Make delicious homemade pizza with your own baking stone! Our guide will show you how to use a pizza stone to prepare incredible pizza and bread!
In this article, I teach you exactly how to use a pizza stone in the oven in five easy steps. Get answers to the most common questions about pizza stones so you can start making pizza at home that tastes like it is cooked in a brick oven.
Have your brand new Pizza Stone and not sure what to do next? Florida lifestyle blogger, MikaelaJ, shares how to season a pizza stone that anyone can do!
If you want to bake lighter, crispier pizza crusts, we’ve got you covered. Check out our guide on how to use a pizza stone for step-by-step instructions.
The best way to reproduce a wood-fired pizza in your oven at home is to use a pizza stone. Here's the lowdown on how to use and take care of a pizza stone.
My search for the perfect pizza dough is finally over.
Authentic Pizza Ovens ‘Lume Alto’ Premium Wood-Fired Pizza Oven / Handmade, Brick, Bake, Roast, Rotisserie / LUMEALTO The Authentic Pizza Ovens ‘Lume Alto’ Premium Pizza Oven is an impressive addition to your outdoor kitchen with its Dolphin Gray Smooth Cast Stone Facade. This HUGE Handmade Portuguese Wood-Fired Oven with authentic Fire Brick gets up to temperature rapidly and bakes delicious flame-fired foods. Bake Italian-style pizza in just 90 seconds! Triple insulation means a fiery hot interior, but a cool-to-the-touch exterior. The high square opening gives access to this rotisserie-capable oven with a large split Dutch door. The wide opening and lower dome conduct the heat directly to the oven floor for even cooking. Not just for pizzas, it performs like your indoor oven to roast chicken, veggies, bake bread, casseroles, cook seafood, even create desserts! Leave the door open after cooking for a no-fuss Fire Feature. Enhance your outdoor experience with this versatile pizza oven.All Authentic Pizza Ovens require a cover (sold separately) to protect against inclement weather, fallen leaves, and harsh elements.Authentic Pizza Ovens never uses a galvanized coating or zinc galvanizing coating on any of their products.Features: Handmade in Portugal Wood-Fired Rotisserie Capable (sold separately) Dolphin Gray Smooth Cast Stone Facade Authentic Traditionally Crafted Fire Bricks line inner chamber, not clay Black Non-Rust Cast Premium High Grade Aluminum Door & Chimney Cavity Stainless Steel Chimney Triple Insulated, including Patented Rockwool Insulation Viewing Window Left to Right opening split Dutch Door Oven-Like Performance Thermometer (up to 500 C) Accommodates two 12” pizzas at once White Dome may be Painted or Tiled with High-Heat Paint/Adhesive (after curing oven) Includes Portuguese Ceramic Baking Dish (10x14.5x3) Includes Ultra Fire patch kit to repair any superficial cracks that develop (see video for more information on how to treat) Specs: NOTE: Weights and Dimensions are not exact, as each oven is handmade Spout with Flue/Damper (6”Hx5.5”W) 38" Pipe Extensions and Cap available separately Outside - 39”Wx31”Hx39”D Inside - 31”Wx19”Hx31”D Door - 14.5”Wx12”H Chimney - 5.5”Wx6”H Overall Weight - approx 1300 lbs Some Recommended Accessories:(Click on the image to view the product description)
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This is an easier version of Neapolitan Style pizza dough for the home cook!
Margherita Pizza
Did you think barbecue season was just for burgers and dogs?
From a perfect loaf of Naan bread to a tasty naan bread pizza recipe, Baking Steel has got you covered. Try one of our delicious recipes today!
Authentic Neapolitan Style Italian Pizza Dough Recipe! Chewy and crisp this is the type of pizza you get when you are in Naples. The pizza dough you've been waiting for is here! Jordan, my husband, is the real master behind perfecting this dough. Neapolitan pizza is largely defined by its pillowy, chewy crust.
Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based pizza crust is entirely animal.
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone
Discover the perfect blend of smoky and savory with our Barbecue Bacon Pizza recipe. Featuring crispy bacon, tangy barbecue sauce, and melted cheese on a golden crust, this easy-to-make pizza is a delicious twist on a classic favorite.
