use parchment paper for the first few minutes of the cook, slide it out and let the crust brown up directly on the stone.  Keep trying and have fun  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • onedbguru
    onedbguru Posts: 1,648
    do it hotter - 600+, use parchment (I prefer Reynolds foil/parchment - foil one side parchment on the other -parchment side up), and NEVER use oil on the PS.
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    Doesn't sound like you preheated the stone.  The dough won't stick if you preheat the stone.  No need for parchment or cornmeal if you preheat the stone.  I make my own dough and preheat the stone for a minimum of 20 minutes (sometimes up to 50 minutes or more for a really wet dough).
    Packerland, Wisconsin

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  • Botch
    Botch Posts: 17,371
    edited September 2015
    ChokeOnSmoke said:
    Doesn't sound like you preheated the stone.  The dough won't stick if you preheat the stone.  No need for parchment or cornmeal if you preheat the stone.  I make my own dough and preheat the stone for a minimum of 20 minutes (sometimes up to 50 minutes or more for a really wet dough).
    This.  Cornmeal is great for preventing the raw dough from sticking to the peel (wooden peel, please) but nothing is required on a preheated stone.
    Our question now is how to get the residual oil off your stone; I'm guessing a clean burn (full load of lump, vents wide open, remove the thermometer) will take care of it?  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • Elijah
    Elijah Posts: 878
    I bought a used stone once that seemed to be oiled. I left that thing in the oven for months, but it never seemed to cook all the oil out. 
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  • stemc33
    stemc33 Posts: 3,567
    @Botch, a clean burn with the side of the stone to be clean facing the flames. Use a clean burning lump like RW. Your stone will be like new after an hour or two of extreme heat and flames licking the stone. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Carolina Q
    Carolina Q Posts: 14,831
    25 mins at 450°?! My 1 1/2" thick deep dish (with raw sausage) only takes 27 at that temp!
    • No oil on stone.
    • No ANYTHING on stone (except the pizza)
    • A pinch of Cornmeal (or better yet, semolina) on the peel, not the stone
    • Not a fan of parchment.
    I don't usually time my pizza, but except for the deep dish, they take only 6-8 minutes, many even less. I don't add a ton of toppings though. Still, 25 min for anything other than a DD is way too long.

    Have you calibrated your thermometer? Maybe you're cooking at 350°. Or less.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tridogdude
    tridogdude Posts: 137
    Wondering how you got 25 minutes on the stone without incinerating the crust. I'm with @Carolina Q on checking your thermometer. 
    I have had great results with parchment. Some others disagree but once you experiment enough you will come up with your own style. Give it another try and post some pics. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I am guessing you could get 25 minutes without incinerating the crust if the stone had not been pre-heated. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • ryantt
    ryantt Posts: 2,558
    I'm not sure on your stone but i let my heat for about 30min once I'm at temperature.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • rainey75
    rainey75 Posts: 40
    The crust was overcooked...burnt...lol...thank you all
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