Homemade pizza baked on a baking stone; Learn pizza peel technique

Homemade pizza baked on a baking stone;  Learn pizza peel technique

In this video I demonstrate how to bake a pizza using a baking stone. When I use the baking stone method, I first make up the pizza on a pizza “peel” (or paddle), and then use it to shove the pizza into the oven onto the hot stone.

The technique of shoving the fresh-dough pizza into the oven can be a little tricky. When using a pizza peel, you have to make sure that your pizza doesn’t stick to it. Otherwise, you’re in for a lot of frustration and probably a ruined pizza.

So when watching this video, take special note of how I make sure sticking does not occur on the peel, and that the pizza will release when I “quick jerk” it into the oven.

The other concern is that you want to use a baking stone that can take the high heat. I use a very sturdy stone that I’ve had for about 15 years. It’s a Bravo baking stone, which I believe is made of terra cotto. It’s 3/4 of an inch thick. I place it on the lowest rack in the oven and heat the oven up very hot–550 degrees Fahrenheit.

This stone has never broken, but I have tried other stones that did break. They were 1/2 ceramic stones, and when I shoved the fresh-dough pizza onto them, they broke after a couple of minutes baking. So I have given up using a ceramic-type stone for that reason. Maybe nowadays they have improved these so they don’t break under the extreme heat…I hope that is the case.

But if all goes right, pizza baked on a baking stone (in my humble opinion) is superior to any other method of making pizza at home. If you can learn this method, you will never go back to ordering out for pizza, and your family will look forward to “pizza night” at your house.

Viewers may also be interested in my other “pizza-making” videos that I have uploaded to YouTube, plus I have other how-to videos in the planning stages. Stay tuned…, and make me one of your Favorites.

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