How to Season a Pizza Stone the Right Way!

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Are you wondering how to season a pizza stone? Today, we’ll look at how to season a pizza stone so your pizza won’t stick.

If you have recently purchased a pizza stone, you are one step closer to improving your pizza skills. A pizza stone will cut down on baking time and even improve the taste of your crust. 

But, more importantly, how do you season your pizza stone so it won’t stick? 

Is it possible to season your pizza stone? 

Is seasoning your pizza stone a good idea? We will answer these questions, as well as many others, in today’s article.

Let’s get started!

Purpose of a Pizza Stone?

The purpose of a pizza stone is to imitate the baking surface of an actual pizza oven in terms of texture and temperature. 

A standard kitchen oven does not have an integrated baking surface, as it only has baking racks, which are not appropriate to bake pizza. Also, a kitchen oven doesn’t reach the high temperatures of a pizza oven. 

You can have a similar baking environment to bake your pizza adequately with a pizza stone.

The pizza stone will allow you to bake a crispy crust because the texture and temperature of the stone are optimal for baking pizza.

Does a pizza stone change the flavor of the pizza crust?

A pizza stone will not make any difference in flavor or add any flavor to your pizza dough. It will change the crust’s texture; you can have a crisp crust when using a pizza stone.

What Does Seasoning a Pizza Stone Mean?

Seasoning a pizza stone is like what people do to a cast iron pan. Those bit hacks in the kitchen make your cooking more straightforward, like applying a layer of oil to a cast-iron pan.

You then preheat the cast iron in the oven before baking or cooking. 

Seasoning should improve your cooking since it adds a non-stick layer to the cast iron or other cookware. The layer of oil will prevent what you are cooking from sticking.

You have probably seen some cast iron skillets rusting in some people’s kitchens. Do you know why? A cast-iron skillet quickly oxidizes and rusts when exposed to water. 

So, you need to bring your geek side to the kitchen for a minute to create a layer of carbonized oil. That is what we refer to as “seasoning,” which protects your cast iron from rusting.

The oil protects the cast iron skillet through polymerization and carbonization, unlike the pizza stone, which does not rust.

When cleaning the cast iron skillet, you should put down your cleaning armor weapon and be gentle with it. The cast iron does not need soaking or washing with a lot of water. 

What you can do is scrub the cast-iron pan with little or no dishwashing soap. Let it dry or wipe it with a kitchen towel. Apply oil to the pan and place it in the oven for 30 minutes. 

The same goes for a pizza stone; you should not soak it in water or wash it with soap as it will absorb the water and soap like a sponge, bringing a weird flavor to your crust and risking the stone cracking.

However, you should not use oil with your pizza stone; the stone will absorb the oil, and the oil will burn at high temperatures, causing a lot of smoke in the oven, completely changing the flavor profile of your pizza.

Let’s switch back to our geek mode and understand that a pizza stone is made out of clay, cordierite, and ceramic, unlike a cast-iron skillet

These materials are not prone to rust. So, they don’t need a protective layer!

Does a Pizza Stone Need to be Seasoned?

No, you don’t have to season your pizza stone; seasoning will occur naturally as you continuously use your pizza stone.

How to Season a Pizza Stone

The best way to season your pizza stone is to make more pizza! The more you use your pizza stone the better.

Keep in mind that you can also use your pizza stone for baking bread.

Yes, the pizza stone will change color, turning dark brown to black in the center. But don’t worry, there is nothing wrong with that. 

You don’t need to replace the pizza stone because is dark in the center, it only means that is naturally seasoned in that area, and anything you place there won’t stick.

You have read many blogs claiming you need to season it with oil and some with flour. 

However, have you read the instructions from the manufacturer? Many of them do not give you instructions to season your pan. 

Some manufacturers even claim that seasoning your pizza stone can only make things worse by destroying your pizza stone.

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Why Don’t You Season a Pizza Stone?

You do not need to season your pizza stone because it will not benefit you in any way. 

We understand you like an oily crust, and you can even be tempted to add some olive oil for that extra rich taste, but that will only worsen. 

Seasoning your pizza stone can cause a foul odor on your pizza and cause a significant amount of smoke in your kitchen.

Pizza Stone Offers Natural Seasoning

Which oil do you use to prepare your dough? Then it would be best if you stuck to the same one because oils and flavors from the dough will drip on the pizza stone. 

All pizza stone materials absorb the oils and flavors, but clay absorbs more than ceramic pizza stones. 

The oils that remain on the pizza stone will impact the taste and color of your next pizza.

Should You Use Oil on a Pizza Stone?

You should never use the oil directly on a pizza stone because it can ruin your perfectly seasoned dough. 

The pizza stone will absorb the oil. As we have mentioned, oil can cause smoke or a foul odor that will get into your crust. Besides, oiling the pizza stone doesn’t change anything. The pizza dough stone will still stick to the pizza stone if it’s cold.

We only oil our cookware to ensure it doesn’t rust or that the ingredients don’t stick to the material. 

But, the pizza stone is non-stick under the correct temperatures. Besides, manufacturers make pizza stones from non-oxidizing materials.

