I bought a baking stone a few months ago to make some pizza with, but hadn't tried it out yet. I felt like making some pizza today so I finally gave it a try. And the results were pretty good, even though I couldn't get it off the parchment paper. You are supposed to cook directly on the baking stone so that the stone can absorb excess moisture.
Skip to the bottom for pics.
I read a tip online that you could bake it for a few minutes and then ease it off the paper as the paper makes it much easier to get onto the stone. I think my pizza just had too many toppings as it looked like it was going to tear in half when I tried. So I left it like that. In fact you can even see where it started to tear in the first and second picture.
But it still turned out crispy, likely thanks to me putting corn starch on the parchment paper, as well as the stone of course helping to cook the underside of the pizza.
I cooked it for 15 min at 275 C, which is about the highest my oven can go (I can set it to 300 C but it never actually reaches 300 so it doesn't seem safe to have it running on full blast like that), probably could have cooked it for 2-3 min less as the crust turned out browned and very crispy. 15 min is longer than the suggestions I found online, but as the pizza had a lot of toppings on it, it had more moisture and so I figured a longer cooking time would be necessary as that's usually the case when I don't use a stone.
But don't be fooled, it may look overcooked but it's still soft on the inside, with a thin but very crispy layer and keeps its shape well when you lift it.
I stuffed the crust with cheese. I often tend to throw away the crust as it tends to be just a dry, flavorless bread stick and the extra carbs don't seem worth it. The crust ended up just a thin layer, mostly hollow with the cheese adhering to the inside which added some much needed moisture and flavor and is a nice change from the thick, dense crusts I'm used to. It was a bit of a pain closing up the fold without it tearing (as I wanted a thin crust) but well worth it.
Definitely the best pizza I've personally made, even if maybe not the best I've ever had. My pizzas tend to be soggy because I put so much stuff on, so actually having it come out crispy enough to hold its shape is new to me. Will definitely be using the baking stone for all future homemade pizzas, even if it was a bit of a pain to get in and out of the oven. Next time I'll try 2-3 minutes less, same temperature, and it should turn out perfect. I'll try to think of (or Google for) a way to get the pizza onto the stone without cheating and using parchment paper as that should result in a better crust. But I think it might be difficult with so many toppings on
Ingredients used (in order):
Pics:
It looks a lot more orange/yellow than it really is, blame my kitchen light, the tomatoes are actually pretty red in color. I also need to get better at taking good food pictures, but hey, I tried.
View attachment 162076
View attachment 162080
View attachment 162078
Skip to the bottom for pics.
I read a tip online that you could bake it for a few minutes and then ease it off the paper as the paper makes it much easier to get onto the stone. I think my pizza just had too many toppings as it looked like it was going to tear in half when I tried. So I left it like that. In fact you can even see where it started to tear in the first and second picture.
But it still turned out crispy, likely thanks to me putting corn starch on the parchment paper, as well as the stone of course helping to cook the underside of the pizza.
I cooked it for 15 min at 275 C, which is about the highest my oven can go (I can set it to 300 C but it never actually reaches 300 so it doesn't seem safe to have it running on full blast like that), probably could have cooked it for 2-3 min less as the crust turned out browned and very crispy. 15 min is longer than the suggestions I found online, but as the pizza had a lot of toppings on it, it had more moisture and so I figured a longer cooking time would be necessary as that's usually the case when I don't use a stone.
But don't be fooled, it may look overcooked but it's still soft on the inside, with a thin but very crispy layer and keeps its shape well when you lift it.
I stuffed the crust with cheese. I often tend to throw away the crust as it tends to be just a dry, flavorless bread stick and the extra carbs don't seem worth it. The crust ended up just a thin layer, mostly hollow with the cheese adhering to the inside which added some much needed moisture and flavor and is a nice change from the thick, dense crusts I'm used to. It was a bit of a pain closing up the fold without it tearing (as I wanted a thin crust) but well worth it.
Definitely the best pizza I've personally made, even if maybe not the best I've ever had. My pizzas tend to be soggy because I put so much stuff on, so actually having it come out crispy enough to hold its shape is new to me. Will definitely be using the baking stone for all future homemade pizzas, even if it was a bit of a pain to get in and out of the oven. Next time I'll try 2-3 minutes less, same temperature, and it should turn out perfect. I'll try to think of (or Google for) a way to get the pizza onto the stone without cheating and using parchment paper as that should result in a better crust. But I think it might be difficult with so many toppings on
Ingredients used (in order):
- 2-ingredient pizza dough with pizza flour and greek yoghurt, a recommendation from a friend, definitely recommend trying this: https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/
- A small amount of cheese stuffed inside the crust.
- Caramellized onions that I mixed in with the tomato sauce.
- Cheese (of course), just plain yellow cheese.
- Some more onions, these were put on the pizza raw.
- Bacon. Lots of bacon.
- Some pepper marinated steak that was a leftover from trimming and cutting some steaks earlier, which are now in my freezer.
- Portobello mushrooms.
- Mini meatballs.
- Small, sweet tomatoes.
- And finally, topped with dried provencal herbs after baking.
Pics:
It looks a lot more orange/yellow than it really is, blame my kitchen light, the tomatoes are actually pretty red in color. I also need to get better at taking good food pictures, but hey, I tried.
View attachment 162076
View attachment 162080
View attachment 162078
