Stone-Baked Pizza - Cooking Tips and Tricks
Issue
- Cooking Tips and Tricks
- Pizza Dough Guide
Applies to
- Stone-Baked Pizza Oven
Solution
Ingredients for a Single 12-14" Pizza
- Fresh Dough - 8-11 oz (10-12" Pizzas)
- Cornmeal - 1/2 tablespoon
- Pizza Sauce - 1/4 cup
- Cheese- 3/4 cup
- Other Toppings - as desired
Pizza Dough Tips
- DO NOT stretch or roll out your dough on the peel. Stretch your fresh, room-temperature dough on a flat, floured surface – a cutting board or on the countertop.
- You can use store bought Pizza Dough, it can usually be found in the deli section of your local grocery store.
- Let refrigerated dough sit at room temperature for at least 1 hour before baking.
- Frozen dough will vary, follow packaged instructions.
- To shape by hand, press from the center outward avoiding the edges for a lighter, puffier crust.
- If the dough keeps shrinking back, let it rest for 5–10 minutes.
- If the dough tears, pinch it back together or let it rest for a few minutes.
- A pizza roller creates a more uniform shape but may result in a less puffy crust.
Pizza Toppings Guide
- Too many toppings or too much sauce can make the crust soggy and difficult to cook evenly.
- Add fresh ingredients like basil and arugula after cooking for the best flavor.
- Cheese matters! Fresh, high-moisture mozzarella works better than shredded mozzarella cheese.