You’ve probably heard of seasoning a pizza stone, particularly if you just got one. But how do you go about doing it? Although most new pizza stones do not need preseasoning, some will benefit from it. All you need to do is bake it on medium-high heat with your preferred oil.

Hello there, pizza lovers! My name is Shea, and I am a staunch believer that nothing beats handmade pizza. So delectable! Throughout my pizza-making career, I’ve discovered the finest technique to season pizza stones, and I’m happy to share my knowledge with you today.

If you have a new pizza stone and are wondering how to season it, you have come to the correct spot. This article explains how to season a pizza stone and if you really need to do it in the first place. (Hint: you probably don’t need to.)

Lets season!

What Does Seasoning a Pizza Stone Actually Mean?

Seasoning a pizza stone does not need the use of your favorite spices such as basil and thyme. When we speak about seasoning a pizza stone, we really mean oiling it.

You may use any sort of oil, although olive oil is the most popular.

The purpose of seasoning or oiling the pizza stone is to prevent the pizza from adhering to it. (Because that’s a fast way to spoil your freshly cooked, wonderful za.) Nonstick surfaces are also much simpler to clean.

Seasoning is believed to make the pizza stone last longer, although the judgment is still out on that one.

Do You Need to Season a Pizza Stone?

The fundamental issue is whether seasoning is even required. And I’ll be completely honest with you: no. Almost all pizza stones do not need preseasoning. In fact, several manufactures actively advise against preseasoning the pizza stone since it might destroy it. But why is this so?

Most pizza stones, particularly those made nowadays, are coated or sealed. This creates a nonstick surface for your handmade pizzas, eliminating the need for preseasoning the stone.

There’s also the idea that natural seasoning outperforms preseasoning. Over time, some oil will seep into your pizza stone, causing it to become oily. While this takes a little longer, it is better for your pizza stone.

Last but not least, preseasoning will produce a lot of odors and smoke. Seriously. Have you ever cooked using just oil? Your kitchen will smell like an oil refinery, and the smoke will be unpleasant.

How to Season a Pizza Stone

If your pizza stone is not glazed or sealed and there is no manufacturer warning, you might consider preseasoning it. Remember that preseasoning is helpful for avoiding sticky nightmares and making cleanup much simpler.

That being said, here’s how to season your new pizza stone correctly.

1. Make Sure the Pizza Stone is Clean and Dry

It’s not a good idea to attempt to season a damp pizza stone. It will not function correctly. You also don’t want filth, dust, or other particles clogging the pizza stone and absorbing the oil. Clean and dry the pizza stone with a clean towel.

2. Add the Oil

When it comes to oil, you have alternatives. While I recommend using olive oil, it is not required. You may use whatever sort of oil that you have on hand. You may use coconut, avocado, vegetable, or canola oil. Spread a liberal quantity of oil on the whole pizza stone.

3. Spread the Oil

Start rubbing the oil into the pizza stone with the same cloth you used previously. To ensure that the oil enters the pizza stone, work in a circular motion. Make sure the whole pizza stone is well-coated with your choice oil. Leave no stone unturned!

4. Bake the Pizza Stone

Yes, you read it correctly: the oil must be baked into the pizza stone. Place the pizza stone in the cold oven and preheat it to 500F (if your oven does not reach up to 500F, 450F will suffice).

Allow it to bake for around 20 minutes once the oven has reached the correct temperature. Turn off the oven and let the pizza stone to cool naturally.

5. Repeat

The purpose of seasoning a pizza stone is to make it nonstick. When the pizza stone is nonstick, it will have a blackened or burned look. If you do not see this after the first round, you may need to repeat steps one through four many times more.

FAQs

Seasoning a pizza stone is simple and sometimes unnecessary. Continue reading if you still have queries regarding pizza stone seasoning. The following are some often asked questions that you may wish to know the answers to.

Do you season a pizza stone before using?

Occasionally, but not always. It is recommended to consult the manufacturer. It should be stated on the pizza stone package whether or not it is safe to preseason. Never season a Pizzacraft pizza stone, for example, according to Pizzacraft. There is no need to season if it is glazed or sealed.

Should I oil my pizza stone?

It all boils down to whether it’s glazed or sealed. If this is the case, there is no need for oil. A nonstick surface is provided by the glaze or seal. However, if it is not glazed or sealed, you need apply oil to prevent the pizza from sticking.

What kind of oil should I use to season a pizza stone?

There are no rules about which oil should be used to season a pizza stone, but I always use olive oil since it is my favorite. However, you may use any oil you have on hand. Avocado, vegetable, canola, and even coconut oil are all feasible alternatives.

Why is my pizza sticking to the stone?

If you have a glazed pizza stone or have preseasoned it and still have sticky difficulties, the problem is most certainly not due to a lack of seasoning. The most common reasons of pizza sticking to the stone include too moist dough, a hole in the dough, and raising the pizza too quickly.

Should I flour my pizza stone?

The pizza stone does not need to be floured. Adding flour to the pizza stone, on the other hand, might cause the flour to burn, which is another issue you don’t want to deal with. Simply set your pizza directly on the stone and it will be OK.

Final Words

Seasoning a pizza stone is beneficial for decreasing sticking, although it is not always essential. Examine the pizza stone to determine whether it has previously been coated or sealed. Look for a seasoning remark from the maker as well. Some firms expressly advise against it.

Do you season your pizza stone ahead of time? How do you go about it? Do you have any suggestions? Please comment below!