A pizza stone is a flat slab of stone or ceramic that sits inside on your oven rack, where it soaks up and, more importantly, holds onto heat. Because unbaked pizza dough rests directly on it, the hot stone transmits its heat to the bottom of the crust, just like the floor of a wood-fired oven.
Pizza stones absorb heat easily and retain that heat for a long period of time. This mimics the effect of a pizzeria’s brick oven by raising the temperature and providing an extra-hot surface to bake the pizza.
How do pizza stone ovens work?
To best understand how a pizza stone works, you first need to learn how a masonry oven works. Unlike a regular oven that circulates hot air in a small, enclosed space, a masonry oven takes heat from a source such as burning wood, coals, or gas and absorbs it into its stone walls and floor.
Why do pizza stones make pizza soggy?
These heat sources cook too slow, making soggy dough pizzas that are no better than some cardboard crust takeout. A pizza stone changes the game by acting as a point high heat transfer in an oven or on the grill. When used properly, the stone heats up and holds very high temperatures.
Do you put anything on a pizza stone?
While other stones may need to be oiled or seasoned, this will ruin the Pizzacraft stones and cause them to smoke or have a bad odor. The Pizzacraft Pizza Stones come ready to cook with! There is no need to put flour or semolina on the stone.
How do you use a pizza stone for the first time?
How to use a pizza stone for the first time (and every time!)
- Put Stone In Oven. Put your pizza stone on the bottom rack of your oven, right above the heating element.
- Turn On Oven.
- Let Stone Heat Up.
- Slide Pizza Onto Stone.
- Bake Your Pizza.
- Remove Pizza From Stone.
- Cool Then Clean Pizza Stone.
Can you put dough directly on a pizza stone?
Using a Pizza Stone
Allow at least 30 minutes for the stone to heat before you cook the pizza. Let the dough come to room temperature before baking. If cold dough is placed directly on a hot stone, the abrupt change in temperature may also cause the stone to crack.
Are you supposed to preheat a pizza stone?
You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.
How do you keep pizza from sticking to the pizza stone?
Avoid lifting or handling the stone when it is hot. To prevent the dough from sticking then it may be better to use fine polenta, cornmeal or semolina rather than flour. These are slightly coarser than flour so won’t turn into a gluey paste as quickly if they come into contact with water.
Should a pizza stone be oiled?
Unlike cast iron cookware, a pizza stone does not need to be seasoned before you use it. On the contrary, you never want to put oil onto your pizza stone because the pores in the stone will absorb the fat, and it won’t work as well.
How do you slide a pizza on a pizza stone?
To easily transfer pizza from a peel to a stone, simply form the dough on a piece of parchment paper and add toppings. Place the pizza (on parchment) on a peel and transfer to a hot stone. After baking 5–10 minutes, carefully pull out the parchment and finish baking the pizza on the stone.
Can I use parchment paper on a pizza stone?
It’s important to note that the pizza stone doesn’t get any hotter than your oven’s output, which means it’s not just pizza stones you should avoid using parchment paper on. You should avoid using parchment paper on any occasion that requires a maxed out oven.
Do you clean a pizza stone?
Try to wipe down your pizza stone after each use when any stuck-on cheese or other debris will be the easiest to scrape off. This way, you don’t have to deep clean the stone with baking soda and a scraper or brush as frequently — only when food residue really starts to pile up.
Can I leave my pizza stone in the oven?
Yes. You can avoid a lot of hoisting and heaving by simply leaving them in the oven on a rack most of the time, where they act as what engineers call “thermal ballast” to help hold the oven temperature steady. This may add a few minutes to preheating times, but it will improve the steadiness of your oven’s heat.
Do you flour a pizza stone?
For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.
Where should I store my pizza stone?
Where to store your baking stone? We keep ours on the middle rack of the oven and bake pretty much everything on top of it. Or if we’re baking something very heavy, like a braise or roast, we move it to the bottom of the oven.
The Key to Homemade Pizza That’s Actually Good Is a Pizza Stone
What is the unquestionably finest method for making a pizza?In a wood-fired oven heated to 800 degrees Fahrenheit.With the help of the ridiculously high temperature, the pie is cooked and the blistered, flawlessly crispy crust that makes pizza so delectable is created in less than two minutes.
The difference is not only in the temperature of the oven, but also in the baking surface itself, which is referred to as the ″floor″ of the oven.It’s important to have a hot oven floor, since a heated oven floor helps create a crispy crust.Due to the fact that this bottom heat spreads upward through the pizza, the cheese and other toppings are cooked simultaneously by the hot air above the pizza and the heat from under the pizza.This is all well and good, but most of us home chefs do not have access to a wood-fired oven in our homes.Is this a sign that you should abandon your plans to make homemade pizza?In no manner, shape, or form!
A pizza stone is a simple and affordable item that may be used to assist recreate the conditions of a wood-fired oven in your standard home oven: it can be used to bake pizza.
But First, What Exactly Is a Pizza Stone?
A pizza stone is a flat slab of stone or ceramic that is placed inside your oven on a rack, where it absorbs and, more crucially, retains heat during the baking process.Because the hot stone is immediately on top of the unbaked pizza dough, the heat from the stone is transferred to the bottom of the crust, much like the floor of a wood-fired oven.Pizza stones are a subset of the baking stones that are more commonly used in the kitchen.
The most significant distinction is that a pizza stone may be spherical, but a baking stone is more likely to be rectangular.Pizza stones are essentially identical to baking stone, although not all baking stones are also pizza stones.A rectangular baking stone, on the other hand, may be used for pizza making.There are many thicknesses available, and the thicker ones perform better and are typically more lasting, but they are more costly and take longer to heat up than the thinner ones.
How It Works
The majority of what a pizza stone does is transfer heat from beneath it to the dough on top of it.Some people believe that a pizza stone’s porous surface ″absorbs moisture″ and provides a crispy bottom, however this is not entirely correct.When dough is cooked to 500 degrees Fahrenheit, it does not absorb any moisture at all because liquids are swiftly transformed to steam and evaporated as the temperature rises.
The only time porousness becomes a consideration is when, unlike a metal baking pan, the microscopic cracks and crevices of a pizza stone allow the evaporating steam to escape more effectively than a metal pan.Ultra-smooth metal surfaces have a tendency to trap moisture, resulting in a mushy crust rather than a dry, crispy crust when baked in the oven.But, for the most part, a pizza stone is effective because it gets really hot.
