I have a ceramic pizza stone that I believe is 16 inches in diameter.
It cooks pizza very well and I try and follow all of the instructions included with the stone, but I have yet to make one pizza that does not stick in a few places, usually about 2-3 inches from the edge.
Before anyone says "Put cornmeal on the stone," I already have, a lot. I put what I believe is enough down without creating a giant dusting of cornmeal on my pizza when it's done. If I add more I will just be getting a giant taste of cornmeal from the bottom of my pizza.
Here is a list of that come to mind:
- Use flour, but heard it will burn
- Use vegetable oil, but it can crack the stone (instructions)
- Use tin foil, but does that not void the purpose of the stone and its seasoning applied overtime?
I always preheat the stone in the manner the instructions say and such, but it still sticks to the point I have to get a fork and scrape 3-4 pieces off in certain spots.
Does anybody have any unknown secrets to getting it not to stick without religiously applying cornmeal?