Pizza on pizza stone

After a few days of rich Christmas food, I decided to christen the pizza stone! I made 4 pizzas with different toppings (a boring one for my son and three interesting ones for the adults to share.) I invited my brother over as he is hung over and what is better than a beautiful, crispy, golden pizza when your body needs to recover? Also he is the one who gave me the pizza stone for Christmas, so it seems only fair that he was invited to the christening.

I love pizzas, but our local pizza shop make awful pizzas; cheap ingredients and way too much cheese – the box comes drenched in fat and it doesn’t seem worth the money when you can make healthier and much nicer pizzas at home.

The dough:

I know you are supposed to use fancy, specialised flour, but on my limited budget, I prefer to spend that little bit extra on the toppings, so I buy the cheap flour from the supermarket. You can invest in durum flour or Typo 00 which makes a more “Italian” style base.

This portion makes 4 pizza shop sized pizzas. Roll them out really thinly or they won’t become crisp.

  • Approximately 1/2 kg of strong white bread flour
  • 1 teaspoon of salt
  • 15 g of compact yeast or 1 sachet of dried yeast
  • 1/2 tablespoon of sugar
  • 2 tablespoons of olive oil
  • 300 ml of tepid water.

I have a dough maker, so it is easy for me to make to make the dough – I simply dissolve the yeast in the tepid water, add oil, salt and sugar, then the flour and leave the machine to do its magic for 10 minutes.

If you don’t have a mixer, then you follow the same procedure, but perhaps use the dough attachments for your hand mixer or even (god forbid), use your hands…… make sure you kneed the dough for at least 10 minutes to allow the fibers to really stretch…….I have found that stretching the dough away from you with the back of one hand whilst holding the other end with the other hand and then bringing it back repeatedly for 10 minutes, is better than just beating it!

Now roll it into a ball, smear all over with olive oil (makes it easier to tip it out of the bowl later without bursting all the nice bubbles from the proving).

Leave to prove for approximately 1 hour. When it’s risen till double size, tip it out of the bowl, cut carefully into 4 pieces and (again) carefully shape 4 balls out of each. It is now easy to flatten each ball and on a floured surface and then roll the balls out to thin bases.

Tomato sauce:

  • 1 onion, finely diced
  • olive oil to fry onions and garlic
  • 1 clove of garlic, finely diced or pressed through a garlic presser
  • 1 tin of chopped tomatoes (neutral taste)
  • 1 bunch of basil leaves
  • salt and pepper to taste
  • 1 tablespoon of sugar

Fry  the onions and the garlic until soft. Add the chopped, tinned tomatoes and half of the basil leaves. Add salt, pepper and sugar. Bring to the boil, then reduce to lowest heat and cover with a lid. Leave to simmer for as long as you have time – the longer, the more the flavours come out. You can always add a little bit of water, should the sauce dry out…..right at the end, chop the last basil leaves and add them to the sauce.

If you find that the sauce is a little too coarse, you can give it a quick blitz with a hand blender before adding the last basil leaves.


Ham, tomato and grated mozzarella

Parma ham, green asparagus, artichokes, eggs, tomato and grated mozzarella


Spanish chorizo, brown mushrooms and olives, tomato and grated mozzarella

prawns, smoked muscles, tuna, and capers, tomato and grated mozzarella


  • You can buy a really good ready made pizza tomato sauce in Fakta (Denmark) and Morrissons (UK) also do an affordable, good sauce.
  • Many supermarkets also sell mixes for doughs and all you need to add is water
  • Put the pizza stone in a cold oven, leave the oven on highest heat for at least 30 mins so the stone is as hot as it can be. If you put the pizza onto a cold stone, the base will suck itself into the stone end the stone and pizza will be ruined.
  • Make sure you have your oven on your highest setting. A pizza oven is about 350 degrees, a temperature a conventional oven will never be able to reach, so you want to get it as hot as possible.
  • Put the cheese UNDERNEATH the meats and veg (base, tomato sauce, cheese then topping)
  • Bake your pizza in the top of the oven to take advantage of the rising heat


  • Turkish pizza without cheese: mix minced beef with garlic, oregano, thyme and salt. Make little balls and dot them all over the pizza. Add sliced red onion, chopped fresh tomatoes and jalapeño peppers.
  • Parma ham, fresh spinach (blanched first and then wring the moisture out of it), and an egg (add the egg 6 minutes before the end for a runny yolk or at the beginning, if you want a firm yolk)

Please write and suggest more toppings if you have an interesting favourite.

The pizzas were scoffed in no time and though I am hot and sticky from the work, it was worth it to see my brother feeling better and better after his drinking session.


2 thoughts on “Pizza on pizza stone

  1. I once tried a POTATO-pizza: Base, Tomato, ULTRA fine slices of Potato, (ham or chorizo if desired) + some rosemary or basil leaves. Sounds sooooo weird, but is REALLY GOOOOD !!!

    We usually make the base with about half to two thirds of the flour replaced by WHOLE-flour of different sorts. Some of it is almost always oak meel. Oak meel is full of omega three and lots of other good stuff, and then it really tastes good.
    The extra fibers are really tasty, and you have that good feeling in your stomach.

    Also we make the tomato sauce with a lot of vegetables. Often just a bag of frozen mixed vegetables that we boil in the canned tomatos, pure it with a food processor (we have this stick that is really great), and you have a lovely vegetable stew that is BRILL on a pizza. both grown ups and children looooove it.

    Btw: Topping : MY favourite must be : Base, Tomato, GORGONZOLA, sliced mushrooms and possibly thinly sliced filet of beef. MMMMMMMM YUMMI.

    • Thanks Michele. Have heard about the potato pizza, but not yet tried it – will do next time….. no doubt there will be a blog entry about that!
      Gorgonzola and filet is a favourite of mine too, but have never tried to cook it myself Am scared I will over cook the beef and ruin a perfectly good (and expensive) piece of meat!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s