Kitchen Tip: Totally Awesome Pizza at Home
With these five easy tips you can improve your homemade pizza making skills. In no time at all you’ll be whipping up your own delicious pizza at home faster than it would take to pick up a pizza for takeout.
5 Tips for Totally Awesome Pizza at Home
1. Use a HOT oven. I crank mine up to 550 degrees F (as hot as it goes).
2. Let the oven preheat for at least 35 minutes. You want it really, hot and evenly hot. Especially if you’re using a pizza stone, (see #3)
3. Don’t bother with a pizza pan, cook the pizza right on a hot baking stone. The hot, hot stone is essential for the crispy on the bottom crust without the whole crust being crunchy.
4. Use a pizza peel – or fake it! – to transfer the pizza to the stone. I don’t have a pizza peel, so I fake it.
- First, I roll the crust out on a lightly floured sheet of parchment paper.
- Then I transfer the parchment to a pizza pan (which I don’t use for the actual baking).
- To get the pizza in the oven, slide the pizza (with the parchment) off of the pan and onto the baking stone.
5. Use Artisan Bread in Five Minutes a day Master Boule dough recipe for your crust. This is the best pizza crust I’ve made, with Cook’s Illustrated’s recipe coming in at close second. Why?
- With Artisan Bread in Five Minutes a day you won’t have to wait 2 hours for the dough to rise before you can assemble your pizza. In fact, you’ll have the dough already ready in your refrigerator whenever the mood for pizza strikes.
- It’ll take you less time than ordering and picking up take out pizza.
- Get the Master Boule Dough Recipe or purchase a copy of Artisan Bread in Five Minutes a Day
Amazing Pizza Recipes for your Inspiration:
- Asparagus, Bacon and Feta Pizza on Garlic Flatbread
- Black Bean Mexican Pizza Recipe
- BBQ Chicken Pizza with Tomato Chutney
- Barbecue Chicken Pizza with Gouda
- Caprese Pizza on Focaccia Garlic Crust
- Prosciutto and Artichoke Pizza on Garlic Flatbread
Do you have any tips for making great pizza at home?
Friday Delights says
I was lucky to stumble into this amazing site, I love Pizza!!
jennifer green says
Thanks for the great tips.
chere says
this tip rocks! It has made all the difference in my pizza NOT turning out soggy!
Shaina says
We adore Mexican pizza here. Love putting lettuce and sour cream on last and a healthy dose of Cholula hot sauce.
Wenderly says
I’m LOVING the pizza dough recipe! I’ve never made pizza dough! Can’t wait to give it a whirl!
Mary K. says
Great post! Thanks for the ideas. Question: Do you put the parchment paper in to the 550 degree oven? That worries me about it burning. If you do, what kind do you use because mine is not recommended for temperatures that high.
naomi says
I’m loving the recipe for the dough. Homemade pizza is the best and it’s one of the things that is always fun to make with kids.
Lacey @ dishfolio.com says
Your blog looks so clean and refreshing! Great photos, too! We’d love for you to share this recipe at dishfolio.com!
Happy When Not Hungry says
Thanks for sharing your pizza tips! I use a pizza stone and absolutely love it. I think it gets the crust just right!
Cheryl Smithem says
I enjoy making pizza each Sunday evening. My dough making process has been streamlined thanks to Alton Brown’s tutorial on letting the stand mixer do the kneading. I’ve developed my own recipe for an Italian style loaf, and make my pizza dough and a loaf of bread after the pizza, but your notes based on Artisan Bread in 5 Minutes a Day have me inspired. I’ve printed out the recipe for the Master Boule and will give this a try.
You are right about the hot oven and stone as well as the water in the pan in the oven, but I was not using water on the loaves I baked each Sunday after the pizza.