How to make pizza not stick on ceramic stone? 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?
I'd use parchment paper. Foil might work, but it's not actually that great a nonstick baking material. Parchment paper is pretty much designed for that, though.

The purpose of the stone is to hold a lot of heat. Parchment doesn't "void" that purpose at all. I've baked plenty of pizza and bread on a stone with parchment, and it works great.

There's no need to worry about seasoning. It doesn't matter for the pizza. It's pretty much just an appearance thing; a well-used pizza stone won't be all pristine and clean like a new one.