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Pizza Stone


buddahj
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I just received one of those "pizza stones" & want to try it out. I'm sure some of you are familar with these. I've done some research online about the basics...like preheating, ect. Does anyone have a good pizza dough recipe? Any tips/tricks would also be appreciated. Thanks in advance.

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Do not under any circumstances, wash the stone. They are very porous and will pick up and absorb any flavors including dish soap and instantly transfer those flavors to any pizza you're cooking.. Use the scraper that came with it to scrape off any bits that may be stuck to it after each use. Also, use the, heat that things very hot before each use method of killing off anything that may have tried to gain a foothold on it (500+ degrees for at least 10 minutes) before each use and you should be fine.

 

Get a pizza peel if you plan on making pizza more than once a year. Dust the board you're making the pizza on and the stone with corn meal. It will make things slide on and off a lot easier.

 

Here's the dough I use for the stone, I keep tinkering with this, others may have a better one but this works pretty well. If you let it rise for an 30-45 minutes you'll get a flat dense crust, let it rise for 1 1/2 to 2 hours and you'll get a lighter crust. This is more on the Greek side than the Italian side, but they are similar.

 

1 envelope - Active dry yeast

1 cup - Lukewarm (110° - 115°F) water

2 cups - Bread flour or unbleached, all-purpose flour

1/4 cup - Stone-ground cornmeal

½ tsp. - Sugar

1½ tsp - Coarse salt (kosher or sea salt)

3 Tbs - Extra virgin olive oil

 

 

Add the yeast to the water and give it a stir. Let sit until foamy, about 10 minutes.

 

Combine the rest of the ingredients in a mixing bowl and add the yeast mixture. Knead for 10 minutes then let rise for the amount of time desired. Heat oven to 450 degrees*. Knead and stretch to desired size and shape. Add toppings and bake until cheese is starting to brown approximately 15 minutes.

 

 

* You are going to hear and read a lot of different techniques about making pizza in an oven, including some guys who intentionally disable the safety switches on the ovens to use the cleaning cycle heat (up to 900 degrees Fahrenheit on some models). Don't do this. While you do want high heat to cook the pizza, 425-450 is quite capable of producing a quality pizza. I've found thiat these time/tempertaures work best for me. Feel free to experiment, safely of course.

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I may have posted this recipe before, but this is my very easy and really tasty pizza dough recipe.

 

2 cups warm water

1 package yeast

4 tspn salt

1 cup AP flour

 

Mix all together with a whisk and place in the bowl of an electric mixer with the dough hook attachment.

 

Add AP flour, 1 cup at a time, mixing each cup in until you've added about 4.5 to 5 more cups. The dough should be dry enough that it forms a ball in the mixer and pulls away from the sides but no drier. Continue to run the mixer for about 5 minutes. Remove to a work table and kneed for another 5 minutes. If it sticks to the table, dust it with flour. It may not though. Put a bit of olive oil in the bowl (enough to coat the dough ball) and roll the ball in the oil to completely coat, cover with plastic wrap and leave in a warm place (75 degrees) for an hour, until it doubles.

 

Cut the dough into 6 equal pieces and roll each into a ball, placing on a cookie sheet. Dust with a bit of flour and cover with a cloth towel to rise again for 45 minutes. Roll out at top with whatever you like. Remember, don't put too much sauce or too much cheese on your pie. Neither should completely cover the dough.

 

I think using a rolling pin works better than trying to toss it even if it doesn't look as cool while you're doing it.

 

I agree with what Kid says about not screwing with your oven but do jack mine up as high as it will normally go (550)

Edited by detlef
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my favorite pizza

 

brush pizza dough with olive oil

sprinkle with 2 or 3 cloves fresh minced garlic ( less if you're not a big fan)

sprinkle heavily with canned baby clams ( I've yet to try this with chopped fresh steamers but it's gotta be outstanding)

add aboout 5 or 6 slices of bacon cooked crisp and crumbled.

sprinkle with sliced black olives.

cover with plenty of shredded cheese ( I usually buy the Italian blend)

 

bake at 450 until it's done.

 

awesome!

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Do not under any circumstances, wash the stone. They are very porous and will pick up and absorb any flavors including dish soap and instantly transfer those flavors to any pizza you're cooking.. Use the scraper that came with it to scrape off any bits that may be stuck to it after each use. Also, use the, heat that things very hot before each use method of killing off anything that may have tried to gain a foothold on it (500+ degrees for at least 10 minutes) before each use and you should be fine.

 

Get a pizza peel if you plan on making pizza more than once a year. Dust the board you're making the pizza on and the stone with corn meal. It will make things slide on and off a lot easier.

