Rachael Ray: New York Times Melissa Clark
From The New York Times, dining and wine writer Melissa Clark joined Rachael Ray’s pizza party to share how you can get the perfect Brick-Oven Pizza from your own oven at home. She said that little touches can make a difference in how the end result comes out.
High heat is important for best results. Clark said that she cranks the heat up to 500 F, with a pizza stone in the oven. Rachael Ray agreed with her about pre-heating for a whole hour, just to be on the safe side. That way, you can count on the results, though Clark suspected you could get away with a shorter amount of pre-heating time.
Rachael Ray: DIY Pizza Stones from Quarry Tiles
If you don’t have a thick pizza, you can use unglazed quarry tiles, which seem to me like they would be harder to find, but you can apparently find them at home improvement stores. You could use multiple tiles to line an oven rack and cook more than one pizza at a time.
Another secret is using plenty of flour to dust the prep surface and the pizza peel, if you are using one, so that it doesn’t stick going in and out of the oven.
Finally, Clark suggested starting all the way on the back of the stone so you don’t run out of space as you are transferring the pizza to the oven. Rachael hooked the audience up with a Pizza Baking Set from Pizzacraft.
Rachael Ray: Melissa Clark’s Homemade Brick-Oven Pizza Recipe Ingredients
- 1 Pizza Dough
- Tomato Sauce
- Mozzarella Cheese
- 6 Basil Leaves
- Choice of Toppings
Melissa Clark: Rachael Ray Homemade Brick-Oven Pizza Recipe Directions
- Preheat oven to 500 F for an hour, placing a pizza stone on the rack.
- Let dough rest at room temperature for at least 30 minutes before baking.
- Form dough into a 12” round.
- Spread your tomato sauce on the dough, topped with mozzarella.
- Top with about six basil leaves.
- Slide pizza onto the hot stone from a baking sheet.
- Cook about three minutes.
- Turn off oven and switch to broiler.
- Broil pizza until crisp and charred, around three minutes.
- Remove pizza to a serving platter.
- Sprinkle with Parmigiano-Reggiano and sea salt.
- Drizzle with olive oil and serve.