Saturday, 11 January 2014

Baking a crispy pizza using a pizza stone

Note 25 Jan 2016: We don't use this recipe anymore because we found another dough recipe which gives us fail-proof results every time. Click here for that new recipe.

Our homemade vegetarian pizza with three types of cheese
Happy New Year! 

Been a busy start, this 2014, but not without some extra time to cook and explore new recipes. Pizza is one of them. My partner and I had tried to make homemade pizza a few years back, but we weren't happy with the dough. Never got cooked well, even with the use of pizza stone which should result in crispier base.

That was until a few days ago when we decided to open an old recipe book and tried the Super Food Ideas quick pizza dough, wholemeal version. It was okay, but the base was still sticky and wasn't really crispy. Wonder what went wrong again...

We still had half of the pizza dough this morning. So, for lunch, I decided to just use the pizza dough and try again, with more flour this time. It worked. It worked really well, actually, such that I feel the need to share it here.

Read on for the tips to bake a crispy pizza using a pizza stone. At least, I think it works for me...

Modified from Super Food Ideas - April 2007, Page 69
Original Recipe by Janelle Bloom



  • 2 cups plain flour (or 1 cup plain flour and 1 cup wholemeal flour; or 2 cups of wholemeal flour)
  • 8g sachet instant dry yeast
  • 1/2 teaspoon caster sugar
  • 3/4 cup warm water
  • 2 tablespoons olive oil