Pizza Stones — How to Achieve the Perfect Pizza with a Crispy Crust.Shop Emile Henry
We love Emile Henry's FlameTop Pizza Baking Stones because they provide great performance for making bread, pizza, thin tarts and more, plus the cleanup is a breeze.
The smooth glazed surface can withstand temps up to 500°F and cleans up much better than unglazed porous pizza stones. And the glaze is tough enough that you can use a pizza cutter right on the stone. The Emile Henry Baking Stones also feature two built-in handles that help secure your grip when removing hot stones with bulky oven mitts from the oven or the grill.
4 - 6 people
Quick & Easy Pizza Dough Recipe
This easy homemade pizza dough recipe courtesy of Emile Henry comes together quickly and is the perfect canvas for all your favorite pizza toppings. It works equally as well in the oven or on the grill. Now you can make any night pizza night with Emile Henry Pizza Stones.
- 3 Cups of all purpose flour
- 1 Envelope of fast rising yeast
- 1 Teaspoon salt
- 4 Tablespoons cornmeal
- 1 Cup very warm water
- 2 Teaspoons sugar
- 2 Tablespoons of olive oils
DIRECTIONS FOR DOUGH:
- Combine flour, yeast, sugar and salt in mixing bowl. Whisk until ingredients are blended.
- Stir in water and 2 tbsp olive oil until well blended.
- Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes.
Bake in the Oven
- Preheat your oven with pizza stone inside to 425 degrees.
- Sprinkle your pizza peel with 2 tbsp. corn meal. Place dough on Pizza Peel and press into a circle. Stretch and roll dough shaping a 14 inch circle and add all your favorite toppings.
- Use the Pizza Peel to slide pizza onto your preheated Emile Henry Pizza Baking Stone
- Bake at 425 degrees for 15-20 minutes, or until crust is crispy.
- Use the peel to remove pizza from the hot pizza stone, then cut with a pizza cutter and serve. If you don't plan on making more pizza right away you can remove the HOT stone (with oven mitts, of course) from the oven and place on a heat-proof trivet. Cut and serve your pizza right on this beautiful pizza stone. Be careful the pizza stone will remain very hot for some time.
Pizza Making Tips.
If you want a pizza with a nice crisp crust, pre-heat your Emile Henry Pizza Baking Stone to 475˚F. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest oven rack position, or on top of your grill grates. Works equally well with gas or charcoal grills.
Make your own dough. It only takes 20-25 minutes and has only three easy steps. The finished pizza is gonna be way better than anything you buy and cook! We promise. Don't skip the tips below, but you'll find an easy pizza dough recipe and more further on in this post.
Tip #1 — It doesn’t matter whether the baker’s yeast you use is dried or fresh (diluted in warm water), but it’s essential to use good quality yeast!
Tip #2 — Knead the dough for as long as necessary until it has a supple, elastic consistency, but knead slowly, so that you don’t “overheat” it.
Tip #3 — When the dough is resting, put a cloth over the top of it so that it doesn’t dry out, and leave it at room temperature, away from any drafts, to allow the yeast to act. The dough should double in volume.
Tip #4 — Use a sturdy Pizza Peel to transfer the pizza on and off the heat.
Now on to the toppings.
Tip #5 — To stop the tomatoes making the sauce too acidic, you can add sugar, honey or cream to balance out the flavors.
Tip #6 — Do not overload the pizza with toppings: 2 or 3 flavors are enough! Tomatoes, basil and mozzarella make a delicious Margherita pizza.
Tip #7 — To enhance the flavor, use herbs such as oregano, basil, thyme or marjoram. Shallots, garlic and hot peppers work to build flavor.