The Pizzacraft Pizza Stone Will Change The Way You Look At Pizza!
I can not tell you enough good things about my new Pizzacraft Round Pizza Stone. I got it about two months ago when what I had been using for our pizza’s broke. I had a baking stone from pampered chef which I used for several years. Theres truly nothing better than home made pizza with homemade bacon on top!
But for whatever reason I had never used it correctly and it worked well even with this amateur pizza maker, making a mess of things. But now I didn’t have anything so I needed another stone. All of a sudden I am on a whirlwind education spree to figure out what is best and which to buy.
I had criteria, I wanted it to be moderately priced, heavy and thick like a real stone and I wanted it to be at least 16 inches wide, because I make two 8 inch round pizzas for my husband and I and I wanted it to cook at the same time.
Why Do I Like It? Well let me tell you…
It is also under forty dollars and qualifies for Prime free shipping if you have that or even if you don’t it qualifies for Amazon’s thirty five dollar amount for free shipping.
That is a bonus because like I said this thing is heavy. AND as an added benefit, I didn’t have to do a thing to it. Just take it out of the box, no seasoning or getting it ready. Just use it!
And there is no clean up involved. Wow, I’m really okay with that.
So You May Be Saying…
Why Even Bother With a Pizza Stone? I Have a Cookie Sheet.
I get you. I know where you are coming from. For years I didn’t use one either. In fact, I used my cookie sheet. I ruined it, but I used it. Okay here is why you should bother with this.
If you are a pizza maker, a bread maker, cookie maker or any other kind of maker. You want this.
Here’s how it works…
You put it in a cold oven. (I just keep mine in there for storage, so I don’t have to lift it at all.) then you turn your oven on and to whatever temperature you want. I use 450 degrees F. You could go all the way to 550 degrees if that is what your recipe calls for. Then walk away and start building your pizza.
Now to make this really easy I also got a pizza peel, you know that long handled flat thing you can put way back into a hot oven without being burned. I’ll tell you about that another time, but you can see it down below in the recommended items and I included a picture of it in photos of me making a pizza.
So anyway, I put a piece of parchment paper on my pizza peel and I form my pizza dough into two 8 inch round pizzas. put the sauce, bacon (or even bacon bits), onions and cheese on top or whatever toppings you love and wait for the oven to tell you it is hot enough.
Then place the peel right into the oven on to the stone and using a corner of the parchment paper and just a little jiggle of the peel those pizza’s on the parchment paper slide right off onto the hot stone. Pull the Peel back out. Close the door and cook for 11 minutes.
Wwhen it is time, slide the peel underneath the parchment paper by using a little tip of the corner slide it under those pizzas and out of the oven. Really slick and easy. You are ready to eat!
In Case You Don’t Have a Homemade Pizza Dough Recipe…
This is the Pizza Dough recipe I use to make my Bacon Pizza. You can put anything on your pizza, but some bacon will really bring the flavors up a notch!
- 2 1/2 Cups water (luke warm)
- 2 Tbsp sugar
- 1 1/2 Tbsp active dry yeast
- 3 Tbsp olive oil
- 2 tsp salt
- 6-7 Cups flour
In your stand mixer bowl ( I use my Kitchen Aide Mixer) mix together:
21/2 cups of lukewarm water
2 Tbsp of sugar
11/2 Tbsp active dry yeast
Mix these three together and let it rest when you see bubbles you’re ready to proceed.
Add to the bubbling mixture:
3 Tbsp olive oil
2 tsp salt (mix with a little of the flour before adding, salt directly on yeast kills it, don’t let them mingle)
about 6 – 7 cups of flour,
(When you have 5 or 6 cups added started watching the dough hook mixing this together, you want a nice round ball of dough, not wet or sticky. just a well formed ball of dough) Add a little more or less as you need to get the nice dough ball. If you have never done this don’t be afraid, you’ll know the dough ball is right once you see it)
When you have a nice ball of dough, take it off the dough hook and leave it in the mixer bowl. Place a towel over it and set in a warm place to rise. Once it has reached over the top of the bowl, about an hour to an hour and a half, it is ready.
Now I form it into a big log and cut it with my pastry cutter into 12 equal pieces. I then freeze these for pizza later. This will make 12 individual pieces and you can just see how good they taste. Or you could make two large pizzas if that is more your fancy, cooking them one at a time on your Pizza Stone. It is the best pizza dough I’ve ever made, and I’ve made a lot. My Husband is the taste tester and he gives it two thumbs up.
Well that’s it! I Hope You Have Some Good Eats In Your Future!
I hope you’ll try the pizza and give yourself a break and get the Pizzacraft Round Pizza Stone, even the peel.
OH! I forgot to tell you about the no clean up part. When you lift the pizza out of the oven with the peel, the Stone is clean because you used the parchment paper, I promise it makes no difference to the pizza appearance or taste to use the parchment paper, but when you are done you just throw it away.
And the peel is protected by the paper as well, so again, just put it away. That’s it! No clean up!