Seasoning: Before using your stone for the first time, place it uncovered in your oven and bake for one hour at your ovens highest temperature. This will continue to harden the stone beyond its initial firing. Every time that you bake on your stone it will continue this hardening process. Do not use flour on this baking stone as it will burn in the oven.
Cleaning: The best way to clean your stone of cheese or other baked on food is to scrape residue off with a metal spatula after the stone has cooked. We recommend that you never use water to clean your pizza stone, as this may leave moisture residue in the pores of the stone which may in turn cause the stone to crack during heating in the oven.
Stains and your pizza stone: Over time, your pizza stone will acquire stains through use. This is normal and will in no way affect the baking properties of your pizza stone.
1. Always handle a hot pizza stone with oven gloves. Remember the pizza stone retains heat for long periods of time.
2. Whilst very hard and durable, handle your stone carefully as it can crack.
3. Never place your stone over an open flame or on top of a hot electric burner element.
4. If using the pizza stone as a serving base at the table, protect your table with a heat mat.
5. Make sure children cannot touch the stone as it will remain hot for a long period of time.
6. Take care when moving the stone onto the serving rack (the rack does not go into the oven), not to tip and slide the stone off.
1. Preheat your pizza stone at a high temperature for 15-20 minutes for a crisper crust.
2. Bake pizza on the flat side of the stone only.
3. When spreading out dough and ingredients on the pizza, do not exceed the edges.
4. Dough and toppings that drip over the edge of the stone will burn and drip into your oven.