Got a few 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)…it’s hard to bake a great crust without it. Both the stone and the steel have a greater thermal mass then either a glass or metal pan and therefore hold and distribute heat much more efficiently. The stone is 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 in and taking the pizza out of 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 after the desired oven temperature (I recommend 500Â°) is reached 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. Both the stone and the baking steel are ideal for baking bread.