So tonight was the test. This was the first time I made this dough recipe. I made my two pizza crusts and let them sit before filling them while the granite heated in the oven.
I made the pizza destined for cooking on the stone on a big glass cutting board I have, amply floured. Well, by the time my pizza was ready to be transferred to the hot granite, it wouldn't budge! Spouse and I, with 4 hands and a spatula, tried every which way to move the pizza to the granite. Not a chance. It didn't help that by this time, we were laughing hilariously. I ended up 'bundling' the pizza to the centre, and then rearranging the crust and re-distributing the toppings once it was on the granite.
It cooked up very nicely on the granite, and we will likely pick up a couple pizza stones, because it really was just like pizzeria pizza. The crust recipe was also the best one I've tried. I found it
here and used two cups of whole wheat flour and about one and a half of white flour.
The next time, I will make my crust a little thicker, to hopefully make the transfer to the pizza stone easier. It was worth all the fuss, though. It was much lower in calories than take-out, and just as good.
The Pizza 'stone', Part II