How to Use a Pizza Stone
The following are the steps to utilize a pizza stone for baking your pizza:
- Place your pizza stone in a cold oven and wait for it to heat up.
- Preheat the oven to 500 degrees Fahrenheit. The stone is also warmed at the same time as the oven.
- The pizza should be slid onto the stone
- Bake until the cheese is gently browned, about 10 minutes.
- Remove the pizza from the oven and turn it off.
- When the stone has cooled, brush it rather than washing it
Caring for Your Pizza Stone
It is possible that different manufacturers may provide special instructions, but in general, you should keep it dry and store it in the oven.It is possible for pizza stones to shatter due to what is known as ″thermal shock,″ which occurs when the temperature of the stone rapidly changes (for example, from a hot oven to a cold tabletop).(Cooking a frozen pizza on a pizza stone, on the other hand, is strictly prohibited.) In the same way, placing a cold stone in a hot oven might cause it to break as well.
The obvious answer is to never remove it from the oven in the first place.This may sound excessive, but if you bake enough pizzas to warrant the purchase of a pizza stone in the first place, it makes some sense.Another advantage of storing your pizza stone in the oven is that it will assist to evenly distribute the heat in the oven, reducing the likelihood of ″hot spots.″ The negative is that preheating your oven will take longer if you keep the pizza stone in the oven longer.Still, you’ll need a place to store it somewhere.Furthermore, keeping it in the oven eliminates the need to worry about rapid temperature fluctuations, eliminates the temptation to wash it, and eliminates the possibility of dropping it.After all, dropping a pizza stone on your toe is not only awful for your toe, but it is also bad for your pizza stone.
Other Uses for a Pizza Stone
Any kitchen instrument must be able to do a range of extra duties in addition to those specified by its name, which is a popular belief (and not wholly irrational).As a result, in order for a pair of tongs to be useful, they must also be capable of juicing a lime, and a Bundt pan isn’t worth purchasing unless it is also capable of roasting a chicken.Yes, there are several things you can do with a pizza stone other than make pizza, but does it imply that you should do them all?
It’s important to remember that just because something is built of stone doesn’t make it unbreakable.Pizza stones are susceptible to cracking and do so.And, as a matter of fact, some methods of utilizing a pizza stone make this more likely to occur than others.Consider the following examples: searing a steak or roasting vegetables.When it comes to the veggies or the steak, either of these options will suffice.The concern, however, is that the oils and fats from the food will seep into the stone, increasing the likelihood of it shattering.
In a similar vein, once you’ve cooked a steak on it, you’ll have to wash it, which is also not recommended.Along with absorbing moisture, the stone will also absorb cleaning agents such as detergent.On the other hand, baking bread (particularly flatbreads, such as pita bread and English muffins), handmade crackers, and quesadillas on a pizza stone are all excellent uses for your pizza stone.
How to Use a Pizza Stone in the Oven (5 Easy Steps)
Consider this: what if you had the ability to manufacture pizza in your own home that was just as good as pizza baked in a brick oven?The good news is that you can.First and foremost, you must acquire a pizza stone.
Once you have that knowledge, you must learn how to use it appropriately.The following information is for those who have previously purchased stones but are unsure of how to utilize them.In this tutorial, I’ll walk you through the process of baking pizza on a pizza stone in your oven.You’ll also get answers to the most frequently asked concerns about pizza stones, allowing you to start creating pizza at home that tastes as though it was baked in a well-seasoned brick oven right away.The following are the stages you must follow when cooking on a pizza stone, to give you an idea of what to expect:
- Step one: First, preheat your oven to a low temperature and insert the pizza stone.
- Step two: Preheat the oven to 475 degrees Fahrenheit or around 475 degrees Celsius. Allow the oven to heat up entirely before waiting another 5 minutes to allow the stone to become very hot.
- To finish off the pizza, remove the stone from the oven (I typically place it on the burner) and quickly assemble the pizza on top of the stone. Step Three: As soon as the dough comes into contact with the stone, it will begin to cook, so act quickly. As an alternative, you might construct your pizza while the stone is heating up and then slide it onto the stone using a pizza peel.
- Step Four: Your pizza will be done in approximately ten minutes after starting. Check the bottom to see whether the dough is crisp and golden brown. Prepare to slice the pizza by placing it on a cutting board. Your pizza cutter will get dull as a result of the stone.
- Step Five: Allow the stone to cool before scrubbing it with warm water and a sponge. Do not use soap on this step. That is all there is to it.
- Continue reading to find out more about using a pizza stone in your oven, as well as complete instructions on how to do so. If you read this article all the way to the end, you will know how to cook pizza at home that tastes as good as pizza from one of the world’s top restaurants. Let’s get this party started! To get to a certain section, simply click on one of the links. What Is a Pizza Stone? How Does a Pizza Stone Work? What Is a Pizza Stone?
- Step-by-Step: Instructions on How to Cook with a Pizza Stone in the Oven
- Questions and Answers on Pizza Stones
What Is a Pizza Stone?
Pizzeria stones (also known as pizza stones) are movable cooking surfaces that are meant to simulate the cooking process of a masonry (brick) oven. Pizza stones are available in a variety of forms, sizes, and materials, but the majority of them are circular, approximately 16 inches in diameter, and composed of either ceramic or cordierite, depending on the manufacturer.
How Does a Pizza Stone Work?
- To fully comprehend how a pizza stone works, it is necessary to first grasp how a brick oven operates. An oven that accepts heat from a source such as burning wood, charcoal or gas and absorbs it into its stone walls and floor is different from a typical oven that circulates hot air in a small, confined space. Once the heat has been absorbed, it is released into the surrounding air in a gradual and uniform manner within the oven chamber. When using a brick oven, the pizza is baked by hot air and direct contact with the stone. In order to make pizza, there are several important reasons why this way of cooking is ideal: Cooking will be more even if the heat is distributed evenly. First and foremost, a pizza stone, similar to the surface of a brick oven, ensures that the pizza is evenly heated and cooked. As a result, the stone does not have any hot or cold patches that might interfere with the cooking process.
- A fluffy crust is produced by baking at a high temperature.
