I’ve attempted a few more homemade pizzas so far this month. The latest ones I tried using a greased pizza pan rather than the stone and the dough was too soft and doughy. The stone allows much more moisture to escape, making the crust crisp and slightly crunchy. The crust also becomes browner with a pizza stone I think.
 Pizza cooked in greased pan (transferred to stone after cooking) |
 Pizza cooked on stone |
Cooking on a pizza stone is definitely the way to go. But the only problem is figuring out how to roll it out. The elasticity of the dough makes it shrink back whenever you try pressing or rolling it out, hence the weird, non-round shapes (a pepper shape may be desired in some circumstances, but I prefer my pizza to be as round as possible). It was much easier to press out the dough into a greased pizza pan:
Raw dough pressed out
So I guess I have some more testing to do to find the best way to roll out and cook a pizza! Do you have any comments, tips, advice? How do you roll out a pizza?
