Difference between revisions of "New York-style stone baked pizza"

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  |Servings = Makes 2 [[Pizzas|pizzas]]
 
  |Servings = Makes 2 [[Pizzas|pizzas]]
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| Handful of [[Basil leaves|basil leaves]], torn
 
| Handful of [[Basil leaves|basil leaves]], torn
 
| 1 tablespoon [[Pickled|pickled]] [[Capers|capers]]
 
| 1 tablespoon [[Pickled|pickled]] [[Capers|capers]]
| 1 tablespoon [[Cornmeal|cornmeal]]
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| 1 tablespoon [[Fine yellow cornmeal|fine yellow cornmeal]]
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===[[Mise en place]]===
 
===[[Mise en place]]===
 
* Make the [[Pizza dough|pizza dough]] as instructed
 
* Make the [[Pizza dough|pizza dough]] as instructed
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{{RecipeMethod
 
{{RecipeMethod
 
| Make 1 pizza per person
 
| Make 1 pizza per person
| Dust the work surface with [[yellow cornmeal]]
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| Dust the work surface with [[Fine yellow cornmeal|fine yellow cornmeal]]
 
| Stretch or roll the [[Dough|dough]] into two thin rounds
 
| Stretch or roll the [[Dough|dough]] into two thin rounds
| Sprinkle the stone with [[Cornmeal|cornmeal]]
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| Sprinkle the stone with [[Fine yellow cornmeal|fine yellow cornmeal]]
 
| Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
 
| Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
 
| Remove from the oven, flip and add the topping.
 
| Remove from the oven, flip and add the topping.
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===Chef's note===
 
===Chef's note===
If you don't have a [[pizza peel]] use an upturned plate, dusted with cornmeal and some deft handwork to slide the dough onto the stone.
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If you don't have a [[pizza peel]] use an upturned plate, dusted with [[Fine yellow cornmeal|fine yellow cornmeal]] and some deft handwork to slide the dough onto the stone.
 
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[[Category:Favourite recipes]]
 
[[Category:Favourite recipes]]
 
[[Category:Baked or roasted]]
 
[[Category:Baked or roasted]]
 

Revision as of 10:02, 30 January 2014

New York-style stone baked pizza
Electus
Servings:Makes 2 pizzas
Ready in:1 hour 25 minutes
Prep. time:1 hour 15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Ready to go back in the oven
Stone baked base resting while the other base is cooking

Having just got my pizza stone, I am rushing around trying to find pizzas that are really well suited to 'the stone'.

This one uses the grill, a pizza stone and the oven so it's as close to a proper pizza oven as you can get.

Ingredients

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Mise en place

Method

  1. Make 1 pizza per person
  2. Dust the work surface with fine yellow cornmeal
  3. Stretch or roll the dough into two thin rounds
  4. Sprinkle the stone with fine yellow cornmeal
  5. Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
  6. Remove from the oven, flip and add the topping.
  7. Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side
  8. Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce
  9. Top with torn mozzarella, Crushed garlic, sausage and meatballs
  10. Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
  11. Remove and sprinkle with torn basil and capers
  12. Keep the fist pizza warm at the bottom of the oven whist you make the second.
  13. Serve hot

Chef's note

If you don't have a pizza peel use an upturned plate, dusted with fine yellow cornmeal and some deft handwork to slide the dough onto the stone.