Four delicious pizzas: caramelized onions and goat cheese, lemon and cheese, Serrano ham and a simple margarita. These lig...
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I made this last night and forgot to heat up the stone. The bottom of the pizza was underdone and gooey despite cooking it on the highest setting of my electric fan oven and cooking for 15 minutes. Won't forget to heat up the stone again. Ended up taking the pizza (on parchment- great tip) and baking it the rest of the time without the stone.
Unfortunately once you use a pizza stone it will never look the same again. They will always have oil and or darker spots on them...it's just the life of a well-used pizza stone.
As for the sticking, perhaps you didn't use enough flour or cornmeal under the dough before you transferred it to the stone...or maybe there were holes in your dough and the cheese leaked out and stuck. This has happened to me, it is frustrating yes, but the pizza was still delicious.
Don't give up though, because homemade pizza is the best!
Here is a pretty good link to another forum on this subject. While "unglazed quarry tiles" seem to work for some people. there are some questions about being food safe The Fresh Loaf
Here is another forum from Chowhound that might be helpful
There is also some great info and pictures here at Sourdough Home
Hope this helps!
In the margarita recipe, you brush the dough with olive oil prior to saucing, but this step is omitted for the similarly-sauced serrano ham recipe. Just curious what adding the initial coating of olive oil does (so I know when to do it in the future)?
You can clean a pizza stone using kosher salt. I did it with mine and was amazed at the results. Not brand new, but a huge improvement. Coat the stone with a thick layer of kosher salt and rub it in vigorously. Let it sit for a day or two and you should see the moisture come out gradually.
If you have a gas grill, you can put the stone on the grill with kosher salt and crank it up. I put mine on high (~700F) for a couple of hours and it was really clean when finished. Obviously use caution with the high heat not to get burned or shock the stone which could break it.
I have tried this dough recipe a number of times. The first try was fantastic, but I am having trouble duplicating the results. It seems most of the time, before kneading the dough, it is extremely dry - lots of flour left in the bowl. As I try to knead it, it dries out and breaks apart. I have 2 questions - does semolina flour weigh more than bread flour? The call for 1/2 cup of semolina weighing 100g does not match up with 3 1/4 cups of bread flour weighing 400g. I am measuring by volume instead of weight because I don't have a scale (yet!). Also, how much would the result be effected by humidity and other environmental factors? I am going to buy a good scale and retry tonight, as I am obsessed with duplicating my original result!
The dough should definitely not have been as dry as you describe. Different flours have different weights (yes, semolina weighs more than bread flour) and you may have packed more flour into the measuring cups when measuring by volume.
For the most consistent results, it is best to invest in a kitchen scale. Flours can definitely be impacted by the humidity - this is why it is best to weigh ingredients (especially when you start to make dough and bread,etc.). This will help you obtain consistent results and understand how the dough should feel. Once you become comfortable and know what to feel and look for, scales can become less important with certain recipes.
You don't have to spend a lot on a scale. A good feature to have though (if you are buying a digital one) is that it measures in one gram increments. This becomes more important the further you get into baking. Hope this helps!
Well,,,, I am a confirmed pizza addict and I've made all the pizzas here. My favorite is the Marguerita pizza. The dough is divine. I use a kitchen scale for 'measuring' and the dough is always perfect. We've impressed many friends with our pizza making skills! The other night, I tried my own variation and it was so good I thought it was worth sharing. It's a sun-dried tomato pizza with sliced black olives and chopped red onion. Roll out the crust and instead of brushing it with olive oil, use the oil from the jar of sun dried tomatoes. Then add a bit of the crushed tomato sauce but less than you would usually use. Also use some broken up Marzano tomatoes. Then add the sun dried tomatoes here and there, the olives and the onions, then some sliced boccocini cheese. Cover the pizza with a thin coating of Fontina cheese. Bake in 450 oven for about 8 minutes. Add Fleur de Sel salt when you are ready to eat. It's amazing, IMO!!
drizzle dough with olive oil, place tomato slices in circlular pattern starting in middle, top with fresh mozzarell sprinkle with chiffonade basil and add a h a touch of olive oil. salt pepper to taste or not. this is delious and you do not have to make tomato sauce first if you don't have it on hand, what do you think?