- For the second time, the dough puffs up when it first comes into touch with the hot stone’s surface, creating a crust that is soft in the centre and crispy on both sides. This is because the stone’s surface is extremely hot when the pizza is initially placed on it. A metal pan at room temperature will generate a crust that is flat and crunchy, similar to a cracker
- the stone will absorb moisture, assisting in the development of a crispy external crust. Finally, the surface of a pizza stone is porous, which allows it to absorb moisture and produce an external crust that is dry and crisp on the outside. By not using a pizza stone, you’ll wind up overcooking the rest of a pizza before its crust achieves the desired crispness.
Step-by-Step: How to Use a Pizza Stone in the Oven
You’ve got the dough, the sauces, the cheese, the toppings, and the pizza stone all all up. So, what do you do now? Using a pizza stone for the first time might be intimidating, so here are some tips to get you started.
Step One: Put the Stone in Your Cold Oven
Make sure to place the pizza stone on the center or bottom rack of your oven. Always exercise caution when placing a cold pizza stone into a hot oven since the sudden temperature shift might cause the stone to break and fall apart.
Step Two: Preheat Your Oven to 400 or 500 Degrees Fahrenheit
The precise temperature depends on the size of the pizza and the size of the oven.If you are baking a large, thick pie, lower the temperature to 400 degrees so that the crust has enough time to cook before the cheese and toppings get overcooked and soggy.Set the temperature closer to 500 degrees for a flatter, 16-inch pizza.
Every oven, stone, and dough is somewhat different, so I highly recommend checking it out between 400 and 425 degrees Fahrenheit the first time, and then between 475 and 500 degrees Fahrenheit the second time.The only method to find the optimal temperature is via experimentation.As soon as your oven has finished preheating, turn it off and wait another five minutes to let the stone to become extremely hotter.
Step Three: Put Your Pizza on the Preheated Pizza Stone
When it comes to placing your pizza on the stone, there are two options.Method 1: Purchase a pizza peel and cover it with semolina flour or cornmeal before assembling your pizza on it.Method 2: The pizza should be transferred from the peel to the stone after the oven has reached temperature.
For those of you like myself who don’t have the space to store a pizza peel, this is the method for you.Method 3: During the time that the stone is preheating in the oven, prepare the dough by rolling it out and preparing your sauce, cheese, and other toppings.Once the oven has reached temperature, gently remove the stone from the oven using two oven gloves and set it on the stovetop.Take the dough and set it on the stone with care to avoid it sticking.Build your pizza on the hot stone as quickly as carefully as possible.The moment you place the dough on the stone, it will begin to cook, and you must act quickly to avoid overcooking the dough outside of the oven.
As long as you have all of the ingredients ready to go, you should be able to put together the pizza in under 90 seconds.Bake it once it has been constructed.
Step Four: Remove the Pizza from the Oven
After around 10-12 minutes, your pizza should be ready to be served.The best way to tell whether your pizza is done is to raise it off the surface of your baking stone and inspect below to see if the bottom is golden brown.Remove the stone from the oven with the use of two oven gloves.
Preparing to cut the pizza begins with removing it off the stone and placing it on a cutting board.If you cut your pizza on a stone, you will damage and dull your pizza cutter or knives as a result.
Step Five: Clean the Pizza Stone
Cleaning your pizza stone is a straightforward process.Allow the stone to cool before wiping it down with a sponge and warm water.Because the stone is porous and will absorb any things that come into touch with it, it is best not to use soap on it.
On rare occasions, muck and dried chunks of dough will become adhered to the stone’s surfaces.When this occurs, use a spatula to scrape the excess away.Soak the stone in warm water for 20 minutes if required, and then clean it well with a stiff brush.
Pizza Stone FAQs
Now that you’ve learned how to utilize a pizza stone in the oven, if you’re anything like me, you probably have a few more questions to answer before you can get started baking your pizza. I received the following questions, which I believe may be of use to you in your quest to make wonderful pizza at home.
Can a Pizza Stone Go in the Dishwasher?
Yes, technically, it can be washed in the dishwasher, however we strongly recommend that you wash it by hand with only water. Because the stone is porous, it will absorb the chemicals and scents from washing, so if you don’t want your pizza to taste like dishwasher detergent, wash it by hand instead of using a dishwasher.
Can a Pizza Stone Go on the Grill?
Yes!Grilling with our pizza stone is a favorite of ours.Place the pizza stone on the cold grill and warm it to medium-high heat for 15 minutes.
Either build the pizza on the stone or slide the already-made pizza onto the stone using a pizza peel while the stone is still cold.Once you’ve cooked for 10 to 12 minutes, you’re ready to go.It cooks up well on the grill, but when I have the option, I like to bake it in the oven.Heat is more prone to escape from grills, resulting in the crust cooking much more quickly than the center of the pizza.Obviously, the outcomes will vary depending on your grill, but this has been my experience thus far.
Does a Pizza Stone Need to Be Seasoned?
Some people believe that you should season a pizza stone with oil in the same way that you would season a cast iron pan.These stories are absolutely untrue, and I would strongly advise you to disregard any advice you may have received.By cooking pizza on the same stone over and over again, your stone will develop a natural seasoning.
The porous surface would absorb the oil if you slathered it on, which would reduce its capacity to absorb moisture from the pizza.It is one of the primary advantages of cooking with a stone that it has the capacity to absorb moisture, and you do not want to interfere with that ability in any way.Aside from that, when you warm your pizza stone in the oven at a high temperature before adding the pizza, any oils that are rubbed into the surface will burn and cause smoke to fill your kitchen.No, you don’t see pizza cooks squirting oil into their brick-and-mortar ovens, do you?The first few times you use the stone, your pizza may stick to the surface, but after that, you will have no problems.
What Is the Best Material for a Pizza Stone?
Although pizza stones may be produced from a variety of various materials, the ceramic, cordierite, and steel that are most commonly used are the most frequent.Pizza Stone made of ceramic Ceramic is the most often encountered material for pizza stones.Ceramic stones are inexpensive, carry high heat extremely evenly, and are built to endure for many years if they are used properly, which they will be.
