Stone Recipe
Make Stone Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base ("Stone")
Toppings & Finish
Method
Base ("Stone")
- 1
Activate yeast and mix dough
In a small bowl, combine the warm water and instant yeast. Stir and let sit 3–5 minutes until foamy. In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.
- 2
Knead
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle up to 2 more tablespoons of flour, a little at a time. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.
- 3
- 4
Shape to stone
Turn the risen dough out onto a surface dusted with the coarse cornmeal or semolina. Gently press and stretch the dough into a roughly 12–inch circle or rectangle (about 1/4 inch thick). Transfer to a pizza peel or baking sheet dusted with cornmeal. If using a pizza stone, place the pebbled (cornmeal) side down onto the preheated stone when ready.
Toppings & Finish
- 5
Preheat oven
Place a pizza stone on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes so the stone is thoroughly heated. If you don't have a stone, preheat a heavy baking sheet upside down.
- 6
Dress the dough
Brush the dough edges lightly with the remaining olive oil. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch bare border. Sprinkle the shredded mozzarella in an even layer over the sauce. Scatter fresh basil leaves (torn if large) across the cheese. Finish with grated Parmesan, a grind of cracked black pepper, and optional red pepper flakes.
- 7
Bake on stone
If using a pizza peel, slide the prepared pizza onto the preheated stone (or carefully transfer the baking sheet). Bake for 7–10 minutes, rotating once at 4–5 minutes for even browning, until the crust is blistered and golden and the cheese is melted and bubbly.
- 8
Rest and serve
Remove the pizza from the oven and let rest 2–3 minutes on the peel or pan. Brush the crust lightly with a touch more olive oil if desired. Scatter a few extra fresh basil leaves on top, slice into 6–8 pieces, and serve immediately.