How To Make Pizza Without A Pizza Stone?

– Make sure that there are no holes in the dough before you sauce it. – Once you apply the sauce to the dough, consider yourself on the clock. – Use an aluminum pizza peel for removing the pizza from the oven. – If you don’t have a pizza stone or a pizza peel, you can still do this!

What can you use instead of a pizza stone?

You don’t necessarily need a pizza stone, you just need a way to make crispier pizza crust.

Pizza Steel – My Favorite Stone Alternative. The first pizza stone alternative is a pizza steel.

Inverted Baking Sheet.

Pizza Pan.

Cake Tin.

Cast Iron Skillet.

Dutch Oven.

Tiles.

Fire Bricks – The Best Pizza Stone Alternative.

What temperature do you cook pizza without a pizza stone?

Place them on a center rack of a cold oven upside-down. Heat the oven to 475°F. Preheating the pans in this way will allow the pizza to cook from the ambient heat in the oven but will allow the crust to become crispy from contact with the hot pan, similar to using a pizza stone.

Can you cook pizza on a baking tray?

If all you have is a light-colored baking sheet, you can absolutely use it to make pizza. Just increase the oven temperature to 510°F (or up to 550°F if possible) and bake your pizza for an additional 5 to 10 minutes, checking the underside every few minutes to make sure it’s evenly browned but not burnt.

Can you cook pizza on aluminum pan?

Because a pizza cooked on an aluminum pan doesn’t get the thermal boost that a pre-heated stone offers, I expected right off the bat that it would take longer to bake. Still I checked the pie after eight minutes (that’s how long an identical pizza took to bake on a stone).

Can you cook pizza on aluminum foil?

Aluminum foil can be used to cook pizza on the oven rack to stop it falling through. The foil is not good used with a pizza stone as it stops the stone working by preventing it drawing moisture from the base. Foil also reflects heat away from the pizza rather than transferring it efficiently.

Can I use a baking sheet instead of a pizza stone?

This is Kitchn’s number-one favorite alternative to a pizza stone because we all have a baking sheet and it works well. Take a rimmed baking sheet and invert it on the lowest shelf of your oven before you preheat the oven. Then you can easily slide the pizza onto the baking sheet when it’s time to bake.

Are pizza stones worth it?

Even if it can’t quite replicate an authentic pizza oven, it is definitely stepping up your game, and it’s the number one pizza accessory! So in conclusion, yes, a pizza steel is definitely worth it! A ceramic pizza stone is a good option for beginners because they are a lot cheaper than pizza steels.

What oven temperature to cook homemade pizza?

Heat the oven.

Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can’t get that hot in your home oven, but the higher you can go, the better.

How long should you cook a homemade pizza?

Slide the pizza off of the peel and onto the baking stone in the oven. Bake pizza: Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Does pizza dough stick to baking sheet?

Once you have your dough, place it in a baking pan. But before you do this, make sure you grease the pan. That’s the best way to prevent the dough from burning or sticking to the pan once it’s done cooking. You can use a tablespoon of oil to grease the pizza pan and prevent sticking.

Will pizza dough stick to tray?

The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won’t stick to the pan. But if you use just regular flour, that’s the only benefit you’ll get from dusting the dough.

Should a pizza pan have holes?

Pizza Pan with no Holes

Pans with no holes, also known as smooth pizza pans, allow less heat to reach the crust, resulting in a soggy, moist, and sweet pizza. In addition, pans without holes don’t let the moisture escape and retain it. The outcome is a chewy, sugary, and less crispy pizza.

How do you cook a homemade pizza?

Sieve the strong white flour into a large mixing bowl,add the salt and pepper.

Add the water,yeast,sugar and olive oil into a jug and leave for 3 minutes to allow the yeast to activate.

Slowly pour the wet mixture into the mixing bowl while stirring using a wooden spoon until everything is roughly mixed.

How to make great pizza at home?

Place an oven rack 8′ beneath the broiler.

Set oven to highest temperature (often 500 degrees F) and let the oven preheat for approximately an hour.

Stretch your pizza dough into a 10′ circle.

Heat a 12′ cast iron skillet over high heat on the stove until it’s smoking hot.

Switch oven to broil mode while the cast iron pan heats up.

How to make a pizza stone from ordinary tile?

When you get your stone home you will want to wash it thoroughly with water.

Allow it to dry for several hours.

Place the stone or stones in the cold oven making sure to leave at least 1′ of airspace around the stones.

Preheat the oven to 500F with the stone in it.

Using a paddle or rimless cookie sheet slide your pizza onto the stone.

The 8 Best Pizza Stone Alternatives – How to Make Amazing Pizza

Are you seeking for a substitute for a traditional pizza stone? Perhaps you don’t have a pizza stone, or perhaps your present stone has broken and needs to be replaced. Then you’ve arrived to the correct location! Here’s a list of 8 pizza stone substitutes that may produce even better pizza than a pizza stone in some instances. Listed below are several alternatives to using a pizza stone:

Pizza steel, inverted baking sheet, pizza pan, cake tin, cast iron skillet, Dutch oven, tiles, and fire bricks are all useful kitchen tools.

Do You Really Need a Pizza Stone?

A pizza stone is a fantastic tool for making crispier, better pizza than you could ever imagine.What a pizza stone is attempting to accomplish is recreate the characteristics of a pizza oven in your kitchen.This is accomplished by preheating a pizza stone in the oven and baking the pizza directly on the stone while still hot.Pizza stone’s conductive characteristics will produce a crispier pizza crust than you can accomplish with a baking sheet because of the heat transfer.

As a result, it is widely regarded as one of the most effective methods of baking pizza at home.Is a pizza stone, on the other hand, truly necessary?Or are there any other (perhaps even better) options?Another problem of ordinary clay or ceramic pizza stones is that they are thin and fragile, and thus are prone to cracking when heated (click here to read more about cracking pizza stones).The fact that most pizza stones for sale are thin also means that they are unable to absorb as much heat as they could otherwise.Pizza stones aren’t the best option, but the concept behind them is a wonderful one!

