I have a question about the recipe "Torta al Testo - Italian Flatbread with Rucola and Mozzarella" from Meike Peters | eat in my kitchen. Could this be baked on a stone in the oven? And if so, for how long and at what temperature? Thanks.
From simply satisfying to a striped showstopper.
The Ottolenghi Cakes We Can't Stop Making
16 Ways the Humble Cabbage Is A Winter Hero
The Best Gifts for $50 and Under
The Simple, Do-It-All Cake Noma Alums Bake At Home
The Best Gifts for the Clever Chef
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)