Sticky pizza stone??

[Phteven]

How do you make your pizza stone non-stick? I just got one that is a kind of porous ceramic texture. Do I just need to oil it up before each pizza or is there some kind of seasoning/proving process?

[Rouge]

As far as I know if they are hot enough they shouldn't stick, that's what I was lead to believe anyway. We don't have one. But I'm pretty sure you could just dust with some semolina and it should be fine.

[Bathsheba]

Roryrory has a home-made pizza oven and I'm pretty sure she uses a stone too... maybe PM her and link to this thread. I'd say dusting with semolina would help too... how old is it?

[Phteven]

Bath, it's brand new. Me and the boys bought it yesterday. We made awesome PIzza but it stuck Not that the boys minded they were so chuffed with their dough rising that they wouldn't have cared how well it worked from there. It's just poor me that's stuck with washing up.
I think next time I'll try using a hotter oven and heating the stone for longer.

[Rouge]

When we cook pizza in the oven we have it at almost the hottest temp possible (we have an old oven and it's on 500F which is about 260C). It really needs to be very hot or it will stick. I know people who use stone tiles in their oven and hooded BBQ and it doesn't stick because it's so hot. It should start cooking the second it hits the stone. I bet it was yummy though!

[*star*]

I've had the same problem with my pizza stone! Haven't tried flouring it, though. Might do that. The washing up really sucks with that dough on it. I also found it really hard to get the made pizza from the board onto the hot stone without making a giant mess. Perhaps I should have floured the board more too!

[Honeybee]

I agree with the above suggestion to dust it with semolina - works for us.

[Bathsheba]

Had a feeling it might have been new. It's probably one of those things that improve with age. I know our cast iron frying pan just gets better with age. But yes... try a hotter oven.