The Pizza Stone is easy to clean with soap and water and is dishwasher safe. Designed for use: In ovens – conventional and convection; and can also be used under the broiler.
Unlike some other pizza stones, the Emile Henry pizza stone can be washed. We would advise just soaking in hot water and if necessary use a very mild detergent. Don’t take the stone directly from the oven and place under cold water.
How do I get the gunk off my pizza stone?
To get stains out of a pizza stone, mix water and baking soda into a paste in a small bowl. Cover the stain with a bit of the paste, then use a brush to gently scrub the paste in a circular motion. Rinse the paste off, and the stain should be removed.
How do you use a Emile Henry pizza stone?
BAKE IN THE OVEN:
- Preheat your oven with pizza stone inside to 425 degrees.
- Sprinkle your pizza peel with 2 tbsp.
- Use the Pizza Peel to slide pizza onto your preheated Emile Henry Pizza Baking Stone.
- Bake at 425 degrees for 15-20 minutes, or until crust is crispy.
Can you wash a pizza stone with water?
Never submerge your stone in water. Instead, once the stone has cooled completely, scrape off any baked-on food with a stiff, dry brush or a plastic scraper, and then use a damp cloth to wipe it down. Don’t worry if your stone gets stained—that’s natural and will not affect the flavor of the next pizza you make.
Should I oil my pizza stone?
Unlike cast iron cookware, a pizza stone does not need to be seasoned before you use it. On the contrary, you never want to put oil onto your pizza stone because the pores in the stone will absorb the fat, and it won’t work as well.
Can you use parchment paper on a pizza stone?
You should not use parchment paper on a pizza stone because most types of parchment can’t handle the heat. To get crispy pizza on a pizza stone, you need the oven to be as hot as possible. That means the oven will be 450 – 500°F (230 – 260 °C) or more, while parchment paper usually can’t handle more than 430°F (220°C).
Can you cook frozen pizza on Emile Henry pizza stone?
Frozen Pizza – Preheat the oven and place the frozen pizza onto the cold Pizza Stone. Then place the Pizza Stone with the Pizza directly into the oven. Follow instructions on the frozen pizza box.
Is Emile Henry a good pizza stone?
While the surface of the Emile Henry Pizza Stone isn’t nonstick, it certainly isn’t as sticky as an uncoated ceramic stone. But although the stone is glazed, it’s excellent at creating a crisp crust on pizza and other baked goods.
Do you preheat Emile Henry pizza stone?
Preparation and cooking
For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven.
Can you dishwash a pizza stone?
Don’t soak the pizza stone in water or use soap or detergent while cleaning. Don’t place a hot pizza stone under cool or cold water. The pizza stone is not dishwasher safe.
Can you leave a pizza stone in the oven all the time?
Many pizza stone owners keep them in the oven all the time, even when they’re not in use. Doing so can ensure that it never experiences rapid temperature changes. Another benefit of keeping your stone in the oven is the equalization of the heat of the oven, reducing hot spots that cause your food to cook too fast.
How do you clean a pizza stone before first use?
If you haven’t used the pizza stone before, you should clean it before use. You do that by wiping it with a wet cloth, using warm water. You should never soak the pizza stone in water! The reason is that the stone will absorb the water, and as a result, it can crack.
How long do pizza stones last?
Extending The Pizza Stones Life
Despite the wear and your stone goes through, it’s a surprisingly resilient tool that in most cases will last for years. I’ve even seen pizza enthusiasts who’ve boasted about owning the same pizza stone for over 10 years!
Should I preheat my Emile Henry ceramic baking dish?
Never preheat your ceramic baking dish dry, always add cooking oil or some type of liquid to the dish. They are not intended to be used over direct flame or hot plates. Do not place your hot dish on a cold or wet surface. Do not pour cold liquid into a hot dish. Should you grease your Emile Henry dish before pouring in the mixture?
Can you put Emile Henry dishes in the dishwasher?
Emile Henry dishes are dishwasher-safe. Tough, burnt-on food can be removed by allowing the dish to soak for 20 minutes prior to cleaning. Put an Emile Henry plate and pasta bowl in the freezer. When you take them out, you’ll have an excellent butter bell which will keep your butter, fruit, and other foods cool while dining outside.
Does Emile Henry Clay keep food warm?
Emile Henry is known for keeping things warm, but the clay also keeps food cool when it’s been refrigerated. Emile Henry dishes are designed to resist oven heat up to 250 degrees Celsius / 480 degrees Fahrenheit. Never preheat your ceramic baking dish dry, always add cooking oil or some type of liquid to the dish.
What can you bake in an Emile Henry?
Great chicken can be roasted in Emile Henry bakers, keeping the meat moist and allowing the spices to be absorbed. Emile Henry dishes can go under the broiler (but not too close) for short periods of time, as long as the dish is 3/4 full. You can also bake hot desserts directly in the individual pie dish and French onion soup in the soup bowls.
The Best Pizza Stones for Crispier Crusts
- Learn more about our methodology, which includes independent investigation, testing, and assessment of the top goods before making recommendations.
- If you make a purchase after clicking on one of our links, we may receive a commission.
- When baking a crisp-crusted pizza in your oven, pizza stones are a necessary.
- The good news is that there is a vast range of stones to select from, some of which are not composed of anything that resembles natural stone.
- Not only are there a variety of materials, but there are also a variety of shapes and sizes to accommodate your grill, oven, smoker, and other cooking appliances.
- While you can absolutely bake your pizza to a lovely golden crust directly on your BBQ, doing so can be a little more difficult, which is why a pizza stone that can be used on a grill or over an open flame is also quite beneficial in this situation.
- Additionally, you can use them for a variety of non-pizza purposes, such as producing artisan bread and buns, and some people even use them to bake cookies and other sweet treats.
- If you’ve come to the conclusion that you need to raise the quality of your crusts, here are our recommendations for the best pizza stones.
- Finally, a decision has been reached.
- Because of its great performance, durability, and adaptability, the Lodge Pre-Seasoned Cast Iron Baking Pan with Loop Handles is our top pick for baking and grilling.
- It can be used both in the oven and directly on the grill.
- Our favorite pizza baking stone for individual-size pizzas is the Unicook 10.25 Inch Personal Sized Set Pizza Baking Stone (view on Aunicookmazon).
