Pros and Cons to Seasoning a Pizza Stone

[Giggliato]

Re: Pros and Cons to Seasoning a Pizza Stone

I bought a pizza stone the other day and lathered it in olive oil. Was this wrong?

[Alfredo]

Re: Pros and Cons to Seasoning a Pizza Stone

Usual way to use a stone in a kitchen oven is to heat it up at the highest setting (550 degrees?) for 20-30 minutes before baking. With a coating of olive oil, that's got to set off a smoke alarm or two

[heliman]

Re: Pros and Cons to Seasoning a Pizza Stone

The stone will draw out moisture from the pizza so you should cook directly onto the stone itself for best results.

[Giggliato]

Re: Pros and Cons to Seasoning a Pizza Stone

Well, a bubbling calzone cracked my stone so I will buy a new stone and not coat it in oil and see if my pizzas are crispier, I hope that they are!!

[heliman]

Re: Pros and Cons to Seasoning a Pizza Stone

I have had a pizza stone for several years now and never "seasoned" one with anything - which kind of duplicates the floor of a WFO I suppose. The do become discoloured after a while from the pizzas and toppings used but I don't think that poses any major health risk as long as you heat it up well before use.