Difference between revisions of "New York-style stone baked pizza"
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===Chef's note=== | ===Chef's note=== | ||
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. | 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. | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ===Recipe review=== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Food of the Gods</span>''' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">This is so scrummy. Ikea meatballs are great but balls of sausage-meat work are a favourite for these pizzas here at home.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] |
Revision as of 07:43, 10 June 2020
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion pizza dough - Makes 2 pizzas
- 150 g ball of mozzarella cheese, torn into pieces
- 1 spicy pepperoni-style sausage
- 300g cooked meatballs - (I used turkey and chicken meatballs from Waitrose - delicious)
- Extra virgin olive oil for drizzling
- 3 cloves garlic, crushed
- 1 cup spicy tomato sauce
- Handful of basil leaves, torn
- 1 tablespoon pickled capers
- 1 tablespoon fine yellow cornmeal
Mise en place
- Make the pizza dough as instructed
- If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
Method
- Make 1 pizza per person
- Dust the work surface with fine yellow cornmeal
- Stretch or roll the dough into two thin rounds
- Sprinkle the stone with fine yellow cornmeal
- Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
- 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.
- Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side
- Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce
- Top with torn mozzarella, Crushed garlic, sausage and meatballs
- Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
- Remove and sprinkle with torn basil and capers
- Keep the fist pizza warm at the bottom of the oven whilst you make the second.
- 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.
Recipe review
Food of the Gods
5/5 This is so scrummy. Ikea meatballs are great but balls of sausage-meat work are a favourite for these pizzas here at home. Jerry, aka Chef (talk)
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https://www.cookipedia.co.uk/recipes_wiki/New_York-style_stone_baked_pizza