[Poolfield2]

Pampered chef tell you to "season" the stone with oil. It works and mine doesn't smell but I agree that polenta or maizemeal work brilliantly.

[Lady Lottie]

I wouldn't oil it, the oil will sink in, go rancid and smell disgusting next time you use it Sprinkle the hot stone with polenta flour/cornmeal before putting the pizza on. After scrape it clean and only use plain hot water to clean it or the taste of detergent will seep into the stone as well YUK.

mmm...didn't think about the stone absorbing it........you're right.   I was still thinking "wok" ....type of theory.

[Yabba]

Damn, that article had loads of bold text!

Ok, so, preheat, no oil, less sauce, no detergents and ( if it ever happens ) throw some flour on to stop the base sticking?

¥

[mumofstig]

No....flour is too fine has to be something gritty so pizza will slide off the stone............thats why its polenta flour/cornmeal... or semolina would work

[Yabba]

it would have slid off this time ..... if it wasn't for all the excess cheese and sauce that glued the edges

polenta, polenta, polenta ....

This is probably gonna take me several attempts to get right ..... it's a tough life

¥

[Beetroot queen]

I had a pc party last year and I was so glad I didnt buy the pizza stone, I invested in a £40 muffin tin that guaranteed never to fail on yorkshire puddings it did, I tried every recipe going.

I called her and asked for my money back. she told me I could keep the dish as well so I sold it 6 months later for a tenner 

Completely off topic and it didnt really fit in did it  its been a long day

[Ice]

Continuing the vein of off topic responses here is a sure fire recipe for yorkshire pud.

Use equal quantities of flour, egg and milk with a good pinch of salt.  Beat well and put into tins with smoking hot oil.  

[Beetroot queen]

Continuing the vein of off topic responses here is a sure fire recipe for yorkshire pud.

Use equal quantities of flour, egg and milk with a good pinch of salt.  Beat well and put into tins with smoking hot oil.  

will try it in my normal tin, the one that cost me a fiver not £40 

[Poolfield2]

My stone baking sheet weighs so much that I rarely use it, hadn't thought of selling it though, might do now though

[joyfull]

staying off topic I cook my yorkshires the Brian Turner method.
Equal qtys eggs, plain flour, milk/water mix (50% of each) plus a splash of vinegar (brown stuff). Heat pan on Highest setting with either lard or dripping until smoking. Pour in batter, cook and watch them rise. Has never failed nor stuck 

[Beetroot queen]

Thanks will try both ways now get back on topic before I have to go to the norty step 

[Ice]

staying off topic I cook my yorkshires the Brian Turner method.
Equal qtys eggs, plain flour, milk/water mix (50% of each) plus a splash of vinegar (brown stuff). Heat pan on Highest setting with either lard or dripping until smoking. Pour in batter, cook and watch them rise. Has never failed nor stuck 

Isn't that wot I said?

[joyfull]

staying off topic I cook my yorkshires the Brian Turner method.
Equal qtys eggs, plain flour, milk/water mix (50% of each) plus a splash of vinegar (brown stuff). Heat pan on Highest setting with either lard or dripping until smoking. Pour in batter, cook and watch them rise. Has never failed nor stuck 

Isn't that wot I said?

No mine has a splash of vinegar and water milk mix (this makes them lighter)  

[Ice]

Well that goes without saying.  It was the general principle of equal quantities I was trying to get across.

[joyfull]

It's far far easier to do by quantities rather than weighing isn't it