Step 7: Bake it

1. For a pan, just slide it into your oven.

2. For peel and stone, pick it up and shake it a few times to try to loosen up the pie. If you were very liberal with the cornmeal, it should start moving around very easily. Put the end of the peel near the back end of the stone, tilted slightly downward. Very gently shake the pie off of the peel, moving the peel back as the pie slides off. If it comes off in a total mess, have pizza delivered and try a pan the next time.

3. Check it after 6 minutes, but it can take 8-10 minutes for it to get nicely browned. You may want to rotate the pan halfway through.

4. If using a peel, slide it under the pie and transfer to a cutting surface. If using a pan, take it out and use a spatula or something to slide the pie out of the pan onto the cutting surface. If it's stuck (to the pan or to the stone), work around the stuck area gently and get it loose. It may tear a bit, but it will still be edible.
Its my first time making pizza and this instructable was a good start except, I've never baked anything in my life so when you said turn the heat up to 500, I did. I ended up with burned cheese and some uncooked dough. Other recommendations I've had were to heat to 350.
Nice pizzas <br> <br>My latest findings for you. <br>For the dough, some use oil, others not. Many Italians don't... <br>I do sometimes. <br> <br>Extremely important to not get frustrated by a &quot;receding&quot; dough while forming. <br>Form doughballs of your desired size (220g for my peel) around 3 hours before the intended baking time. <br>Cover them or put them single in some closed tupper bowls. <br>This way it can be formed easily and even tossed. (not possible with a very wet dough) <br> <br>In order not to get a overrisen dough, use very little yeast. (quarter or less of a yeast pack for a pound of flour) <br> <br>I had a learning curve to not put too much toppings on the crust, but for the thin crusts i make, the balance needs not too much. <br>I'm not a purist, but i learned to love a Margherita pizza. And this way you can enhance the main ingredients. Crust, sauce and cheese. <br> <br>I'm a pizza nut. <br> <br>Maybe you want to check out my pizza instructables
Hi guys, i have tryed this recipe. Its too good. i would strongly recommend to u all. <br> <br>Check this recipe too ..... <a href="http://worldany.com/pizza-best-gourmet-pizza-recipe/" rel="nofollow"> Gourmet Pizza </a>
I am positively bursting to make it.
It looks very good for a homemade pizza ! Keep up the good work and thank you for sharing it with us. It looks very tasty.
I think that every pizza should include mushrooms!
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I did enjoy :)
just made this 10 mins ago, very impressed with how it came out, I just used pepperoni, mozarella, parmesan and barbecue sauce for the topping, and for the sauce I used canned diced tomato with a bit of water drained and blended with a pulse blender, will definately be doing this again. thankyou for the awesome instructable
We don't have the option of buying pizza dough - so I've been making my own, looking for the &quot;perfect&quot; recipe.&nbsp; I used your &quot;updated&quot; recipe a few days ago - making it with half white and half whole wheat flour - I found your instructions very readable with great hints.&nbsp; This was the easiest recipe I've ever made AND&nbsp; it turned out absolutely perfect.&nbsp; Your recipe is definitely a keeper!<br /> <br /> Many Thanks for posting this!<br />
Oh no! You just put canned tomatoes on for sauce? That's a bummer. You should make a good spicy marinara from scratch. It'll take your pizza to a whole new level. It's not hard:&nbsp;diced tomatoes, onions, garlic, olive oil, basil, oregano, salt, pepper, a little cayenne, time, and lots of taste testing and adjustment (sometimes a little sugar or shredded carrots to cut the acidity...sshhh).<br />
Hi again! Well, really I don't use &quot;just&quot; crushed tomatoes. I personally dislike any kind of cooked sauce on pizza. Generally, the sauce is: tomatoes (obviously), fresh basil and oregano, fresh garlic (lots), and a little salt (adjust for how salty the tomatoes are). That's how we used to do it at the ol' pizza shop. But I might spice it up a bit; good idea. Thanks.<br />
@cphillips:&nbsp;The original recipe I based this on was really for bread, but lately I have been using olive oil when I make the dough. It definitely changes the character of the crust. I keep meaning to try a sourdough starter but it requires more planning &lt;sigh&gt;.<br /> <br /> @picklet:&nbsp;Actually, I do sometimes leave a smidge in the bottom of the bowl and put together a new batch. The end product is somewhat more... fragrant (in a good way), and the texture is a bit different (also in a good way).<br /> <br /> Thanks for the comments.<br />
Seems like this recipe is missing the olive oil required to be a real honest-to-goodness pizza dough. You could sub out some of the water for a few Tbsp olive oil.<br /> <br /> Have you ever tried using a sourdough starter (or even a one-off sponge)&nbsp;to get a good ferment in a shorter time?<br />
Or maybe keeping some of the well-matured dough to put in with the next lot? That should start it off nicely. And - yes - I would consider some olive oil too.<br /> Nice recipe - thanks for posting!<br />
Dad was always finding it difficult to make a good pizza dough, thank you so much for posting this. Now we can have pizza more often! :)
All I have to say is "YUMMY"
Every weekend my husband wants pizza. That can get pricey, so we started looking for how to make it ourselves. After seeing the picture of your pepp. pizza our mouths were watering! We had to try it. Were so impressed with how good it came out!!! THANK YOU...YOU ROCK
i have always had a hard time making good homemade pizza. I want to thank you, as I tried this and it came out AWESOME!!! My love to you forever!!
Fantastic, great detail !
awesome! i use some honey with the warm water and yeast, to help the yeast become active again. it's ironic that i found this now because i just finished making pizza an hour ago haha.
Hi, great instructable. But could you try to shorten the Transatlantic gulf, what the hell is pizza peel?
A pizza peel is a long-handled, wooden or metal paddle used to slide pizza (bread, etc) onto the stone floor of an oven. Mine is meant to be used with a stone in a home oven, so its quite short. I added a photo to step 1 to illustrate. And thanks for letting me know that it wasn't a universal term!
Another FANTASTIC take on the crust (which is very similar to the one I make), is to add 1/4 cup of extra virgin olive oil. If you get some of that infused oil, it's even better. It takes on such a rich, velvety texture. When you're working with the dough, you can just feel that it's going to be good. I prefer using a floured rolling pin to flatten the dough, as I'm terrible with stretching by hand. Also, a pizza stone is a MUST. I've made pizza on both pans and stones, and nothing beats the flavor of a well-used pizza stone. Be sure that you liberally coat the peel with cornmeal before you put the dough on, though, or is very well may stick! I learned that the hard way with a partially folded pizza. One last thing: If making thicker pizza, I recommend turning the heat down to between 450 and 475. It takes longer for thicker stuff to cook, but you don't want the blackened crust and gooey center you're likely to get if you cook it at 500-550 (550 makes the most awesome thin-crust). Great instructable. Yummy pizza!
I'm always looking for new takes on homemade pizza. It's amazing how much pizza joints charge when a pizza is actually quite cheap to make. I don't have a pizza pan, but do bake on a stone. I place an old 8" round pan filled with water in the bottom of the oven. I find that the steam does a good job of getting the cheese to melt better while not causing the crust to get too crunchy. Thanks!

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