6 Comments

• mevlana says:

  December 27, 2009 at 6:52 pm

  Here is my pizza recipe link list…there is a recipe for crispy pizza in there under "crispy:" it has egg whites in it…I read that you have to put the stone in the oven and preheat it and then you slide the pizza onto the stone with a pizza peel..

  Pizza recipe links

  Business (pizza) Advice
  http://www.bigdaveostrander.com/ask/askdavePF.htm#FrozenPizza

  Chefs.com
  http://www.chefs.com/recipes/6411_1+-+Dough+for+Thick+Crust+Pizza.aspx (dough for thick crust pizza)

  Conversion of measurements
  http://www.convert-me.com/en/convert/cooking (conversions by ingredient)
  http://asiarecipe.com/convert.html (weight to cups, etc)
  http://www.angelfire.com/bc/incredible/weightmeasure.html (weight to cups,etc)
  http://www.ellenskitchen.com/pantry/suboamc.html (food yields)
  http://www.csc.gov.sg/recipes/conversion.html (gms to cups)
  http://www.cookinginindia.com/conversion.html (gms to cups, weights of ingred)
  http://home.clara.net/brianp/cooking.html (UK vs US, oz to cups)
  http://www.correllconcepts.com/Encyclopizza/13_Measurements/13_measurements_and_conversions.htm#_Toc533730805 (incl. cup to weight conversions for pizza ingredients)
  http://www.correllconcepts.com/Encyclopizza/08_Sauce/08_sauce.htm (spices conversions tsp to oz)
  http://gourmetsleuth.com/gram_calc.htm (calculator to get gram to cups and conversions chart of ingredients)
  http://etherwork.net/ejmtph/recipes/measuring.html (flour and water weight conversions, gms to cups)
  http://www.aliciasrecipes.com/measurments.htm
  http://www.netcooks.com/CookingTerms.html (cooking terms)
  http://www.netcooks.com/HerbsSpices.html (herbs and spices)
  http://www.netcooks.com/TipsHints.html (tips and hints)

  Cooks.com
  http://www.cooks.com/rec/view/0,174,157189-245201,00.html (deep dish pizza dough)

  Crispy Pizza crust recipe
  http://www.bigdaveostrander.com/ask/askdavePF.htm#CrispyCrust (in weights)

  Dino’s Pizza Recipes
  http://www.pmq.com/recipe/view_recipe.php?id=422 (Dino’s heart shaped pizza)
  http://www.pmq.com/recipe/view_recipe.php?id=418 (Dino’s Pepper Planet Pizza)
  http://www.pmq.com/recipe/view_recipe.php?id=218 (Dino’s Olive Pizza)

  Encyclopizza (online pizza encyclopedia)
  http://www.correllconcepts.com/Encyclopizza/_home_encyclopizza.htm
  http://www.correllconcepts.com/Encyclopizza/01_Intro/01_intro_to_pizza.htm (introduction)
  http://www.correllconcepts.com/Encyclopizza/04_Dough_ingredients/04_dough_ingredients.htm (pizza dough ingredients)
  http://www.correllconcepts.com/Encyclopizza/05_Dough-making/16_dough_recipe.htm (dough making and dough recipe links, incl. Beer dough and soy flour dough)
  http://www.correllconcepts.com/Encyclopizza/06_Dough_mgt/06_dough_management.htm (dough management)
  http://www.correllconcepts.com/Encyclopizza/07_Dough_trouble-shooting/07_dough-crust_trouble-shooting.htm (dough troubleshooting)
  http://www.correllconcepts.com/Encyclopizza/08_Sauce/08_sauce.htm (sauce making and sauce recipe link lists and spice conversions tsp to oz)
  http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm (pizza cheese)
  http://www.correllconcepts.com/Encyclopizza/10_Toppings/10_toppings.htm (pizza toppings)
  http://www.correllconcepts.com/Encyclopizza/13_Measurements/13_measurements_and_conversions.htm#_Toc533730805 (incl. cup to weight conversions for pizza ingredients)

  all from an out of print hard back book The Pizza Manager’s Guide to Ingredient Purchasing and Preparation by John Correll published by Correll Consulting LLC.

