After it has cooled, just use warm/hot water and a scraper if you need to scrap food off.

It is very easy to clean a pizza stone. Most stones just need to be wiped off between each pizza baking. If you use soap on your stone, you will have to do a deep cleaning to remove the soapy taste from future pizzas.

Scrape the pizza stone using a kitchen scraper to remove any burned on pieces of toppings or crust.Wipe the stone with a clean damp sponge or towel.Submerge the pizza stone into a sink full of clear, plain, warm water.Soak the stone for 20 minutes to completely saturate the porous ceramic surface.Dry the pizza stone on a drying rack overnight.Repeat the last three steps up to six times and then bake some pizza dough on the stone. If the stone still has a soapy smell, replace it. and remember: It is normal for pizza stones to discolor with use. Discoloration and stains will not hurt the stone or change the taste of the pizza. Rub a mixture of baking soda and water on the stone with a toothbrush to remove small stains. Never put soap on a pizza stone or soak it in soapy water. Most pizza stones are made of ceramic that is porous and soap will absorb into the stone. The soap will then be released from the stone when you cook with it. Never put a hot pizza stone on a cold surface, as it may crack. Excessive oil buildup on a pizza stone may cause it to smoke when it is being used.

You are welcome:)

No offense to the others doing their best or guess how to answer your Q, but I think they're wrong. For ,pre than 6 years I made tens of thousands of pizzas in 4 different pizza shops. For those pizzas baked in pans, which had extra sauce and/or with extra cheese and/or with a lot of moist toppings, boiled-over the pan's side. AND we had PLENTY of pizzas stick to the peel. What do I mean? The dough or shell "stuck" to the board AND the sauce, cheese and toppings went into the oven - on the oven's bare stones! At the time of the "spill", by using the oven's brush to remove as much of the food as possible, helped the stone recover a little bit. Whatever happened, we never, ever removed any of the stones AND we never, ever washed any of the stones. At a high temperature - about 500 degrees F. to the highest temperature setting - but NOT to the "Broil" setting, the food was allowed to burn-off. Using the "Broil" setting might cause the stone to expand too much and crack or break the stone. WARNINGS: 1] Your smoke detector may "trip" or sound-off. 2] As it is being burns-off, whatever you spilled on the stone, might stink to high Heaven! 3] The stone will be permanently stained. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks"

No offense to the others doing their best or guess how to answer your Q, but I think they're wrong. For more than 6 years I made tens of thousands of pizzas in 4 different pizza shops. For those pizzas baked in pans, which had extra sauce and/or with extra cheese and/or with a lot of moist toppings, boiled-over the pan's side. AND we had PLENTY of pizzas stick to the peel. What do I mean? The dough or shell "stuck" to the wood board AND the sauce, cheese and toppings went "head over heels" into the oven - on the oven's bare stones! At the time of the "spill", by using the oven's brush to remove as much of the food as possible, helped the stone recover a little bit. Whatever happened, we never, ever removed any of the stones AND we never, ever washed any of the stones. At a high temperature - about 500 degrees F. to the highest temperature setting - but NOT to the "Broil" setting, the food was allowed to burn-off. Using the "Broil" setting might cause the stone to expand too much and crack or break the stone. WARNINGS: 1] Your smoke detector may "trip" or sound-off. 2] As it is being burns-off, whatever you spilled on the stone, might stink to high Heaven! 3] The stone will be permanently stained. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks"