Difference between revisions of "New York-style stone baked pizza"
From Cookipedia
Line 1: | Line 1: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
+ | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|Servings = Makes 2 [[Pizzas|pizzas]] | |Servings = Makes 2 [[Pizzas|pizzas]] | ||
Line 25: | Line 26: | ||
| 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 [[ | + | | 1 tablespoon [[Fine yellow cornmeal|fine yellow cornmeal]] |
− | + | ||
}} | }} | ||
− | + | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Make the [[Pizza dough|pizza dough]] as instructed | * Make the [[Pizza dough|pizza dough]] as instructed | ||
Line 37: | Line 38: | ||
{{RecipeMethod | {{RecipeMethod | ||
| Make 1 pizza per person | | Make 1 pizza per person | ||
− | | Dust the work surface with [[yellow cornmeal]] | + | | 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 [[ | + | | 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. | ||
Line 51: | Line 52: | ||
}} | }} | ||
===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. | + | 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. |
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cheese recipes]] | [[Category:Cheese recipes]] | ||
Line 61: | Line 62: | ||
[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
− |
Revision as of 10:02, 30 January 2014
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
- 1 portion pizza dough - Makes 2 pizzas
- 150 g ball of mozzarella cheese, torn into pieces
- 1 spicy pepperoni-style sausage
- 300 to 350 g 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, pre-heat 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
- 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 whist 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.