New York-style stone baked pizza

Having just got my pizza stone, I am rushing around trying to find pizzas that are really well suited to 'the stone'.

This one uses the grill, a pizza stone and the oven so it's as close to a proper pizza oven as you can get.

New York-style stone baked pizza

Servings:	Serves 4 - Makes 2 pizzas
Calories per serving:	519
Ready in:	1 hour 25 minutes
Prep. time:	1 hour 15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	23rd November 2012

Best recipe review Food of the Gods 5/5 This is so scrummy. Ikea meatballs are great but balls of sausage-meat work are a favourite for these pizzas here at home. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion pizza dough - Makes 2 pizzas
• 150 g ball of mozzarella cheese, torn into pieces
• 1 spicy pepperoni-style sausage
• 300g cooked meatballs - (I used turkey and chicken meatballs from Waitrose - delicious)
• Extra virgin olive oil for drizzling
• 3 cloves garlic, crushed
• 1 cup spicy tomato sauce
• Handful of basil leaves, torn
• 1 tablespoon pickled capers
• 1 tablespoon fine yellow cornmeal

Mise en place

• Make the pizza dough as instructed
• If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.

Method

1. Make 1 pizza per person
2. Dust the work surface with fine yellow cornmeal
3. Stretch or roll the dough into two thin rounds
4. Sprinkle the stone with fine yellow cornmeal
5. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
6. Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
7. Remove from the oven, flip and add the topping.
8. Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side
9. Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce
10. Top with torn mozzarella, Crushed garlic, sausage and meatballs
11. Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
12. Remove and sprinkle with torn basil and capers
13. Keep the fist pizza warm at the bottom of the oven whilst you make the second.
14. Serve hot

• 

  Ready to go back in the oven

• 

  Stone baked base resting while the other base is cooking

Chef's note

If you don't have a pizza peel use an upturned plate, dusted with fine yellow cornmeal and some deft handwork to slide the dough onto the stone.

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