What to Look for When Buying a Pizza Stone
The following is written by Bernadette Machard de Gramont:
- Made from some form of clay, ceramic pizza stones need a bit more time to heat up, but they cook evenly and make crisp crusts.
- As an added bonus, they are excellent heat retainers, which means that your baking surface will not cool down when you place your pizza dough on top of it.
- Clay is far lighter than other materials such as cast iron or steel, making it an excellent alternative for those who find heavier pizza stones to be too onerous to move in and out of the oven on a regular basis.
- The most significant disadvantage of ceramic stone is that it is prone to fracturing or cracking if handled carelessly, but if properly cared for, it may survive for many years without breaking or cracking.
- Ceramic pizza stones are frequently coated with a protective finish, making them beautiful enough to use as a serving dish in addition to pizza baking.
- Use this simple pizza stone on the stovetop, on the grill, or in the oven for a variety of pizza-making applications.
- Cast iron has excellent heat retention properties and can sustain temperatures that are exceedingly high.
- Even while these practically indestructible pizza stones are resistant to warping, splitting, and fracturing, and they are also immune to thermal shock, it is always advised that you allow the stones to cool fully before submerging them in cold water.
- This item, like other cast iron, will require some upkeep to maintain its surface seasoned, but it is a heavy-duty piece that will last a lifetime if properly cared for.
- Use this simple pizza stone on the stovetop, on the grill, or in the oven for a variety of pizza-making tasks.
- As a result of its strong heat retention, cast iron can sustain temperatures that are exceedingly hot.
- However, it is always suggested that you cool the pizza stone fully before submerging it in cold water to avoid warping, breaking, and shattering.
- These practically indestructible pizza stones are also resistant to thermal shock.
- This item, like other cast iron, will require some upkeep to keep its surface seasoned, but it is a heavy-duty piece that will last a lifetime if properly cared for and maintained.
- Baking steels are a very popular choice for all kinds of baking, from baguettes to pita bread and, of course, pizza.
- They may be used for a variety of purposes.
- Given that steel is a superb conductor of heat, these sorts of cooking surfaces will heat up more quickly than other materials, allowing for a brilliantly crisp crust to be achieved at a lower temperature than ceramic or stone.
- They cook pizzas extremely rapidly because they are constructed of thick, heavy-gauge steel, and they are a favorite of both amateur and professional pizza bakers.
- A baking steel may be fairly heavy and costly, and it does not normally have handles, which makes it difficult to maneuver in and out of the oven, especially when it is hot.
- It’s not difficult to understand what pizza stones are: they are thick, flat slabs of stone, steel, or other heat-resistant material that are intended to absorb and maintain heat in order to cook your dough.
- Because most stones have an unglazed surface, they are more effective at absorbing moisture and leaving you with a crispy crust.
- Glazed stones will be simpler to clean, but they may not be as absorbent as unglazed stones.
- An about 1-inch-thick stone will provide better heat absorption and more uniform heat dispersion than a stone with a thinner thickness.
- If possible, choose a pizza stone that is at least three-quarters of an inch thick, since this will be more durable in the long term.
- Thinner pizza stones are more prone to cracking.
- While pans with handles are essential for carrying your stone in and out of the oven while wearing protective mitts, pans with handles are not always required because it is recommended to allow your stone to cool completely before moving it.
Size and Shape
- An approximately 16 by 14-inch rectangle stone for a regular home oven will measure from 10 to 16 inches in diameter, while a round or square stone will measure anywhere from 10 to 16 inches in diameter.
- The size and form of your pizza stone will be determined by your own preferences as well as the size of your oven.
- However, bear in mind that you should leave some space around your stone in the oven to allow for air circulation.
- Round stones will provide the most surface area and are more versatile, allowing you to bake a variety of other items such as multiple baguettes or calzones on a single stone.
- In the event that you solely intend to use your baking stone for pizza, circular or square-shaped stones should be adequate.
- A good quality pizza stone is typically rather heavy, so make sure you feel the stone’s weight before purchasing it to ensure that you will be able to manage carrying it to and from the oven safely.
- Because a pizza stone is intended to assist your home oven or grill in replicating the baking conditions of a high-temperature pizza oven, most baking stones will be OK up to roughly 600 degrees Fahrenheit (some even withstand temperatures of 900 degrees or more).
- You should load your pizza stone into the oven while it is cold and allow it to rise to temperature with plenty of preheating time, particularly if your stone is quite thick, in order to attain these high temperatures.
- Always double-check the manufacturer’s specs to confirm that your stone falls inside the temperature range you wish to use it in before using it.
- For the most part, the prices of today’s pizza stones are pretty consistent across brands and materials, with a big rectangular stone made of cordierite costing approximately $50 on average and a large rectangle baking steel costing slightly less than $100.
- There are some less expensive pizza stones available; however, you may be compromising on quality or thickness in exchange for a little lower price.
- Because pizza stones can last for years, don’t be afraid to spend a little more money on a thicker stone that bakes evenly and is more resistant to breakage.
- Most major manufacturers will provide some type of warranty, whether it be for a set amount of time or for the rest of one’s life.
- These warranties normally cover any faults in materials or workmanship; however, they do not cover normal wear and use, accidents, misuse, or damage resulting from commercial usage of the product.
- Always check the manufacturer’s warranty before to making a purchase to confirm that it is appropriate for your needs.
- Since 1850, this French firm has specialized in the production of high-quality porcelain ovenware and bakeware.
- The company’s Flame Top pizza stone is built of Burgundian clay, which distributes heat gradually and evenly across the stone.
- Several of its most popular-selling ceramic pieces are high-fired and coated with scratch-resistant glaze.
- They contain no lead or cadmium and may be used in the freezer as well as the microwave or oven without experiencing thermal shock.
- Since 1850, this French firm has specialized in the production of high-quality porcelain ovenware.
- A Burgundian clay pizza stone with a Flame Top is used, which distributes heat gradually and evenly throughout the surface of the pizza stone.
- Its best-selling ceramic pieces are high-fired with a scratch-resistant glaze, do not contain lead or cadmium, and may be safely transferred from the freezer to the microwave or oven without fear of thermal shock or breakage.
- With its high heat tolerance and capacity to absorb moisture, this type of pizza stones is a top-seller in the United States, offering restaurant-quality pizza with crispy crusts as a result of the stones’ ability to absorb moisture.