Pizza Stone made of Cordierite Another frequent material for pizza stones is cordierite, which is a kind of feldspar.Cordierite is a mineral that has the ability to withstand significant temperature fluctuations.In the automotive industry, it is best recognized as the major component of catalytic converters, which are a vital component of the exhaust process.The idea is that cordierite is extremely resilient and can withstand the pressure that results from high temperature swings and variations.You can be confident that cordierite stones will endure a very long time and will be able to withstand the heat of thousands of pizzas cooked in extremely hot ovens or on grills without breaking down.Cordierite pizza stones are often more expensive than ceramic pizza stones.
Pizza Stone Made of Steel Steel pizza stones, or pizza steels, as they are sometimes referred as, have been rising in favor in recent years.In terms of heat conductivity, the primary distinction between stones and steels is the method in which they transfer heat.Stainless steels are extremely efficient at conducting heat, allowing it to transport heat to the surface of the pizza rapidly, resulting in a speedier cooking time for the pizza.
Unlike ceramic stone, they will never shatter as a result of significant temperature swings and are extremely indestructible once installed.In contrast to pizza stones, a pizza steel may be used as a griddle on the stovetop or as a grill.The most significant disadvantage is that you must season them on a regular basis, just as you would a cast iron skillet.
Can Pizza Stones Be Used to Cook Other Things Besides Pizza?
Yes!Pizza stones distribute and maintain heat very evenly, as well as absorb moisture, making them ideal for a wide variety of dishes, particularly those that taste best crispy.Pizza stones are also used to cook a variety of other dishes such as bread, pastries, veggies, french fries, and quesadillas, in addition to traditional pizza.
Make careful to lay the stone in the cold oven and warm it before adding the food, just like you would with a pizza.
How Much Do Pizza Stones Cost? Where Can I Buy One?
Pizza stones are available for purchase for as little as $15 to as much as $100, depending on the material, size, and brand.Pizza stones may be found in any store that provides kitchen supplies, as well as in big department stores such as Walmart, Target, Home Depot, and Lowe’s, among others.Pizza stones are also available for purchase on Amazon in a range of shapes and sizes.
I urge that you check reviews to ensure that you are purchasing a high-quality stone.Despite the fact that there are other pizza stones available on the market, the Culinary Couture 15-inch pizza stone is the one I highly suggest (see on Amazon).It is constructed of premium cordierite material and is capable of withstanding temperatures of up to 1000 degrees in the oven.Yes, you read it correctly: 1000 degrees!Even though your oven is unlikely to reach that temperature, this stone, unlike some others that can only withstand temperatures of 500 degrees, will protect you if you decide to experiment with greater temperatures (which I recommend doing).This pizza stone is 3/4 inch thick, which is substantially thicker than typical stones and provides it with more longevity, adaptability (it may be used in the oven or on the grill), and the potential to generate more uniform results.
When it comes to purchasing your first stone, this one from Culinary Couture is an excellent choice.On Amazon, it has received overwhelmingly positive feedback.
It’s Time to Make Some Pizza!
- The authors hope that you find this article to be useful in your quest to cook the best delicious pizza possible at home. If this is the case, please forward it to any pizza enthusiasts you know. We are continuously learning, so if you have any suggestions for us that we may have overlooked, please let us know by emailing us directly or by posting a comment on this page. Thank you. Are you in the mood to cook? See these articles on popular culinary items for further information: Wusthof Classic vs. Gourmet: Kitchen Knife Comparison (With Pictures)
- Wusthof Classic vs. Gourmet: Kitchen Knife Comparison (With Pictures)
- Compare and contrast the kitchen knives made by Wusthof and Zwilling J.A Henckels.
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- How to Use a Cast Iron Skillet Properly: Seasoning, Cooking, Cleaning, and Maintenance Instructions
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How To Properly Use A Pizza Stone
If you do not have access to a pizza oven, a pizza stone is an excellent substitute.Despite this, many individuals who purchase them either use them incorrectly or end up destroying their stone as a result of attempting to season or clean it incorrectly.This blog will clarify a few points and provide answers to some often asked concerns about pizza stones.
Here’s what a pizza stone should look like after numerous usage and proper maintenance.This stone has been used to make hundreds of pizzas throughout the course of its life.
Why use a pizza stone?
Due to limitations in design, ordinary ovens and grills were not intended to cook pizza properly on their own.There is a lack of a high beginning heat required to make the crust crispy without overcooking the toppings in any of these recipes.As a result, these heat sources cook at an inordinately slow rate, resulting in soggy dough pizzas that are no better than a cardboard crust takeout.
A pizza stone alters the game by functioning as a point of high heat transmission in an oven or on a grill, allowing for faster cooking times.When used properly, the stone warms up quickly and can maintain extremely high temperatures for long periods of time.It is instantly apparent that the crust has begun to cook when the pizza is put on the stone, simulating the cooking manner of a conventional brick oven.Ultimately, using a pizza stone will result in shorter cooking times and much improved crust.In order to achieve consistent cooking results in the oven or grill, our ThermaBond® stones are manufactured using Pizzacraft’s exclusive ThermaBond® technology.This technology is specially formulated to eliminate thermal shock breakage, promote even heat distribution and retention, and provide stronger durability.
Despite the fact that pizza stones are really handy, there are several typical blunders that people make when utilizing them.We’re here to clear up any confusion and get you up and running quickly so you can start cooking fantastic pizzas right away!
Seasoning a pizza stone
Never use a Pizzacraft pizza stone that has been seasoned.This is a common blunder that we see many individuals make!In contrast to other stones that may require lubrication or seasoning, this will damage the Pizzacraft stones and cause them to smoke or emit an unpleasant odor.
The Pizzacraft Pizza Stones are ready to use right out of the box!It is not necessary to sprinkle flour or semolina on the stone.
How to use a pizza stone in the oven or on the grill
- Preheat the stone until it reaches 550 degrees Fahrenheit (Pizzacraft stones can handle temperatures up to 900 degrees Fahrenheit). If at all feasible, the correct oven temperature for a pizza stone should be higher than 500° F.
- Place the pizza in the center of the stone (do not season the stone)
- Cook for 5 minutes with the grill lid or oven door closed.
- Preheat the oven to 350°F and bake for another 5-7 minutes after turning the pie 180 degrees using a pizza peel.
- Allowing the stone to cool in the oven or grill before removing it to clean is recommended.
