Whether for a pizza party, a Mediterranean flavours lunch or a last minute get-together, you can make Italian-style masterpieces - thin, crispy dough - in minutes, in the oven or on the barbecue.
As in many other recipes, the cooking of your pizza is fundamental. Golden topping, a light honeycombed crust, and a supple dough.
To achieve this result, you should ideally bake your pizza at a very high temperature on a pizza stone like the Pizza Stone.
Made from refractory ceramic, the Emile Henry pizza stone allows even cooking by diffusing the heat. Our pizza pans are compatible with a wood-fired oven, a barbecue and a fan oven.
Our "Miamissimo" tips for a successful pizza dough recipe!
1. Choose the right pizza flour
Of course, you can also buy a ready-made dough, but the result will not be ideal. The simplest solution is a T45 wheat flour.
2. Use a scale
If the dough is not well balanced, the pizza will never reach its ideal shape. The recipe will depend on the type of dough you want to make: thin Neapolitan style, or thick and hearty?
3. Limit the toppings
It can be tempting to invent crazy toppings, but the best pizzas are always the simplest. On top of a good tomato sauce, try to limit yourself to 3 ingredients that complement each other well, and the right pizza spices (garlic, basil, oregano, marjoram, thyme, chilli).
4. Preheat the baking tray for proper cooking
To bake properly, pizza dough needs a thermal shock. So, when preheating the oven, leave your Pizza Stone inside.
When the oven is ready, remove it and spread the pizza dough directly on it before putting it in the oven to create that famous heat shock.
Ready to go? Enjoy!