Using a refractory stone to bake pizza can provide you with a delicious, crispy crust that you would normally find in a traditional brick oven. However, getting the pizza onto the stone without it sticking can be a challenge for many home cooks. In this step-by-step guide, we will show you the best way to put pizza on a refractory stone to achieve that perfect, professional result.

Step 1: Preparing the Pizza

Before you can put the pizza on the stone, you need to make sure it is properly prepared. Here’s what you need to do:

  • Roll out your pizza dough into the desired size and thickness.
  • Place the rolled dough onto a pizza peel or a flat, lightly floured surface.
  • Add your desired sauce and toppings, spreading them evenly across the dough.

Step 2: Preheating the Stone

Properly preheating the refractory stone is crucial for a successful outcome. Follow these steps:

  • Place the refractory stone on the lower rack of your oven.
  • Preheat the oven to the highest temperature setting, typically around 500°F (260°C), allowing the stone to heat for at least 30 minutes.

Step 3: Transferring the Pizza

Now comes the tricky part – transferring the pizza onto the hot stone without it sticking or losing its shape. Here’s how to do it:

  • Sprinkle cornmeal or semolina flour on the pizza peel to prevent sticking.
  • Gently pick up the edge of the dough and slide the peel underneath, making sure the whole pizza is supported.
  • Give the peel a few gentle shakes to ensure the pizza is free and can slide off onto the stone.

Step 4: Baking and Timing

Once your pizza is on the stone, you need to keep an eye on it to achieve the perfect bake. Consider the following:

  • Bake the pizza for approximately 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
  • Periodically check the pizza to ensure it is cooking evenly, rotating it if necessary.

Step 5: Removing the Pizza

Once your pizza is beautifully cooked, use these tips to remove it safely:

  • Use a pizza peel or oven mitts to carefully slide the peel under the pizza and lift it out of the oven.
  • Transfer the pizza onto a cutting board or a wire rack to cool for a few minutes before slicing and serving.

By following these steps, you’ll be able to confidently put your pizza on a refractory stone and achieve that authentic, brick-oven taste right in your own kitchen.

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