What should I do if tomato sauce get on my biscotto?

[AppartmentPizzaiolo]

Hi,

So I just bought a P134H with a biscotto, I just finished heating gently the biscotto to remove any moisture.
But then I read that if it is humid it could break and if tomato sauce or cheese gets on it it will absorb it.

I never made a pizza before, and I never loaded such an over before, I'll train outside of the oven first.
BUT,
if I mess up and the pizza rolls over putting tomato sauce and cheese all over the biscotto, what should I do?

- turn of the oven and scrape it off when it is cooled? then redo a gentle heating to remove humidity?
- turn it to max power to burn everything then scrape it off once cooled?
- get a new biscotto this one is done?
- something else?

Thanks.

[scott r]

if your done curing the stone you are fine.  Just proceed without doing anything.  Soon you will have spots all over the floor and you wont care about this one!  If you bake at high temperatures it will all bake off and turn to white ash anyhow.  High temp ovens are essentially self cleaning ovens.

[Heikjo]

I have had several disasters in my P134H and the stone is fine. No traces of that anymore. As Scott said, the temperature is high enough that everything burn up. That includes dough, sauce, cheese, toppings etc.

What you should keep in mind is that if you lose something on the stone, it will produce a lot of smoke. If disastrer strike, my goal is to remove as much as I can from the oven with my metal peel, then close the door and let the rest burn to ashes.

[jsaras]

Scrape it while hot with an aluminum peel. Then get a wet towel and use long tongs, or perhaps put it on the peel.  The steam will allow you to rub off most of it.  The remainder will be "seasoning".

[amolapizza]

I think that the biscotto cracking is only something that can happen if the stone has been left outside for a long time, or maybe left unused for a long time in a humid environment.  If you regularly use the oven then it will be dry and this won't be a problem.

Just a little bit of sauce or cheese isn't going to be a problem.  I also try to get most of the disaster out, and then turn the oven up to max to let it pyrolyse what's left.  In normal use if there are some spots from a topping that rolled off or maybe some oil that flowed on to the stone, I just end the session by turning the thermostats to max and then leaving it until it's ashes.  Before next use I use a soft brush or a vacuum cleaner to get rid of the ashes.  Occasionally I take the biscotto out and do a thorough vacuuming of the oven.