We are searching for anything that can transmit heat efficiently and crisp the pizza while we are looking for pizza stone alternatives.
The use of a pizza stone isn’t required; all that’s required is a method for making crispier pizza dough.

1. Pizza Steel – My Favorite Stone Alternative

A pizza steel is the first alternative to a traditional pizza stone.A pizza steel is not something I would anticipate the majority of folks to have on hand.However, if you’re seeking for an alternative to your pizza stone that’s both new and better, I propose a pizza steel.A pizza steel functions in the same way as a pizza stone; the difference is that it is constructed of steel rather than clay or ceramic.

The primary advantage of using pizza steel versus a stone is that it transfers heat more effectively.This implies that it performs even better at bringing your home oven closer to the performance of a professional pizza oven.Another advantage of using a pizza stone is that it is much more durable.As a result, it will not break or shatter in the same way as pizza stones are prone to doing.Pizza steels are also less difficult to clean, owing to the fact that they both have a smoother surface and can withstand a bit rougher cleaning treatment.Generally speaking, pizza steels are more expensive than pizza stones, but if properly maintained, a pizza steel may last you a lifetime.

Square Pizza Steel with Conductive Cooking Surface If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.
The method of baking pizza on a pizza steel is my preferred method of making pizza at home.
This method consistently produces great results!
When it comes to finding something to replace your pizza stone, I highly recommend purchasing a pizza steel.

If you’re interested in learning more about pizza steels and how they compare to pizza stones, you can read this informative article.It is not necessary to purchase a pizza steel that is designed exclusively for the purpose of baking pizza.You may always inquire at a nearby metal yard to see if they have anything that might be used.Simply ensure that everything is clean and suitable for food preparation.

2. Inverted Baking Sheet

A baking sheet is something that almost everyone owns, and it might come in handy when you don’t have access to a pizza stone.Pizza made on a baking sheet will not be as crispy as pizza made on a pizza stone.The reason for this is because a baking pan does not retain as much heat as a pizza stone does since it is considerably thinner in thickness.Using a thicker baking steel that is made of steel is preferable, and I encourage you do so.

This will allow for more heat retention and produce a product that is more comparable to a pizza steel.

3. Pizza Pan

Although it may seem apparent, a pizza pan may serve as a decent substitute for a pizza stone.A pizza pan is a baking pan that has been particularly designed for the purpose of baking pizza.Aluminum and stainless steel are the most commonly used materials in their construction.The majority of pizza pans are perforated, which means that the pan is pre-drilled with a number of holes.

I recommend using a pizza pan with perforations.The perforations allow for ventilation, which accomplishes two goals: less moisture is contained and more heat is applied to the crust as a result of the holes.A pizza pan operates in a somewhat different manner than a pizza stone.As an alternative to preheating the pan in the oven, you may set the uncooked pizza on the pan and place the entire thing in the pizza oven instead.Because of the airflow created by the perforations in the baking sheet, the pizza will bake more quickly and crispier than it would on a standard baking sheet.

4. Cake Tin

A cake tin and a non-perforated pizza pan are actually quite similar in appearance. I recommend buying a cake tin with the thickest bottom possible, and if you can find one made of iron or steel, that’s even better!

5. Cast Iron Skillet

A cast iron skillet is another common home item that you are most likely already familiar with.A cast iron skillet makes an excellent substitute for a traditional pizza stone.Due to the fact that cast iron is a highly conductive material, it makes for exceptionally delicious and crispy pizza!It is possible to bake pizza in a cast iron pan in a number of different ways, including using it as a pizza stone in the oven, on the stovetop, or in the oven upside-down.

Cast Iron Skillet in the Oven

You may use a cast iron skillet as a pizza pan by placing the uncooked pizza in the skillet and then transferring it to a hot oven to cook it through.Even though cast iron pans are not perforated (although I’d like to see someone cook on one!), the cast iron conducts heat considerably more effectively than a thin aluminum pan does.After it has finished baking, remove the entire pan from the oven and either serve the pizza in the pan or transfer it to a cutting board to finish cutting the pizza.

Just make sure you use a skillet with a handle that can withstand the high temperatures.A melted plastic mess on the floor, or a wooden handle on fire is not something you want to happen!

Cast Iron Skillet on the Stove Top

On the cooktop, a cast-iron skillet may be used in a variety of ways.In this approach, you lay the uncooked pizza in a skillet and then cook it over medium-high heat on the stovetop until the cheese is melted.After around 4-5 minutes, cover the skillet with a lid to ensure that the cheese melts and the topping bakes properly.Another option is to bake it for a few minutes in a hot oven.

This also creates a delicious, crispy pizza crust.

Cast Iron Skillet as Pizza Stone

This is a way that one of my friends informed me about and that she utilizes on a regular basis.He has a fairly large 12.5-inch cast iron pan that he uses as a pizza stone by simply placing it upside-down in the oven and turning it on its side.And it is quite effective!With a flat bottom, the pan cooks in a manner that is quite similar to that of my pizza steel.

All that is required is that you place it in a cold oven and allow it to pre-heat while the oven is set to the highest temperature.It should be given at least 45 minutes to an hour to ensure it is really hot and comfortable.Placing the pizza on the inverted skillet with a pizza peel is then as simple as that.Interestingly, the results are extremely comparable to those obtained with a traditional pizza steel.

6. Dutch Oven

Dutch ovens are formed of cast iron, and as such, they transfer heat well, much like a cast-iron skillet.As a result, they provide an excellent alternative to a pizza stone.In a similar vein, you can bake pizza on your stovetop as well as in a preheated oven with success.To make it simpler to remove the pizza from a dutch oven, I recommend lining the pot with parchment paper before cooking it in it.

In order to use parchment paper, you must reduce the temperature since most parchment paper cannot withstand temperatures beyond 430-450 degrees Fahrenheit (230 degrees Celsius).

7. Tiles

Another method to utilizing a pizza stone is to use tiles as a pizza stone.It’s possible that you have some laying around the house.Actually, in terms of thickness and conductiveness, ceramic tiles are extremely comparable to pizza stones.There are many different types of tiles that you can use in your kitchen, but the most important thing to remember is that they are safe to cook on since they do not contain any toxic chemicals.

