Not everyone has access to a wood-burning oven, but that doesn’t mean you can’t make thin, crispy pizza at home. Listed below are some of the most frequent questions I receive about making homemade pizza:
- How do I use a pizza stone?
- Should I preheat my pizza stone?
- Should I pre-bake pizza crust?
- What is the best temperature to bake pizza?
- How long should I bake my pizza?
This post addresses each of these questions and a few more.
- Preheat your oven to 450 degrees with the pizza stone inside. The hotter the temperature the crispier the crust – adjust the temperature according to your preferences.
- Form the dough. On a floured surface gently press the dough down starting in the middle and work it into a flat circle. Once a circle begins to form use a rolling pin to roll the dough very thin. Check every couple of rolls to make sure the dough is not sticking to the surface or the rolling pin.
- Remove the warm pizza stone from your preheated oven.
- Lightly dust the pizza stone with cornmeal to prevent the dough from sticking to the stone.
- Pick up the dough and gently lay it onto the pizza stone.
- Pre-bake the dough for four minutes.
- Remove the stone and assemble your favorite toppings on the crust.
- Place the stone back in the oven and bake the pizza for 5 to 10 minutes. Baking times will vary based on your oven and topping selections.
- Remove the pizza stone from the oven and place on your pizza stone rack.
- Use a pizza peel to remove the pizza from the stone.
The 150 plus pizzas I’ve written about on this site were baked in an electric oven, and only five or so have been baked in a gas oven. I will post about the differences once I do a few more pizzas in my gas oven. Please share your experiences or post any questions in the comment section below.