How to properly clean your pizza stone

Clean, gentle and without chemicals – this is how you remove residues and care for your stone permanently.

A high-quality pizza stone ensures crispy bases and authentic taste – provided it is properly cared for.
With these instructions, you can safely clean your stone and maintain its optimal heat performance for many years.

Step 1: Let it cool down

Allow the pizza stone to cool completely after use before you begin cleaning it.
A hot stone can crack upon contact with moisture or cause injury.

Step 2: Remove coarse residue

Carefully remove any loose food residue with a damp cloth or kitchen paper .

Important instructions:

  • Never immerse in water: The stone is porous and absorbs moisture, which prolongs the drying time and impairs its baking properties.
  • Do not use cleaning agents: Chemical additives or soaps can penetrate the pores and later release unpleasant odors when heated.

Step 3: Remove burnt-on residue

For heavier soiling , mechanical but gentle cleaning methods are helpful:

Recommended tools:

  • Stone brush or soft brush: Ideal for removing stubborn flour or dough residue. Brush the affected areas with gentle pressure in circular motions.
  • Plastic scraper: Carefully lift off dried crumbs or cheese residue with a flat scraper – without scratching.

A notice:

Avoid using metal tools or knives – they can cause scratches and permanently damage the surface.

Practical tip for dealing with stuck-on cheese:

Allow the stone to cool completely, loosen the residue with a plastic scraper and then gently brush the area.

Step 4: Naturally refresh (optional)

If the stone develops slight stains or odors after frequent use, dry mechanical cleaning is usually sufficient.

  • Wipe the stone with a dry microfiber cloth to remove loose particles.
  • Then place it in a well-ventilated, warm place so that any residual moisture can evaporate completely.

The natural heat during the next baking process automatically neutralizes any remaining odors.

Step 5: Patina – a quality feature

A slight discoloration of the stone over time is completely normal.
This so-called patina protects the surface, reduces adhesion and improves baking properties.
The more often the stone is used, the better it becomes.