Comments on: Pizza Margherita

By: curious gravy

curious gravy — Mon, 07 Sep 2009 23:22:39 +0000

I think your pizza looks great.

By: Caitlin

Caitlin — Fri, 07 Aug 2009 23:03:39 +0000

Don’t worry about the stain – a pizza stone is meant to have character!

By: Hillary

Hillary — Fri, 07 Aug 2009 16:28:00 +0000

Margherita pizza is hands down the best kind. Glad you got over your fear of high oven temperatures! :) If you're willing to venture into deep dish, try this: http://www.recipe4living.com/recipes/clint_s_whole_wheat_chicago_style_pizza.htm

By: Amanda

Amanda — Fri, 07 Aug 2009 02:17:39 +0000

Don’t worry about the stain it will just season the stone! I cried the first time it happened to mine but now it is perfect! Just a little tip for the pizza base too – sometimes we cheat and use lebanese bread as a base instead of pizza dough. Makes lovely crisp thin base. I keep them in the freezer individually wrapped as they only take a short time to defrost and I usually always have all the other stuff in my fridge or pantry for the rest! Quicker than pizza delivery!!!!

By: Brad Bonner

Brad Bonner — Fri, 07 Aug 2009 02:03:38 +0000

Don’t worry about “staining” your pizza stone – you are seasoning it like you would cast iron. Eventually it will turn completely black and will have this wonderful non-stick surface.

Every time I use mine I wash it with hot water (no soap) and then oil it like it was cast iron. It now just lives in my oven.