you just let it cool and use a scraper to get the spillage off. Secret to a pizza stone is that you yu have to let the stone reach the oven temperature which is at least 30 minutes after the oven reaches the programmed temp.
True, or longer. (I turn my oven on ah hour early to get the stone to a real 550, not just the surface temp.
I rarely, rarely ever have to actually clean the stone. I'm super careful not to let cheese or sauce drip on it, but 10 minutes at 550 usually evaporates it. They work better when ugly and seasoned, like a cast iron pan.
i put the stone into the oven when they are both still cold and let them both preheat together. been doing it for years without issue. let it cool in the oven after turning it off too. my oven only goes to 550 fwiw.
i've heard of people using a stone in combination with a pizza steel with good results.
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