A pizza stone is a thin ceramic block often used in ovens for baking bread or pizza.
These stones are purchased independent of the oven and are significantly important when making a pizza. Besides, they are affordable and are easy to work with if you’re a pizza lover like me.
How to Transfer Pizza Onto Stone Without Sticking
When seeking to transfer your pizza onto the ceramic pizza stone, you may use cornmeal or flour to prevent it from sticking. Start by sprinkling cornmeal on a solid metal peel and then place the dough on it. Place your already prepared toppings and periodically shake the peel to keep the pizza moving. Open the oven and quickly put the pizza on the stone before the peel absorbs some heat.
Between Cornmeal and Flour, Which is Better and Why?
When baking my pizza, I have always preferred cornmeal to wheat flour when transferring the pizza onto the stone. From experience, I have found cornmeal has several benefits that outmatch the flour.
That’s why I would recommend it to anyone making a pizza.
Here is why cornmeal is the best for me, and I bet it will be for you after reading this!
- Texture: Cornmeal has a crumbly feeling compared to the flour’s smooth and refined touch. The crumbly texture of cornmeal ensures the dough doesn’t stick to the peel before transferring to the stone.
- Flavor: The dough is already made of flour, so I prefer cornmeal for the shading. That’s because besides preventing the dough from sticking, it also adds an excellent taste to the pizza.
- Gluten-free: I’m always cautious about my health! So, comparing the two cornmeal seems healthier as it is gluten-free, unlike wheat flour.
Simple Procedure on Transferring a Pizza on Stone Without Sticking
I love making pizzas, but it is such a nuisance when I am making it and then find that it sticks on the peel. If not carefully handled, it could force you to remake the dough.
That’s why I always pay attention to this simple procedure of doing it. You are free to use them, and I’m sure you will love the results. Here is my simple process.
- Step 1: Begin by preparing all the toppings you intend to use. I do this because taking too long before putting the pizza in the oven will make it stick on the peel or other surfaces where it is placed.
- Step 2: Put the stone in the oven and let it heat at approximately 450 – 500 °F for about 30 minutes.
- Step 3: As step 2 takes place, it’s time to start preparing the dough by kneading it till it is elastic, smooth, and bouncy when pressed.
- Step 4: Cut your dough into sizable bundles and knead them until they form a circular shape. Make sure you mold it to a size that fits on the pizza stone.
- Step 5: Sprinkle cornmeal on a metal peel and place the pizza dough on top. Use the shortest time possible to set your pizza toppings on the dough. The longer you take, the more likely it will stick. Also, remember to keep shaking gently to avoid sticking.
- Step 6: Open the oven and place the pizza on the stone by gently shaking the peel in a bent position. Thus, removing the peel underneath the pizza and letting it rest on the hot stone. Be first to prevent the peel from absorbing too much heat leading the dough to stick to it. Again, dealing too long may cause heat loss from the oven.
4 Things to Never Do When Making a Pizza
When I started making pizza, I didn’t know the correct way of doing it. At some point, I tried to use all the myths I heard or created in my mind, which gave me deplorable results.
What I always ended up with was not the pizza I had imagined. I hope you don’t make similar mistakes. Some of the mistakes I made to prevent my pizza from sticking included:
- Applying oil on the peel or the stone: Oil does not only ruin the flavor but could lead to the cracking of the stone due to too much moisture.
- Using water to prevent sticking: Using water is the worst idea you could ever have in preventing the pizza from sticking. That’s because, like oil, it could crack the stone. Besides, it could ruin the dough formation, thus ruining the texture and the taste of the entire pizza. Moreover, water may cause the dough to become stickier.
- Using a Cold stone: When preparing a pizza, you may be tempted to place it on a cold stone and heat it together. Doing so will only cause the pizza to stick on the stone before the stone can absorb the heat and start cooking the pizza. That’s why it’s advisable to always begin by heating the stone.
- Placing a parchment paper underneath: Using a parchment paper is a bad idea for one main reason. Most parchment papers can’t handle the 450 – 500 °F heat, and they could burn inside the oven. Hence, it could ruin the pizza or even pose a fire risk.
Frequently Asked Questions to How to Transfer Pizza Onto Stone Without Sticking
Can I Transfer My Pizza To a Stone Without Getting It Stuck?
It’s possible to transfer the pizza to the stone without getting it stuck. All you need to do is use cornmeal or wheat flour on the metal peel before placing the pizza on top.
What Should I Use in Transferring My Pizza Onto a Stone, Wheat Flour, or Cornmeal?
Whether you choose to use cornmeal or wheat flour, you’re okay. However, for other reasons besides getting stuck, I prefer using cornmeal over wheat flour.
Can I Place My Pizza On A Cold Stone And Let Them Heat Together?
If you put pizza dough on a cold stone, it will most likely stick. Hence, placing your stone in the oven and letting it heat at 450 – 500 °F for about 30 minutes is advisable.
Conclusion to How to Transfer Pizza Onto Stone Without Sticking
To prevent pizza dough from sticking onto the stone, sprinkle cornmeal or flour on the surface, and make sure to prepare your toppings and work as quickly as possible in adding them. Keep shaking the pizza dough and place it in the oven right away before the peel absorbs heat.