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.

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