How to Keep Pizza Dough from Sticking to a Pizza Stone

You’ve just crafted the most beautiful looking pizza that you transfer into your pizza oven when you suddenly realize there’s a problem. Your pizza is stuck to the stone and it’s starting to burn. Not only do you have an inedible pizza but you also have an oven with a big mess.  This issue is all too common but it’s one  that’s easy to rectify. This article will give you all the information you need on how to keep pizza from sticking to a pizza stone. 

Why does pizza dough stick to the stone

The number one question when this happens is why is my pizza dough sticking? The answer usually comes down to:

• Underheated stones: If you don’t properly let your stones pre-heat you’ll end up with a goopy mess instead of a crispy crust.

• Slow transfer: Yes you want to get the perfect pizza but if you let it sit too long while you top it, it’ll soak up too much moisture from the toppings and you are in danger of a stuck pizza.

• A dough that’s too wet: Some hydration in dough is a good thing, but too much can leave you with a true mess.

• Not enough flour: Whether it’s flour, semolina or cornmeal, you need some kind of barrier for preventing stuck pizza.

The good news? There are solutions for preventing pizza from sticking to the stone. 

How to keep pizza dough from sticking to pizza stone

Don’t let your pizza sit

One of the biggest mistakes after preparing a pizza is leaving it to sit. If the dough sits with toppings for too long, additional moisture is absorbed, causing pizza stone sticking. Work quickly and efficiently, but don’t rush.

Use flour or cornmeal on the surface where you stretch out the dough

Before putting the dough on the countertop to stretch it out, sprinkle flour or cornmeal on the surface. This will help prevent the dough from sticking. You can also lightly dust your hands with flour to make it easier to work with the dough. After rolling it out, be sure to sprinkle a light layer of flour on the surface again before placing the freshly rolled dough on top.

Always use cornmeal or flour when using a pizza peel

It’s important to know how to use a pizza peel properly to transfer pizza to a stone. If your pizza dough is sticking to your peel before you even get to the stone,  flour or cornmeal the pizza peel, and then slide it under the dough.

Always preheat the pizza stone to the desired temperature

The stone must be preheated along with the oven or outdoor pizza oven to bake pizza correctly. The most common cause of pizza stuck to a pizza stone is the stone not being preheated.

Keep the pizza stone clean

Leftover bits that remain on the stone can cause the next pizza you bake to stick, and can add an off-putting burnt flavor. Use a brush to remove the debris before baking the next pizza.

Avoid using flour or cornmeal directly on the pizza stone

If you put flour or cornmeal on the pizza stone, and then put your pizza on the stone, the flour or cornmeal will burn, and that burnt flavor will bake into your pizza. This is why you should only use flour or cornmeal on the pizza peel. When it is on the bottom of the crust before being placed on the pizza stone, it bakes evenly and will not burn.

Never use oil or cooking spray on the pizza stone

It might seem tempting to oil the pizza stone or spray it with cooking spray to prevent sticking. However, doing so could cause your pizza stone to crack and break. If you follow the other instructions you don’t need to worry about your pizza dough sticking!

The Leidenfrost effect with pizza dough

If you are familiar with the Leidenfrost effect, it might be from using a stainless steel pan and seeing if it’s hot enough with a sprinkle of water before putting the oil in the pan and creating that non-stick effect. With pizza dough we aren’t splashing water but the hot stone does what the pan does, when appropriately preheated the stones use the moisture or steam from the dough to create the Leidenfrost effect, where the pizza cooks without adhering to the stone. 

Common Mistakes and What to Avoid

There are certain things that may seem intuitive when trying to get dough not to stick to a pizza stone but many of these things that will work for a frying pan or your home oven are not designed for a pizza stone.

• Parchment paper: It’s great for roasting vegetables on a pan but putting it directly on the stone near large flames is a fire waiting to happen.

• Oil or cooking spray: Again, another great thing for a pan but oiling the stones can just cause damage and is a definite no-no.

• Cleaning the stones with soap: The best way to clean your pizza stones? With the heat from the oven. Soap is not the answer. Simply turn your oven up to high heat to burn off any extra crumbs or debris and once it cools, sweep them away.

FAQs

Why did my pizza stick even though I used flour?

Flour is just one part of the solution. If you let your pizza sit too long, the moisture from the toppings could make it too wet to lift. A dough that is too sticky to start could also be the culprit. 

How to get a stuck pizza off the pizza stone?

Even though it may feel like the end of the world when your pizza gets stuck on the stone, it happens to the best of us. The easiest way to get stuck pizza off the pizza stone is to lightly use your pizza peel to loosen any stuck pizza to remove it from the stone. If anything is super stubborn let it cook a little longer before removing.

Can I use parchment paper on a pizza stone?

Please do not use parchment paper on a pizza stone. The high temperatures and open flame can result in the parchment paper burning. 

Can you use oil on a pizza stone?

Using oil on a pizza stone is one of those pizza stone seasoning myths. The pizza stone works just fine without being seasoned with any oil. In fact, it’s detrimental to your stone to oil it as it could cause smoking on the surface or the oil to seep into the stones and degrade the surface.

How can I clean my pizza stone to prevent sticking?

The great thing about our pizza ovens is they pretty much clean themselves. Please don’t use any soap or chemicals to clean your stones. Instead turn your temperature up when you are done cooking to burn off any stuck cheese, dough or other toppings that may have fallen off. Let the stones cool and use your brush to whisk away the debris.

About Fontana Pizza Ovens and Stones

Fontana Forni outdoor pizza ovens offer you the best of both worlds; all of our hybrid, gas and wood-fired pizza ovens feature modern materials and 100% Italian construction. Discover the benefits of our pizza ovens online or call 877-223-8056. Our incredible Saputo stones produce perfect pizzas every time.

Ready to make pizza? Check out our recipes and shop our outdoor ovens.