How to clean a pizza stone
- Make use of a stone brush and plenty of hot water. Ensure that your stone does not become saturated by completely soaking it in water.
- To moisten the surface, spray it with a short stream of water and then scrub it well with the brush. (Never wash your hands with soap!)
- It is preferable to air dry the stone rather than baking it dry since any absorbed water that is driven out of the stone in the oven has the potential to cause the stone to shatter.
- Our heavy-duty pizza stone scrubber is ideal for removing extremely stubborn baked-on and charred pieces from your pizza stone.
- Visit our site How On Clean A Pizza Stone for a comprehensive guide to cleaning pizza stones.
It is never a good idea to clean a pizza stone using steel wool or other metal abrasives.
Pizza stone giveaway
This Friday, March 16th, as part of our monthly giveaways at Pizzacraft, we will be giving away a free ThermaBond® pizza stone! Don’t be concerned if you missed it! Every month, we hold a giveaway on our Instagram page. For more information on how to enter, visit the Pizzacraft Instagram account at @ pizzacraft.
How Does a Pizza Stone Work? (And Do I Really Need One?)
When it comes to the heavenly fusion of dough and molten cheese, we have an unique soft spot for it.Also, we’re firm believers that we shouldn’t have to evangelize to convince you that you should experiment with creating your own pizza at home.And, if you’ve gone down this road, there’s a good chance you’ve come across recipes that call for baking pizza straight on a stone or stoneware.
And maybe you’re wondering what all the hype is about and whether you really, truly need to invest in a pizza stone, like many of our readers.First, a little bit of science.In order for the crust to crisp and blister on the outside while the center stays soft and enticingly chewy, pizzas should be baked fast in a burst of hot oven air.When compared to professional and outdoor wood-fired ovens, which can reach temperatures in excess of 1000°F, the majority of home chefs are limited to ovens that reach a maximum temperature of 500°F, a temperature that drops immediately when you open the door to put your pie into the oven.In this case, the use of a pizza stone is necessary.You may think of it as a heat battery, which is a fantastic analogy that we heard from Andrew Janginian.
You charge it up by preheating it in the oven, and it then releases the heat it has stored into the surrounding oven as well as straight into your pizza, assisting in the maintenance of the high temperatures necessary for generating a superb crust and appropriate rise on your pizza pie.If you’re creating several pizzas at the same time, you’ll need to allow it 15 to 30 minutes between each one to restore it to its full capacity, similar to how a battery recharges.Despite the fact that a pizza stone will not achieve the same results as a high-end wood oven, it will make pizza that is significantly superior to a baking sheet for a $50 to $100 investment that will last a lifetime when cared for properly.
It’s even better since one of the finest locations to store your stone is actually within your oven, so you won’t have to worry about finding a specific spot to store yet another item that will be difficult to transport in and out of the oven.Leaving your baking stone on the oven rack will act as a temperature regulator, assisting you in maintaining constant heat throughout your baking and ensuring that the oven returns to temperature more quickly when you open the door mid-bake to check on things.Keep in mind that in order for this to be successful, you will need to preheat your oven for a longer period of time than you would typically.A pizza stone may seem simple in principle, but there are various choices to consider, and there is no ″one size fits all″ solution in this case.
- You must be certain that the stone is the proper size for your oven because if it is too large, it can obstruct air circulation in your oven and cause more harm than good.
- You’ll also want to think about what type of stone would work best for the type of baking you want to conduct.
- What you need to know is as follows:
Ceramic Pizza Stones
This is an excellent option for novices or casual bakers who want to test the waters without making a significant financial commitment.Because of the porous nature of the surface, it will naturally discolor and stain with usage, so don’t expect it to remain immaculate.Cost: $; only for use in an oven.
Always begin heating it in a cold oven so that it progressively warms up; otherwise, the stone may shatter during the heating process.Cleaning Instructions: Scrape it clean and rinse it lightly with water.DO NOT put soap or cleaning chemicals on the stone since they will absorb them and leach them back out the next time the stone is heated, and no one wants a soapy pizza on their hands.
Flametop Enameled Ceramic Stones
This is an excellent choice for individuals who value both endurance and elegance. There is no need for time-consuming cleaning techniques. Additionally, it may be used as a plancha to grill vegetables and seafood, in addition to baking. Cost: between $ and $$ Use in the oven and on the barbecue. Thermal shock resistance is provided. Cleaning Instructions: Dishwasher safe.
Cordierite Pizza Stones
Excellent choice for individuals who value both endurance and appearance. There is no need for time-consuming cleaning techniques. Besides being used for baking, it may also be used to cook vegetables and seafood on a plancha. Estimated price range: $1,000 to $10,000 For use in the oven or on the barbecue Temperature shock resistance Washing Instructions: Dishwasher-friendly.
Cast Iron Pizza “Stone”
Cast iron, which is as heavy as sin but immensely sturdy, transmits heat more effectively than stone.Cast iron is ideal for making pizza crusts, yet it may result in unattractive black bottom crusts on breads if used for bread baking.On the cooktop, it may be used for a variety of various things, such as a griddle, comal, or plancha, among others.
Maintenance of the external seasoning need special attention.Cost: between $ and $$ Use: This product is compatible with your oven, grill, campfire, and cooktop (including induction).It is already seasoned.Cleaning and maintenance of the seasoning, as well as all other aspects of care, are the same as for any other cast iron cookware.
For pizza connoisseurs, this is the pinnacle of excellence.Incredible heat transfer rates can result in the production of those elusive black, blistery crusts that are seldom seen outside of wood-fired ovens and other high-temperature environments.Like cast iron, it is extremely heavy and must be handled with care, but it may also be used as a cooking surface on a cooktop, similar to cast iron.
In the same way that you should be cautious (and watchful) of your cast iron bottom crust while baking other breads, because they can color fast.Costs range from $$$ to $$$$.Use in the oven, on the grill, and on the stovetop (including induction).Cleaning Instructions: Use a stiff brush and water to clean.
What to use in place of a pizza stone
For pizza connoisseurs, this is the gold standard.Those elusive black, blistery crusts that are seldom seen outside of wood-fired ovens may be achieved through incredible heat transfer rates.Like cast iron, it is quite heavy and must be handled with care, although it may also be used as a cooking surface on the stove top.
