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Just bought a pizza stone and I have fresh basil...

Would love a great recipe for dough that does well on a stone. Thanks in advance!

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  1. I've never heard of a pizza dough that didn't do well on a stone. Just follow the manufacturers instructions on preparing the stone for the oven (if any special care is required) and grab something from this library that appeals to you:


    1. I am lazy. I get it by the bag at Trader Joe's. Used to be a buck a bag. Just let it rise and then make your crust, ez!!!

      1. We don't have TJ's, which apparently has the only edible store-bought pizza dough, so we make our own and it works well on a stone.

        2 - 2 1/2 c flour (can use up to 1c whole wheat flour)
        1 packet rapid-rise yeast (or 2t active yeast, proofed if necessary)
        1T sugar
        2-3 t kosher salt
        1c warm water (can replace 1/2c water with lager beer - really good!)
        2T olive oil

        Put all ingredients in standing mixer and stir to blend. Knead with dough hook attachment ~10 minutes, checking occasionally to adjust flour amount (it always takes more flour in the humid conditions of summer). When finished, form into a ball, drizzle with a little OOil, place in bowl, cover with plastic wrap. Let rise ~1hr. Punch down. Let rise ~25 minutes (you can actually skip the 2nd rise if you want...we do when we're in a rush). Punch down, stretch out. We form it on a parchment-lined wooden chopping block sprinkled with cornmeal, because we don't have a paddle. Then we top it, and just slide it onto our stone. Bake at 400 for 10-12 minutes.

        1 Reply
        1. re: bflocat

          Sounds great. Much appreciated. Love the beer idea!

        2. Any basic Italian bread dough will make a good pizza. Flour, water, yeast, salt, maybe some oil. You will have to experiment to see if you prefer a fluffier one, or a thin crust. Be sure to heat the stone well before you put the pizza on it. If you don't have a peel you can do the parchment as described, or, I use a cookie sheet that has no edges. I dust it with polenta (they act as little wheels, put the dough on top, top it with whatever and then slide it onto the very hot stone. It may be finished in 12 minutes, check to see.

          1. beggsy, congratulations on the stone... I just also bought a stone and posted for advice, follow the link for other's thoughts http://www.chowhound.com/topics/544087 . One thing I have learned via research is that the stone should be placed in a cold oven, then preheated with the oven, otherwise the difference in temperature from room temperature to the oven will cause it to break! Good luck and I'll be following your thread for more ideas!

            1. A couple of thoughts --
              -- I use a recipe for dough similar to the one that bflocat posted;
              -- I let my bread maker make the dough; it's convenient and I can time the machine so the dough is ready when I get home;

              And to ideabaker -- absolutely you can crack the stone putting it directly into a cold oven, great reminder. Also, in case you are at all pressed for space (like here in nyc), I leave the stone in my oven all the time and never take it out. I've had it for years and this has never been a problem.

              7 Replies
              1. re: LNG212

                LNG2212 I'm so glad to hear that you leave the stone in the oven all the time... I've been doing the same thing, because it doesn't fit comfortably anywhere else and I'm afraid I'll break it if I balance it somewhere that it half-fits. I've found that my baked goods come out great and I even cooked salmon (in a Pyrex baking dish) on top of it and everything so far has been coming out fine! Glad to hear I can just leave it in there and have a "brick oven effect" no matter what I cook! Thanks for the tip!

                1. re: ideabaker

                  "Brick oven effect" - I like that phrase! I've been leaaving mine in there because it's so big and heavy and (besides the space issue) I'm afraid I'd drop it and break it trying to take it out and move it all the time. It's just as easy to leave it in there. It hasn't been a problem for something like 5 years now!

                  1. re: LNG212

                    Well as they say "if it aint broke don't fix it", as per your suggestion I'm leaving mine in. (Extra plus is that I'll never forget to preheat it when making pizza!) Thanks!

                    1. re: ideabaker

                      If you have the time and can plan ahead, you might want to consider making the dough the day before you want the pizza and immediately refrigerate it for a slow overnight rise in the refrigerator. This delayed-fermentation technique, as described by Peter Reinhart, really does seem to result in a more crispy crust. You just have to figure enough time to allow the dough to rise, then come back to room temperature, form into dough balls and allow time for the dough to relax for proper shaping (I usually figure about 2 hours). Allow enough time for your stone to preheat-some people recommend up to one hour. When using fresh basil, I usually fully bake the pizza, then throw the basil on (either whole leaves, or hand-ripped) when the pizza comes right out of the oven, otherwise, it seems to burn up, get bitter, turn black, etc. The heat of the pizza will make the basil "cook", taste fresh and smell great. Have fun!

                      1. re: markabauman

                        That's great advice markabauman, thank you! I think when I get back to the states (it's winter here in NZ now) and I get even more winter coming up, I'll take on trying to make my own pizza dough. I'd like to come up with a (tasty) whole grain one, the whole grain ones I've tried in the past have been too dense for my liking. I like it thin (will be in NY) with a crispy bottom and just a bit of chew before you hit the toppings. Any suggestions?

                        1. re: ideabaker

                          You certainly can add some whole grain flour, but maybe no more than a third of the total. If you can obtain some Italian "00" flour, that would be great, but you just use AP flour. Again, crank up the oven heat, preheat the stone for a while. I don't like using a rolling pin-just work by hand and if the dough rebounds instead of stretching, just cover it with a towel-walk away for a few minutes and try again, it should relax, stretch and thin out. If you use a wooden paddle or peel, make sure it's well floured. I used to use cornmeal, but I like the flour better now-it actually chars a little bit.

                          1. re: markabauman

                            Thank you for the 1/3 suggestion on the wheat flour... I think what I've eaten was 100% whole wheat, and way too dense for my tastes. Think I may be able to get that Italian "00" flour as there are a few Italian stores around my NY place. Will check that out when I go back. I also appreciate the stretching out of the dough suggestions... I haven't always been the most patient and certainly would have struggled to keep stretching and stretching it! Sometimes, patience IS a virtue! Again, thank you!