Baking pizza on stone

Baking pizza on stone

I used a lavash recipe for my pizza crust with very good results.

This is a crispy recipe. And will be crispy crust even after you have let your pizza cool down for a few hours outside.

Preheat your oven with stone floor to 210 degrees, make sure your stone slab is very hot first.

Plain flour 300g (kept in the chiller)

salt 5g

sugar 9g

oil 12g

instant dried yeast 1g

honey 9g

ice water 164g (do not add all at once, or you might even need to add more than this amt)

mixed herb (up to you)


Use a straight dough method and beat up all ingredients with a dough hook. Rest dough to relax for half an hour. Separate into 2 portions. You should be able to make 2 large 10 inch pizza at least.

If possible sheet out to as thin as possible to make an even bigger pizza.

There is no need to proof the dough if making a thin pizza crust. For thicker crust you may proof for 15 mins

Only add your toppings when you are ready to bake, this is to prevent your crust from becoming wet from the toppings. 

Use a cake lifter or a pizza peel to move your pizza into the oven. Bake for about 12 mins

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