- It creates its stones using ThermariteTM, a high-quality proprietary combination of minerals that is mostly composed of cordierite and is produced in small batches.
- Cast Elegance’s stones are burned at temperatures in excess of 2000 degrees, making them suitable for use in home ovens as well as on gas and charcoal barbecues, among other applications.
- The motto of this firm, which is based in Portland, Oregon, is ″better food via science.″ Their latest products are baking steels, which are available in two distinct styles: one that is cast steel and another that is cut steel.
- Baking steels have a higher heat capacity and conductivity than typical ceramic baking stones and are therefore more energy efficient.
- The baking steels used by NerdChef are made in the United States.
Care and Maintenance
- In order to avoid burning yourself when cleaning your pizza stone, you should wait until it has completely cooled down before attempting to clean it.
- This will also prevent the stone from suffering from any thermal shock when it comes into touch with cool water in the first place.
- It is normal for a pizza stone to darken with usage; similarly to cast iron pans, the surface of the stone will become seasoned with use, so you won’t have to worry about maintaining your stone in perfect condition.
- The most difficult part will be scraping off any baked-on debris, so use a firm spatula, bristle brush, or plastic bench scraper to remove any chunks of food.
- Metal bench scrapers may harm your stone, so use them only as a last option.
- You should avoid using detergents or cleaning agents on pizza stones made of porous materials such as unglazed porcelain, cordierite, or cast iron since the taste of the pizza stone will be absorbed by whatever you’re cleaning it with.
- The majority of the time, all you need to clean your pizza stone is water, but if you have any persistent stains or debris, you may make a paste of baking soda and vinegar to use as a cleaning agent.
- Once you’ve finished cleaning your stone, allow it to air dry entirely before using it again.
How do you use a pizza stone?
- In order to replicate the superheated surface of a commercial pizza oven, pizza stones are intended to absorb the heat from your oven.
- Starting with a cold oven, place your stone in it and then turn on the oven so that both the oven and the stone may get up to temperature at the same time.
- With the aid of your baking stone, you may obtain outstanding results at temperatures between 450 and 500 degrees Fahrenheit, which is lower than the blistering temperatures seen in a restaurant oven (700 to 800 degrees Fahrenheit).
- A extended preheating period guarantees that your stone is sufficiently heated and ready for use when you need it.
- More information on how to utilize a pizza stone may be found by clicking here.
What is a pizza stone made of?
There are several different varieties of pizza stones, the most prominent of which being Cordierite, cast iron, ceramic, and steel. Cordierite is a sort of volcanic rock that is used to make pizza. These ingredients assist your stone in maintaining the high heat required to produce the crisp, blistered crusts that distinguish a superb pizza.
Do you need to grease a pizza stone?
No. Most manufacturers actually advise against putting any additional oil to your stone or attempting to ″season″ it, since doing so might cause it to become brittle.
Where do you place a pizza stone in the oven?
You’ll want to put the stone in the oven on either the center or bottom rack, depending on your preference.
Can you cut pizza on a pizza stone?
Overall, yes—though you may want to consider cutting your pizza on a hardwood cutting board to avoid damaging the blade of your knife.
Can you use parchment paper on a pizza stone?
It is entirely a question of personal choice. Because parchment paper has the ability to impact the crispness of the crust, it may be necessary to experiment to see what works best for you. Some cooks also warn that parchment paper can become very fragile and even burn when heated to temperatures higher than 430 degrees, so use it with caution if you plan to cook at such high temperatures.
How long will a pizza stone last?
A pizza stone, particularly if it is made of cast iron or steel, has the potential to survive for decades. Generally speaking, ceramic stones are more delicate and prone to chipping, but Cordierite stones have a lifespan of 5 to 10 years depending on their thickness and how well they are maintained.
What else can you make on a pizza stone?
In addition to pizza, your pizza stone may be used to bake baguettes and sourdough boules from scratch, pita breads, calzones, quesadillas, and anything else that would benefit from cooking on a heating surface that produces steady, dry heat.
Why Trust The Spruce Eats?
- Originally from New York, Donna Currie is an award-winning cookbook author, culinary writer, and product tester for The Spruce Eats, a lifestyle website that focuses on the newest cookware and kitchen gadgets.
- It was edited by Bernadette Machard de Gramont, a food and wine journalist located in Los Angeles who specialized in international food and wine content.
- She investigates and examines a wide range of cookware, bakeware, and wine equipment, and she also consults with industry professionals to gain their insights.
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- We regret that, owing to technical difficulties imposed by new European Union rules, we are unable to accept orders from the European Union at this time.
- As long as you live in the United Kingdom, you can continue to order from our UK websites or shop at one of our stores or partners.
- Visit West Elm and Pottery Barn Kids at www.potterybarnkids.co.uk and www.westelm.co.uk, respectively.
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Emile Henry Pizza Stones — How to Achieve the Perfect Pizza with a Crispy Crust.
- The date is July 28, 2021.
- Frankie F.
- is a fictional character created by Frankie F.
- Emile Henry’s FlameTop Pizza Baking Stones are one of our favorite baking stones because they work well for baking bread, pizza, thin tarts, and other baked goods, and they are easy to clean.
- Compared to porous pizza stones that are not glazed, the smooth glazed surface can tolerate temperatures of up to 500°F and cleans up considerably better.
- The glaze is also sufficiently strong to allow for the use of a pizza cutter directly on the baking stone.
- The Emile Henry Baking Stones also have two built-in grips that help you keep your hold while removing hot baking stones from the oven or grill with bulky oven gloves.
- Choose between three different designs: the conventional round, the huge rectangle, and the deep-dish.
- These multi-purpose French-made baking stones are ideal for baking bread and thin tarts, as well as grilling fish, vegetables, and other foods.
- The options are virtually limitless!
- All three are guaranteed by Emile Henry’s ten-year limited warranty.
Pizza Making Tips.
- Pre-heat your Emile Henry Pizza Baking Stone to 475 degrees Fahrenheit if you want a pizza with a great crisp crust.
- Place the Pizza Stone on the lowest oven rack position, or on top of your grill grates, without flouring it (since the flour may burn).
- Grills using either gas or charcoal are equally effective with this product.
- Here are seven easy pointers on how to create delicious pizza in your own kitchen.
