Pizza with a Pizza Stone

I absolutely love a nice homemade pizza. There is something about spending a friday evening in with a glass of wine, and a delicious pizza; void of a delivery charge, that seems truly comforting to me. I have been making homemade pizza with my family for years and years but my boyfriend and I have finally figured out the secret to a perfect pizza…a Pizza Stone! This stone makes all the difference in the texture and crunch of the pizza. I swear it won’t taste homemade!

What you’ll need to replicate my pizza picture above. Of course feel free to make your pizza any way you like it!

  • Premade Whole Grain Pizza Dough (I got mine at Whole Foods)
  • Pizza Sauce (I HIGHLY recommend purchasing a homemade or quality sauce, it makes all the difference. I used Don Pepinos which I can only find in ONE supermarket near me. It worth it though….find one you love!)
  • Flour
  • 1 Green Pepper, cut into thin slices
  • 1 Small Onion, sliced in rounds
  • Mozzarella Cheese
  • Fresh Basil Leaves
  • Cornmeal

Preheat oven to 500 degrees F with stone inside for at least 30 minutes. I often do this while I construct the pizza.

Sprinkle a small handful of flour onto a  large flat surface. I often use a cutting board for this. Lightly coat the pizza dough with flour. Begin to roll out dough, working from the inside out. Apply more flour as needed in order to keep the dough from getting sticky and tearing. I like to roll my dough out pretty thin. I have found that if the dough is thick the cooked product is often too doughy and less crispy for my palette.

At this point I often transfer the dough to a pizza board. Cover the pizza board in corn meal, lots of it! This keeps the dough from sticking before transferring it to the pizza stone. I use about a half a can of Don Pepino sauce (and freeze the rest), just enough to cover to thinly cover dough. Sparingly distribute some onions and fresh basil on top of the sauce. I then begin to coat the pizza with the mozzarella cheese. Again this is up to your discretion, I love cheese so I get a little heavy-handed with it. Save a little cheese though for the final topping. I now place the peppers and the rest of the onions and basil on top and finish it off with the last sprinkle of cheese.

I’m not using units of measurement because making your own pizza is really about eyeballing and understanding what YOU like!

Now here is the tricky part. My boyfriend and I have almost mastered the art of transferring the pizza from the board to the stone. My recommendation is to take the pizza stone out of the oven and place in a safe place, as it will be very hot. Take your pizza board and angle it up with the edge of the board almost touching the far side of the pizza stone. Give the board a gentle of but firm shrug. If there is a enough cornmeal on the board it should slide right off. Be careful at this point because the pizza often sticks to the board and needs some nursing or comes off super quick! Sometime you have to push some overhang back onto the stone. Don’t worry what it looks like! The picture above had its faux pas and you can barely tell and certainly couldn’t taste it.

Pop the stone back into oven for about 10-12 minutes. Check the crispiness of bottom of the pizza and make sure it has cooked through. If it seems soft or doughy on the bottom  allow it to cook for a few minutes and continue checking on it. Once the pizza is cooked though take it out and let it sit for 5-10 minutes before cutting in.



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