Quarry and terracotta tiles are two low-cost alternatives.The only thing you have to do is lay the tiles out on a baking sheet and warm them in the oven, just like you would with a standard pizza stone.You must be cautious when sliding the pizza off the pizza peel since the tiles are liable to shift slightly throughout the process.

8. Fire Bricks – The Best Pizza Stone Alternative

Fire bricks, also known as refractory bricks, are possibly the greatest pizza stone substitute since they are used in the construction of genuine pizza ovens.They are constructed of a refractory ceramic substance that is designed to endure extremely high temperatures.Fiery bricks are consequently commonly seen in furnaces, fires and pizza ovens; in fact, they are ideal for baking pizza!FBP6E FireBrick from the United States Stove Company If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.

The fact that fire bricks are large and hefty is a drawback of employing them.The majority of fire bricks are around 9′′x 4.5′′x 2.5′′ (22.9′′11.46.4cm) in size and weigh approximately 8 punds (3.6kg).There are also thinner bricks available, which would make it a little simpler to handle.After doing some fast calculations, I’ve determined that you’ll use 5-6 of these blocks to bake a 12 inch (30cm) pizza.All that is required is that you arrange the bricks on a baking sheet (you’ll most likely have to use your Tetris skills here).When working with hefty bricks, it’s a good idea to stack two baking sheets together for additional support.

Perhaps you should construct it inside the chilly oven, because transporting it is a significant undertaking!
After that, let the oven to pre-heat for at least 45 minutes before using it.
Then simply use it as a standard pizza stone as you would normally.
Despite the fact that the bricks are not linked, they are so hefty that they are highly unlikely to be displaced.

Also, allow the bricks to cool completely before attempting to remove them from the oven; this will take some time because the bricks are quite hot when they are first baked.

Make Your Own Pizza With (or Without) a Pizza Stone

Making your own pizza isn’t difficult—it just takes a few simple materials, such as a wooden pizza peel and a pizza stone, to get started (but see the tips below for how to make a pizza without them).It is likely that after you begin to make your own pizzas, you will find that your pizzas are on par with, if not better than, the pizzas you purchase from your local pizza business.The one thing that cannot be stressed enough is the importance of keeping your pizza peel dry.Any amount of sauce, oil, or whatever you use might cause the pizza to become stuck to the peel as you are attempting to put it into the baking pan.

Your toppings may fly into the oven, or the entire pizza may swing itself out into a completely unexpected form if this happens.It’s possible that the whole thing will go over.This is not good.You’ll need one batch of pizza dough to complete the tasks outlined in the next section.

Allow one ball of pizza dough to come to room temperature for at least 30 minutes before rolling it out. To begin, defrost the dough overnight in the refrigerator before bringing it to room temperature 30 minutes before you begin.
Preheat the oven to 450 degrees Fahrenheit. If you’re using a pizza stone, be sure it’s in the oven when you start preheating
otherwise, the stone will burn.
Cornmeal should be sprinkled on a wooden pizza peel. This will aid in the smooth removal of the pizza from the peel and placement in the oven. You may substitute flour for the cornmeal in this recipe, but cornmeal gives the pizza crust a lovely texture and flavor.
Using the heel of your palm, gently flatten the dough ball into a circular disk in the center of the pizza peel.
Using your fingers, crimp the edges of the disk together. In addition to helping to prevent sauce and toppings from overflowing the edge of the crust, this raised edge will also aid to produce the outside crust of the pizza.
Working from the edges in a circular manner, stretch the dough until you have a round crust that is approximately 12 inches in diameter. Take care not to create any holes in the inner section of the crust during the baking process. Try to patch them up as best you can by drawing up folds of the dough and pushing them down over the hole
if that doesn’t work, try baking them.
Place the stretched dough on the peel and press down firmly. Pour the sauce into the middle of the dish and distribute it outward in a spiral motion. The edges of the crust should have approximately an inch of unsauced crust on them.
Sprinkle shredded mozzarella cheese on top of the sauce, and then stack the other toppings on top of the cheese in an equal layer
Turn on the oven to broil for 10 minutes or until the crust is golden brown and the cheese is bubbling. Remove the pizza from the oven and carefully transfer it to the pizza stone. Remove the pizza from the pan using the peel, being careful not to get any sauce or cheese on the peel. (See also the third suggestion below.)
To assemble, slide the baked pizza onto a dish or baking sheet and cut it into six slices using a pizza cutter.

Tips

Before you apply the sauce, check to see that there are no holes in the dough. When sauce seeps through the crust, it will adhere to the peel, causing the whole thing to fall apart when you try to slip it into the oven.
Once you’ve applied the sauce on the dough, you should consider yourself to be on the timer. Spend care not to wander away or take too much time (more than a couple of minutes) to finish topping the pizza and place it in the oven, as the sauce may leak through the dough and cause the pizza to adhere to the peel.
When it comes to taking the pizza from the oven, an aluminum pizza peel is recommended. Yes, that means you’ll need two distinct pizza peels: one for putting the pizzas in and another for getting them out of the oven. However, this will assist you in avoiding getting sauce on the wooden spoon.
You can still make pizza even if you don’t have a pizza stone or a pizza peel on hand. After you’ve stretched out the dough, place it on a large sheet pan that has been coated with cornmeal. After that, prepare the sauce and toppings as directed, and bake the pizza in the pan directly in the oven. As soon as it’s finished, simply take out the entire thing

How to Make Crispy, Homemade Pizza Without a Pizza Stone – 30 Pounds of Apples

The 19th of February, 2013 Pizza, How-To, and Tutorial I truly don’t know how to put into words how much I like pizza.The copious amounts of free pizza I consumed at college gatherings (and, let’s be honest, continue to consume at college events) has never been able to satisfy my yearning for crispy pizza dough covered with any variety of sauces, cheeses, meats, pineapple, spinach, and other toppings…gaaaah.Pizza is one of my favorite foods.

