Stonebaked Pizza by Laura // mylittlehongkongkitchen
Want pizza has a crispy crust but don’t have a masonry oven? Try investing in a pizza stone (or a baking stone) – the stone helps to absorb moisture, giving you the crispy crust of your dreams! Laura of mylittlehongkongkitchen shares her recipe for delicious Stonebaked Pizza.
- 500g Strong White Flour
- 7g Yeast Sachet
- 1/2tbsp Caster Sugar
- 3tbsp Olive Oil
- 1/2tsp Salt
- 1 Tin Crushed Tomatoes
- 1 Clove Garlic
(Pepperoni, Grated Mozzarella, Buffalo Mozzarella, Birdseye Chilis, Rocket)
Begin by measuring out 325ml of tepid water into a jug, add the yeast, sugar, 2tbsp oil and stir to combine. Allow the mixture to sit for 5 minutes until bubbles begin to form on the surface.
Sift the flour into a large mixing bowl and add the salt. When the yeast mixture is ready, slowly pour into the flour and use your hand to bring together into a dough.
Tip out the dough onto a floured surface and kneed for 5-10 minutes until smooth and stretchy. Place into a clean bowl, cover with a damp tea towel and leave in a warm place for one hour or until doubled in size.
Whilst the dough is rising, make the sauce by gently warming the tomatoes in a pan. Crush the garlic clove and add to the tomatoes with remaining oil and a good pinch of salt and pepper. Simmer for 5-10 minutes and set aside to cool.
One hour before cooking the pizza, place a baking sheet or pizza stone into the oven and set the temperature to 220 degrees. Allow to get hot.
When the dough is risen, knock back and divide into four portions. Roll each portion out on a lightly floured surface into a round (or any shape you like). Try and roll the dough thinly as this will achieve a crisper base.
When the pizza stone or tray is ready and hot, place the pizza base directly on to it and top with 2-3 tablespoons of the sauce and spread over the base (leaving a small rim uncovered for the crust).
Top the pizza with cheese and your preferred toppings, a drizzle of extra virgin olive oil and place into the oven for 10-12 minutes or until golden, crisp and bubbling. Serve immediately topped with fresh rocket.
Food Blogger, Food Photographer and Stylist. Laura has lived in Hong Kong for four years and created food blog My Little Hong Kong Kitchen with the aim of helping even the busiest of people get back into the kitchen and cook fresh, healthy and delicious meals! Visit Laura at mylittlehongkongkitchen.blogspot.com.