Any night is a good night for homemade pizza. Sunday is often an easy time, because you can be relaxed about making the dough, prepping the toppings, and putting it all together to bake.
My homemade pizza crust can easily be made in the morning and put in the fridge to rise. Or if you’re starting after lunch, leave it on the counter.
Always oil the ball of dough lightly, and cover the bowl with a clean towel to prevent it drying out.
If that happens, just punch it down, knead a few times, add a few drops of oil to the surface, and let it rise a bit longer.
You may have to let the dough rest part way through stretching it out on your sheet or baking stone. It will relax in 10 to 15 minutes and let you finish.
And that’s about all the time it takes to preheat your oven to 500 degrees.
You can bake your pizza as soon as the oven is up to temperature. Pizza stones do not have to be preheated along with the oven, but if you do, it makes for a crispier crust.
Then you’ll need to use a peel or perhaps a sheet of parchment to transfer the unbaked pizza to the hot stone. Some cornmeal helps the pizza to slide. Be careful! That pizza stone will be hot!
Get your plates and drinks ready so that you can enjoy a hot, homemade pizza, fresh from your own oven!
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