And I truly appreciate the fact that I can manufacture it myself.No, I don’t have a pizza oven that can reach 900°F.And, yes, I do have a pizza stone in my kitchen.But!Until a few years ago, I didn’t have a pizza stone, and though I like my pizza stone, I’m here to tell you that you can make delicious pizza at home with a crispy bottom and a bubbling top RIGHT NOW without one.Here’s how it’s done: Place two big cookie sheets next to each other and nestle them together.

Place them upside-down on the center rack of a preheated, cool oven.
Preheat the oven to 475 degrees Fahrenheit.
Preheating the pans in this manner will allow the pizza to cook from the ambient heat in the oven while also allowing the crust to get crispy from contact with the hot pan, which is comparable to using a pizza stone in place of a baking stone.
2.

Make your pizza dough according to package directions (I have a wonderfully easy recipe here).Cut a sheet of parchment paper to fit the size of the cookie sheet and set it on a cutting board to keep it from sticking as it rises.Corn meal should be sprinkled on top.3.On a floured surface, roll out the pizza dough and transfer it to a piece of parchment paper that has been dusted with cornmeal.

4.Arrange the toppings on your pizza according to your preferences.You should leave approximately a half-inch of room around the outside of the crust.5.

Preheat the oven to 350°F and slide the rack containing the trays out a little.Gently slide the parchment paper and pizza off the cutting board and onto the bottom of the baking sheet.Don’t be concerned, parchment paper may be used in the oven!Cook the pizza in the oven for 10-15 minutes, or until the edges of the crust are golden brown and the cheese is bubbling and creating golden-brown patches.Using tongs, carefully lift the pizza out of the oven and place it on a cutting board.

Cut the cake into pieces and enjoy!Did you notice that?That is a very crisp and attractive pizza crust.The pre-heated cookie sheets aid in the formation of this crispy delight, while the ambient heat in the oven cooks the remaining portions of the pizza.Now, if you have the room, I strongly advise you to invest in a pizza stone.My pizza stone is fantastic, and it’s excellent to create a circular pizza every now and then for variety.

The use of a pizza stone may be made much easier with a number of other ideas, but that will be the subject of another How To’sday!In the meanwhile, even if you don’t have a pizza stone, you can still create a pretty darn tasty handmade pie.What are some of your favorite pizza topping combinations?Do you have a favorite pizza crust recipe that you’d like to share?

Pizza FAQ: What’s the Best Pizza Pan for Baking in a Home Oven? [VIDEO]

If you don’t have a baking stone, don’t worry! If you follow the instructions in this post and video, you’ll be able to pick the ideal pizza pan for your needs — as well as discover some useful tips and methods for producing restaurant-quality pizza in your home oven.

Choosing the Best Pizza Pan for You

It might be stressful to go shopping for a pizza pan.What kind of material should it be constructed of?Whether you prefer a circular baking pan or a rectangle baking sheet, the choice is yours.Is it better to have perforations or smooth surfaces?

What do you prefer: gleaming stainless steel or dark gray nonstick?Fortunately, if you know what you’re looking for, finding the finest pizza pans shouldn’t be difficult.

Material and Color

You’ll need a pizza pan that can withstand the high heat of 500°F (more on that below), because you’ll be baking your pizza at that temperature (more on that below).Please ensure that you read the whole product description before purchasing a new pan or baking sheet.If it’s made of steel, carbon steel, or aluminized steel, it’s most likely a good investment for the long term.If you notice the terms ″heavy gauge″ or ″heavy duty,″ you’ll get an extra point.

When compared to fragile aluminum cookie sheets and pans, which tend to distort when heated beyond 400 degrees Fahrenheit, heavier steel pans remain flat and transmit heat more evenly, resulting in a flawlessly browned pizza crust bottom.And, course, the color is important as well.Dark metal pans absorb more heat than lighter metal pans, so avoid putting your hands near shining items.Those beautiful silver pans may be attractive, but they will not assist you in achieving the golden brown pizza crust that you desire.Do you want a crust that is especially crispy?Opt for a pizza pan with perforations.

The fact that these pans are less flexible than baking sheets and standard pizza pans (you can essentially just bake pizza or bread on them) is offset by the fact that they take up less space in your kitchen and are excellent for reheating pizza leftovers in the oven the next day.

Shape and Size

Pizza pans and baking sheets are available in a variety of shapes and sizes to suit your needs.A 12-inch circular pan or a tiny rectangular quarter sheet pan may work well if you want your pizzas on the smaller side.In other words, if you’re anything like me and like to create pizzas that range in size from 12 to 14 inches in diameter, search for a pan that can hold the largest size pizza you want to make, preferably with some extra space left over.If you leave a small amount of space between the dough and the edge of the pan for air to circulate, the crust will be crispier.

Additionally, if you have a limited amount of counter space in your kitchen, you may want to consider purchasing a dark-colored heavy-duty rimmed baking sheet that can be used for more than simply baking pizza.

My Picks

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How to Bake Homemade Pizza on any Baking Sheet or Steel Pan

Start by preparing a batch of pizza dough (or get a ball of high-quality store-bought dough). I prefer Overnight Dough because the extended fermentation time lets it to bubble up attractively around the edges, but any dough would suffice.
Preheat the oven to 500°F for at least 1 hour before you start baking. While the oven is preheating, prepare the ingredients for the topping.
Stretch or roll out the dough, set it on a baking sheet, and top with the desired toppings. Instead of using nonstick spray, you may rub a little extra-virgin olive oil on the pan or line it with parchment paper before you put the dough in it.
Place the pan in the oven for 15 minutes. Bake for 10 to 15 minutes, or until the crust is golden brown around the edges and uniformly toasted on the bottom (depending on your oven). (If your pan is light in color, you may need to bake it for an additional 5 minutes longer than recommended.)
Enjoy! Take the pizza out of the oven and set it aside. Allow it to cool for a few minutes before transferring it to a cutting board and slicing it to serve.

Pans that are larger in size are more versatile.If you typically cook 10- to 12-inch pizzas, you might believe that a 12-inch pizza pan is your best choice.However, this is not necessarily true.The advantage of baking two personal-size pizzas at once in a 14-inch pan is that you’ll get a crisper crust on your pizzas (since the edges of your dough will get more air flow in the oven) and you’ll have more room to experiment with larger pizzas if you use a larger pan.