If you are using cast iron to bake different breads, be aware (and vigilant) of the bottom crust, since it may brown fast if left unattended.$$$ – $1,500 – $1,500 To use in the oven, on the grill, or on the cooktop (including induction).Cleaning Instructions: Use a stiff brush and plenty of water to thoroughly clean the surface.
How to Use a Pizza Stone (with Pictures)
A pizza stone is a big, circular cooking slab made of ceramic, stone, or salt that is used in the preparation of pizza. However, despite the fact that they are meant to cook pizza in the same manner as a brick oven, pizza stones are also excellent for baking fresh bread, biscuits, and other products.
- A pizza stone is a huge, circular cooking slab made of porcelain, stone, or salt that is used in the preparation of pizza pizzas. Despite the fact that they are meant to cook pizza in the same manner as a brick oven, pizza stones are also excellent for baking bread, biscuits, and other baked goods.
- Prepare the oven (if necessary) by placing the pizza stone in the oven and preheating it. Make use of a pizza paddle to place the food item on the pizza stone. Don’t use any grease or oil. If you are making breads or pizza crust, you may want to add a little amount of cornmeal to help with removal. A pizza paddle is a vital tool, especially for moving uncooked pizza dough to a pizza stone. It takes some practice to master, but once you do, you’ll be a pro. Peels are available in three various styles: short-handled wooden peels, long-handled wooden peels, and metal peels, to name a few. For the ordinary individual who cooks at home, the short-handled wooden peel will most likely be the most effective.
- In the event that you do not want to utilize cornmeal as a binder for your dough, you can substitute flour. Rice flour is an excellent technique to guarantee that the dough does not cling to your paddle throughout the mixing process.
5Keep the pizza stone in the oven for at least 15 minutes, or until it is completely cold. It is not necessary to remove it entirely because it can contribute to a ″brick oven effect,″ which actually aids in the retention and distribution of heat more evenly in your oven. Cooking dishes, pots, pans, cookie trays, and other similar items can be placed directly on the stone.
- 1Use an item such as a metal spatula to scrape off any food that has been attached to the surface of the stone. It goes without saying that you should only do this after you are certain that the pizza stone is cold enough to handle. 2Never use dish soap on a pizza stone! Cleansing and rinsing the pizza stone completely with water is recommended. Remove any residual food or filth using a clean sponge and plain water, then rinse the sponge well. It is not required to attempt to eliminate accumulated oils
- this is a waste of time. Leaving the oils on the stone actually helps season the stone, making it slicker and easier to use as a result.
- 3Avoid soaking the pizza stone in water for an extended period of time. A basic once-over is likely to be more than sufficient. If your pizza stone occurs to collect too much moisture while it’s soaking in the sink, it may break the next time it’s heated in the oven.
- 4Don’t be concerned about the pizza stone being discolored while it’s soaking. Stained pizza stones are common and virtually unavoidable when baking pizzas. Furthermore, they serve as a kind of badge of honor or experience point — something that you can refer to as proof of your culinary abilities.
- 5Return your stone to the oven after cleaning it, or keep it in a safe area with low traffic. You may keep your pizza stone warm in the oven while you bake other things at the same time. Simply bake them directly on top of the baking stone. Preparing larger things such as a roast requires moving the pizza stone to the lowest rack prior to cooking.
- 1Take precise measurements of the interior of your oven. Before you choose your stone, you should determine how much room you have available to work with. Purchasing a stone only to discover that your oven is not large enough for it can leave you feeling cheated and disappointed.
- 2 For your improvised pizza stone, look for quarry stone that has not been glazed. It is not uncommon for commercial pizza stones to be extremely expensive. Alternatively, if you are more concerned with the flavor of your pizza than the appearance of your stone, you may get a quarry stone for $5 to $10 from a pizza supply store or from an online retailer. Home improvement stores such as Home Depot and Lowe’s are excellent places to begin your search. When searching for your stone, keep an eye out for clay or shale tiles, in particular, to avoid disappointment. It is quite effective to use terracotta tile, as well as almost any stone that is designated as ″all natural clay and shale.″
- 3When shopping for quarry stone, pick unglazed quarry stone as opposed to polished quarry stone. 4. Determine if you want to acquire a single huge stone or a collection of smaller stones. Glazed quarry stones contain lead, which is hazardous and should be avoided in all culinary goods. Despite the fact that a single huge stone may be more aesthetically beautiful, a collection of lesser stones may prove to be more adaptable. It is possible to arrange numerous smaller stones on various racks in your oven
- they will absorb heat, allowing you to turn off your oven and let the heat to radiate from the stones without wasting any further energy on the process. The heat is more evenly distributed when there are numerous smaller stones.
- 5Use the improvised pizza stone in the same way you would a conventional pizza stone. Pizza, French bread, cookies, bagels, and a variety of other foods are available.
- 1) Prepare the pizza by forming it with a pizza peel in the shape you choose. 2) Prick the dough with a fork to prevent it from rising in the oven. 3) Don’t place any toppings on it. 4) Slide the pizza dough alone onto a hot pizza stone. Cook for approximately five minutes.
- 5Remove from the oven using the peel.
- 6Place the ingredients on top of the half-cooked dough and bake for another five minutes. Although the crust will be heavier, it should be much easier to slide off the peel and back into the oven when it has been partially baked.
- Question Add a new question Question Aside from a peel, what other options do I have? If you don’t have any flat plates or boards, use the back of a baking tray, the baking sheet, or the back of whatever baking tray you have.
- Concerning the Question What is the best way to cook on a flat surface or a grooved surface? Make use of the flat side. Some people propose utilizing the grooved underside of the stone for frozen pizza in order to limit contact with the stone and avoid heat stress fracturing the stone, however this negates the purpose of using the stone in the first place. It is preferable to defrost your pizza and place it in direct contact with the flat surface of the pan.
- Concerning the Question What is the peel that is mentioned in the preceding article? When taking pizzas from an oven, peels are huge, flat boards or sheets of metal with a long handle that are used to lift them out.
- Concerning the Question What temperature should I use to cook my pizza on my stone? Some individuals bake at the highest temperature their oven will allow. Certainly not below 400 degrees Fahrenheit.
- Concerning the Question What is the most effective method of reheating leftover pizza? Placing the pizza slices in a heated pan will help to restore the crispiness of the dough. After a few minutes, cover the skillet with a lid to allow the cheese to melt.
