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Pizza stone advice and care

For those of you that wish to make NY style or simulate pizza from a deck oven you will need a Pizza Stone. Stones can be purchased from $20 to $40 The stone gives you the perfect surface to cook your NY style pizza. The pizza stone should be placed into a cool oven then preheated to you desirable temp. I use 500deg F. I usually allow a hour preheat to insure the stone is evenly heated. The stone should not be removed from the oven until it is cooled. Shocking the stone with extreme temperature changes can cause it to crack.

Depending on your oven you will have to work out the best spot to place your stone. I have been told the very bottom of the oven is best and for most ovens it is. Although, on my oven I have found placing it on the first rack gives me the best results so you will have to test a few pies to find the best results for your oven and pizza recipe combination.

Cleaning your pizza stone is done by wire brush and metal scraper. Water should not be used on a pizza stone. The stone is absorbent and will keep small pockets of water on the inside even when the stone appears dry. This water will expand when heated and crack the stone. The dark stains on the stones heavily used stone is considered seasoning and is desirable. Allow your stone to cool inside the oven. To clean your stone use a metal bristle grill brush for any stuck on cheese and scrap loose bits of with a metal dough scraper.

Dough scraper used to clean stone.

Feel free to e-mail with any culinary questions