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Pros and Cons to Seasoning a Pizza Stone

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  • #16
    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?

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    • #17
      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
      Un amico degli amici.

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      • #18
        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.
        / Rossco

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        • #19
          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!!

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          • #20
            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.
            / Rossco

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