Homemade Pizza
We’ve been making homemade pizza at least once a week for a long time. One of the things we finally added to our plans recently is using a baking stone also called a pizza stone. It has given us a better crust that is sitting on a better and more even cooking surface.
The pizza has always been good and we’ve enjoyed the tradition of pizza made at home but this new addition of the pizza stone really has made an improvement. We chose a 16” pizza stone so that it wasn’t too small for making a big pizza. If you add a baking stone, then you need to remember a number of things. You cannot bake cookies on them, because the butter and oils will soak into the stone and cause it to be ineffective. You also have to be careful when cleaning it – no chemicals, especially harsh chemicals.
Try 2
We also have tried using 2 pizza stones at the same time in the oven and so far the results are good. The pizza cooks evenly and the crust has been just as good as if there was only one in the oven.
TOPPINGS
Remember to enjoy the toppings to. Put on what you enjoy. But one of the most basic mistakes that most home cooks make is putting too many topping in the middle and very center of the pizza. Place your toppings in equal intervals around the entire pizza, and go within about an inch of the edge.
CHEESE: A winning pizza naturally has a ton of cheese on it. The more the merrier! I like to put a little bit of cheese on before the other toppings, after the sauce and then really put it on when the toppings are done.
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