A Spoon Full of Lovin' · April 2025
Absolute Best Homemade Pizza
Baking stone perfection with fresh mozzarella
The pizza turned out to be a winner. The baking stone makes all the difference — it draws moisture out of the dough and gives you that crispy, pizzeria-style bottom crust that a regular pan just can't achieve. Fresh mozzarella instead of shredded made for a wonderfully creamy, melty result. Once you make pizza this way, you won't go back.
Ingredients
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm water (about 110°F)
- 1 tsp sugar
- 2½ cups bread flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp olive oil, divided
- 1 cup good-quality pizza sauce
- 8 oz fresh mozzarella, torn into pieces
- Fresh basil leaves
- Crushed red pepper flakes (optional)
- Cornmeal for the pizza peel or pan
Instructions
Make the Dough
Dissolve sugar in warm water, sprinkle yeast over top, and let sit 5–10 minutes until foamy. Mix in flour, salt, and 1 tbsp olive oil until a dough forms. Knead 8 minutes until smooth and elastic.
First Rise
Place dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled. For best flavor, refrigerate overnight after the first rise.
Preheat the Stone
Place your baking stone on the middle rack. Preheat oven to 500°F (or as high as it goes) for at least 45–60 minutes. The stone must be fully hot.
Shape the Dough
Divide dough in half. On a floured surface, stretch each ball into a 12-inch round by hand — avoid a rolling pin, which deflates the bubbles. Dust a pizza peel or inverted baking sheet with cornmeal.
Top the Pizza
Spread a thin layer of sauce, leaving a 1-inch border. Scatter torn fresh mozzarella evenly. Drizzle with remaining olive oil.
Bake
Slide the pizza onto the hot stone. Bake 10–12 minutes until the crust is golden and charred in spots and the cheese is bubbling and lightly browned.
Finish & Serve
Remove from oven, scatter fresh basil leaves on top, and add red pepper flakes if desired. Slice and serve immediately.
Robin's Tips & Variations
- The longer the dough cold-ferments in the fridge (up to 3 days), the more complex the flavor.
- Don't overload with toppings — less is more for a crispy crust.
- Fresh mozzarella has more moisture than shredded; pat it dry with paper towels before using.
- No baking stone? A cast iron skillet preheated in the oven works beautifully.
Mangia bene!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!