I've been making pizzas at home for 20+ years, only to realize the technique to stones isn't all that well known. And yet it's what makes or kill the pizza a la Napolitana.
Proper usage of Pizza Stones
- Place it in a 500°F oven for at least half an hour.
- Pull it out, toss the dough and tomato sauce
- Switch oven to broil, set on high
- Toss the stone back in. I don't position mine perfectly centered but instead on one side of the rack.
- Using mittens (500°F!!), open and close the oven at will to rotate the stone every minute or so. Because you're broiling, the cold air from outside won't impact cooking.
- Watch the tomato sauce. Once it dries out, pull the pizza out again.
- Toss in the toppings, and the cheeses above them.
- Toss the stone back in. Cook to preference doneness.
Ingredients
Makes 2
- 200 g. Manitoba flour
- 300 g. 00 flour
- 300 g. water @ 100°F
- Packet yeast
- 10 g. salt
- 35 g. olive oil
Directions
Step by step
- Whisk flours
- Mix yeast and water.
- Mix half the water and yeast with the dough mix
- Add the salt and mix
- Add the remaining water and year, and mix
- Add the olive oil
- Mix and let rest for at least two hours at room temperature, ideally covered and in an oven with the lights on.
