Some Pizza Tips

Ok we have been doing pizza for two years every friday from scratch and after much trial and error we have:

Make your dough 24 hours in advance

Pizza stone. oven on HOTTEST setting. As high as it will go (7 min for us at 550). PIzza stone put in cold oven turn oven on to preheat.

No oil on dough, roll out dough to stone size with cornmeal underneath to roll. You will need a pan without sides to work as a "peel". Cornmeal allows the pizza to slide off onto the stone.

sauce, cheese, toppings bake.

remove pizza, put one an elevated rack ( we have a mesh pizza pan bought from a restaraunt supply store) to cool a bit and crisp up. Add melted butter to the outter crust and let it sit. Slide onto your pan and cut.

This will give you super crusty and thin sicilian. We roll the dough paper thin. If you want a thicker crust roll it thicker.

I use a modified recipe from wolfgang puck.

· packet 1 packet 1 packetactive dry yeast

· 1 cup warm water (105 to 115 degrees F.)

· 1 tablespoon honey

· 3 tablespoons extra-virgin olive oil,

· 3 cups all-purpose flour we use king arthur flour

· 1 teaspoon salt

· add garlic or herbs to taste if you choose (we add fresh minced garlic)

mix honey with warm water add yeast, let sit 10 min until foamy.

mean while mix dry ingredients add oil, and water/yeast mixture. mix by hand just until a good ball forms. Let sit under a warm wet towel for 24 hous. keep towel damp.

ETA: we also put the pizza stone on the grill with both stone and grill cold, then heat to almost highest heat (we have flame up on our grill) then slide pizza on hot stone for 2-3 minutes.