The purpose of a pizza stone is to distribute the heat evenly to the pizza so that your pizza dough is crispy.
We recommend preheated your oven with the pizza stone inside to minimum 500 F for best results. Always place your stone in a cold oven and then turn the oven on. This allows the stone to absorb the heat gradually and evenly. Once the stone has reached the required temperature, it is far too hot to handle with a conventional oven glove. Avoid putting your pizza stone into a hot oven.
The best tool to get a pizza out of the oven or grill from your pizza stone is a pizza paddle or peel, which is a large wooden handle that looks like a paddle that slides underneath the pizza.
Part of the trick of using a pizza stone successfully is to season it properly. Seasoning a pizza stone, means ensuring that it is oiled and baked so that it encourages a non-stick patina, which can only be acquired over time. When you take it out of the oven, place it on a heat resistant surface. Never let your hot stone come into contact with cold water this could crack the stone.
To clean your pizza stone use a flat type scraper and warm water with mild soap detergent.
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