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Many people feel that the tastiest pizza in the world is stone-baked pizza. The deliciously crispy, light crust and bubbling tomato and cheese is enough to drive any foodie wild. Normally, cooking this type of pizza requires more than your usual household oven. Stone-baked pizza is usually made in a wood-burning oven that can reach a temperature of 600°F. Fortunately for pizza lovers everywhere, there is another way to get the results you crave. Baking your pizza on an oven stone in your kitchen oven can dramatically transform your pizza into an authentic Italian stone-baked pizza pie!
Making this type of pizza is easy if you use the right method. First, you’ll need to prepare some good quality, room temperature dough. Next, place the stone in the oven for 30 minutes beforehand to allow it to store heat. Make your pizza on your kitchen counter and then transfer it to the stone. This can be done with a pizza peel, which is the large, shovel-style paddle seen in pizzerias everywhere.
The stone base absorbs and redistributes this intensified, stored heat evenly across the base of the pizza. Normal ovens simply swirl hot air all around the surface; with a pizza stone, the heat is directed up and through the dough. This is the secret to a perfect crust and bubbling toppings.
You’ll need to use the pizza peel to take your pizza out of the oven. Never try to lift an oven-hot pizza stone - not even with oven gloves. Most importantly, your pizza peel needs to be larger than your pizza; otherwise, the pizza could break.
In addition to a good pizza stone, a good pizza peel is another important aspect of stone-cooked pizza. In fact, one is practically useless without the other. There’s no alternative to an excellent pizza peel.
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