- Alternatively, you may make your own dough.
- It just takes 20-25 minutes and consists of three simple stages, according to the author.
- The finished pizza will be far superior than anything you could ever buy and make!
- We will keep our word.
- Don’t miss the tips below; nevertheless, you’ll discover a simple pizza dough recipe and further information farther down this page.
- Tip1 — It makes no difference whether the baker’s yeast you use is dry or fresh (diluted in warm water), but it is critical that you use high-quality yeast!
- Tip2 — Knead the dough for as long as it takes to get a flexible, elastic consistency, but do it carefully to avoid ″overheating″ it.
- Tip3 — While the dough is resting, cover it with a damp towel to prevent it from drying out and keep it at room temperature, away from drafts, to let the yeast to do its work.
- The dough should increase in bulk by a factor of two.
- Tip4 — When transferring the pizza from one pan to another, use a strong Pizza Peel.
- Now it’s time to add the garnishes.
- The addition of sugar, honey, or cream to balance out the tastes will prevent the tomatoes from making the sauce excessively acidic.
- Tip #6 – Avoid piling on too many toppings on your pizza: It is just necessary to have 2 or 3 tastes.
- A delectable Margherita pizza is made with tomatoes, basil, and mozzarella cheese.
- Use herbs such as oregano, basil, thyme, or marjoram to bring out the taste of the dish even more.
Flavor is created with the use of shallots, garlic, and chili peppers.
Quick & Easy Pizza Dough Recipe
- This quick and easy homemade pizza dough recipe, courtesy of Emile Henry, comes together in a flash and serves as the perfect canvas for all of your favorite pizza toppings and ingredients.
- It works equally well in the oven as it does under the broiler.
- With Emile Henry Pizza Stones, you can now have pizza night on every night of the week.
- INGREDIENTS: 3 cups unbleached all-purpose flour Fast-rising yeast (yeast envelope): 1 envelope 1 teaspoon of table salt 4 Tablespoons of ground cornmeal 1 cup of really warm water 2 teaspoons of confectioners’ sugar 2 tablespoons of extra-virgin olive oil DOUGH PREPAREATION INSTRUCTIONS: 1.
- In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Whisk until all of the ingredients are well-combined.
- Stir in the water and 2 tablespoons of olive oil until everything is properly combined.
- Lightly dust the counter, baking mat, or cutting board before placing the dough there.
- Knead for a total of 10 minutes.
- Allow for 20 minutes of resting time after covering with a towel.
- IN THE OVEN TO COOK: 1.
- Preheat your oven to 425 degrees Fahrenheit with a pizza stone inside.
- Sprinkle 2 tablespoons of corn meal onto your pizza peel.
- Lay out the dough on a Pizza Peel and push it into a round shape.
- Stretch and roll out the dough, forming a 14-inch circle, and then top with your choice ingredients.
Slide the pizza onto the Emile Henry Pizza Baking Stone when it has been warmed with the Pizza Peel.4.Bake for 15-20 minutes at 425 degrees, or until the crust is crisp.
- Remove the pizza from the heated pizza stone using the peel, then cut into slices using a pizza cutter and serve.
- In the event that you are not planning on creating another pizza right away, you may take the HOT stone from the oven (with oven gloves, of course) and lay it on a heat-proof trivet.
- On this magnificent pizza stone, you may cut and serve your pizza straight away.
- Take care, since the pizza stone will remain extremely hot for a long period of time.
- COOK ON THE BARBECUE GRILL: 1.
Preheat your grill by doing the following: Charcoal and natural wood grills: Light the charcoal, pour the coals on the bottom grate, scatter the coals, lay the top grill grate in position, and place a large stone on top of the grill grate.Allow the stone to heat up to a cooking temperature of 500 – 700 degrees F, depending on the recipe’s recommended temperature.COOKING ON A GAS GRILL: Preheat the grill grate by lighting the burners and placing a pizza stone on it.
Allow the stone to heat up to cooking temperature (500-700 degrees F), depending on the recipe requirements.2.In the meantime, spread out the pizza dough onto a Pizza Peel to bake.
Toss in all of your favorite ingredients.3.Sprinkle 2 tablespoons of corn meal on your pizza peel just before you start cooking.The pizza should be placed straight onto the hot, prepared Pizza Stone.Bake at a high temperature for 15-20 minutes, or until the crust is gently browned and the top is bubbling.4.
Remove the pizza from the heated pizza stone using the peel, then cut into slices using a pizza cutter and serve.If you don’t intend to make any more pizza right immediately, you may remove the HOT stone from the grill and lay it on a heat-proof trivet (along with oven gloves, of course).On this magnificent pizza stone, you may cut and serve your pizza straight away.
Take care, since the pizza stone will remain extremely hot for a long period of time.Keep in mind the following suggestions, and with enough skill, the slices will disappear almost as quickly as you can phone for delivery!Before you go, make sure you’ve subscribed to our blog, Inspired Cooks, so you don’t miss any of the current entries.Make more food.
Eat more healthfully.Also, have much more fun!Sign up now to ensure that you don’t miss out on a bite!
How to Care for Your Pizza Stone – Article
- Article A pizza stone allows you to replicate the effects of a brick oven in your home oven.
- The porous stone absorbs and holds heat evenly, while also removing excess moisture from the pizza dough, resulting in a crisp crust that is second to none.
- A pizza stone, on the other hand, requires some specific attention.
- Follow these steps to ensure that your stone remains in excellent condition: Never use soap to clean your pizza stone or any other stone.
- It will be absorbed by the pores, and you will be able to taste it when you prepare your next pizza..
- Never leave your stone submerged in water.
- Instead, wait until the stone has completely cooled before scraping any baked-on food off with a stiff, dry brush or a plastic scraper, and then wipe it off with a wet towel.
- Don’t be concerned if your stone becomes discolored; this is a normal occurrence that will have no effect on the flavor of the next pizza you create.
- If your stone becomes really unclean, you may use a medium-grit sandpaper to sand down any raised parts that have been visible on the surface.
- Some people leave their baking stones in their ovens to provide more equal heat for various types of baking later on.
- If you do this, keep in mind that it will take longer for the oven to heat up.
- It’s also important not to leave it in the oven during the self-cleaning cycle since it might crack.
