How to cook the best Italian pizza on our Pizzastone
STONE BAKED ITALIAN PIZZA
Black Rock Grill Granite Pizza Stone (14″ or 36cm Round) With Chrome Cooling Rest:
Fanatic about baking then the granite baking stone is a must. Whether your baking the traditional loaf, focaccia or pizza this versatile baking stone is going to impress.
Using the famous Black Rock Grill heat absorbing granite will ensure your bake achieves the perfect rise and the crispest base.
- 1kg strong white bread flour
- 1 level tablespoon fine sea salt
- 2 x 7g sachets of active dried yeast
- 1 tablespoon muscovado sugar
- 4 tablespoons extra virgin olive oil
- 650ml lukewarm water
These measurements will make around 5 pizza bases
Add two tablespoons of olive oil to your mixer (ideally, with a doughhook). Sieve the flour and salt into the food mixer too. In a jug, add your lukewarm water and mix in your sugar, when the sugar has dissolved sprinkle the yeast over, and leave it to rest for five to ten minutes, the mix should become frothy.
Turn the mixer on and start adding the liquid yeast mix to the flour, the dough hook should ideally knead the dough for six to seven minutes on a slow to medium setting.
Coat a large bowl with a splash of olive oil and add the dough ball to it.
Cover the bowl with cling film for about an hour until the dough has risen and doubled in size. Now remove the dough from the oiled bowl and knead it around to push the air out with your hands, this is called knocking back the dough. Your dough is now ready, simply roll out on a flour dusted surface and create your own fantastic homemade stone bake pizza!
Preheat your granite baking stone in the oven then place your pizza on the stone and bake to the required time. Remove the pizza stone from the oven and place into the metal rest and serve.
The granite pizza stone will retain the heat so it will keep your pizza piping hot at the table! Perfect stone baked pizza every time!