We are pizza LOVERS! but not just any pizza, we’re all about quality!
For us…it’s all about the perfect crust, a robust and hearty sauce, excellent blend of cheeses, and quality toppings!
Before I set the dough out to rise I sprinkled a little olive oil in the bowl. I let the dough rise for about 5/6 hours this weekend, it’s cooler where we live, so it took longer than I had planned. But not to worry, lunch pizza just turned into early dinner pizza 🙂
Add your pizza stone to your oven and preheat your oven to as high as it can go! Mine taps out at 500, but if you can do 525 or 550, it will yield a crispier crust.
You want the pizza stone to heat up for about 10-15 minutes. During this time, get your dough ready.
On a sheet of parchment paper, sprinkle some all purpose flour, then do the same on your rolling pin so that the dough rolls out and doesn’t stick.
You want to make sure your dough is not cold, because if it is, when you roll it out, it will shrink back, thus giving you a smaller pizza, and who wants that!
The next challenge is getting your rolled out dough onto the stone. Pizza dough is hard to transport once it’s rolled out, and since I don’t work in a NY Pizzeria, I cannot hold it in my hands or toss it in the air lol, so I fold it in half and then fold it again so that I can move it to the pizza stone.
Once the stone is nice and hot, unfold the dough on the stone, you may need to adjust it a little, but beware, those stones are HOT!
Bake with NO toppings for 3-5 minutes, depending on how crispy you want your crust. The reason for this, aside from crust, is so that the dough can cook/rise without the sauce and cheese making it soggy.
Then, remove, add your sauce, cheese, and toppings, and bake for another 4-5 minutes, and buon appetito!