  Food Network.com
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13823,00.html?rsrc=search (alton brown pizza pizza)
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13813,00.html?rsrc=search (alton brown pizza pizza 2)
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8548,00.html?rsrc=search (Ming Tsai Master Dough)
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30274,00.html?rsrc=search (for the love of mushrooms pizza)
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32710,00.html?rsrc=search (vegetarian pizza)
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14270,00.html?rsrc=search (wolfgang puck dough)

  Fruit /Desert Pizzas
  http://www.recipegoldmine.com/ccpPE/p33.html (desert pizza)
  http://homecooking.about.com/library/archive/blfruit6.htm (fruit pizza)
  http://recipes.robbiehaf.com/print1/160.htm (another desert pizza)
  http://www.vrg.org/catalog/convvegan.htm#recipes (fruit pizza)
  http://www.mamashealth.com/recipe/pizza/fruit.asp (fruit pizza)

  Gas Grilling Pizza
  http://www.metacafe.com/watch/454196/cook_restaurant_quality_pizza_on_a_gas_bbq_grill/

  Homecooking .about.com
  http://homecooking.about.com/library/archive/blmisc44.htm (pizza doughs, fillings, and sauces link list)
  http://homecooking.about.com/library/archive/blsauce49.htm (homemade pizza sauce)
  http://homecooking.about.com/library/weekly/aa073100a.htm (homemade pizza overview)
  http://homecooking.about.com/od/nutrecipes/r/blmisc64.htm (broccoli deep dish pizza victory garden)

  How Stuff Works (Pizza Recipes)
  http://recipes.howstuffworks.com/pizza-recipes.htm

  Humus Pizzas
  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_956,00.html (hummus with toasted pine nuts)
  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_1027,00.html
  (broccoli rabe and Hummus pita pizzas)

  Italian Typo ‘00” Pizza Flour supplies website
  http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html
  http://www.fornobravo.com/pizza/index.html (pizza tips)
  http://www.fornobravo.com/pizza/pizza_dough.html (recipe for dough using oo flour)
  http://www.fornobravo.com/pizza/pizza_sauce_recipe.html (sauce recipe)
  http://www.fornobravo.com/pizza/pizza_dough-inahurry.html (dough in a hurry)
  http://www.fornobravo.com/pizza-ingredients/san-marzano-tomatoes.html (san marzano tomatoes)
  http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/mozzarella.html (fresh mozzarella)
  http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/oliveoil.html (olive oil)
  http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/herbs.html (fresh herbs)
  http://www.fornobravo.com/forum/f10/weight-vs-volums-456.html (dough with King arthur bread flour…chat room..message board?…under brick oven cooking to wts vs volumes thread)
  http://www.fornobravo.com/pizza-stone/index.html (pizza stone, peels, and accessories)

  John Russell’s Pizza Dough
  http://www.johnrussell.name/recipes/pizza.htm

  Misc. Pizza links
  http://www.ellenskitchen.com/recipebox/baked/pizza2.html

  My Recipe Friends
  http://fitdv.myrecipefriends.com/?nc=-167&page=search&search=Pizza

  Pineapple pizza
  http://www.dole.com/Recipes/Recipes_Detail.jsp?ID=9 (pineapple pizza)
  http://www.dole.com/Recipes/Recipes_Detail.jsp?ID=11 (venetian pineapple pizza with peppers)
  http://www.dole.com/Recipes/Recipes_Detail.jsp?ID=8 (pineapple olive pepper pizza)
  http://www.dole.com/Recipes/Recipes_Detail.jsp?ID=25 (Hawaiian breakfast pizza on English muffins)

  Pre-made dough pizza
  http://www.puffpastry.com/recipedetail.aspx?recipeID=23962&rc=-1 (pepperidge farm quick pizza)

  Pizza dough recipes and tips
  http://www.baaiidu.com/pizza-dough-recipes.php (pizza dough recipes and tips)