Leave a Comment
- JPCOTE | January 7, 2020 I always put parchment paper beneath my pizzazz. It’s just how I roll. Nothing will taste strange in this manner.
- ThePhys2001 | 10/06/2018 If you want to clean a saturated pizza stone, you’ll need around 3 hours at 500°F. The first step is to leave the stone in the oven and let it to smoke for 3 hours at 500°F on its own, or at the very least until it has stopped outgassing. The second phase is as follows: Cook for another 10 minutes at 500° on the stone once you’ve ventilated the kitchen. Make a huge throw-away crust and bake for another 10 minutes at 500°. After it has been allowed to cool for a bit, discard the crust. Allow the oven to cool before removing the stone. You should be ready to go at this point.
- EKachal1 | January 3, 2018
- I’m in the same boat. My stone was sent with no instructions, and there were none on the box, so after my husband used it, it was rinsed in the sink to remove any remaining residue. So, what do you do now? What should I do with this, or is there a way to get the soap out?
- user-3378346 | 01/05/2014 Unfortunately, I’ve already used up all of my dishwashing liquid. How can I be certain that everything has been removed and that the pizzas will not have a soapy taste?
How to Use a Pizza Stone
- Once you learn how to properly utilize a pizza stone, you will be able to change your handmade pizzas from ordinary to extraordinary.
- A pizza stone is the next best thing when you don’t have access to a brick oven in your kitchen, as most of us do.
- As you’ll see, pizza stones may be used for a variety of purposes.
- With your oven and a pizza stone, you can obtain exceptional results in less time, with pizzas that are baked to perfection in less time.
- A pizza stone, like any other equipment, may be used to get the greatest outcomes if you know how to utilize it properly.
- By following the advice provided below, you may improve your pizza-making skills with minimum effort and with the right information.
- We’ve outlined exactly what to do and how simple it is to utilize a pizza stone so that you may enjoy pizzeria-style meals for years to come in the sections below.
Why Use a Pizza Stone?
The primary rationale for utilizing a pizza stone is to produce a higher-quality home-cooked pizza than is possible otherwise. And, in order to understand why a pizza stone may provide a crispier crust while also reducing cooking time, we must first understand how it works.
What Does a Pizza Stone Do?
- A pizza stone maintains heat and functions as a heat conductor, ensuring that your pizza is baked at a consistent temperature throughout.
- When it comes to baking pizza, the appropriate temperature may make a significant difference.
- When you pre-heat your pizza stone, it will provide a burst of heat to your dough when you set your pizza on top of the stone.
- This increased heat input right at the start of cooking means that your crust will bubble up – something that cannot be achieved in a pan of any kind.
How to Use a Pizza Stone in the Oven or on the Grill
Using a pizza stone in both the oven and on the grill is a welcome convenience.
In the Oven
Use your pizza stone in the oven in the following manner:
Step 1: Preheat Both Your Stone and the Oven
Place your pizza stone on the bottom rack of a preheated oven that is not yet hot. Preheating the oven without the stone in it is not recommended. Preheat the oven to about 475 degrees Fahrenheit. Allow the oven to thoroughly warm before waiting another 5 minutes: you want the stone to get very hot before continuing.
Step 2: Prepare Your Pizza
The dough, sauce, and toppings should be prepared at the same time the oven is preheating for the best results. The sauce and toppings should be added at the very end to ensure that the dough comes out as crispy as possible.
Step 3: Cook Your Pizza
- Slide your pizza on top of the heated pizza stone and bake for 15 minutes (take it out of the oven first, but do this step quickly).
- Place the pizza stone and the pizza in the oven and bake for about 10 minutes, or until the cheese is melted.
- Make sure to keep an eye on your pizza because the cooking time will vary depending on how thick the dough is and how many toppings you’ve used.
- If you have a thick crust or a lot of toppings on your pizza, it will take a little longer to cook than, say, a thin crust margarita.
- In order to ensure crispy crust on the bottom of your pizza, check it at the end of the cooking process.
Step 4: Serve Your Pizza
Then, using a cutting board or serving dish, transfer the pizza from the pizza stone to a cutting board or a serving dish. Enjoy!
On the Grill
If your pizza stone can be used on a grill, simply follow these procedures (provided, of course, that your pizza stone can be used on a grill; some can, but not all, so check the manufacturer’s instructions first).
Step 1: Prepare the Pizza Stone
- Before you turn on the grill, place the pizza stone on top of it.
- If you intend to cook other foods at the same time as your pizza, position your pizza stone to one side of your grill.
- It is critical to place your pizza stone on a cold grill so that it may heat up gradually at the same time as your grill in order to avoid it from breaking throughout the cooking process.
- Close or remove the hood of your grill and check the gauge temperature: when it reaches 400 to 500 degrees F, your grill (as well as your pizza stone) is ready to cook your pizza.
Step 2: Prepare Your Pizza
While your grill is preheating, prepare your pizza foundation by stretching or spreading out the dough. Once the dough is finished and the grill is hot, add the sauce and any additional toppings. In order to avoid the moisture in the sauce soaking through to the dough, it’s ideal to prepare your pizza just before cooking it.
Step 3: Put Your Pizza on the Pizza Stone to Cook
- To prevent the dough from adhering to your pizza stone, sprinkle some semolina or cornmeal on top of the surface.
- It’s also possible to use a layer of lightly oiled aluminum foil on your pizza stone; simply place the foil on top of the stone with the oil side facing up and bake as usual.
- Avoid putting oil directly on your pizza stone since the fat will seep into the pores and affect the performance of your stone’s surface.
- Open the grill’s hood or cover, and put your pizza onto the pizza stone to finish cooking.
- Cover your grill once again and begin cooking your pizza; it should be done in 5 to 8 minutes at the most.
- If your dough is thick or has a large number of toppings, the baking time will be closer to 8 minutes.
- Cooking time for thin crust pizzas with little to no additional toppings aside from the cheese is usually less than five minutes.
- If you want to cook your pizza on the grill with the lid closed, the cooking time will be somewhat longer than without.
- Because heat will escape via an open grill, you may not get the same outcomes as you would otherwise.
Step 4: Serve Your Pizza
Turn off your grill (if you’re using a gas grill) and carefully remove your pizza off the pizza stone. Transfer your pizza to a cutting board and cut it into slices before serving!
