Andy and I received so many gorgeous, generous wedding presents and one of them was a pizza stone! We love making pizza, almost as much as we love eating it. So we had to test it out right away.
We’re still searching for the best dough recipe, and this time around he made it with a Mark Bittman recipe. All in all, it was delicious. The stone definitely made the crust crispier and more flavorful. I still miss Minnesota’s Punch Pizza, which I could eat for every meal. Maybe one day we’ll get the right Neopolitan recipe and technique.
In the meantime, I love our home pizza–it’s super simple and yummy. What can be better?
Martin Family Home Pizza Recipe:
Pizza Crust (Mark Bittman’s Recipe in How to Cook Everything)
- Combine 1 T yeast, 2 C flour and 2 t salt in a food processor. Pulse while adding 1 C water and 2 T olive oil.
- Process for another 30 seconds and add more water, little by little, until forms a sticky ball.
- Knead dough by hand on a floured surface for a minute or two. Grease a bowl with 1 T olive oil and place dough in it. Cover with plastic wrap and let rise for 1 – 2 hours.
Notes: Andy used whole wheat flour since that’s all we had. I love whole wheat, so I was excited! Surprisingly, Andy really liked it too.
- Place pizza stone in cool oven. Preheat to 450 F.
- Knead dough into a large circle/ rectangle on a floured surface. We usually just roll with whatever happens.
- Let the dough rest. Meanwhile, grate as much mozzarella as you like.
- Spread 1 – 2 T olive oil and a hearty sprinkle of sea salt on each round. Add preferred sauce, cheese and toppings. Here, we added chopped tomatoes, sliced pepperoni and peperoncini.
- Place the pizza on a baking sheet and slide it onto the heated stone. Bake until crisp, about 10 minutes.
- Slide back onto baking sheet and add fresh torn basil leaves. Serve with simple salad and wine. Mangia!