How to use a pizza stone and bake your pizza in the oven on a pizza stone? Are you putting a stone oven in your apartment for a delicious pizza? You don’t have to, because there are pizza stones for the oven. The result: A crispy base with a juicy topping – just as a pizza has to be!
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Table of Contents
How to use a pizza stone?
A pizza stone is a great way to turn your home oven or grill into an Italian stone oven. Pizza, as well as bread, is delicious on it.
The pizza stone is best getting preheated in the oven: Put it on a grill, push it to the lowest level and preheat the stone for at least 30 minutes at 220 degrees (bottom heat).
If you use it on the grill, you can place the pizza stone directly on the rack and preheat it there for 30 minutes at high heat as well.
Then bake the pizza directly and without oil on the stone until crispy, while closing the lid on the grill.
How to make a perfect pizza on a stone easily?
Hardly anyone can resist a pizza with crispy dough and a juicy topping. But the problem in the oven: if you want your pizza to be kind and crispy, you have to leave it in longer. But the topping suffers from this, which then dries out quickly. But those who take the pizza out of the oven earlier will indeed get a juicy upper side, but the bottom is still light and soft — the solution: a pizza stone.
Pizza stone from coarse-pored natural stone
Pizza stones usually consist of fireclay, soapstone, or cordierite. These natural stones offer two significant advantages over baking trays: they absorb moisture during baking very well. It keeps the dough nice and dry and makes it wonderfully crispy. And they are excellent heat accumulators which evenly transfer the heat to the pizza base. So the Italian delicacy is cooked evenly.
Preheat the pizza stone for at least half an hour
Baking with the pizza stone is quite simple: you place it on the middle rack in the cold oven and heat it to 250 degrees Celsius. The stone absorbs the heat best if you use top and bottom heat, circulating air is less suitable. So preheat the oven together with the pizza stone for at least 30 minutes. If the oven is large enough, you can, of course, use two pizza stones in parallel.
The pizza slides onto the stone
After the preheating time, the pizza is getting placed on the stone with the help of a wooden shovel. For this to work, it is advisable to dust the shovel with some flour beforehand. Another tip: place the pizza on a piece of baking paper, let it slide on the stone, and then pull the paper away. Under no circumstances should you leave the baking paper in the oven, the pizza belongs directly on the stone. Otherwise, all the advantages of this baking method will go up in smoke.
For juicy toppings, the cheese comes underneath
Perfectionists first put the very thinly rolled out dough without topping on the pizza stone and let it pre-bake for two minutes. Only then add the ingredients and bake the pizza for another five minutes. When it is time, the base can be easily getting removed from the stone. It is then nicely crispy and baked golden brown. In Italy, the cheese is getting added to the topping together with the tomato sauce. This way, the topping remains even juicier.
Grill pizza instead of baking
A pizza stone can also be used wonderfully on a coal or gas barbecue because it is fireproof and can withstand many hundreds of degrees Celsius without any problems. You can even put it directly into the embers of the charcoal. The advantage of baking pizzas on the grill: the temperature is a good 100 degrees Celsius higher than in the oven. All in all, the pizza doesn’t have to bake that long, the topping stays juicy. Professional stone ovens have the same effect in the pizzeria. The prerequisite is, of course, a grill with a lid.
Do not heat the pizza stone too quickly
Again, make sure that you warm up the pizza stone together with the grill and do not expose it to a sudden temperature difference of several hundred degrees Celsius. It could cause the stone to crack. If you use a charcoal grill, the stone may interfere with the glowing embers. You can then alternatively warm it up in the oven and later place it on the grill or in the rack.
Pizza stones practically clean themselves
A pizza stone offers another significant advantage: it is straightforward to clean. With a dry cloth, a brush, or – in more stubborn cases – with a ceramic field scraper, all impurities can be getting removed. If your oven has a pyrolysis function, add the stone. Extremely high temperatures char food leftovers and other dirt, you only have to sweep up a little afterward.
Dishwasher and detergent are taboo for pizza stones
A pizza stone does not belong in the dishwasher under any circumstances, also cleaning agents of all kinds are taboo. Even clear water should only be used very sparingly, if at all. By the way: Discolouration is normal. After all, a pizza stone is a natural product – so there is no need to worry.
