Monday, February 25, 2013

Pizza Tips

notice the no-topping zone for Max...
Tip 1: Find a good crust recipe, like this one for Naan bread. It makes one large crust. Don't bother with the rise, just add flour until it forms a slightly sticky ball.

Tip 2: Lightly coat the ball of dough in flour, then use a rolling pin to roll it out on parchment paper like a pie crust.

Tip 3: Use a pizza stone, and preheat your oven to 425 F with the stone inside. Starting pizza on a cold stone can lead to a soggy crust and an uneven doneness.

Tip 4: Carefully take the hot stone out of the oven, put it on top of the stove, transfer the assembled pizza with the parchment paper to the stone. Fold up the edges as needed so the crust doesn't hang off the edges. Then put it all back in the oven.

Tip 5: Cook for ten minutes to set the crust. Open the oven and carefully slide out the parchment paper from under the pizza. A spatula helps! Cook for another 5-7 minutes until the crust is lightly browned.

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