  Pizza hut recipes (copycat)
  http://www.recipegoldmine.com/ccpPE/p31.html (pizza in a pizza)
  http://www.recipegoldmine.com/ccpPE/p33.html (desert pizza)
  http://www.recipegoldmine.com/ccpPE/p35.html (original pan pizza dough)
  http://www.recipegoldmine.com/ccpPE/p85.html (thin crust pizza dough)
  http://homecooking.about.com/library/archive/blmisc63.html (veggie pizza)
  http://www.recipezaar.com/97255 (onion ,bell pepper, black olive and mushroom pizza)
  http://www.fabulousfoods.com/recipes/main/pizza/pepolpizza.html (pan crust tips)
  http://www.pizzamaking.com/panpizza.php (pan pizza dough with bread flour)

  Pizza videos
  http://www.videojug.com/film/top-gadgets-stone-baked-pizza-maker (stone based pizza oven)
  http://www.videojug.com/search/pizza (videos for several recipes for pizza )

  Pizzeria Secrets link
  http://www.pizzeriasecrets.com/pizza.html?hop=angmac

  PMQ (Pizza website) Pizza recipes link list
  http://www.pmq.com/recipe/ (general link list of recipes)
  http://www.pmq.com/recipe/view_category.php?id=1 (pizza recipes from manufacturers, ie Dole, McCormick,etc)
  http://www.pmq.com/recipe/view_category.php?id=8 (lamb pizza)
  http://www.pmq.com/recipe/view_category.php?id=2 (crust recipes)
  http://www.pmq.com/recipe/view_category.php?id=3 (sauce recipes)
  http://www.pmq.com/recipe/view_category.php?id=4 (celebrity pizza chef recipes)

  Potato dough and pizzas
  http://breaddaily.tripod.com/bmmashedpotatopizza.htm (mashed potato pizza dough)
  http://www.pizzaware.com/pizzadough4.htm (potato based pizza dough)
  http://www.globalgourmet.com/food/special/2000/italian_kitchen/pizza.html (potato pizza with potato dough)

  Rice Pizza
  http://www.mamashealth.com/recipe/pizza/rizo.asp (rice pizza)

  Substitutions in Recipes
  http://lancaster.unl.edu/food/ciqsubs.htm
  http://asiarecipe.com/substitute.html (substitutions in asian recipes)
  http://kitchen.robbiehaf.com/EmergencySubstitutions.html
  http://www.theppk.com/veganbaking.html (vegan substitutions in cooking)

  Tim’s B****** Pizza
  http://tim.rocketry.org/cooking/pizza_sauce/
  http://tim.rocketry.org/cooking/bitchinpizza/

  Vegan Pizza
  http://home.earthlink.net/~jchoosej/Vegan/pizza.html
  http://www.honeylocust.com/pizza/
  http://www.recipezaar.com/10579
  http://www.vegan-food.net/recipe/185/Pizza-Crust/
  http://vegweb.com/index.php?PHPSESSID=b566510044aec0ed9a1903913006c61a&topic=8102.0 (“the best vegan pizza ever”)
  http://www.chezbettay.com/basics_bread.html (Pizza Dough or basic bread dough)

  Vegetarian Times.com
  http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=9961&searchparam=pizza (Portobello mushroom pizza)
  http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=9962&searchparam=pizza (bean pizza)
  http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=7429&searchparam=pizza%20dough (push button pizza dough)
  http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=8080&searchparam=pizza (penne, broccoli and mozzarella pie)

  WikiHow’s Recipe Page
  http://www.wikihow.com/Category:Recipes

  Yahoo pizza recipes
  http://food.yahoo.com/search;_ylt=AjapL4_LSxLOPmaeL2CwCZVzZeY5?tp=recipe&p=pizza&k=pizza (pizza recipes on yahoo.com)
• Diana D says:

  December 27, 2009 at 6:52 pm

  From: about.com
  The normal procedure is to put the pizza stone in a cold oven, and preheat the oven to the recommended temperature. Then you build your pizza on a pizza peel (the large, flat, wooden device with a long handle you see in pizza parlors), and shake the pizza onto the preheated stone. In order to do this you must be sure to put cornmeal onto the peel first so that the pizza doesn’t stick. It also helps if you don’t make the pizza too heavy. When you first purchase your pizza stone it has a very rough surface. Some manufacturers will recommend that you season it as you would a cast iron pot. Even if you don’t deliberately season it, seasoning will occur naturally over time if you follow the correct cleaning procedure. The first step in cleaning your stone, after allowing it to cool, is to scrape off any food residue. Then simply rinse it off under warm water and allow it to dry in the air. You should never wash your stone with soap because the soap flavor will taint the stone. The oils from your food will gradually seep into the stone creating a non-stick surface.

