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Happy Sunday Bread Heads! Let’s talk pizza dough, shall we? Last week I got a request for pizza dough so who am I to say no? There are really two types of pizza dough, deep dish (which is cooked in a pan) and thin crust which is cooked on directly on a pizza stone. Here is the thing, a stone is not actually necessary. Sure it is a great little item for the home baker to have, it allows you to bake all kinds of rustic breads more closely to the way they were originally cooked, but it is not a requirement.

What you will get with a pizza stone is a better “crust bounce” but since none of us has the kind of wood-burning or industrial ovens pizza shops have we shouldn’t worry about it too much. If you follow the instructions in this post you will be able to produce a great home pizza any time.