Do not slice the pizza in a nonstick pan after it has baked; instead, transfer it to a cutting board!If you penetrate the nonstick coating, your pan will be more prone to rusting and, over time, it will not cook as evenly as it should.If you choose a light-colored pan, your pizza will require additional baking time.It is quite OK to use a light-colored baking sheet to create pizza if that is all you have on hand.It’s as simple as raising the oven temperature to 510°F (or higher if feasible) and baking the pizza for an additional 5 to 10 minutes, checking the underside every few minutes to ensure it is uniformly browned but not burned.

The Best Surface For Baking Pizza, Part 2: Aluminum Pan

While pizza stones are quite popular, they do have some disadvantages, including the fact that they are big, heavy, and rather expensive.
How does a less expensive, thinner, and lighter aluminum pizza pan do in comparison?
The pizza pan I used for this experiment was 14 inches in diameter and had a slight raised edge, but other than that, it wasn’t very noteworthy.
Made of medium gauge metal (roughly the thickness of a regular cookie sheet), it may be purchased for a few dollars online or local restaurant supply stores.
My previous experience with this pan had been limited to serving pies, so I had no idea what to anticipate when it came to cooking pizza on it for this experiment.

Preheating a pan this thin in the oven, like you would a baking stone, isn’t really necessary with this type of pan.I let the oven warm at 550°F for an hour before putting the pan—and the pizza—into the oven to finish cooking.Given the fact that a pizza baked on an aluminum pan does not receive the thermal boost that a pizza baked on a preheated stone provides, I anticipated that it would take significantly longer to bake.

Despite this, I examined the pie after eight minutes (which was the amount of time it took a similar pizza to bake on a stone).
The top of the pizza was clearly undercooked, and the cheese in the center was just just beginning to melt.
The underside of the pizza was a faint shade of pink.
It was clearly underdone, so I took a few shots and then put it back in the oven to finish cooking it properly.
A quick glance revealed that it was still underdone two minutes after that point.

Finally, after around 14 minutes, it had attained a level of browning comparable to that produced by the stone in only 8 minutes.But how did the flavor stack up against the rest?Fortunately, the outermost bits of the pizza dough were deliciously crunchy and savory.However, other than that, it was a little lackluster.Despite the fact that it wasn’t undercooked, the texture was what my spouse characterized as ″doughy.″ Despite the fact that I’ve experienced pizzas with crusts varying from cracker-crisp to thick and fluffy, this had more in common with an English muffin pizza than it did with anything else I could think of.

One good was that it came out a little crispy on the bottom rather than soggy, but that wasn’t enough to turn the crust into a total success in my opinion.I’ll let Kenji explain a little bit about why the crust could have turned out a little thicker than it should have: ″It’s strange because you’d anticipate the polar opposite to happen.It should be possible to get more oven spring out of a pizza baked on a hot stone than from a pie baked on a stone with higher thermal mass.Oven spring is the quick expansion of bubbles in the dough caused by the heat of the oven.

Because the gluten in the wheat is still loosened and fresh when the pizza is placed on a stone, it is much simpler to stretch the pizza dough.As the dough rises, the air bubbles and steam pockets within it expand fast, causing the bubbles to inflate outwards.Eventually, the gluten cooks and hardens into the form that you see here.On the other hand, the heating of an aluminum pan is more gradual.

By the time the air pockets begin to develop considerably, the gluten has already begun to set, making it significantly more difficult to get the dough to rise correctly.As a result, the crust becomes doughier and less puffy.When it comes to the reason why your crust ended up being thicker than the stone-baked pizza, In my opinion, the amount of time it spent in direct touch with the sauce before being baked has more to do with it than anything else.Because it took so long to cook through, it’s possible that a significant amount of the sauce seeped into the dough, making it thicker and soggier.Of course, for the time being, this is only a conjecture—further research and testing are required!″ As a result of their ease of use, I can understand why pizza pans have become increasingly popular.Because the pizza is constructed in the pan that will be used to bake it, the novice baker will not have to bother with a pizza peel or moving the unbaked pie to a baking stone.

Cleaning up is a breeze, since there is no peel to dust off, no cornmeal to spread on the pizza stone, and unless your pizza is very filthy, all drips are contained within the pan.However, despite the fact that it was more convenient to use, the crust wasn’t as nice as when the same recipe was baked on a pizza stone.It is possible that this pan will perform better with other types of pizzas or with alternative baking processes than with this one.I’d also be interesting in experimenting with a mix of the two methods, such as assembling the pie on the aluminum pan and then transferring the entire thing to a preheated pizza stone.Is it possible to have the best of both worlds at the same time?

Pans of a similar design may be purchased for $10 to $15.

How To Cook Pizza On Parchment Paper And Foil

Cooking pizza may be a messy endeavor at times.
This is especially true when you’re working with sticky pizza dough and need to use flour to keep it from adhering to your workbench or your pizza peel.
Consequently, you may be wondering if you can use some common kitchen necessities, such as parchment paper (also known as baking paper) or aluminum foil, to assist you in the preparation of your pizza.
In order to give yourself the greatest start possible, I’ve created a foolproof dough recipe with full step-by-step instructions that you can find here: best pizza dough recipe.
Is it possible to bake pizza dough on parchment paper?

Yes, it is possible to cook pizza on parchment paper.The paper can assist you in transferring the pizza to the oven and cooking it without making a mess or adhering to the pan.The disadvantage is that the pizza does not get quite as crisp as it would if it were placed directly on a pizza stone.

Because of the heat in the oven, the parchment paper may come apart, resulting in a smear of paper on your pizza.
So, in my approach below, I’ll show you how to remove the paper while cooking by following my instructions.
It is important to remember not to put waxed paper in the oven since it will cause smoke.
Is it possible to cook pizza on aluminum foil?
Aluminum foil can be used to prevent pizza from falling through the oven rack while it is being cooked on the rack.

