Caramelized Onions, Sausage and Mushroom Sourdough Whole Wheat Pizza
I’ve been getting a lot of pizza questions recently, so I just wanted to re-post a pizza story I did a while back. This was, of course, made from scratch (here’s the recipe) and it really tasted just as good as it looks. One of the most important tricks to making a great pizza is using a pizza stone…(or even better, a pizza baking steel, which is what I use exclusively now) you just can’t bake a great crust without it. A pizza stone has a greater thermal mass then either a glass or metal pan and therefore holds and distributes heat better. It’s also porous, so it absorbs moisture from the dough as it cooks, all of which contributes to an amazing, crisp, uniformly browned crust. Also, definitely get yourself a pizza peel…they’re inexpensive and make putting the pizza into the oven a breeze.
Pizza stones and steels are available just about everywhere, and come in a variety of sizes and shapes (and prices). They should be put in a cold oven, then preheated for at least 30 minutes before using. Because the stones are porous and absorb liquid, the stone should never be washed with soap…just a dry brush or some plain, warm water if needed. They are also ideal for baking bread.