my pizza keeps sticks and doesn't come off the stone. anyone offer advice?
1792747
Make sure that your dough recipe includes oil. With repeated use your stone will become seasoned and become less sticky.
1792748
Use the stone as a template to cut a round of parchment paper. Put your dough on the paper that you've placed on the peel. Put paper and pizza on hot stone to bake. The paper will scorch, but not catch fire. You will have a perfectly crisp crust and zero sticking...the pizza will slide right off the paper!! Hope that helps!
1792749
It's possible that your dough is too wet. It should be well floured before putting it on the hot stone. You can also sprinkle some flour on the stone as well. The flour will burn but it might help with easy removal. I had this problem the first time I used the pizza maker but after adjusting my dough, I have not had any difficulty removing the pizza. Good luck!
1792750
It's probably not baked yet. Did you pre-heat the oven before you put in the pizza? A little bit of corn meal will help, however when properly heated and baked the pizza crust toasts on the stone surface and will not stick.
575768
A little cornmeal under the pizza will keep it from sticking... and add flavor to the pizza..
288274
I caught mine in time to peel it off. Maybe reheat it and try to get it off. Good Luck.
486431
There are specific points below the grill where you place the stone (so, below grill, above charcoal). I put a pan of water to help keep things moist on top of the stone. I plan to try to use the stone directly ON the grill to grill pizza (so it's a bit farther from the heat - crust burned when I tried it at lower level) -- I have not tried this yet, but think it should work.
858210
I'm assuming you pulled it out of the oven while it was still hot? I learned this lesson the hard way also. My first pizza stone was not an Old Stone product. Needs to cool down with the oven before removal. If it breaks, about the only thing to do is throw it away and buy a new one. Heat the stone up with the oven and let it cool down to ambient temp as the oven cools.
1859307
I would send it back. Mine has not peeled but it is not very stick resistant.
2124542
I had the same problem and purchased a very wide large pizza peel that I actually make the pizza on. mine is 26" overall Be sure to coat the peel generously with cornmeal and flour otherwise it will not budge. Then just give it a quick shake onto the stone. Works great!
2124538
I had that trouble too so I rolled out the pizza then put the pie on top of some corn meal right on the counter top. No trouble. Dough slid right off the metal pizza handle thing onto the stone.
409621
I have used mine sporadically. After 1 winter, the pizza grate itself is pretty rusty (stored in the unit when not used). Some other rust areas showing up around the edges. There is touch-up paint for that, which I haven't used yet. Can't say for sure what I am going to do about the rusty grate. It was working nicely for pizza, but I may have to use a pizza stone on top of the grate.
2065836
I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel and slide the pizza on to the stone. I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel... » Read More I never tried the screen on top of a stone. The screen and the stone is used to brown the bottom of the pizza. If you put the screen on top of the stone, you wont get the bottom brown I don't think. I think they are used separately. The stone gets hot and touches the dough and cooks it. The screen has holes to allow direct heat to the dough to cook it. I had trouble using the screen even with oil on it because the dough gets stuck in the screen. I stopped using the screen. I agree with you the stone is the best thing for pizza at home. Preheat the stone. Use semolina flour on a pizza peel and slide the pizza on to the stone. « Show Less
385147
Place stone uncovered in oven and bake for one hour at oven's highest temp. This will continue to harden the stone beyond its initial firing. Every time you bake on the stone it will continue this hardening process. You may leave the stone in your oven during other baking functions to further this hardening process - cover it with foil to prevent drips and splatters on stone. To clean, scrape residue off with metal spatula or vigorously brush stone with BBQ grill brush after stone has cooled. Never use water to clean stone as this will leave a moisture residue in the pores of the stone which may in turn cause the stone to crack during heating. If you feel you have to use water to clean it, use plain hot water only - never soap or it will stay in the pores and cause your food to taste soapy. Never immerse hot stone in water or it will break. If water is used (after stone has cooled) allow stone to dry thoroughly before baking again. You can also dry the stone in a low temp oven after allowing it to air dry overnight before baking at high temps again. Never place stone on hot electric burner or open flame of gas burner - this will cause it to crack. Preheat stone at highest oven setting for up to 30 minutes for a crispier crust. Bake pizza on the flat side of the stone only. Stone may be used for other baked goods too - if you do - place a sheet of foil on the stone first to prevent sticking.
1886788
I have not had that problem. I use mine to spread out pizza dough and then I heat it in the oven with the dough on it to keep its shape. I use mine at least once a week for two pizza shells and have had no problems. Hope this helps.
2023796
That's just the way it is with a pizza stone. Let it go. Scrubbing it with water can harm it. If you put it in the oven while it still has moisture in it it could crack. Just wipe it off with a damp sponge and let it air dry.
778698
You can use a pizza spatula to place dough on stone. It's wise to sprinkle stone with corn meal or flour before sliding pizza on to stone. Or I place a pizza pan (the kind with breathing holes) with the pizza on the stone. The stone still gives off nice flavors even with the pizza pan in between. Don't forget to grease and flour pan if it's not non-stick.
1768115
Make sure the blade was placed in the right position. Mine makes some noise when making the dough, but it won't move around on the countertop. Good luck
465961
I put a pizza stone on the rack. It works well for many things. If you are cooking item after item the stone holds the heat and provides a smooth surface.
492910
It's best to heat it up at least a half hour before you use it. The stone will be really work at its best. Also if you have a gas stove place the stone on the bottom. If your stove is electric lower the rack to its lowest setting and place the stove there. Your pizza will be nice and crisp.