Byo Stone Fired Pizza Recipe

Mix

In a large bowl or stand mixer bowl, combine warm water, yeast and sugar (if using). Let sit 1–2 minutes until yeast softens. Add flour and salt. With a dough hook or wooden spoon, mix until a shaggy dough forms. Add olive oil and continue kneading 6–8 minutes by machine (10–12 minutes by hand) until smooth and elastic.

First Rise

Lightly oil a clean bowl, place dough inside, turn to coat. Cover tightly with plastic wrap or a damp towel and let rise at room temperature 1–1.5 hours until about doubled. For more flavor, refrigerate covered for 12–72 hours.

Divide & Rest

Punch dough down, divide into 4 equal pieces (about 250–300 g each). Shape into tight balls. Place on a floured tray, cover, and rest 30–60 minutes at room temperature before stretching.

Prepare Sauce

In a bowl, stir together crushed tomatoes, minced garlic, oregano, salt, black pepper and red pepper flakes (if using). Taste and adjust seasoning. You want a bright, slightly concentrated tomato flavor — no need to cook. If using store-bought pizza sauce, measure and thin with a little water if too thick.

Preheat Stone

Place pizza stone or steel on the center rack of your oven. Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Prep Work

Lightly dust your pizza peel with semolina or cornmeal. Working one dough ball at a time, press and stretch the dough on a lightly floured surface to a 10–11" round, leaving a slightly thicker rim for the crust. If dough resists, let it rest 5 minutes then continue.

Sauce & Cheese

Brush the dough rim lightly with olive oil. Spread about 1/2 cup tomato sauce over each pizza, leaving the rim clear. Tear or slice 3 oz (about 3/4 cup loosely packed) fresh mozzarella per pizza and distribute evenly. Sprinkle about 1 tablespoon grated Parmesan over each.

Add Toppings

Choose up to 4 toppings. Distribute toppings evenly but avoid overloading — aim for balance so heat reaches the crust and cheese melts properly. Example: pepperoni, mushrooms, red onion, basil (add fresh basil after baking).

Transfer & Bake

Slide the pizza from the peel onto the preheated stone. Bake at 500–550°F (260–290°C) for 6–10 minutes depending on oven/stone and thickness — watch for a blistered, golden crust and browned cheese. Rotate once halfway through if oven heats unevenly.

Finish

Use the peel to remove pizza from the oven. Let rest 1–2 minutes. Add delicate finishing ingredients (fresh basil, arugula, drizzle of olive oil) after baking. Slice and serve.

If using high-moisture toppings (fresh mushrooms, vegetables), sauté briefly to remove excess moisture and concentrate flavor. Pre-cook raw meats (italian sausage, chicken) until fully done before adding to pizza. For pepperoni and cured meats, add before baking. For fresh delicate greens, add after baking.

Always preheat the stone thoroughly to avoid a soggy base. Use a peel and oven mitts; the stone will be extremely hot. Allow the stone to cool in the oven before handling or cleaning — do not submerge a hot stone in cold water.