Are you having trouble achieving a perfectly crispy crust? Then look no further. If you have a baking stone but struggle to get that golden, brown crunchy crust then this is the recipe for you. This method produces crisp crust every single time.
- 1 Delallo Italian Pizza Dough Kit
- Bob’s Red Mill® Gluten-Free Corn Grits aka Polenta, for sprinkling
- 1 14 oz jar Pizza Sauce, divided
- 1 5 oz pckg Pepperoni
- 2 medium Orange Bell Pepper, thinly sliced
- 1 small Yellow Onion, thinly sliced
- 2–3 Fresh Jalapeño Peppers, thinly sliced
- 1 8, oz pckg Fresh Mozzarella Cheese Pearls or Vegan Mozzarella
- Fresh Basil, torn, for topping
- Optional: Red Pepper Flakes
- Preheat the stone: Place the pizza stone in the cold oven, set the temperature to 500 degrees, and let it preheat for one full hour. (I start the hour once it has preheated).
- Pizza dough: Prep the dough according to package directions.
- Rest the dough: Once the dough is in a bowl and covered, set it on a large baking sheet and put it in a warm dryer. Just rest the pan edges on the arms that stick out from the tumbler. Let the dough rest for 45 minutes. By the end, the dough is double in size and nice and warm.
- Prep the toppings: While the dough rests, prep all the toppings and set aside.
- Divide the dough: Remove the pizza dough from the dryer. Divide into two equal pieces.
- Add to the stone: Form the pizza, by hand or with a rolling pin, into a 10 to 12 inch round of dough. Remove the pizza stone from the oven and sprinkle polenta all over the surface. Add the dough to the stone and gently and carefully spread the dough to the edges.
- Assemble: Top the dough with sauce, toppings and then finish off with cheese.
- Cook: Bake the pizza at 500 degrees for 10-15 minutes, or until the crust is golden brown and the toppings are cooked through. (15 mins seems to be the best time for me).
- Cut into slices: Remove the pizza to a cutting board, let rest for just a minute or two, and then cut into slices. Top with fresh basil and red pepper flakes right before serving.
- Second pizza: Repeat the same prep and baking process with the second dough ball.
- Pizza Stone: Never place a cold pizza stone in a hot oven, place cold dough on a hot stone, or place a hot stone under running water as this leads to thermal shock, which can cause the pizza stone to crack or even explode.
- Prep Time: The prep time for the vegetables and the dough is included in the inactive prep time.
- Pizza Dough Kit: This kit will yield either 2, 10″ pizzas or 4, 10″ pizzas (depending on size and thickness desired).
- Toppings: The amount of toppings listed is enough for 2, 10″ pizzas.
- Baking Tip: With my baking soapstone, the perfect cook time seems to be 15 minutes. Also, the second pizza always comes out just as golden brown and crispy as the first. (While you eat the first pizza, be sure to add the pizza stone back into the oven).
- Cleaning: The pizza stone needs to be completely cool before cleaning it.
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Keywords: Homemade Pizza, How To Get Perfect Pizza Crust, Italian, Italian Pizza, Main Dish, Pizza, Pizza Stone, Pizza Stone Recipes, Tips for perfectly crispy crust