  Aside:
  If you don’t own a pizza stone and are using a pre-frozen pizza you can place the pizza directly on your oven rack so heat gets under it as well as on top for a crisper crust. However, if the cheese drips you have a mess. Maybe try laying the pizza on top of cookie racks placed on a pizza pan to get the same effect.

  Good luck!
• skyler says:

  December 27, 2009 at 6:52 pm

  When I use my pizza stone when I preheat my oven I put the stone in there and then when it is done pre heating I pull the stone out put the pizza on and cook then it is crunchy. If you do not have a stone put a piece of Alum. foil on the rack and put pizza directly on that
• lydia_ippolito says:

  December 27, 2009 at 6:52 pm

  The stone needs to be well heated to at least 450. The high heat makes the pizza crispy and the stone absorbs moisture and allows for extra crispy crusts.
• raindovewmn41 says:

  December 27, 2009 at 6:52 pm

  make sure every thing you put on the pizza is dry drain the meats is you cook them and pat dry the veggies and cook at a higher temp and put a few veggies on not piled ,,,heres a recipe and then i sent the links to the pizza stone if the first one isnt right i sent the page so you can find what you need have fun!!

  Standard Pizza Crust
  From Pizza California Style (Canada, UK), by Norman Kolpas.

  The following recipe produces a thin, golden California-style pizza crust. Parmesan cheese mixed into the dough adds an extra dimension of flavor, and olive oil contributes to its crispness.

  Ingredients:

  1 packet (or 1 tablespoon) active dry yeast
  2 teaspoons sugar
  1-1/2 cups lukewarm water
  3 cups all-purpose flour
  3 tablespoons grated Parmesan cheese
  1 teaspoon salt
  2 tablespoons olive oil

  Instructions:

  In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in 1/2 cup of the lukewarm water. Let it sit until it just begins to foam, 3 to 5 minutes.

  Put the flour, Parmesan, salt, and remaining sugar in a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse several times to blend them. With the machine running, pour in the yeast mixture and oil through the feed tube. Then gradually add enough of the remaining water to form a smooth dough. Continue processing until the dough forms a ball that rides around the work bowl on the blade; the dough at this point will be sufficiently kneaded.

  For mixing dough by hand, stir together the dry ingredients in a large bowl and make a well in the center. Add the liquid ingredients and gradually stir from the center outward. When the ingredients are well combined, remove the dough from the bowl and knead it vigorously on a floured work surface for 5 to 7 minutes or until it is smooth and elastic.

  Transfer the dough to a large bowl that has been oiled or coated with nonstick spray. Cover the bowl with a damp kitchen towel and let the dough rise for 30 to 45 minutes or until it has doubled in bulk. If it is more convenient, you can let the dough rise in the refrigerator for several hours instead.

  Remove the dough from the bowl and cut it into four equal portions weighing about 6 ounces each, one per pizza. The dough is ready to shape and bake.

  To freeze the dough, wrap each ball securely in plastic wrap and place in the freezer. The dough will keep well for several weeks. Defrost it at room temperature for 2 to 3 hours, or all day in the refrigerator, before making the pizzas.

  Yield: Makes about 1-1/2 pounds dough; serves 4
• Stanley W says:

  December 27, 2009 at 6:52 pm

  To produce thin, crispy pizza crust, you need to heat the pizza really fast to a really high temperature. I have not used a pizza stone but logically you need to preheat the stone to the high temperature.

  The stone transmits the heat to the crust faster.

  Professional pizza ovens have stone sides for the same purpose.

  Other ways you can try is to double toast it (but it makes it dry) or spray a mist of water on the exposed areas.

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