Pizza Tips on Smitten Kitchens

Posted by Adam Kuban, June 14, 2008 at 10:00 AM

The Smitten Kitchens lists ten tips for making pizza the way she makes it:

1. You don’t need a bread machine, a dough hook or a food processor to get it right.
2. It needn’t take all day.
3. It can be ready for you when you get home.
4. You don’t need a pizza paddle.
5. You don’t need a pizza stone.
6. You don’t need a professional pizza oven, but high heat is your friend.
7. Pizza cooked under the broiler is amazing.
8. You can cook it on the grill, but only if you invite me over.
9. You can cook it on the stove.
10. You can buy pizza dough from your local pizza shop.

They're generally good tips, though over the years, I've moved toward the use of a pizza stone and actually keep not one, not two, but three peels on hand when I'm slinging pies.

2 Comments

2 Comments:

Stones are good, but a budget version I used to use was to fill my oven rack with 6" unglazed floor tiles from Home Depot or Lowes. They last a long time and a whole box costs ~$12. Also, they help retain heat in the oven when you open the door -- better recovery means more heat and shorter cooking times. Although lately I've gotten lazy and heat a large, well seasoned cast iron skillet and throw my pie right on it.

BrianPrestonCampbell at 2:44PM on 06/14/08

Brian's method for getting around an expensive pizza stone works great. I use the same method. Unglazed quarry tiles are the only way to go.

ronzoni at 8:48AM on 06/16/08

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