Caring for Your Pizza Stone
If you want your pizza stone to survive as long as possible, you must take good care of it. Because of the porous structure of a pizza stone, it produces excellent cooking results, but it also necessitates the knowledge of some basic maintenance procedures. Following are some guidelines for maintaining your pizza stone.
Don’t Use Soap
When cleaning your pizza stone, avoid using soap. Any substance may be absorbed through the pores in the stone, even soap, and no one wants to eat pizza that tastes like soap!
Never Soak Your Pizza Stone
Never give in to the temptation of soaking your pizza stone. As with soap, the pores will absorb the water, reducing its function and causing you to not get the same cooking outcomes as you would otherwise.
The Best Way to Clean Your Pizza Stone
Here is the best technique to clean your pizza stone so that it continues to function as effectively as new:
- Allow the stone to cool completely before beginning any cleaning.
- To remove any sticky parts of dough or other food, use a stiff brush (without water) or a plastic scraper to remove them.
- To remove any leftover particles from the stone, use a gently moist towel to wash it down
- If your pizza stone is particularly rough and dirty, use a medium-grit sandpaper to remove any elevated chunks of stuck-on food that have risen to the surface.
Your pizza stone will likely develop some stains over time, which is completely natural and should not be worried about. As long as you never put soap, water, or any other liquids on your pizza stone, your pizzas will always be tasty and crispy.
How to Use a Pizza Stone FAQs
Can a Pizza Stone Go in the Dishwasher?
A pizza stone should not be washed in the dishwasher. It is not recommended to place your pizza stone in the dishwasher since it will collect water as well as soap and become unusable.
Can a Pizza Stone Go on the Grill?
- As previously stated, a pizza stone can be used on the grill in the manner indicated above.
- Pizza stones are suited for use on both gas and charcoal grills, depending on their size.
- If you’re using a charcoal barbecue, make sure to position the majority of the hot coals adjacent to the stone rather than immediately beneath it.
- A pizza stone placed immediately over hot coals will become too hot to use for the most effective outcomes (800 to 900 degrees F).
- Your goal is for the temperature of the stone to be as close as possible to the temperature of the grill dome (which is usually about 350 degrees F).
Does a Pizza Stone Need to Be Seasoned?
Unlike cast iron cookware, a pizza stone does not require seasoning prior to use. It may be used immediately. On the contrary, you should never put oil on your pizza stone since the pores in the stone will absorb the fat, and the pizza will not turn out as well as it would otherwise.
Other Uses for a Pizza Stone
Pizza stones aren’t just for making pizzas anymore. Here are some inventive ways to make use of your pizza stone in addition to making pizza.
- Is there anyone who doesn’t enjoy a loaf of bread that is crunchy on the exterior and soft on the inside?
- This is when the use of pizza stones is most beneficial.
- Some individuals even believe that using pizza stones to bake bread is the finest technique to bake bread and that they should be referred to as bread stones.
- You could find yourself never using a loaf pan again after creating a ciabatta or a sourdough bread on your pizza stone.
- When roasted veggies are cooked on a pizza stone, the taste is enhanced significantly.
- It is possible to create crispy, roasted vegetables without getting the black particles that sometimes occur when grilling or broiling.
- In order to roast a chicken and vegetables at the same time (as shown in the video below), start by placing the chicken on the warmed stone first, then adding the vegetables halfway through the cooking period.
- Who needs one-pot dinners when you can have meals prepared in one stone?
Roast a Chicken
Roast chicken on a pizza stone is delicious: simply prepare your pizza stone in the oven as you would usually, then place your seasoned chicken on top of the stone. After 45 to 60 minutes, you’ll have a perfectly crisp roast chicken!
Bake Crackers or Chips
Using a pizza stone, you may make crackers or homemade potato chips that are exceptionally crispy.
When cooking quesadillas, pizza stones are ideal since the tortillas will be crispy and the cheese will melt properly on the stones.
Anyone up for some giant cookies? When it comes to baking cookies, pizza stones are ideal – and if you are worried about the cookie dough adhering to the stone, place a piece of aluminum foil between it and the stone beforehand.
Warm Up Other Foods
Foods such as tortillas, bread rolls, and other products can be kept warm in the oven (as long as they are dry).
Final Words on How to Use a Pizza Stone
- We hope you have realized what an extremely useful instrument a pizza stone is.
- Do not forget that your pizza stone may be used both indoors and outdoors, and that you do not need to season it before using it.
- You may start utilizing it right now if you want to.
- As long as you take good care of your pizza stone, it will continuously produce wonderful results for years to come.
- Best of all, you’ll be able to prepare a variety of delectable dishes, including flawless pizzas, for years to come.
Why You Should Never use Parchment Paper on a Pizza Stone
- Although I’ve seen a lot of people put parchment paper on their pizza stone to keep the pizza from sticking, I believe this is both unsafe and will not produce a good-tasting pizza.
- It is not recommended to put parchment paper on a pizza stone since most varieties of parchment paper are not heat resistant.
- In order to achieve crispy pizza on a pizza stone, the oven must be set to the highest temperature possible.
- That implies the oven will be heated to 450 – 500 degrees Fahrenheit (230 – 260 degrees Celsius) or higher, but parchment paper is often only capable of withstanding temperatures of 430 degrees Fahrenheit (220 degrees Celsius).
- As a result, the parchment paper will burn when it comes into contact with the pizza stone.
How I Almost Burnt Down My House Using Parchment Paper on a Pizza Stone
- Several years ago, I was just starting serious about pizza when something like this happened.
- After reading a lot about pizza stones and how they may improve my pizza by replicating a pizza oven, I decided to try them out for myself.
- As a result, I went ahead and purchased one.
- It wasn’t anything special; it was simply a cheap ceramic pizza stone that can be found in most kitchen supply shops.
- According to what I’d read, the stone needed to be as hot as possible in order to get the greatest potential results.
- As a result, the stone should be pre-heated in the oven at the maximum temperature possible..
- So that’s what I did.
- It’s blazing hot.
- Then the first problem arose: how was I going to get the pizza into the incredibly hot oven without burning myself?
- For the first time, I used parchment paper to spread out and top the pizza, like I normally did while baking pizza on a sheet pan.
- The pizza, on the other hand, appeared to be adhered to the paper.
- I then had the brilliant idea of placing the entire thing, including the parchment paper, on the pizza stone.
