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Input:
Question: Can you cut the pizza directly on the pizza stone?
Document: We love this pizza stone and leave it in the oven all the time as recommended.It bakes the pizza perfectly. We slid the pizza on with a peel and took it off to cut it.
Save your money and call a Pampered Chef consultant. For less money you get twice the pizza stone (any size stone really) that you can cut your pizza on won't impart flavor or pick up odors and has a 3 year warranty...yes, even if you drop it or break it they will replace it within 3 years as long as you keep your receipt. I am not affiliated with PC but have a bunch of their stones and they are hands down the best.
We are still experimenting with herb bread dough, tomato basil dough and others for the best pizza we have ever tasted. Sorry Pizza Hut, you just don't cut it any more.One note. The stone and the pizza peel change quickly. Where at first they resisted having a pizza move around on them, soon it becomes too easy. My wife lost the best pizza she has made so far because it slid off the peel before she could get it to the table.
I've used this stone every couple weeks or more for the last 4 years to make NY style pizza's. We cook our pizza's at 550deg and haven't haven't had any problems. If I could get the oven hotter I would.You don't wash pizza stones. Just scrape them off. It will season over time.Don't cut on the stone.I saw another reviewer with a pizza recipe so I'll add my own. This isn't a recipe you use the same day, but you can make extra and freeze them.
My husband who is from New York, is so picky with his food now loves my pizza since we cook it on the stone.The stone is quite heavy and has little feet on the bottom and I keep it directly on the bottom of my oven, not on a rack so it doesn't take up any room at all. It arrived in a huge box packed very well in two boxes and lots of peanuts.
This is a great stone! Nice and big, it almost completely fills my oven. I heat my oven to 500 for about a half-hour, while my dough is rising.I've used this stone by both placing the pizza directly on the stone with some cornmeal to keep the dough from sticking, to putting my dough on a small pizza pan and then onto the stone.
It looks like the architect that designed our &#34;custom&#34; house never set foot in a kitchen, because s/he put in a 27-inch wall oven rather than the typical 30-inch oven. This pizza stone fits easily in the oven with a little room to spare. I have used it for bread and pizza and really prefer it to baking directly on the rack.
I've had one of these stones for years. It's sturdy and hasn't broke on me yet. I read a lot of other reviews on other stones saying how they crack and don't last. This one works great. I put the pizza dough directly on the stone and get great, crispy crust. The stone is seasoned well. Usually I just scrape off any cheese that dripped on it and wipe it down to keep it clean.
I just made the Best. Stromboli. Ever. Crust was evenly browned and crisp all over, no soggy spots anywhere, no overly cooked ends. We couldnt stop groaning with every bite! Can't wait for our next Pizza Night! The size of this stone is impressive. It will be great for baking my homemade rustic breads as well. I laid my Stromboli on doubled parchment paper, and just placed the paper and all directly onto the stone.
I first thought that the meat would stick to the stone, it doesn't. To be on the safe side I spray the stone with Pam oil spray, as I do for the bare grill as well. Last night I made frozen thin crest pizza on it. It took less time than the conventional oven, and the crest was thoroughly baked because the heat source, the stone, was directly below it. Remember, all the grilling I did before, it added a pleasantly nice taste to the crest.
Answer: Hey Kara- I own two of these stones because they work great! They are quite heavy though and will stay hot for awhile after cooking. Cutting the pizza on the stone would be fine for the stone (it's quite sturdy), however, this would be hard to do because it's quite hot/heavy. After making my pizzas I use a pizza peel (relatively cheap) and pull the pizza out of the oven. I then cut the pizza on the peel. It would be tough to pull the whole stone out of the oven although it could be done. Hope that helps!