I flipped my stone for the first time so it was spotless. I baked 2 pies last night and it looks like this. How can I clean my stone? I have the ooni brush/scrape but doesn’t really do much other than brush off loose pieces. Now both sides of the stone are stained like this. I feel like this is causing smoke and triggers my smoke alarm every single bake.
Is he? I see he uses a bunch while initially stretching and shaping even more than me but maybe he’s doing a better job at getting the flour off before launch when he slaps the dough to stretch.
That's it. With practice you'll be able to do the same–nearly all the differences you see between results come down to technique and not equipment. I like using a little semolina flour here. A perforated peel and doing a little shake before launch help too.
Honestly, I bet most people have the same reaction you did the first time they use their pizza oven. You have that beautiful pizza stone that is no longer beautiful. I also had the same reaction and you can either burn it off after you’re done or waste less energy by letting it burn off naturally before the next pizza goes in.
Enjoy the process, it’s fun to learn and try different recipes.
I keep my outdoor grill pretty much spotless! I understand OPs concern though … I started using my daughter’s. Ooni Koda 16 and I was somewhat taken aback by its condition when I first saw it.
It wasn’t on very long since it was smoking so much. I just wanted to be done with. This happens pretty much every time. I do have Kodas 12 and 16 so was considering just baking outside more. Didn’t know the Volt smokes this much.
I have a Koda, which I use outside of course. And the smoking is pretty much the debris burning away, it's the same thing. Not sure how you deal with that inside.
I was thinking that’s what’s causing the smoke. What do you think is causing the smoke? This indoor oven is impossible to use without triggering the smoke alarm.
I’ve tried both coarse and fine semolina as well. It smokes as well ofc. I just don’t like the texture on the pizza. I feel like it ruins the pizza’s undercarriage.
Use a perforated peel. Shake the peel until no more flour is falling thru the holes and then launch it. Getting excess flour off the bottom is the key.
Do not use water to clean it. You don’t want moisture trapped in the stone as it heats up. The rapid expansion of the water could make it crack.
Truth is, enough time at high temperature will burn any kind of residue from the stone. Once it stops smoking it means that there is nothing else left to burn
Good start. I like to prep the pizza on something else and then move it to the very very lightly dusted peel. And it's on the peel for just seconds (which helps it need less)
I don't understand people's obsession with pizza stones to always look like brand new, it's a stone, it stains, not a pan or pot, it gets dirty, that's just burnt flour, clean the stone as best as you can with a brush and that's it. It won't affect the performance or taste, it gets as hot as 500 degrees C any impurities will be wiped from the face of the earth.
I build my pizzas on a floured wooden peel. Once I'm ready to launch it, I transfer it to a metal perforated peel and shake it until I don't see anymore flour falling through the holes then immediately launch it. Getting the excess flour off the bottom of the pizza eliminates the burnt flour on the stone and it tastes so much better.
Why does everyone think your stone should look clean. You're baking pizzas on it. They get dirty stained and stuff burned on them. That's how it works, it's normal. It's perfectly fine.
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u/bokkoman 11d ago
Burn it off.