Pizza On Stone

It took me literally years until I finally have made the best pizza dough! So crispy on the outside but soft and tasty on the inside. It takes no more than a few ingredients and it’s super easy to make, I promise!

The secret is fresh yeast and… to actually follow the recipe 😀
You know how we often change some recipes to adjust them a little to our taste or to achieve the exact same result. Well, that’s not the case. For the first time, I actually followed step by step and, oh! Suprise! I’ve made it! It was perfect!

Every single time I make this recipe would add more flour because the dough feels too sticky but the truth is it needs to be a little sticky. You don’t need to add more flour than 500 g. By following the recipe you will have the perfect consistency of the dough and the right proportions of dry and wet ingredients. In the end, the dough should be soft, stretchy and a bit sticky.
My favorite pizza dough recipe is from Gennaro Contaldo. Every now and then I would spend hours watching his YouTube channel just for the chance to experience the authentic, unique Italian spirit.

500 g  Strong white flour
325 ml lukewarm water
7 g dry yeast or 40 g fresh yeast
pinch of salt

  1. Mix the fresh yeast with the warm water until smooth consistency.

2. Sieve the flour and add a pinch of salt mixing it in it.

3. Add the dissolved yeast and combine everything together. If you are mixing by hand make a well in the middle of the flour, pour the yeast into it and start mixing the flour by taking a little at a time. After it’s all mixed start to knead the dough for at least 10 minutes until smooth and elastic. If you’re mixing with an electric mixer then use the dough hook attachment and mix according to the mixer instructions.

4. Cut the dough into 4 equal pieces.

5. Sprinkle the bottom of a tray with some flour and semolina so not to stick and place the dough.

6. Cover with a damp tea cloth and leave it to proof for at least one hour and a half or until double in size.

7. Prepare the rest of the ingredients depending on the kind of topping you have chosen for your pizza. This time I’ve made two different – one was the marinated chicken pizza and the other was just some ham with mozzarella and cherry smoked cheddar.

8. Using a floured pizza peel gently transfer the pizza on the pizza stone and bake for 10-12 minutes.

I’ve tried many different ways for pizza on stone. I’ve tried baking pizza on a stone in the oven. It still tastes good but if you make it on the barbecue it gets this specific smoky flavor that leaves you standing beside it filled with mouth-watering anticipation while still baking. Pizza stones can be purchased online or you can find them in local stores. Mine is from Marks & Spencer for only £15.

After debating whether to build our own brick fire oven and cook lots of delicious dishes in it we decided it would be better to buy Pit Boss 24″ (61cm) Kamado Grill Ceramic BBQ

I was definitely a good purchase.  With 61 cm of grilling surface, it gives plenty of space to cook a lot of burgers, sausages, and rib-eye steaks. It is the largest in its class. It has a cast iron pizza stone built in it which makes the pizza baking a piece of cake. The ceramic body is so secure and isolated that it keeps the charcoals last for longer. I even tried to make pulled pork and it was fantastic. Because it’s got so precise system for regulating the temperature I can roast basically anything. Slow-cooked pork or lamb is as easy as just wrapping it in foil, adding some water to the tin and leaving it for 3-4 hours at 150°C.

Due to the heat efficiency of lump charcoal in the thick ceramic fire bowl, the Kamado Grill BBQ gives me the flexibility to sear, roast, chargrill or smoke meats and vegetables, as well as bake pizzas and bread. In the near future, I would really want to try baking bread in it 😉

Stay tuned!