Cooking Methods, Dinner

The Pizza Stone Dilemma

June 2, 2012

The other night we had home-made pizza. I was excited  all day and prepared the dough in the morning, let it rise and had bought lots of different toppings to create some funky pizzas for the family.

However, I encountered several problems and that’s why I need your help. I see it all over the blogosphere that people make pizzas using pizza stones. This method usually takes about 10-12 minutes so it really isn’t that complicated once you have your dough and toppings ready to go.

The problem I had however was transferring the pizza to the pizza stone which had already been warming up in the oven. The first pizza I made was topped with salami, mushrooms, jalapenos and sun-dried tomatoes but since it was a bit challenging to move the pizza to the stone we ended up with this…

Ooopsi! We had to fold the pizza together to make a calzone as it would have otherwise been impossible to transfer it to the oven. The problem probably was that the dough was too thin or the toppings too heavy so it would have fallen apart. Flavor-wise it still tasted good and that’s why I was totally bummed out about it because it could have been a delicious and aesthetically-pleasing dinner.

I knew better when I rolled out the second pizza. The dough was thicker, the toppings (sun-dried tomatoes, goat cheese, arugula) lighter so it made moving the pizza into the oven a lot easier, even though it still required two people (me and my mom) to safely place the pizza on the hot stone.

Both the pizza and the calzone were enjoyed with a salad from the garden.

Questions for you:

Do you use a pizza stone when making pizza? How do you transfer it to the oven? What kind of dough do you use? How long do you bake the pizza for? What are your favorite pizza toppings?

Feel free to post links to informative sources. I want to learn EVERYTHING about pizza-making 😉

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