When life gives you someone with a cold heart of stone to love, I say, pre-heat the oven to 500 and get cooking! Because nothing tastes better than homemade pizza baked on a stone. Am I right?
It’s been way too long since you’ve been graced with a recipe here on The Stubby Thumb, n’est pas? Without further ado, I present pizza from scratch baked on a stone. This is a thin crust pizza. I have a recipe for a doughy crust as well, but this isn’t it.
Seriously, before we get started, did you preheat your oven to 500? Because you need to. And you should put your stone on the bottom middle rack while you prep everything else.
2 cups flour
1 teaspoon Instant High Ultra Super Active Yeast (or something similar… just not the regular stuff, because who wants to take that kind of time or effort?)
Italian seasonings (I go for the basil, parsley, rosemary, thyme, oregano, etc.; also these are optional)
1 teaspoon sea salt
1 shake of sugar (optional)
3/4 cup of hot (not boiling) water
Apart from the salt, flour, and yeast, and water I don’t really measure anything else. So eyeball it and go with what looks/tastes good to you. Also, I hate doing more dishes than are absolutely necessary, so I just combine it all with my hands. You have to knead it anyway, so why not start that way?
Mix all your dry stuff together (except the cornmeal). Make a well and add the hot water (I just use the “beverage” setting on the microwave to achieve the temperature I want). Be careful as you continue mixing because it can get a little hot on your fingers.
Knead it until it has the consistency you want for dough (all the flour should be worked in) and then separate it into two equal balls. I use deli paper to roll out the dough and then sprinkle it with a light dusting of cornmeal. Be sure you have a light dusting of flour, because it can stick to the deli paper, too, which is kind of the opposite of what you want. My first dough ball doesn’t typically have this issue, but the second one does.
Remove the mega hot stone from the oven and flip the dough on it. I bake the sauce while I pre-bake the dough. I make my own marinara and it only takes a few tablespoons to cover the entire pizza. Place it in the oven for about five minutes. Rotate and let it cook for another two or three minutes.
Remove the pizza from the oven and load her up. I add a layer of shredded cheeses (fontina, parmesan, romano, whatever white cheese seems to call my name) and then put the rest of my toppings on. This pizza was tavern ham, pineapple, assorted bell peppers, onions, and mozzarella pearls. You can put whatever toppings you want… this is your world and your happy little pizza. Just please, for the love of all that is holy, do not put chicken and/or barbecue sauce on it.
Then it goes back in the oven for three to five minutes. After that, I like to switch the setting to broil for about three minutes to help brown some of the toppings. Remove the pizza from the oven, and let it cool for a few minutes before cutting into it.
One note about using fresh mozzarella and vegetables and fruit… moisture! It’s generally a good idea to squeeze out any excess moisture. Sometimes I even recommend grilling or briefly cooking the vegetables or fruit to eliminate some of the moisture. Otherwise, it will soak into your crust and instead of being crisp, it might be a little doughy or mushy in the middle.
This recipe makes enough dough for approximately two twelve-inch thin crust pizzas. They really don’t take too long to cook, and the dough takes very little time to prep. I like to heat my pizza stone for 30 minutes to an hour before I bake on it, but if I put the stone in and immediately start my dough and toppings prep, I’m ready before 30 minutes are up. It really is that quick.