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care and use instructions
instrucciones de mantenimiento y uso
conseils d’entretien et d’utilisation
WWW.HONEYCANDO.COM
877.2.I.CAN.DO (877.242.2636)
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Now, even a beginner can duplicate the delicious, restaurant-quality pizza, focaccia
or bread in a standard kitchen oven with the Honey-Can-Do Old Stone Oven baking
stones. Just follow the easy directions and any kind of pizza - frozen, packaged mixed or
homemade - will have a delicate crispy crust without over baking.
This handmade stone is made of the finest heat-retaining clays available and fired at over
2300 degrees F. With repeated use it will harden and actually improve its baking qualities.
USE AND CARE FOR YOUR BAKING STONE
1. Before first use: Rinse stone well with water (no detergent). Dry well with paper towels.
Never use any type of cooking oil or food-release spray on the stone.
2. Put stone in cold oven on bottom rack and preheat to 500 degrees F. for 20-25 minutes.
It may be heated longer if you wish - the hotter the stone, the crispier the pizza.
3. Stretch by hand, or roll out, a ball of pizza dough to desired size. For bread, form dough
into loaves.
4. Sprinkle a small amount of flour on a pizza peel (a flat cookie sheet or even a wood
cutting board can be used). Using your hands, smooth out flour to the same size as the
pizza you are making. Lay stretched dough (or formed bread dough) on the peel. Peel
back and forth to make sure pizza dough can move freely.
5. Top pizza dough with your favorite toppings. Check to make sure the assembled pizza
still moves freely on the peel.
6. When stone is hot, adjust the oven temperature and slide the assembled pizza off the
peel onto the stone. To do this with ease, simply lay the front edge of the peel on the
stone toward the very back and elevate the handle of the peel about 20 degrees. Using
short, swift jerks, slide the pizza off the peel onto the stone.
7. Bake pizza (or bread) until done. Remove from oven using the pizza peel and transfer
pizza to a flat metal pizza pan, cookie sheet or large plate. Cut into slices and serve.
Never cut pizza on the stone as it will mar the surface.
8. We recommend that you leave the stone in the oven on the bottom rack so it is always
ready to use, as we do in our test kitchen. Leaving the stone in the oven does not affect
other baking functions. If you must handle a hot stone, use caution: wear heavy mitts
and place it on a heatproof trivet or mat to protect the countertop as the stone will stay
very hot for a long period of time. The stone is fairly durable, but it may break or chip
if dropped. Handle it carefully. Let stone cool completely before removing from oven.
Stone may be used on a charcoal or gas outdoor grill with care, but do not use over
direct flame.
9. Cleaning the stone: It is normal for the stone to accumulate stains from drippings
even after washing. This will not alter the taste of your pizza or bread or the stone's
performance. However, cooking residue may smoke and create odors. A scouring pad
will remove most burned on bits. If accumulation is heavy, then a thorough sanding with
a hard abrasive, like emery paper, maybe necessary. An electric belt sander works well
to clean the stone. Small stains can be cleaned by scrubbing with a toothbrush and a
paste made of baking soda and water.
DO NOT BAKE COOKIES, TURNOVER OR OTHER ITEMS WITH SIGNIFICANT FAT
CONTENT DIRECTLY ON THE STONE. The stone will absorb the fat and cause smoking,
odors and stains.
