I was bullied by another blogger into trying to make pizza in the privacy of my own kitchen. And…my lovely wife suggested it too, so I was stuck. And you know what? While it isn’t easy, it is certainly not difficult. Oh, I had a few missteps — among them a large quantity of melted mozzarella dripping onto the floor of my oven and a pizza stone that cracked in half after three uses. But the end result is that I can make a very nice pizza, with fresh ingredients I choose, without any trouble. I have no particular skill or special technique. For that you should do your research on-line or talk to someone who has done it before. In fact, it has become clear that this post is content free, other than the photo of my lunch!
Great looking ‘za. I’m a big fan of adding fresh greens/herbs to the finished pie. Mrs. Gastro Hound, not so much, so it’s a real treat when I can. Nice char on the crust – what temp do you bake at?
That’s a bummer regarding your stone. – not sure what could have happened there -I’ve had mine for years. When they’re well seasoned, they’re great. Same concept as cast iron. Also – I’m looking for a good dough recipe for a thin crust pizza – have you run across any?
I just got a Farbrament stone. It’s performing quite well. I suspect less expensive alternatives are available, but considering it works well and they’ll just send it to your front door, it’s worth the consideration.
I don’t get too worried about seasoning. I’m not sure it really helps, but I can see how it might.
I preheat to 550 for about one hour. The stone is on the bottom of the oven, and according to my trusty infrared thermometer it gets up to around 700 degrees.
I bought a cheap stone and I shouldn’t have been surprised that it failed.
Maybe tommy will share a good dough recipe?