Should You Use Parchment Paper on a Pizza Stone?

No. You should not use parchment paper on a pizza stone because that counterfeits the purpose of the stone. 

First of all, there is no need to wear a helmet in your car when you have a safety belt and are observing the traffic rules. 

In the same way, we use parchment paper for the same purpose as the pizza stone, which is to prevent the dough from sticking to it.

We can use parchment paper and a pizza stone to place the dough when preparing the other ingredients. That is to avoid the dough from sticking to the countertop. 

They will also help you transfer the pizza dough and its contents without destroying the structure.

Remember, dough sticks to both the parchment paper and the unheated pizza stone for a while until the dough is halfway cooked. 

So, no huge difference will make you use the parchment paper on top of the pizza stone. However, the pizza stone is better! 

Do you want to know why?

Have you used parchment paper before? Then you know you need to cook the pizza at a temperature that doesn’t exceed 450 degrees Fahrenheit. 

On the other hand, you should use a pizza stone with a temperature above 500 degrees Fahrenheit. So, you will end up burning the parchment paper when you use the two together.

How to Prevent a Pizza from Sticking to the Pizza Stone?

You can prevent the pizza dough from sticking to the pizza stone when you properly preheat the pizza stone. 

When preheating your pizza stone, the oven should be 500 degrees Fahrenheit for at least 1 hour. 

As a result, you will reduce the stickiness and prevent a soggy pizza from killing the other bird with the same pizza stone.

Preheating the Pizza Stone

Step 1: You should place the pizza stone in the oven when the oven is still cold.

Step 2: Raise the temperature above 500F and leave it to sit for 45 minutes to an hour. The hotter you set the temperature, and the more patient you are, the more your pizza will be brown, pleasant, and crispy.

Step 3: Slide the pizza onto the stone with a pizza peel when the timer goes off.

Substitute of A Pizza Peel

After preheating your pizza stone, you don’t remove it from your oven to place the dough and ingredients. 

You will need to use a pizza peel to prepare the dough and then layer the toppings to prevent the peel from cooling. 

But what if you don’t have a pizza peel or spatula yet? 

Well, you can find one of your flat-based plates with no rims or a large cutting board.

However, you will need to sprinkle cornmeal on the rack or plate to avoid sticking when you transfer it to the shelf or sheet. Then pull the oven rack out, transfer the pizza to your pizza stone, and push it back.

Pizza Stone Cleaning Tips

Like any other delicate utensil in your kitchen, you should also take care of your pizza stone. Maintaining your pizza stone preserves it, which is the opposite of the rumor that seasoning will make it last longer. 

Here are a couple of tips that you can observe:

  1. Do not submerge the pizza stone in water. As much as you are tempted to get some of the dough pieces stuck on the stone, you can scrub it gently.
  2. Don’t use a lot of running water. The water will penetrate the pizza stone. What you can do is wipe the pizza stone with a dishtowel.
  3. Avoid steel-on-metal cleaner and use a brush. Do you need to get the dirt off? Then use a gentle brush or sponge. The metal cleaners will scratch your pizza stone surface.
  4. Let the pizza stone air-dry. When you clean your pizza stone and place it in the oven to dry, the water between the particles will expand, causing a crack.
  5. You can heat the pizza stone above 500 degrees Fahrenheit. When patches of the dough stick to the surface, you can roast them and quickly brush them off.

Additional Pizza Stone Resources

Pizza Stone Substitute

Do you want to try something different than a pizza stone?

Something that will give you even better results than a pizza stone?

Try using a pizza steel. With a pizza steel you don’t have the risk of having cracks, you won’t have bad odors and it heats better than a pizza stone, as is made out of steel. The higher the surface temperature, the crispier your crust is going to be.

The best of all, it will last forever!

Here’s is What the PROs at Homemade PIzza Pro Use and Recommend

Our Top Pick
The Original Baking Steel

The Original Baking Steel is perfect for making high-quality pizzas at home. Stores 18 times more energy than traditional ceramic pizza stones. Perfect for crispier crusts and faster cook times.


Quarter-inch steel is virtually indestructible and won’t shatter or crack; cleans up quickly and easily with gentle soap and warm water. 16" Round, 16 Lbs. Manufactured in the USA.


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The Last Slice

Are you having a bad day? Do your kids have temper tantrums? A fantastic pizza may completely transform a home’s atmosphere. 

We hope you understand that seasoning is the process of oiling your equipment and that you do not need to season your pizza stone to complete your task. 

Seasoning your pizza stone will not make any difference and may cause smoke or lousy flavor on your pizza.  We hope that you’ve learned how to season a pizza stone.

Because pizza stones absorb dripping fat from your pizza as you bake, you don’t need to season them. 

Do you recall why we should never use parchment paper on a pizza stone? Great! 

Because preheating your stone is the only method to reduce sticking. We hope you learned how to preheat and maintain your pizza stone when cleaning. 

Now that you know everything about baking on a pizza stone, nothing feels better than a warm and tasty pizza. 

Go ahead and start prepping your ingredients; it’s time to be the best pizza baker.

Enjoy!

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