Stone them!

It turns out that a Pizza stone is a worthwhile investment.

We went to look at them at Bed Bath and Beyond the other day, and they were $15 with a handy little rack. After our $5 coupon, the Pizza stone was free! We also had a gift card, which I suppose also contributed to freeness.

We have made pizza twice since the acquisition, and the results have been pleasing. We also started using bread flour instead of regular flour, which also helps the crust out a little bit.

This was the first time. The pizza came out looking and tasting great, but it was a little tall.

This is my pepperoni version, the second time around. Sometimes you just gotta go with the classics.

This is the Becca Specialty in the process of construction. I took the picture because she just makes pizza building look like art! Start with the crust on the peel with a little corn meal so you can slide it onto and off of the stone. Ricotta(or cottage cheese) and Parmesan sauce, with a little garlic in it, with spinach and tomatoes(sun dried optional). Sometimes this one gets chicken or bacon depending on how meaty or unhealthy the mood is that day.

This is the finished product. Doesn't that look scrumptious?

Here's Alton Brown's recipe: (makes 2 10-12 inch pizzas)

2 tablespoons sugar
1 tablespoon kosher salt (I use 1/2 Tbsp table salt)
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

(Here's where he says to refrigerate it 18-24 hours in a greased bowl--we don't always follow that. He also likes you to rest the dough at different times. I would suggest trying the original recipe once to see if you like it enough to go to the effort. Click here for Alton Brown's recipe in its pure, unadulterated state)

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.