Pizza Crust and Stone Help Needed!

[chefjaclyn]

Hello!!
I have a customer who made pizza the other night. He says that the crust and stone became one. What are your tips for pre-made dough that comes in a bag. (Like at Wegmans or Giant Eagle)
Thanks!

 

[babywings76]

If the stone isn't seasoned, be sure to brush some oil on it first. You can also use some corn meal.

 

[chefjaclyn]

It's brand new and I bet you that was the problem. He had used cornmeal the time before and the dough kept shrinking on him. Like would flatten it out and it would go back together. I will have to let him know that.

 

[babywings76]

I find that sometimes pizza dough tends to shrink back when you are stretching it. You need to work the dough to get it more relaxed & stretchy and give it a little time to get used to the stretched position. If the pan is too oily, it can also not stay in place as you are stretching it to fit the pan, too.

 

[Amanda Goode]

Hi there! Thank you for reaching out. I'm sorry to hear that your customer had trouble with their pizza crust and stone becoming one. Here are some tips for using pre-made dough that comes in a bag:1. Let the dough come to room temperature before using it. This will make it easier to work with and prevent it from sticking to the stone.2. Use a light dusting of flour on the stone before placing the dough on it. This will create a barrier between the dough and the stone, preventing them from sticking together.3. Roll out the dough on a floured surface before placing it on the stone. This will help prevent the dough from becoming too thin and sticking to the stone.4. Consider using a pizza screen or parchment paper on the stone before placing the dough on it. This will also create a barrier between the dough and the stone.5. Preheat your oven and stone before placing the pizza on it. This will help ensure that the crust cooks evenly and doesn't stick to the stone.I hope these tips help! Let me know if you have any other questions or concerns. Happy cooking!