- It had to be fine, didn’t you think?
- After all, I had left the kitchen for a few minutes and when I returned, the stench of burnt food was overwhelming.
- I instantly examined the oven and discovered that it was suffocating under a cloud of smoke.
- As a result, I switched it off and opened it to be greeted with a cloud of smoke.
- The next thing that occurred was the sounding of the fire alarm.
- After 5 long minutes of opening all of the doors and windows in the house in an attempt to clear the smoke, I was finally able to examine my pizza in its entirety.
- The parchment paper was a deep, dark shade of black.
It had gone to ash…The pizza, on the other hand, had not quite reached the halfway point of cooking.Consequently, I was forced to buy pizza for dinner that evening…
- But at least I learned the hard way that parchment paper should never be used on a pizza stone!
Why People use Parchment Paper on a Pizza Stone
- When baking pizza on pizza stones, I’ve seen a lot of people use parchment paper, which I think is a great idea.
- I’ve to be honest.
- However, I’ve realized that there are better methods to prepare pizza than the traditional one.
- When it comes to utilizing a pizza stone, the two things that people have the most difficulty with are transferring the pizza into and out of the oven and the fact that the pie is adhering to the pizza stone.
- Using parchment paper to remedy each of these problems is a simple solution.
Why You Shouldn’t use Parchment Paper on a Pizza Stone
The primary reason for not using parchment paper on a pizza stone is that it is not capable of withstanding extremely high temperatures. But why is this an issue in the first place? Isn’t it possible to simply lower the temperature? In order to comprehend this, we must first discuss how to properly operate a pizza stone.
Baking Pizza on a Hot Pizza Stone
- The reason you want to bake pizza on a pizza stone is that you want to emulate the experience of baking pizza in a traditional pizza oven in your house.
- The two most significant distinctions between baking pizza in a home oven and baking pizza in a pizza oven are that a pizza oven can achieve greater temperatures and that the floor of the oven is considerably hotter, which aids in the baking of the bottom of the pizza throughout the baking process.
It Should Be Hot!
- Pizza ovens are significantly hotter than a standard convection oven in the house.
- A professional pizza oven may achieve temperatures of up to 800°F (425°C), while a wood-fired Neapolitan pizza oven can reach temperatures of up to 900°F (485°C) or even higher.
- The question is: why would you want to bake something in such a hot oven?
- The solution is simple: this is how you achieve the ideal uniformity for your pizza.
- When cooked at a high temperature, the crust becomes crunchy on the exterior while remaining soft and delicious on the inside.
- In addition, the cheese will melt smoothly and not burn.
- You will have much more difficulty getting a crispy crust without making the crust dry if you bake at a lower temperature for longer periods of time.
- If you leave the pizza out for an extended period of time to get a crispy crust, the cheese and other toppings may also burn.
- The second difference between pizza ovens and home convection ovens is that the floor of the pizza oven is substantially hotter, which results in the pizza being crispier as a result.
- A baking sheet is most likely what you’ll be using to bake your pizza if you don’t have access to a pizza stone.
- If you bake pizza on a baking sheet, the difficulty is that the pizza is cold when it goes into the oven, and even after it reaches temperature, it doesn’t transfer heat very effectively.
- Putting the baking sheet with the pizza on it in the oven will take some time for the sheet to heat up sufficiently so that the pizza can be baked on it effectively.
- A longer baking time is required to get a crispy crust on the pizza.
- Aside from being extremely thin, baking sheets are frequently constructed of aluminum, which performs a poor job of maintaining heat retention.
- The pizza stone differs from other baking sheets in that it maintains heat considerably better and may get extremely hot.
- This will assist in baking the bottom of the pizza, resulting in a crispier outcome.
- So, in order to achieve crispy pizza, you must use a very hot oven.
- Ideally, as hot as your oven is capable of producing.
- In addition, you must allow the stone to heat for at least 45 minutes to an hour in order for it to reach temperature.
- Using a pizza stone is similar to cooking in a cast-iron pan in terms of results.
- It will take some time to heat up, but once it has reached temperature, it will hold the heat and bake the pizza uniformly.
At What Temperature Can You Use Parchment Paper?
- Some forms of parchment may withstand temperatures as high as 450°F (230°C), although the majority of parchment cannot withstand temperatures higher than 430°F (220°C).
- Given that you want to bake your pizza as hot as possible in order to replicate a traditional pizza oven, you will almost certainly exceed these temperatures.
- A pizza stone should never be covered with parchment paper because it will burn.
What Will Happen If You Use Parchment Paper in a Too Hot Oven?
Cooking parchment paper at a higher temperature than the manufacturer’s instructions will result in the paper being burned. It has the potential to catch fire, but in my experience, it usually burns down to black ashes.
Using Parchment Paper on The Pizza Stone Will Not Make Crispy Pizza!
- Another reason you shouldn’t use parchment on a pizza stone is that it will result in a less crispy pizza than regular parchment.
- Using parchment paper to bake pizza negates the purpose of using a pizza stone in the first place, doesn’t it?
- Because the paper produced an impenetrable barrier between your pizza and the stone, which will both reduce the baking impact of the stone and retain moisture, which will prevent your pizza from crisping.
- In addition to that, you must reduce the temperature of your oven in order to avoid the parchment from becoming burned.
- Something that will make the pizza even less crispy will be used to produce this pizza.
How Do You Keep Pizza From Sticking to a Pizza Stone?
Was there anything we could do if we weren’t using parchment paper to keep the pizza from sticking to the pizza stone? The key is to cook the pizza at a high temperature while without using too thin dough or piling on too many toppings.
Use High Enough Heat
- The most frequently encountered issue is that the stone is not sufficiently heated.
- With a heated pizza stone, the pizza will not cling to the pan, it will crisp up, and it will be simple to remove from the pan after it has finished baking.
- You should lay the pizza stone in the oven before turning on the oven to ensure that it becomes hot enough and to prevent it from splitting during the baking (read more about how to avoid cracking your pizza stone here).
- After that, pre-heat the pizza stone in the oven for 45 minutes to an hour at the highest temperature setting possible before attempting to bake the pizza.
- Allow the pizza to cook without attempting to move it.
- Give it the time it need; depending on how hot the oven gets, it will take anything from 5-8 minutes to bake a thin-crust pizza in a conventional oven.
