I just bought two pizza stones for my two ovens. However, I was wondering if it is alright to use the pizza stones for pizza and then for bread. Since the stone is porous would it keep ahold of the pizza flavors? Should I designate one specifically for bread and the other for pizza? I just don't want to make a french bread and have it contain pepperoni flavors! Also, any tips on washing the stone? I have heard from others that the stone gets discolored, but I am expecting that is natural considering the heavy use mine will soon be under. Thanks again for your help! I have had the book for a few months now (Artsian Bread...) but since I was finishing up my degree I had no time to bake! Now I am in full mode (and my husband and children are loving it!). Depends what pizza stones you bought, Laura - some are washable with soap, but most aren't. I usually put anything I'm baking not on the stone, but on a piece of parchment. Then I put the pizza, bread, whatever onto the stone WITH the parchment - prevents any spills from hitting the stone, and makes it easy to get stuff into and out of the oven without sticking. And I've never noticed any significant difference with/without parchment, so why not use it? Hope this helps - PJH

• Reply