Oven Baked Pizza with Pizza Stone

Oven baked pizza using a pizza stone with homemade tomato sauce, mozzarella, and prosciutto.

Details

The pizza stone has for a while been elusive to me. My first few attempts at making pizza were tragedies and what was served more resembled soup than what I had promised my wife would be on the table.

Here’s what I learned:

• The oven must be at 500°F
• The pizza stone must be in the oven at 500°F for an hour before placing a pizza on it
• The pizza stone and wooden peel should seldom be washed, and if they are they should be stored in open air
  • Regretfully we thought our stone was “dried” only to take it out of a dark cupboard to find it had mold!
• The peel, dough, and stone should be generously coated with flour and/or corn meal

Photos

Resources

• Valentino’s Pizza Crust
  • Makes enough for two 12” pizza doughs, you can save one in the fridge for a week. Just be sure to let it come to room temperature before attempting the second one.
  • I’ve tried a few dough recipes and this one comes out with the perfect consistency every time.