1. Make your pizza sauce the day before so the flavors have time to blend.
2. Make your pizza dough 1 - 3 days ahead so it has ample time to rest properly.
3. Don’t use pre shredded cheese!!! Because pre grated cheese in a bag has starch on it to prevent the cheese from sticking together which can give your pizza an off flavor. This info. comes straight from chef Wolfgang Puck's mouth.
I attended a cooking demo that he gave and he stressed the importance of grating your own cheese. That is, if you want your pizza to taste like the ones he serves in his restaurants.
I attended a cooking demo that he gave and he stressed the importance of grating your own cheese. That is, if you want your pizza to taste like the ones he serves in his restaurants.
4. Top your pizza with your favorite toppings but don’t over load your pizza or you will surely end up with a heavy pizza that has a soggy crust. Keep it light and you will love the crispy cracker finish that a hot oven and pizza stone will provide.
5. Preheat your pizza stone in a 500 degree oven on the bottom rack for at least 45 minutes. Every oven is different so after your first pizza you will know if you need to adjust your oven temp. higher or lower.
6. For easy clean up, slip a sheet pan under your rack to catch all the cornmeal and cheese that gets stuck to the stone. Scrape the stone with a pastry scraper to clean your pizza stone after each pizza to prevent burning and smoking.
7. If you don’t have a pizza peel, cut a sturdy piece of cardboard (larger than your pizza dough) and cover it with foil.
8. To reheat leftover pizza place it in a non stick frying pan over med low heat with a lid. You will end up with a crispy crust.
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