When used with a pizza stone, foil is not recommended since it prevents the stone from operating properly by preventing it from gathering moisture from the base.Heat is reflected away from the pizza, rather than being transferred properly, because of the foil.

Can You Use Parchment Paper On A Pizza Stone?

Yes.
You can cook your pizza on a pizza stone or on parchment paper, and the pizza will still turn out delicious.
Although the stone was not intended to be used in this manner, some people find it more convenient to cook pizza in this manner.
If you do not use parchment paper, you will need to find another method of transferring the uncooked dough to the baking stone, as the stone should be hot from the preheating process in the oven.
One method is to flour a pizza peel and slide it onto a pizza stone, which is another.

Can You Use Foil On A Pizza Stone?

If you are using a pizza stone, it is not suggested to use foil since it does not enable the moisture to be taken away from the pizza as it is being cooked.
Because the water has nowhere else to go but upwards, it essentially steams the pizza from the bottom of the pan.
The foil is also an excellent reflector, so it will divert heat away from the stone when used in this manner.
This implies that the stone will not be able to transfer heat to the pizza base as effectively, resulting in a pizza that is wetter and colder and that does not cook as well.
You will not get the benefits of cooking on a pizza stone, and you will not achieve the crisp foundation that you desired, therefore I recommend that you purchase a pizza peel or use parchment paper instead.

Will The Pizza Get a Soggy Base?

Using parchment paper on top of the pizza stone rather than directly on the pizza stone will result in a less crisp foundation than if cooking directly on the pizza stone.
Despite the fact that the effects are not severe enough to make the pizza soggy.
In order for the pizza crust to crisp up perfectly, a pizza stone works by removing moisture from the dough while it cooks.
The stone is warmed before the pizza is delivered, allowing for rapid cooking of the dough due to the high heat transmission and absence of moisture.
Because parchment paper is not waterproof, some moisture can pass through it and into the surrounding environment.

This will allow the base to keep some of its crispy characteristics, and the pizza will still turn out to be wonderful in the end.Because the aluminum foil is waterproof, no water can be pulled away from the pizza dough while it is baking.This will result in the soggiest pizza being the foil-cooked pizza.

There are a couple of elements at play here.
The temperature of the stone, the length of time since the last pizza was cooked on it, and the length of time the pizza is being baked will all influence how soggy the pizza is.
My recommendation is to stay away from this one and try something else.

How To Cook Pizza On Parchment Paper On A Pizza Stone

Begin with a batch of dough made from my favorite pizza dough recipe. The recipe includes detailed instructions on how to properly prepare your dough before you begin.

Preheat the pizza stone at its highest temperature for 40 minutes on a rack 3/4 of the way up the oven’s height
Stretch or roll out your pizza on the countertop, and cut a sheet of parchment paper large enough to support the pizza comfortably but not so large that it creates a tripping hazard
To assemble the pizza, place it on top of the parchment paper and cover it with tomato sauce, cheese, and other toppings
Turn on the oven. You can easily reach the pizza stone by pulling the rack holding the pizza stone out completely. Pick up the parchment paper by the edges and place the pizza and paper in the center of the stone, as shown.
The pizza will be solid after 3 minutes of cooking, indicating that it has reached the proper temperature. Cook the opposite side of the pizza by rotating it 180 degrees. Remove the parchment paper and cook the pizza directly on the stone for a crispier pizza, if desired.
Cook the pizza for a further 5-6 minutes, or until it is golden brown.

To make the tastiest pizza, you must cook the dough on a very hot surface before topping it with toppings.
Pizza stones are more often used, however pizza steels are a modern approach that will offer even better results than the traditional stone.
Steel conducts heat more efficiently than other materials, allowing the foundation to be cooked thoroughly in a shorter amount of time.
In addition, they do not fracture like a stone does.
This pizza steel is something I own and can highly suggest (click to see on Amazon).

In the event that you prefer something a little more affordable, consider purchasing a pizza stone made of cordierite such as this one.It is less prone to crack than other types of pizza stones.See my pizza equipment list guide for a complete list of the essential instruments I propose.

How To Cook Pizza On Parchment Paper Or Foil On The Rack

It is possible to cook the pizza directly on the rack if the bars on the rack are not too far away from one another. Because it will not receive direct heat from the bottom, the bottom may become a little mushy at times, and it will not be as crisp as it would be on a pizza stone. Begin with a batch of dough made from my favorite pizza dough recipe.

For 10 minutes, preheat the oven to its highest setting.
Stretch or roll out your pizza on the countertop, then cut a piece of parchment paper or aluminum foil large enough to comfortably hold the pizza but not so large that it creates a tripping hazard.
Place the pizza on top of the parchment paper or aluminum foil and cover with tomato sauce, mozzarella, and your favorite toppings.
Remove a rack from the oven’s second-to-last rack and set it aside. Place the pizza and paper on top of the pizza
Cook the pizza for 4 minutes, or until the crust has firmed up a little bit. You may now turn the pizza over and cook the other side while removing the parchment paper or aluminum foil from below.
7 to 8 minutes later, check on the pizza and remove it when the crust is golden brown and the cheese is bubbling

Try Using A Pizza Peel

The traditional method of transferring a pizza to the oven is to use a pizza peel.
An extra plus is the delicious taste and texture that comes from a flour and semolina combination that is added to the peel to prevent the dough from sticking.
Begin by rolling or stretching the pizza in the same manner, then placing it on the peel to add toppings before sliding it off onto the pizza stone in a single swift motion.
Peels are now available for a reasonable price, and they are simple to use.
If you need some guidance on how to properly use a peel, I created a tutorial on how to do so.

If you don’t have a peel, you can substitute something else that you already have in your kitchen.A rimless baking sheet or serving board can be used in this situation.I also wrote a piece titled 7 Kitchen Items You Can Use As a Pizza Peel Substitute, which is available here.

Conclusion

The answers to your queries about whether you can bake pizza dough on parchment paper in the oven and if you can bake pizza dough on a pizza stone should have been provided by this article.
There are a few alternatives available to you in this situation; choose the one that best meets your needs.
The majority of these will still make excellent pizza.
I would, however, avoid using aluminum foil.
This, in my opinion, eliminates the beneficial impacts that a pizza stone has on cooking and crisping up the base.

