Pizza Stone | Ask | Nigella Lawson

I have a relatively newfangled pizza gem and my pizza bases keep on sticking to it in the oven. I ‘ve tried oil ( which the pit merely absorb ) and flour, but my bases still stick – although what I scrape off the stone is constantly very tasty, if a small ragged. Any tips ?

Our answer

We assume you are having problems with home-made pizza with newly dough. boughten pizza rarely stick as the bases are normally part-baked before the toppings are added. First make surely that your pizza stone is thoroughly preheated. Always start with the rock in a cold oven and switch the oven on, letting the pit heat up as the oven does. If you put a cold pizza pit into a hot oven then there is the risk that the sudden change in temperature will casue the stone to crack. You will need to let the gem heat up thoroughly and this may take slenderly longer than it takes for the oven to come up to temperature. Most pizza stones will need at least 30 minutes to heat up. besides be very careful with the preheat stone as it will be very hot and even oven gloves may not provide adequate protection. Avoid lifting or handling the stone when it is hot.

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To prevent the dough from sticking then it may be better to use fine polenta, cornmeal or semolina preferably than flour. These are slenderly coarser than flour thus wo n’t turn into a gluey paste as cursorily if they come into contact with water. besides you will need to slide your pizza off a “ peel ” ( an follow through small like a flat power shovel ) or a flat bake sail onto the preheat rock and if you generously coat the peel with one of these before you put the pizza on it then they can act as bantam rollers, helping the pizza to slide onto the gem. normally a dear scatter on the peel is all that is needed as some of the polenta will stick to the basal of the pizza and help to prevent it from sticking, but you could carefully scatter a little on the hot stone before sliding the pizza on to it. If your pizza hush sticks then you could besides try forming the pizza on a man of baking parchment and sliding the pizza and parchment onto the stone, though the crust may not be quite as chip.

Do n’t overload your pizza with toppings as this will create more moisture, preventing the crust from crisping and increasing the chances of the pizza stick. besides if you are using vegetables then it may be wise to pre-cook vegetables with a high water content ( or slice them highly thinly ), again to prevent besides much liquid seeping towards the pizza establish.

You should n’t need to oil the pizza stone but the petroleum will not hurt it. entirely clean the stone with bracing water. Do n’t use detergent as the stone will absorb this and will give a saponaceous taste to future pizza .