Do you have a pizza stone? I adore mine. It’s perfect for everything from making pizza to baking bread. Mine is well seasoned from lots of use, bearing little black marks like badges of honor where past pizzas and rolls have puffed and baked.
It’s been awhile since I made pizza at home, but this week I really wanted some fresh from my own oven. When I was planning our meals for this week, I specifically made sure to include extra chicken on the menu so that I could reuse the leftovers on a pizza for another night. Smart thinking, no?
So, where’s the pizza photo? Well, I failed to watch the pizza (always watch what you are cooking!) and it got a little … caramelized. It still tasted great. Will even ate the crust – which he never does.
As for the pizza? We topped it with the leftovers from my Roasted Rosemary Chicken recipe, about two slices of crispy, crumbled bacon and lots of mozzarella. It took all of 10 minutes to toss together (and really, most of that time was spent working the dough into a good sized circle). I can’t wait to make the whole thing again (including the chicken!).
Secrets of a Good Homemade Pizza
- If you are using dough from the grocery store (I love the dough from Trader Joe’s), let it sit on the counter for 30 minutes before using. You want it to warm up because it will stretch easier.
- Heat the pizza stone in the oven for at least 30 minutes before you use it.
- Build your pizza on a pizza peel — but make sure that it’s floured up so it easily slips off when its time.
- When you go to shape the dough, be gentle. You need to work it little by little until it’s a good sized circle.
- Don’t overdo it on the sauce.
- Watch the pizza — particularly towards the end of the cooking time.
Do you make your own pizza? Share your tips!
Category: A Little Help