Another alternative that you might want to consider is something known as a pizza steel.In this case, a quarter-inch piece of steel warms up more quickly than a stone and distributes heat more efficiently, resulting in the crispiest of foundation textures possible.

5 Things to Bake Pizza on Instead of a Stone

No, you do not require a pizza stone in order to create delicious pizza at home.
Don’t let anyone convince you differently!
A pizza stone helps your hot oven stay hot longer and produces a cracker-crisp pizza crust, but it isn’t the only kitchen appliance that may achieve the same effects as a pizza stone.
Each of these five choices has its own set of advantages, but the most of them are already in your kitchen and can be used to make nearly flawless pizza with relative simplicity.
We all have a baking sheet at home, so this is our number-one preferred substitute for a pizza stone.

It also happens to be our most popular.Before you begin to preheat the oven, place a rimmed baking sheet on the lowest shelf of the oven and invert it on top of it.When it’s time to bake, you’ll be able to slide the pizza onto the baking pan with relative ease.

It is simpler to put the pizza in and take it out of the oven when the baking sheet is inverted rather than when it is right-side up because the surface of the inverted baking sheet will be hot enough to make the pizza crisp.
The cast iron pan used to make our skillet pizza is ideal for cooking on the stovetop, but you can also use a cast iron pan in the oven to create a crispy pizza crust.
A big cast iron pan warmed upside down may be used to almost identically imitate a pizza stone in the oven, similar to how the baking sheet can be used.
Place it on a sheet pan for convenience and safety.
Think about it: how many of you have that one friend who is seemingly obsessed with grilled pizza (or perhaps you are that friend yourself).

There’s a valid explanation behind this.Grills, particularly charcoal grills but also gas grills, may attain temperatures that are far higher than those of most stoves.This means that they can whip out crispy, charred-crust pizzas in a matter of minutes, which is extremely useful for serving a large group of people.In my adult life, my father had a pizzeria, and while he had a huge, heavy-duty (read: extremely hot) pizza oven, he relied on the patina of worn, heavy-duty aluminum pizza pans to provide the best results.The more patina a product has acquired via wear, the better!

While I won’t set you on a journey to find a secondhand restaurant supply store (although you should go sometime — there are so many hidden gems), I can recommend baking pans that are specifically designed for pizza.The fact that they are reasonably affordable and simple to store is an added bonus.What is my recommendation?Consider sturdy metal with either air vents or ridged design (which enable air to circulate under the pizza crust), and avoid nonstick if you can help it.

Even though the last item is not a typical kitchen equipment, it is a favorite substitute for the pizza stone in my household.Baking steels are heavy-duty pieces of steel that are designed to be used in hot ovens for baking.This is preferable to a stone since it has a greater surface area, which allows me to bake two pizzas at the same time while still being more compact and easy to transport.In addition, it is almost indestructible.

Meghan Splawn is a food editor with a variety of skills.Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.Meghan approaches eating with an eye on saving money and time while still having a good time.Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.Didn’t I Just Feed You?

is a weekly podcast on food and family that she co-hosts with her husband.Meghan should be followed.

Pizza Steel: Is It Worth It? The Secret to Better Pizza

In order to make a real Italian pizza, it should be baked in a wood-fired pizza oven, but sadly, this is not something that everyone has.
Is there an alternative to this?
Yes, without a doubt!
Pizza shops are known for their crispy crust, which can be duplicated at home, right in your own kitchen.
All you need is a pizza steel to get started!

Is a pizza steel, on the other hand, worth it?Pizza steels, also known as baking steels, are formed of a solid slab of steel that is specifically built for baking pizza.Pizza is usually prepared in a hot oven in a short amount of time.

It is possible to get a comparable outcome with a conventional home oven due to the excellent heat retention and conductivity of steel.
In about 3-8 minutes, a pizza steel can produce crispy, leopard-patterned pizza.
Baking steels are not just useful for pizza baking; they may also be used to bake bread, cook meat, and even produce ice cream in some cases.

How to Use a Pizza Steel

Baking Pizza

Preheat your oven to roughly 250°C (500°F), or as high as your oven is capable of reaching.
Use a pizza steel to cook your pizza.
The higher the temperature, the better!
The surface temperature of a Neapolitan wood-fired pizza oven is generally 400 degrees Celsius (752 degrees Fahrenheit).
Most ovens are not capable of reaching that level of heat, but you want to come as near as possible to it.

To get even closer to the ideal temperature, if your oven has a broiler, you should use the broiler setting on your oven.Allow 45 minutes to 1 hour for the pizza steel to pre-heat before using it.I also recommend investing in a pizza peel if you don’t already have one, because you’ll need it to put your pizza into the hot pizza steel when it’s through cooking.

We have an article about pizza peels that will assist you in getting started in the right direction.
Depending on how hot your oven is, bake the pizza for 3-8 minutes at a time.
When the cheese has melted and the dough has begun to color somewhat, the pizza is ready to be taken out of the oven to be served.
It is recommended that you let the pizza steel to warm for a few minutes before putting the next pizza in it if you plan on cooking numerous.
The reason for this is because as you bake the pizza, the temperature will drop a little bit more.

Allow the oven to warm for a few minutes before using it for your next pizza to ensure it is hot enough.Also, if you are making tiny pizzas, baking the first one on the one side and then on the other is a smart idea, as this will allow your steels the most amount of time to reheat.If you are having trouble getting your pizza crust to be particularly lovely and crispy, you might try baking the dough twice.This may be accomplished by baking the pizza with only sauce for five minutes, then removing it from the oven and allowing it to cool on a cooling rack for a few minutes.Repeat the process by warming the pizza steel, adding your cheese and toppings, and placing the pizza back in the oven for an additional five minutes.

Cleaning Your Pizza Steel

Following your pizza-making session, you should clean the pizza steel.
Extra flour, melted cheese, and sauce likely to burn to the steel pan because of the high temperature.
When the pizza steel is hot, use extra caution not to touch it!
As a result, allow it to cool completely before removing it from the oven to avoid burning yourself.