- Concerning the Question I made the mistake of putting the pizza stone in the dishwasher. What is the likelihood of it being repaired vs it being ruined? Remove as much soap build-up as you can by rinsing it under running water afterward. After that, place the dry, room-temperature stone in the cold oven and heat it to around 400 degrees Fahrenheit. Allow 30 minutes for baking. Repeat this process a couple of times, and it should remove any impurities and restore your stone to its original operating condition. I have a question about how to properly transfer rising bread dough to a baking stone without destroying it. Using a thin coating of semolina, coat the peel and slide it directly onto the stone. Question: Can I use a pizza cutter on the stone or would it etch it if I do so? Avoid cutting on it
- instead, take the pizza to another surface and cut it there.
- Question Is it possible to preheat a pizza stone in the microwave? No. Question: Can you use your oven? Do you know how long you should let the pizza stone pre-heat? Simply place it in the oven while the oven is heating up. When the oven reaches the desired temperature, your pizza stone is ready to use.
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If you decide to store your pizza stone somewhere other than the stove, keep in mind that it is delicate. Maintain a flat position at a location where it is unlikely to fall.
Use of a knife or a pizza cutter on the stone is strictly prohibited. Make sure to transfer the object to a cooling surface prior to cutting. Using the cutting implement on the pizza stone will cause damage to the cutting implement, but it will not cause harm to the pizza stone.
About this article
Summary of the Article For the best results when using a pizza stone, begin by setting it in a cool conventional oven.Maintain the oven temperature while the pizza stone is still inside to prevent the stone from breaking.In order to prevent sticking, coat a pizza paddle with cornmeal or rice flour before placing a pizza or other food item on top of the paddle.
Transfer your meal from the paddle to the baking stone and let it to bake for a few minutes.The pizza stone can remain in the oven until everything has cooled down, or you can remove it as soon as everything has cooled down.Continue reading for helpful hints on how to clean your pizza stone.Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 661,034 times.
How To Use A Pizza Stone For The 1st Time & Make Amazing Pizza
Have you ever been curious about how to utilize a pizza stone for the first time?You are not alone in your feelings.In truth, this is a question I am frequently asked by others.
But before we get into it, let’s talk about the best technique to cook any pizza.Generally speaking, the ideal way to cook a pizza is in a pizzeria, in a super-hot pizza oven, according to the experts.For example, Neapolitan-style pizza is often baked at 900 degrees Fahrenheit.Within a couple of minutes of being placed in this extremely heated atmosphere, the crust becomes wonderfully crispy and the cheese melty and gooey.The other advantage of using a professional pizza oven is the surface it provides for cooking.The professional oven does not have a grated rack within it; instead, it has a smooth stone surface.
Because of this, you may drop the dough straight onto the heated surface instead of using a pan, which will only serve to delay down the entire process.In addition, it implies that your pizza will cook from the bottom of the crust to the top, which is precisely what you want!What about the rest of us, however?
What if we’re baking in an oven that only reaches 500 degrees Fahrenheit and doesn’t have a level baking surface to work with?Fortunately, there is a remedy, and it is referred to as a pizza stone.Pizza stones are unquestionably the most critical instrument for every aspiring pizza maker who want to work from home.
What is a Pizza Stone?
A pizza stone is essentially a slab of ceramic or ″stone″ that is placed on a rack inside your oven and used to cook pizza.When you heat up your oven with the stone inside, the pizza stone absorbs all of the heat and retains it there until you remove it.As a result, the surface of the stone becomes slightly hotter than the temperature of the air within the oven.
If you’ve ever looked for a pizza stone, you’ve definitely noticed that they’re promoted as both ″pizza stones″ and ″baking stones.″ This is because they can be used both ways.A baking stone is very identical to a pizza stone, with the exception that it is square rather than round.Personally, I like the square ones since they provide me with more space while sliding the pizza on and off the plate.However, other people like the circular ones, so you may select whatever one you think would work best with your oven and baking method.
How Does A Pizza Stone Work?
The process through which the stone operates is straightforward.As soon as your uncooked pizza dough comes into contact with the hot surface of the stone, it will begin to cook quickly.As a matter of fact, the crust will be firm enough to remove from the oven and you will be able to add toppings separately if you choose within around 30 seconds.
This is something I do occasionally if I believe my crust will be too fragile to come off the peel in one piece with a full load of toppings on it.You might think of this technique as being similar to the conventional method of making pizza in a baking pan.To get the desired result in this situation, the pan must first be heated completely before any heat can be conveyed to the dough’s bottom.This implies that it might take several minutes before the crust begins to cook, resulting in overdone toppings and an undercooked pie.The use of a pizza stone changes all of this.
How to use a pizza stone for the first time (and every time!)
So, what should you do if you’re using a pizza stone for the first time? Please don’t be concerned – it’s a straightforward technique that you’ll repeat every time you cook pizza. A pizza stone and a pizza peel will be required for this recipe. A pizza peel is just a flat wooden or metal utensil that is used to slip your pizza dough onto a pizza stone before baking it.
Put Stone In Oven
Preheat your oven to 500°F and place your pizza stone just over the heating element on the bottom rack. It’s important to carefully brush off any packing debris from the surface before using it if it’s fresh new.
Turn On Oven
Turn on your oven to its highest temperature setting – the higher the temperature, the more effective it will be.
Let Stone Heat Up
Allow at least 1 hour for the stone to become warm in the oven. I normally let it set for 1.5 to 2 hours to make sure it’s hot enough before using it again.
Slide Pizza Onto Stone
Slide your uncooked pizza onto the pizza stone by using a pizza peel or a spatula.
Bake Your Pizza
Bake the pizza until the toppings are done to your preference, around 15-20 minutes.
Remove Pizza From Stone
With the help of a pizza peel, carefully take the pizza from the oven.
Cool Then Clean Pizza Stone
Turn off the oven, but leave the stone inside to keep it warm. Remember to wipe off any extra flour from the stone when it has cooled before using it again. Alternatively, if you’d like to see my step-by-step recipe for making Neapolitan pizza at home on a pizza stone, please visit this page.
Pizza Stone Tips
The procedures outlined above should get you started making delicious pizza right away, but here are a few more tips I’ve discovered to be helpful.
