What's the best way to get dough onto a pizza stone without a peel?
My recipe says to preheat the pizza stone in the oven for 45 minutes. So, how do I get the dough onto it if the stone is blazing hot? Can I put it on a baking sheet or cutting board dusted with cornmeal and try slipping it off onto the stone that way?
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THEN put all the sauce and toppings on. Drizzle oil around the crust generously. Also brush the crust with additional oil once during cooking and then again after it is done. That is the secret to golden, crispy crust at home. No more soggy, white pizza.