Caring for the Pizza Stones

The cordierite pizza stones are essential for wood-fired pizza ovens due to their exceptional heat retention, even heat distribution, moisture absorption capabilities, durability, and versatility. The high-quality stones significantly enhance your pizza-making experience, allowing you to create authentic and delicious wood-fired pizzas with crispy crusts and perfectly cooked toppings.

It is important that they are looked after correctly.

Cleaning the stones

To clean your pizza stone, use a stone brush along with hot water. It's important not to fully submerge the stone underwater, so avoid soaking it. Instead, use a small stream of water to wet the surface of the stone. Then, thoroughly scrub the stone with the brush, ensuring you do NEVER use any soap as it can affect the stone's flavor and performance.

After cleaning, allow the stone to air dry naturally instead of baking it dry. Baking a wet stone can cause any absorbed water to expand rapidly, potentially leading to cracks or damage. Therefore, it's best to let the stone air dry completely.

In cases where you encounter super tough baked-on and burnt bits, you may need to take additional steps to clean them. One approach is to gently scrape off the stubborn residue with a spatula or scraper designed for use on a pizza stone. Avoid using any abrasive materials as they can damage the stone's surface. With patience and persistence, you can effectively remove the tough spots while preserving the integrity of your pizza stone.

Seasoning the pizza stone?

It is best to do this process before you insert the stones into the oven. There is no need to season the stone that will be used on the top. Only the one that will be used for cooking on.

Begin by ensuring that the pizza stone is clean and dry. Using a paper towel, evenly spread your preferred oil onto the stone's surface. The choice of oil can vary, including options like coconut, olive, avocado, vegetable, or canola. While we personally prefer olive oil due to its association with pizza making, any neutral oil can work well.

Once the entire stone is coated with oil, place it in a cold oven. Set the oven temperature to 450°F (230°C) and bake the stone for approximately 30 minutes. This process allows the oil to bake into the stone, creating a nonstick layer. After the 30 minutes, turn off the oven and allow it to cool naturally with the stone still inside.

Once the oven has cooled down, carefully remove the pizza stone. It's important to note that during the oil-baking process, there will be a significant amount of smoke generated. Therefore, it is advisable to perform this step on a day when you can open a window or two or utilize a fan to ensure proper ventilation.

You can repeat this seasoning process as often as desired. The goal is to establish a nonstick layer on the stone's surface. Over time, it is normal for the stone to darken and develop a discolored appearance, indicating its frequent use and proper seasoning.