Bake Your Pizza In Stages:
Pizza stones are fantastic, but they will not heat your home oven to the same temperatures as a professional pizza oven.In order to do this, I prefer to bake my pizza in several stages.For example, I’ll start by baking a simple pizza dough with no sauce or toppings before adding anything else.
I’ll pour the sauce and put it back in the oven to finish cooking after the crust has firmed up enough to be able to slide it back onto my peel.Then, as soon as the sauce begins to boil and steam a little, I’ll remove it from the oven for a second time and top it with the remainder of my toppings.This allows the crust to bake for an additional minute or two longer, while also preventing the toppings from being overcooked.There will be no more soggy pizza bottoms or charred pizza toppings!
Prep Your Peel With Enough Flour:
Make use of a generous amount of flour.There are few things more frustrating than attempting to slide your pizza off the peel only to have it cling halfway down the pan.The moment that jumbled tangle of folded crust and toppings touches the stone, there is no turning back.
Aside from that, good luck attempting to scrape melted cheese and sauce from the surface of the stone.Not to mention the fact that oils and fats might cause the stone to break in the future if left on the surface.Consequently, always put enough of flour on the peel and check that your dough is not sticking to the peel before transferring it to the baking stone or pan.
Experiment With Oven Placement:
Experiment with the positioning of your pizza stone.I mentioned above that the stone should be placed on the bottom rack, but that is simply a general recommendation.The best stone placement is dependent on your oven as well as the type of pizza you’re attempting to cook.
So, if you discover that your crust is overcooked but your toppings are underdone, consider placing the stone on the middle or top rack to allow everything to cook more slowly.Similar to this, if you desire a crispy crust and lightly cooked toppings (as I do), position the stone as near to the bottom element as feasible.
Taking Care Of Your Pizza Stone
Pizza stones, on the other hand, require relatively minimal maintenance.Using a pizza stone for the first time is a learning experience that you’ll remember for the rest of your life.However, there are a few things to keep in mind to guarantee that your stone lasts as long as possible in your kitchen.
Maintain the cleanliness of your stone to avoid breaking.When baking dry items such as bread, pizza stones are the ideal choice.When oils and fats (such as cheese and sauce) come into contact with the stone, they will immediately begin to cook.In addition to being a hassle to clean up, this actually increases the likelihood that your stone may break as the oils begin to infiltrate through the porous surface of the stone.However, don’t be concerned if a speck of cheese or oil ends up on the pizza stone; this is unavoidable while creating pizza.Just make an effort to keep it to a minimum and you’ll get many more years out of your stone.
Avoid allowing your stone to cool down too rapidly.The temptation to remove your stone from the oven immediately after using it is strong, but doing so might be detrimental to the longevity of your stone.When a stone is exposed to intense heat for an extended period of time and then brought back to room temperature, it might break.
Making Pizza With a Pizza Stone and Pizza Peel
By baking directly on a heated pizza stone, you can transform your standard oven into a pizza oven.Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.If you make a purchase after clicking on one of the links on this page, we may receive a commission.
The majority of us enjoy a delicious piece of pizza, whether it’s delivered, prepared at home, or frozen.However, as much as we want our handmade pizza to taste just like delivery pizza, it is really difficult to do this.The crust is typically the source of difficulty.If you want to ensure that your pizza crust is absolutely delicious, you should bake it in a wood-burning brick oven that heats up to at least 600°F.Because most traditional ovens are incapable of operating at such high temperatures, you’ll have to come up with some creative solutions.Our solution is simple and effective: just bake directly on a heated pizza stone and remove the finished product using a pizza peel to change your standard oven into an effective pizza oven………………
Here’s how you go about it.Pizza with Brussels Sprouts and Pepperoni
Using a Pizza Stone
It is possible to achieve a crispy crust by baking on an unglazed clay surface since the surface absorbs and distributes heat uniformly. Here’s how to do it correctly:
- Installing a pizza stone on the bottom rack of the oven will provide the best results. The importance of placing the stone in a cold oven cannot be overstated, since if you put a cold stone into a hot oven, the stone will crack and break (this is known as thermal shock).
- Preferably, allow at least 30 minutes for the pizza stone to heat up before cooking the pizza.
- Allowing the dough to come to room temperature before baking is recommended. It is possible that cold dough will break if it is placed straight on a hot stone due to the sudden shift in temperature.
Pro Tip: Because pizza stones are porous, they absorb odors from the food they are cooking. When cleaning them, avoid using soap. Using baking soda to remove stubborn stains after washing with hot water is recommended. Pizza with blue cheese and mushrooms
Using a Pizza Peel
When transferring a pizza to a stone, the ideal method is to use a paddle known as a pizza peel–and it is much simpler to slide a little pizza from a peel than it is to slide a large pizza from a peel. Here are a couple of pointers:
- For recipes that call for 12 ounces of dough, divide the dough in half and shape each half into a 10-inch circle
- this will serve as the peel.
- Transfer one of the crusts to a pizza peel that has been sprinkled with cornmeal. Make a small rim by turning the edges under.
- Assemble the pizza by using half of the toppings and half of the sauce. Check to see that the dough glides freely on the peel
- if necessary, add additional cornmeal.
- Open the oven door and place the tip of the pizza peel at the back of the stone
- then close the oven door.
- When you pull the pizza peel toward you, it will allow the pizza to slip onto the baking stone.
- Close the door as quickly as possible. The baking time for a pizza baked directly on a stone is significantly less than the baking time for a pan pizza: Allow 8 to 10 minutes for preparation.
- While the first pizza is baking, assemble the second pizza on the peel with the remaining dough and toppings
- while the first pizza is baking, assemble the second pizza on the peel with the remaining dough and toppings
- Remove the pizza from the oven and transfer it onto a pizza peel or pizza pan using a broad metal spatula.
Tips for Using a Pizza Stone
Pizza is a favorite of mine, as is the majority of the population.It doesn’t matter whether it’s takeout pizza, handmade pizza, or grilled pizza; I’ll eat it all.While I usually make pizza at home, I did not own a pizza stone, so I borrowed one to check if I preferred pizza cooked on a stone or if I preferred the way I’d been cooking it all along (either in a sheet pan or directly on the grill grates).
Because I’d never used one before, I did a little Googling to learn m