Quote:
Originally Posted by Buzz
Wash the stone and use, it get's seasoned over time.
Stone instructions said 450 degrees, recipe called for 475, I like to go as hot as the oven will get. I did the 475 and should have went hot as hell.
Pizza onto the stone with a pizza peel or you can use a sheet pan in a pinch.
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I recommend cooking on parchment. You get the benefits of the stone without grease and other things building into the stone and zero chance of sticking.