 

Here's the dough I use for the stone, I keep tinkering with this, others may have a better one but this works pretty well. If you let it rise for an 30-45 minutes you'll get a flat dense crust, let it rise for 1 1/2 to 2 hours and you'll get a lighter crust. This is more on the Greek side than the Italian side, but they are similar.

 

1 envelope - Active dry yeast

1 cup - Lukewarm (110° - 115°F) water

2 cups - Bread flour or unbleached, all-purpose flour

1/4 cup - Stone-ground cornmeal

½ tsp. - Sugar

1½ tsp - Coarse salt (kosher or sea salt)

3 Tbs - Extra virgin olive oil

 

 

Add the yeast to the water and give it a stir. Let sit until foamy, about 10 minutes.

 

Combine the rest of the ingredients in a mixing bowl and add the yeast mixture. Knead for 10 minutes then let rise for the amount of time desired. Heat oven to 450 degrees*. Knead and stretch to desired size and shape. Add toppings and bake until cheese is starting to brown approximately 15 minutes.

 

 

* You are going to hear and read a lot of different techniques about making pizza in an oven, including some guys who intentionally disable the safety switches on the ovens to use the cleaning cycle heat (up to 900 degrees Fahrenheit on some models). Don't do this. While you do want high heat to cook the pizza, 425-450 is quite capable of producing a quality pizza. I've found thiat these time/tempertaures work best for me. Feel free to experiment, safely of course.

 

 

I may have posted this recipe before, but this is my very easy and really tasty pizza dough recipe.

 

2 cups warm water

1 package yeast

4 tspn salt

1 cup AP flour

 

Mix all together with a whisk and place in the bowl of an electric mixer with the dough hook attachment.

 

Add AP flour, 1 cup at a time, mixing each cup in until you've added about 4.5 to 5 more cups. The dough should be dry enough that it forms a ball in the mixer and pulls away from the sides but no drier. Continue to run the mixer for about 5 minutes. Remove to a work table and kneed for another 5 minutes. If it sticks to the table, dust it with flour. It may not though. Put a bit of olive oil in the bowl (enough to coat the dough ball) and roll the ball in the oil to completely coat, cover with plastic wrap and leave in a warm place (75 degrees) for an hour, until it doubles.

 

Cut the dough into 6 equal pieces and roll each into a ball, placing on a cookie sheet. Dust with a bit of flour and cover with a cloth towel to rise again for 45 minutes. Roll out at top with whatever you like. Remember, don't put too much sauce or too much cheese on your pie. Neither should completely cover the dough.

 

I think using a rolling pin works better than trying to toss it even if it doesn't look as cool while you're doing it.

 

I agree with what Kid says about not screwing with your oven but do jack mine up as high as it will normally go (550)

 

:wacko:

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I've owned 2 pizza stones and they both cracked in less than 5 uses. Went to home depot and bought a terracotta pot base (the biggest they had), and use it upside down as a pizza stone (thanks AB!). Cheaper and longer lasting.

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I've owned 2 pizza stones and they both cracked in less than 5 uses. Went to home depot and bought a terracotta pot base (the biggest they had), and use it upside down as a pizza stone (thanks AB!). Cheaper and longer lasting.

 

I've had the same stone for over 15 years. How did you manage to crack two of them?

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I've had the same stone for over 15 years. How did you manage to crack two of them?

 

 

Same here, though only for 10 years. Mine has survived 100s of pizza parties and a cross country move.

 

 

Add me to the list of not destroying one in over 10 years.

Apparently Sheik sucks.

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I've owned 2 pizza stones and they both cracked in less than 5 uses. Went to home depot and bought a terracotta pot base (the biggest they had), and use it upside down as a pizza stone (thanks AB!). Cheaper and longer lasting.

 

 

I've had the same stone for over 15 years. How did you manage to crack two of them?

 

 

Same here, though only for 10 years. Mine has survived 100s of pizza parties and a cross country move.

 

 

Add me to the list of not destroying one in over 10 years.

 

 

Apparently Sheik sucks.

 

He must of washed it.

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  • 4 weeks later...
If you have the time, I highly suggest reading this.

 

I've been messing around with this method for awhile now with great results. In doing so, I've read this page plenty of times. I can't say I understand it all yet, but I'm getting it slowly.

 

Any list that omits Harry's Pizza in West Hartford, CT is not credible.

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  • 4 months later...
Anyone ever try to bake the pie on the grill? I am not sure if it will get hot enough but I have seen it somewhere. I am thinking the coals and a little wood would do wonders.

Yes, I've done it both with and without the stone. I like it better without the stone and yes, getting the heat way up there is important.

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