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How to make pizza that looks like this:

1. Get a pizza stone. Put it in your COLD oven on a rack about 8 inches below the broiler.

2. Turn your oven as high as it will go—mine went up to 550 F. Let it heat for 30 min after coming to temp.

3. Coat a cutting board with flour. Assemble your unbaked pizza on it.

4. CAREFULLY slide the pizza from the cutting board to the pizza stone. This takes some practice.

5. Bake for 5 minutes, and then broil for 2 more, watching closely.

6. Remove pizza.

This method is a highly-abridged version of the pizza method from Flour Water Salt Yeast by Ken Forkish, which I enthusiastically recommend for anyone wanting to sharpen up their bread/pizza techniques.

The book recommends a temperature of 600 F, but acknowledges that most people’s ovens don’t go that high. I have a double oven, one normal-sized and one little broiler oven, and I used the latter, which might have helped my outcome.

Sliding the pizza onto the stone is the hardest part.

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My pizza toppings were Italian sausage, roasted red pepper, caramelized onion, mozzarella and Parmesan cheeses, and oil infused with garlic, herbs, and peppers instead of sauce since my wife can’t have tomatoes.

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@alpine_thistle I've found it helps to use a sheet of parchment paper folded over the edge of the peel as a conveyor belt. Still takes a bit to get the knack, but less likely to stick disastrously if your dough is wet or you have a lot of heavy toppings.

@alpine_thistle We've never done the broiler step though, which seems kind of obvious now that you mention it, good tip, thanks!

@mcmoots that’s going to change everything, thanks! I used a really soft, stretchy dough and it did NOT want to slide off normally

@alpine_thistle Yumm!

You don't happen to have a photo of the bottom of the piece? :)

@esureL I have the one I’m eating right now lol. It’s wrinkled from being slid very badly onto the pizza stone

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