Bread and cake from the pizza stone
Of course, pizza stones are not only suitable for pizza but in principle for almost all baked goods. Whether cake, bread, rolls, tarte flambée, quiche, or tart – you are welcome to experiment. Especially with food and rolls, you should keep in mind that you need moist heat. So put a heat-resistant container with water in the oven. It will make the bread fluffy on the inside and crispy on the outside.
How to bake your pizza on the pizza stone?
The pizza stone is a little miracle cure for the kitchen because it turns a standard oven into a real stone oven. Real pizza fans know very well: Baked on stone pizza is particularly crispy and delicious! No wonder that top chefs recommend a high-quality stone for baking pizzas. Fair enough, but how do you use the pizza stone properly?
A perfect pizza stone must, of course, be 100% food-safe, as also the respective pizza slider that serves to push the hot, delicious smelling pastry into the oven and to get it out later. But let’s not dwell on the theory, but quickly move on to the practice so that the delicious bite is soon on the table. By the way: Also bread and tarte flambée get a delicious crispy crust on the pizza stone, so not only pizza lovers get their money’s worth with this useful kitchen accessory.
Baking with the pizza stone – A Guide for Gourmets
Put the pizza stone in the oven. Where does it belong?
For the pizza stone to heat up properly, it needs sufficient air circulation from all sides, including from below. A baking tray is therefore not suitable as a base, nor is the bottom of the oven. Place your pizza stone on a grate and slide it in the lower or middle position.
Heat the pizza stone properly
A strongly heated pizza stone provides the best basis for placing the freshly prepared dough on top. During the actual baking process, the hot base then gradually releases its heat to the pizza: this is what makes the dough so inimitably crispy! It is why we recommend heating the oven with the stone for about 30 to 40 minutes on a high level, preferably with top and bottom heat as well as air circulation.
Prepare the ingredients and cover the pizza
To avoid idling during this phase, use the heating time to prepare all ingredients. Now it is time to cut, grate, and spread them on the dough. The pizza is ready to eat as soon as the stone has reached the right temperature. Then it says: Let me into the oven!
Set the oven to underheat
Before you place the pizza dough into the oven, turn off the air circulation and possibly also the top heat. For a crispy pizza dough like from your favorite Italian, the bottom heat alone is enough. In ovens without separate switch-off, the top-heater should remain switched on.
Make pizza stone and pizza slider ready for use
To limit the dough from sticking, sprinkle the pizza stone and your pizza slider with enough durum wheat semolina or flour. A wooden slider does not heat up as quickly and is getting made of food-safe natural material, following the traditional model.
Pushing the pizza with the slider into the oven
With the pizza slider, your delicious work of art reaches the oven most safely. Never use baking paper on the pizza stone, but place the pizza on the bare, hot surface. The actual baking now goes very quickly. It only takes about 5 minutes. The exact time depends, of course, on the thickness and type of dough and the stone temperature. The best way to achieve optimum baking times is, therefore, to try it out.
Take the pizza out of the oven
The last step is the most beautiful: With your pizza slider, you can now take the fragrant, crispy pizza out of the oven again. Usually, the dough is getting released from the stone with a short, sharp jolt. To cut the dough into bite-sized pieces in style, you can use pizza scissors or an individual pizza cutter – so the topping retains its decorative effect and is neither squashed nor shifted.
The pizza stone should remain in the switched-off oven for quite a while so that it can cool down very gradually. Never rinse the stone while it is still hot with cold water; it could crack.
Pizza Stone FAQ
What do you do with a pizza stone?
Since it is getting made of the same material as the original stone ovens, the pizza stone can absorb the condensation water under the dough during baking. The result is a consistently crispy dough without the usual soggy center.
How do I get the pizza stone clean?
Cleaning the pizza stone: Avoid washing-up liquid. You should, therefore, not clean the pizza stone in the dishwasher or by hand in the sink with water and detergent. If food remains strongly burnt into the stone that no cloth or kitchen scraper will help, fine sandpaper as a solution.
How long to preheat the pizza stone on the grill?
How to bake the pizza with the pizza stone for grills? To do this, load your rack with coals or brackets for indirect grilling (ideally in a ring shape) and let the stone preheat for about 10 - 15 minutes with the lid closed. The pizza stone for grills lies on the grill grate.
What is the temperature of a pizza oven?
The pizza oven temperature, on the other hand, is in the range of up to 350 degrees Celsius. Of course, it is also possible to prepare your pizza in your oven at home. The disadvantage is that you can only reach temperatures of 250 to 280 degrees Celsius.
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