We love making pizza at home. It is one of the few meals that I think is worth the extra effort. We’ve spent a lot of time discovering our favorite style, and then nailing down how to reliably reproduce it. We prefer pizzas thin, but not too crisp; and definitely not too greasy!
Pizza making is also one of the few excuses I have for kitchen uni-taskers (sorry, Alton!). We’ve found that if you are going to make it often, a pizza stone is a must. A pizza peel makes the job way easier, but is probably not absolutely necessary. A word of warning though – pizza stones have a tendency to break in half, so be careful to not get too attached to them.
Our favorite homemade pizzas have been the ones with only a few high quality ingredients, and this one certainly fits the bill (the pesto and tomatoes are from our garden!). I hope you enjoy it as much as we did!Print
- Place your pizza stone in the oven and preheat to 500°F. Slice the tomato.
- When the oven is ready, either put the dough on a floured pizza peel (if you are so lucky), or pull the pizza stone out of the oven and carefully place the dough on it.
- Quickly assemble the pizza. Spread the pesto over the dough, sprinkle on as much cheese as you like, add the tomato slices, and top with some fresh grated parmesan and a pinch of salt. Also, I like to brush a little olive oil on the crust to help it brown.
- Bake the pizza until the cheese and crust are nicely browned. This is about 5 to 7 minutes, but just keep an eye on it.
- Try to let the pizza cool before you eat it, so you don’t burn off all your taste buds – this is always the hardest part!