**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night. The base of this recipe is this overnight, refrigerator focaccia dough. If would like to make a sourdough version, follow the recipe for this simple sourdough focaccia bread recipe through step 5; then proceed with the recipe. Notes: As always, for best results, use a digital scale to measure the flour and water. As with the focaccia recipe, a long ferment is best. I often let the dough sit in the fridge for 2 days before proceeding. You'll need a 12" x 18" sheet pan for this recipe. I highly recommend investing in something like this Winco Sicilian Pizza Pan (also available on Amazon), which conducts heat better than a traditional sheet pan and will therefore brown the bottom more evenly. Lloyd makes a Sicilian-style pizza pan, but it's a little smaller than the Winco one mentioned above. If you would like to use the Lloyd pan, I recommend scaling the dough recipe slightly. See measurements below the recipe box. If you have a Lloyd Detroit-style pan and would prefer to use that here, see the notes below the recipe for scaling the dough recipe to fit that size pan. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed. Cheese: I know the idea of using grated cheese for some of you may be off-putting, but there are a few brands I like, and it saves some time using them: Trader Joe's sells a Quattro Formaggi blend that's great, and Tillamook sells a large-grate mozzarella that I also really love.
If you rely on your pizza stone for making pizza with an amazingly crisp crust, you might be worried to find burnt food on the stone. Since you don't want to set off a smoke detector the next time you use it, remove as much of the burnt...
Neapolitan Pizza Dough for beginners is light and when made perfectly it has beautiful golden crispy specs around the edges. Pizza every night anyone?
A delicious homemade pizza topped with a blend of four rich cheeses for a melty, gooey, and utterly satisfying meal.
Makes 8 breads
This pizzeria style Prosciutto-Arugula Pizza is made at home with simple ingredients, a very hot grill or oven, and a baking stone!
**Attention Pizza Fans**: My pizza cookbook is here! Get your copy: Pizza Night. If you love pan pizza with an irresistible cheese frico crust, you will love this Detroit-style pizza recipe. The base is very similar to focaccia, light and airy in texture but sturdy enough to sustain a blanket of cheese, sauce, pickled jalapeños, and cup-and-char pepperoni. A parbake will ensure everything bakes evenly and will help create a dramatic cheese frico crust. UPDATE 2/10/2023: I have updated the original yeast-leavened recipe by increasing the hydration and eliminating the stretches and folds. I've also added a parbake. Find the original recipe here. Notes: As always, for best results, please use a digital scale to measure everything. Volume cups simply are not accurate. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water (25 grams or so) during the mixing process to ensure you don’t end up with a soupy mess. You can always add it back in slowly if the dough is too dry. Cheese: Wisconsin Brick cheese is traditional but it can be hard to come by if you live in the Northeast. A mix of whole milk mozzarella and Cheddar or Monterey Jack works great for the interior surface. Pre-shredded cheese is essential for creating a dramatic cheese frico crust on the perimeter. Sauce: I love a vodka sauce on pizza, such as this one or this one. This is my favorite fresh tomato sauce recipe. Of course, use your favorite tomato sauce here. I love all of the Rao's brand sauces. Pan: I hate to encourage spending money on yet another piece of equipment, but a Lloyd Detroit-Style pizza pan does make a difference. I love my 9x13-inch USA pan, but a Lloyd Pan truly creates a crisper, more golden bottom. Furthermore, if you have a Baking Steel or pizza stone, baking the pizza on it will encourage even better browning, and if you don't have a Lloyd pan, I suggest using the Baking Steel, which will help crisp up the bottom. Timeline: Plan ahead. I like to mix the dough in the evening, let it rise overnight, then bake it the following day. The toppings: The pickled jalapeño and pepperoni pizza below is inspired by "The Colony" served at several of the Matt and Emily Hyland pizza restaurants, the recipe for which also can be found in their book, EMILY: The Cookbook.
Thin flatbread topped with a spicy ground meat mixture and baked in oven.
Sourdough Neapolitan Pizza dough is an Italian-style pizza made with 100% natural yeast. It has a crisp and chewy crust and is topped with fresh tomato sauce and any toppings you want. Make this in a home oven or a pizza oven--directions included!
Here's how to use a pizza stone for everything you cook—like homemade bagels, roasting chicken, making crispy potatoes, and more.
Make soft, flavorful naan in your home oven
This homemade bolognese pizza is one you're going to want to share with all of your friends and family. Made using leftover bolognese sauce, homemade pizza dough, and mozzarella cheese, it truly is one of the most delicious and satisfying pizzas I've ever had.
Fool-proof authentic no-knead dough that is super easy to make in this recipe. With a few special tools and your household oven, you can have incredibly delicious fancy Italian pizza at home that rivals your favorite restaurant. Be sure to read through all steps before making. Although this recipe is easy, there are imperative steps and some planning ahead required to ensure your success.
