Pizza Recipes For Pizza Stone

Wondering how to use a pizza stone? See tips for oven baking stone crust pizza that’s crispy with the best cooking temperature. Let’s make it!

Some people have made pizza stones at home with glazed tile, but you have to be careful and I don’t recommend it, because it’s likely to have lead and there are some steps involved. So that’s a bad idea!

Because if you stick a cold pizza stone into a really hot oven, you’ll get thermal shock – making it likely the pizza stone will crack from the sudden change from room temperature to high heat. The ceramic needs time to absorb the heat in advance, which is why you need to preheat pizza stones in a cold oven before cooking on them. 

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Special thanks to Emile Henry for providing the beautiful pizza stone used in this recipe. I’ve had mine for 1-2 years, used it in many hot ovens and even to make smoked pizza, and love two things about it. First, the handles make it easy to take in and out of the oven. And second, I like the texture of the pizza. It’s not completely flat, it has bumps / grooves which makes a nice pizza crust. Shop my pizza stone.

Want to make restaurant style pizza at home? I’ve got you covered! Here are some of my top tips, tricks, secret ingredients and tools for a pizza night everyone will look forward to, again and again.

Hey home chefs, hope that answers all your questions about making a perfect pizza with a pizza stone. I’m working on a few new recipes and trying to perfect using a pizza pan, so I’ll share more on that soon.

Dutch Oven Pizza

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Learn how to use a pizza stone? See tips for oven baking stone crust pizza that’s crispy with the best cooking temperature. Let’s bake!

Calories: 661 kcal | Carbohydrates: 55 g | Protein: 29 g | Fat: 37 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 85 mg | Sodium: 2165 mg | Potassium: 434 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 778 IU | Vitamin C: 6 mg | Calcium: 304 mg | Iron: 4 mgWhile you might not be able to make a truly authentic Neapolitan pizza at home without a wood-fired oven, this recipe will get you pretty close. The pizza pie originating in Naples, Italy, is known for its simple and fresh recipe; the fluffy, somewhat thin crust is topped with more sauce than cheese, which are pieces of fresh mozzarella that are dotted on, versus shreds that are sprinkled over the entire pie. Basil leaves and a drizzle of extra-virgin olive oil are the only toppings, this simplicity being a signature characteristic of Neapolitan pizza. Because of this, make sure to use high-quality ingredients for the best possible results.

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The number, whether 00, 0, or 1, signifies the texture of the flour; 00 is extremely fine, which results in a soft pizza crust. This wheat flour also has a gluten content of 12 1/2 percent, making a chewy crust with puffy edges, ideal for a Neapolitan pizza. When using 00 flour in the dough, the pizza needs to bake at a high temperature, so if your oven won't go higher than 450 F, it may not be worth spending the extra money on this pricy flour.

Sliding the pizza from the peel to the stone can be tricky at times. If you're finding simply flouring the peel isn't working, you can add cornmeal, which will create a coarser barrier between the dough and the peel. An even easier method is to place a piece of parchment paper under the dough on the peel and then it will effortlessly slide onto the stone. Halfway through cooking time, remove the paper by gently pulling out from under the pizza.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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The number, whether 00, 0, or 1, signifies the texture of the flour; 00 is extremely fine, which results in a soft pizza crust. This wheat flour also has a gluten content of 12 1/2 percent, making a chewy crust with puffy edges, ideal for a Neapolitan pizza. When using 00 flour in the dough, the pizza needs to bake at a high temperature, so if your oven won't go higher than 450 F, it may not be worth spending the extra money on this pricy flour.

Sliding the pizza from the peel to the stone can be tricky at times. If you're finding simply flouring the peel isn't working, you can add cornmeal, which will create a coarser barrier between the dough and the peel. An even easier method is to place a piece of parchment paper under the dough on the peel and then it will effortlessly slide onto the stone. Halfway through cooking time, remove the paper by gently pulling out from under the pizza.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Easy Fixes For The Top 9 Pizza Stone Mistakes

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.

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