Don’t use Too Thin Pizza Crust
When making Neapolitan pizza, you want the pizza to be thin, but not too thin, so that it can be cut easily. If the dough is overly thin, it is simple to see through it and put holes in it. As a result, it is simpler for moisture from the sauce to be absorbed by the dough, which prevents the dough from becoming crunchy.
Don’t Use Too Much Toppings
- It is possible for the pizza to become soggy if you pile on too much sauce, cheese, and toppings.
- For the simple reason that the greater the amount of liquids you put to the pizza, the longer it will take to bake.
- The dough will not become crispy until a sufficient amount of moisture has been evaporated.
- As a result, if you use too much cheese, the pizza may not get crispy and may adhere to the pizza stone while baking.
- Both sauces and cheese (particularly mozzarella cheese!) contain a significant amount of water.
- Even while the quantity of moisture contained in various toppings will vary, veggies tend to hold the greatest amount of moisture.
- As a rule of thumb, when it comes to topping a pizza, less is more!
How to Transfer Your Pizza Without Parchment Paper
Everything else is in place except for figuring out how to get the pizza in and out of the oven successfully.
Using a Pizza Peel
If you don’t already have a pizza peel, I strongly advise you to purchase one. It will make transferring the pizza into and out of the oven a lot less difficult in the future.
Transfer Pizza Into the Oven
- I recommend using a wooden pizza peel to move the pizza from the baking sheet to the oven.
- Pizza peels tend to stick to wooden pizza peels less than they do to other types of pizza peels.
- In order to make the pizza slide more easily, you may optionally sprinkle a little flour on either the pizza peel or the bottom of the pizza.
- I frequently use semolina flour for this since it is coarser than regular flour and allows the pizza to slide more readily.
- In addition, I recommend building the pizza on the tabletop and then moving it over to the pizza peel to finish cooking.
- Putting the pizza together on the peel is quite usual, but the longer you keep it there, the greater chance there is that the pizza will hold together.
- If you’re assembling the pizza on the tabletop and it becomes stuck, it’s a simple matter of reassembling it.
- Using a spatula or a dough scraper, you may loosen the dough and include some additional flour.
- However, if you discover that the pizza is stuck to the pizza peel after half of the pizza has been baked on the pizza stone in a very hot oven, there isn’t much you can do to prevent it from happening.
- Create the pizza on your countertop, then move it to a pizza peel and finish baking it in the oven.
- Many of the same issues that occur when pizza is stuck to a pizza stone occur when pizza is served on a pizza peel.
- If the dough is too thin and rips, the dough will adhere to the surface of the pan.
- Furthermore, if the pizza is overly thick and heavy, it is difficult to transfer it from the pizza peel to the oven.
Transfer Pizza Out From the Oven
- Finally, when the pizza is finished, just slide the pizza peel beneath the pizza and remove it from the oven.
- This should not be an issue if you have cooked the pizza for an enough amount of time and on a sufficiently hot pizza stone!
- A thin metal pizza peel is much easier to use than a traditional wooden pizza peel in this situation.
- Alternatively, if you do not have a pizza peel, you may move the pizza to an upside-down baking sheet; but, if you are serious about your pizza baking, I recommend making the investment in a true pizza peel.
- Please read the following article to understand more about pizza peels, as well as how to choose the ideal peel for your needs: Pizza Peel: Everything You Need To Know.
What About Pizza Steels?
Almost everything that has been addressed in this essay is applicable to pizza stones as well. Unlike pizza stones, pizza steels transfer heat even better than pizza stones, allowing them to be used in place of pizza stones. If you’d like to learn more about the differences between pizza steels and pizza stones, please visit this page.
- The fact that individuals use parchment on their pizza stone in order to prevent the exact goal of the pizza stone is a conundrum in and of itself.
- To use parchment on a pizza stone, the stone and oven must be at a temperature that will allow for crisp pizza to be produced.
- Nevertheless, if you make certain that both your oven and your pizza stone are extremely hot, the pizza will not adhere to the stone.
- In addition, using a pizza peel, you may quickly transfer the pizza into and out of the oven.
- Add more flour to the dough to prevent it from sticking, and just move the pizza about on the peel rather than let it to sit for an extended period of time.
Emile Henry Pizza Stone: What’s Not to Love?
So that our reviewer could put the Emile Henry Pizza Stone to the test in her own kitchen, we ordered one for her.Continue reading for our in-depth product evaluation.Who doesn’t enjoy a good slice of pizza?A meal that is woven into the fabric of many houses for special occasions such as our children’s birthdays, Super Bowl parties, and Friday night dinners.We are all quite fussy about the right pie, crust, and flavor, whether it is baked in a pan or baked in a thin crust, delivered or prepared at home.I’ve baked pizzas in the oven, on the grill, and in a pizza oven before, so I was confident in my ability to put the Emile Henry Pizza Stone to work.
I made dough balls and stocked up on sauces and toppings, as well as purchasing a couple premade pizzas to complete out the experimentation process.After I finished preparing the pizza, I proceeded to bake some bread, just to make sure I had a variety of alternatives for lunch and dinner.Here’s what I discovered.
Design: Great for serving, too
Emile Henry is known for creating things that are visually appealing, and this attractive pizza stone is no exception.I received the burgundy red stone for testing purposes, but there are various colors available.It’s a safe bet that at least one of them would look great in your unique kitchen’s color scheme and décor.It would be lovely to serve charcuterie, a seafood platter, or a small pastry dish on the Emile Henry Pizza Stone, in addition to using it to bake pies on.If you host a lot of dinner parties and have ever wanted a food platter that can be used for a variety of occasions, this is it.Insights into Testing It would be lovely to serve charcuterie, a seafood platter, or a small pastry dish on the Emile Henry Pizza Stone, in addition to using it to bake pies on.
One of the most attractive features of the stone are the two grips on either side.Because they were so thin, even when using thick oven mitts, it was simple to put and remove the stone from the oven.Despite the fact that they increase the amount of storage space required, it is a compromise I was ready to make.Perspective from testingThe two grips on either side of the stone are among its most attractive features.While I generally leave a pizza stone in the oven to cool after using it, it made sense to take this one out of the oven for serving purposes because it was so hot.
- In addition to being robust enough to allow you to cut the pizza directly on