**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night. The base of this recipe is this overnight, refrigerator focaccia dough. If would like to make a sourdough version, follow the recipe for this simple sourdough focaccia bread recipe through step 5; then proceed with the recipe. Notes: As always, for best results, use a digital scale to measure the flour and water. As with the focaccia recipe, a long ferment is best. I often let the dough sit in the fridge for 2 days before proceeding. You'll need a 12" x 18" sheet pan for this recipe. I highly recommend investing in something like this Winco Sicilian Pizza Pan (also available on Amazon), which conducts heat better than a traditional sheet pan and will therefore brown the bottom more evenly. Lloyd makes a Sicilian-style pizza pan, but it's a little smaller than the Winco one mentioned above. If you would like to use the Lloyd pan, I recommend scaling the dough recipe slightly. See measurements below the recipe box. If you have a Lloyd Detroit-style pan and would prefer to use that here, see the notes below the recipe for scaling the dough recipe to fit that size pan. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed. Cheese: I know the idea of using grated cheese for some of you may be off-putting, but there are a few brands I like, and it saves some time using them: Trader Joe's sells a Quattro Formaggi blend that's great, and Tillamook sells a large-grate mozzarella that I also really love.
This makes a really great thin crust pizza dough. it has a bubbly crust and the bite is just right. I am sharing how to use it in a traditional sourdough method or with yeast!
A homage to the famous restaurant's beloved creation.
An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone
La pizza hawaïenne crée la polémique. Elle divise les amateurs de pizza, certains la considérant comme une abomination, alors que d’autres y voient une révolution. On n’a pas osé s’y lancer pendant des années, mais grâce à cette version sur le barbecue, garnie de jambon grillé, d’ananas caramélisé et d’un condiment au bacon, on pense pouvoir rallier tout le monde dans le camp des enthousiastes.
Master the perfect Cinnamon Crunch Bagel recipe. Crunchy, sweet, and full of flavor - a breakfast delight!
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
**Attention Pizza Fans**: My pizza cookbook is here! Get your copy: Pizza Night. If you love pan pizza with an irresistible cheese frico crust, you will love this Detroit-style pizza recipe. The base is very similar to focaccia, light and airy in texture but sturdy enough to sustain a blanket of cheese, sauce, pickled jalapeños, and cup-and-char pepperoni. A parbake will ensure everything bakes evenly and will help create a dramatic cheese frico crust. UPDATE 2/10/2023: I have updated the original yeast-leavened recipe by increasing the hydration and eliminating the stretches and folds. I've also added a parbake. Find the original recipe here. Notes: As always, for best results, please use a digital scale to measure everything. Volume cups simply are not accurate. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water (25 grams or so) during the mixing process to ensure you don’t end up with a soupy mess. You can always add it back in slowly if the dough is too dry. Cheese: Wisconsin Brick cheese is traditional but it can be hard to come by if you live in the Northeast. A mix of whole milk mozzarella and Cheddar or Monterey Jack works great for the interior surface. Pre-shredded cheese is essential for creating a dramatic cheese frico crust on the perimeter. Sauce: I love a vodka sauce on pizza, such as this one or this one. This is my favorite fresh tomato sauce recipe. Of course, use your favorite tomato sauce here. I love all of the Rao's brand sauces. Pan: I hate to encourage spending money on yet another piece of equipment, but a Lloyd Detroit-Style pizza pan does make a difference. I love my 9x13-inch USA pan, but a Lloyd Pan truly creates a crisper, more golden bottom. Furthermore, if you have a Baking Steel or pizza stone, baking the pizza on it will encourage even better browning, and if you don't have a Lloyd pan, I suggest using the Baking Steel, which will help crisp up the bottom. Timeline: Plan ahead. I like to mix the dough in the evening, let it rise overnight, then bake it the following day. The toppings: The pickled jalapeño and pepperoni pizza below is inspired by "The Colony" served at several of the Matt and Emily Hyland pizza restaurants, the recipe for which also can be found in their book, EMILY: The Cookbook.
Fool-proof authentic no-knead dough that is super easy to make in this recipe. With a few special tools and your household oven, you can have incredibly delicious fancy Italian pizza at home that rivals your favorite restaurant. Be sure to read through all steps before making. Although this recipe is easy, there are imperative steps and some planning ahead required to ensure your success.
On the latest episode of 'Pretend Cooking Show,' Jennifer Garner demonstrated how to make Pizza Cracker. Watch the video here.
Discover the perfect blend of smoky and savory with our Barbecue Bacon Pizza recipe. Featuring crispy bacon, tangy barbecue sauce, and melted cheese on a golden crust, this easy-to-make pizza is a delicious twist on a classic favorite.
