Pizza

The Pizza

Whether it's a pizza party, a southern-flavoured lunch or an impromptu 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 (URL BLOG), the cooking of your pizza is a fundamental point. A golden brown topping, a puffy, honeycombed crust, and a soft dough.

To achieve this result, you should ideally bake your pizza at a very high temperature on a pizza stone like the Pizza Stone (URL).

Made of 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 the same. 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 create: thin Neapolitan style, or thick and hearty?

3. Limit the toppings

It can be tempting to try to invent crazy toppings, but the best pizzas are always the simplest. As well as 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. Heat the baking tray for proper cooking

Pizza dough needs a thermal shock to cook properly. 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!