I used to use a stone but have had two crack while cooking, which ruins dinner. Now we either make grandma pizza in a sheet pan or do it in a cast iron pan.

Disagree you need a pizza stone. We make the dough and cook on parchment or metal pizza pans. Works great. Don't overload with toppings or it will be soggy.

Some recipes call for pre-baking the crust before adding the toppings and baking again.

I use Pioneer Woman’s basic pizza dough recipe. Mainly because I never have my act together to a long rise no-knead dough. The PW one is ready in about an hour.

Disclaimer: this is how I make pizza for my family because I’m not fussy, don’t have an stone, and it turns out fine.

Roll the dough out/stretch it out, put on a regular baking sheet lined with parchment. Mine is usually some irregular rectangle-ish shape. It doesn’t need to be pretty, right? I bake at 450 on lowest rack (that is as hot as my old oven will go) for about 5 min before adding sauce, then I take out, add my sauce and grated mozzarella (use part skim mozzarella in block form and hand grate it), and whatever toppings you like. Back in the oven until cheese is brown and bubble. Sometimes the bottom isnt browned enough and i put the back sheet on the stove top and turn the burners for a minute or two. Not gourmet, but this works for us and my kids dont complain

Ooni pizza oven! TJ dough, storebought red sauce or pesto, mozzarella and straciatella, bacon, sausage and/or pepperoni

Anonymous wrote:

Anonymous wrote:My PS does it. He makes the dough (he uses fresh milled flour) the day before and it sits in the fridge overnight. Then he makes up the sauce, toppings, puts the cheese on it and bakes it in our woodfired oven (part of our kitchen has a countertop fireplace fornthis purpose.) Done!

Pizza son?

Private servant?

Anonymous wrote:I think the pizza stone is worthwhile. I agree to put it in the oven while it preheats and give it some time at temperature.

I don’t do a peel or parchment. I just stretch the dough, then I pull out the pizza stone and put it on the stove grates and stretch the dough right on there. You have to be careful of your fingers but it works well and then I just work quickly with the toppings and put it back in the oven.

That’s crazy.

I purchased pizza dough from nearby grocery store several times, and got the spoiled one few times, dinners were ruined and I decided to make my own instead of rely on stores. I found Martha Stewart basic pizza dough recipe and it turned out to be great pizza dough, I usually use mix mozzarella cheese/spinach ( use salt to get rid of water)/sliced olive/pesto/alfredo sauce as topping, but whatever you like not too much moisture should be great. Kids had fun making pizza too.

https://www.marthastewart.com/332275/basic-pizza-dough

I used to make my own pizza dough from scratch, but now I just buy the Trader Joes Ciabatta for a $1.50 and put the cheese, sauce and toppings on it. It's not exactly a pizza but close enough to satisfy the craving at a reasonable price.

Our cook makes it for us but he tells me. He uses a 30/70 water ratio, and ferments the dough for 24 to 48 hours. We have imported buffalo mozzarella for the best flavor, and the tomatoes for sauce are from our garden on the roof. We too have a wood fired oven and make ours Neapolitan style. Then of course we enjoy a good bottle of Don Melchor as we wait for it to come out of the oven.

Pizza stone.

TJs dough (or Giant, whatever).

Good sauce.

Mozzarella and non-smoked provolone.

Toppings - whatever you like but not too many.

A little salt, a little oregano. Brush the crust with garlic olive oil.

Bake for 12-15 minutes at 450 after the stone is preheated.

We use parchment AND a peel in addition to the stone.

NYT pizza dough recipe.
Use fresh mozzarella
Sauté veggies before putting on dough
Roll out dough onto parchment
Add toppings
Transfer to pizza stone that has preheated at 500 degrees for 20-30 mins

Anonymous wrote:My PS does it. He makes the dough (he uses fresh milled flour) the day before and it sits in the fridge overnight. Then he makes up the sauce, toppings, puts the cheese on it and bakes it in our woodfired oven (part of our kitchen has a countertop fireplace fornthis purpose.) Done!

Pizza son?

To make good homemade pizza, I think two things are essential:

--00 italian flour (not american 00, you want the italian stuff)

--Let the dough rest overnight in the fridge, if not a few days

I like using plain tomato puree (like mutti or pomi) for the sauce and just sprinkle spices like red pepper flakes, garlic, and oregano directly onto the tomato puree once i've spread it on the dough.

I think shredded cheese tastes chalky from all the cellulose they add to keep it from clumping, so I just use sliced cheese instead. For added omph, try different cheeses on the same pizza, like pepper jack + sharp cheddar + a mozzarella slice.

Add good pepperoni on top. Bake on a lightly oiled pan at 450 for about 18 minutes or until the cheese is browned and bubbling. Optional: sprinke with freshly grated parmesan after baking.

I think the garlic butter sauce and jalapeños are important to people who like Papa John's, so I'd look up recipes for that to placate the hungry masses.

My PS does it. He makes the dough (he uses fresh milled flour) the day before and it sits in the fridge overnight. Then he makes up the sauce, toppings, puts the cheese on it and bakes it in our woodfired oven (part of our kitchen has a countertop fireplace fornthis purpose.) Done!

I make it by buying garlic naan from Trader Joe's. Then just put red sauce on, then shredded mozzarella, then Everything But the Bagel seasoning. Bake until cheese is melted to desired status.