I’ve been wanting a proper pizza stone for ages. They make life so much easier when you’re making pizza from scratch and completely eliminate the need for a tray (or a scraper for when you think you’ve got it covered without one and then your topping is all over the bottom of your oven) Messy, but not nessacary with a pizza stone.
A good pizza stone can turn your plain oven into a pizza cooking haven with very little effort. It will stop soggy bottoms and undercooked dough leaving you with the perfectly cooked pizza that tastes as thought it was made in a stone baking oven, without having to spend loads of money. Pizza stones are simple to use, you just stick them in the oven whilst it’s warming up and once it’s hot shove your pizza on it and bake, serve, repeat! This pizza stone was the perfect size for the shelving in our oven so it permanently lives there now and makes perfect pizzas each and every time.
There are a few things to remember when cooking with a pizza stone.
- Do not ever wash it with soapy water, unless you like a washing up liquid flavour pizza base!
- Flour the stone well before each use
To test out the pizza stone, I made a whole wheat chicken pizza. It’s a regular pizza but the dough is made from whole wheat stone ground flour which is much better than white flour which has been processed more. This type of flour gives the pizza base a slightly different flavour but it is still delicious. My whole wheat pizza bases are a firm favourite with The Boy and all of his friends. They don’t even realise that the pizza base isn’t white! I was amazed at the results. The pizza was cooked perfectly and had a wonderfully crispy base and crust. I can’t believe I had not tried cooking on a pizza stone before now. I’m converted!
- 375g stone ground whole wheat flour
- 1 tsp salt
- 1 tsp sugar
- 7g dried active baking yeast
- 2 tbsp oil
- 225ml warm water
- 2tbsp tomato ketchup
- 250g shredded roast chicken
- 1 x ball of mozzerella or 250g bag of grated mozzerella
- mix the flour, salt, sugar & yeast in a bowl
- add the oil and mix well
- slowly add the water stirring well until the mixture forms a dough ball
- roll out the pizza dough to a slightly smaller size than your pizza stone
- smear the dough with the ketchup
- top with the shredded chicken & mozzerella
- bake in a pre heated oven at Gas Mark 7 for approximately 20-25 minutes
Disclaimer – I received a complimentary pizza stone from QVC so I could make the perfect pizza.
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