To remove rid of the largest bits, you can use a bench scraper or a metal spatula.Then, using a sponge or nylon brush, thoroughly clean the surface.If it isn’t enough, steel wool or EarthStone Cleaning Block can be used to clean the surface.It is not advisable to use soap on your skin.As soon as the pizza stone has been thoroughly cleaned and dried, put it in an airtight container away from moisture to prevent rust from developing.

Interested in learning more about how to clean your pizza steel?
Check out our simple step-by-step instructions here.

Seasoning Your Pizza Steel

Your pizza steel should be seasoned in the same way that a cast-iron skillet is.
To preserve the steel from rusting and to make it more stick-resistant, you want on apply a protective coating to it.
When cooking with oil, use one with a high smoke point, such as flaxseed oil.
Check to see that the pizza steel is clean, and then wipe it down with a little amount of oil, ideally an oil with a high smoking point.

Remove the oil with a paper towel, and just a light, thin film of oil should be left on your stainless steel.Preheat your pizza steel to 200 degrees Celsius (400 degrees Fahrenheit) for one hour.Place the steel in a cold oven and allow it to heat up gently over a period of time.When the hour has passed, switch off the oven and let the steel to cool in the oven.Organic Flaxseed Oil for Cast Iron (Organic Cast Iron Flaxseed Oil) If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.

Most pizza steels are already seasoned when you purchase them; however, if your steel is not, season it before you begin using it for the first time.
You should season the steel every few times you use it in order to maintain it lubricated and ready to use.
Don’t be alarmed if the color of the pizza steel gradually darkens over time; this is quite normal.
When you utilize the steel, it will become a little darker with each application.
The seasoning will also darken the hue, and you will finally end up with a dark, gray, or close to black tint after seasoning.

Pizza Steel vs Pizza Stone

I was a little hesitant about purchasing a pizza steel, not because I didn’t believe it would be effective, but because it was many times more expensive than a ceramic pizza stone.
For many years, I relied on ceramic stones.
They performed admirably, but they had two significant drawbacks: pizza stoners are difficult to clean and are prone to cracking.
I keep referring to them as ″they″ for a reason — I’ve owned quite a few pizza stones!

I’m not sure how many there have been during the last decade, but it must have been somewhere between 10 and 20.It was necessary to throw away some of them because they were so filthy, and others because they had been broken into bits.

Pizza Stone

Ceramic pizza stones are sometimes seen with an uneven surface that makes it difficult to clean properly.
As with pizza steels, they are used in a very hot oven so that everything that drops off your pizza burns and becomes adhered to the uneven surface of the steel.
Therefore, I have to change the ceramic pizza stones on a regular basis, generally every six to eight months (keep in mind that I make a lot of pizza, so it might last you longer).
I’ve also had the unfortunate experience of having ceramic pizza stones fracture.

Particularly vulnerable to cracking are the lowest brands.There are a variety of factors that contribute to this, but the most significant is thermal shock.If possible, place the pizza stone in the oven before preheating to avoid overheating the stone during the cooking process.In the same way, you should allow the pizza stone to cool completely before attempting to clean it.Another thing that has happened to me is that I have accidentally struck the pizza stone with the pizza paddle too hard, causing it to shatter in the oven while baking the pizza.

As a result, while looking for a pizza stone, make sure it is free of cracks before purchasing it.
Continue reading this post for more information about pizza stone breaking and how to prevent it.
Heat will be retained more effectively by a ceramic pizza stone than it will be transferred as quickly by a pizza steel, though.
This implies that you can bake more pizzas directly after each other on a pizza stone than you can on a steel, but the pizzas will not be as crispy as they would be on a steel.

Pizza Steel

The two most significant disadvantages of ceramic stones are also some of the advantages of the pizza steel.
The steel is considerably easier to work with because of its smooth, flat surface, as opposed to a ceramic stone.
It is also far more durable than ceramic stones due to the fact that it is constructed from a single solid block of steel.
It’s more probable that you’ll shatter the floor than your pizza steel if you accidentally drop it.

It can rust, though, if it is not let to dry fully after washing, but it will last you a lifetime if cared for appropriately.The second significant advantage of a pizza steel over a pizza stone is that it transfers heat much more quickly.Because of this, the pizza will be baked faster, and the crust will be crisper and burned, just like it would be in a wood fired oven.

Conclusion – Is a Pizza Steel Worth It?

A pizza steel is a fantastic tool for the home cook to have on hand.
Even if it can’t completely duplicate a genuine pizza oven, it will undoubtedly improve your cooking skills, and it is the most popular pizza accessory on the market!
So, to summarize, a pizza steel is absolutely worth the investment!
A ceramic pizza stone is an excellent choice for novices because it is significantly less expensive than a pizza steel.

To begin, I would recommend using a pizza stone if you are new to the process.On Amazon, you can get a pizza stone for around $30-40 dollars.Ceramic pizza stones, on the other hand, are less durable and more difficult to clean.Pizza steels are quite effective, and I have never had a better experience baking pizza in my oven since I purchased mine.Because steel transmits heat more efficiently than a ceramic stone, I am able to get a really crispy crust.

A pizza steel, on the other hand, will last you a lifetime if you take good care of it.
For those passionate about pizza, but who do not have access to a genuine pizza oven, I would highly recommend investing in a pizza steel.
An inexpensive pizza steel may be found at most kitchen supply stores, or you can purchase one from Amazon for a more affordable price.
The Conductive Cooking Square Pizza Steel, in my opinion, is the ideal pizza steel for all-around use since it consistently produces deliciously crispy pizza.
It’s a sturdy, heavy-duty pizza steel that’s created in the United States and is available in a variety of sizes.
Because of the high conductivity of steel, heat is transferred effectively, resulting in a pizza that is baked extremely hot and quickly.

This is what makes pizza so crispy on the outside!Square Pizza Steel with Conductive Cooking Surface If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.

How to Make Pizza at Home That’s Better Than Takeout

Pizza is a crowd-pleasing option for hectic weeknight dinners as well as enjoyable weekend feasts with friends.
For excellent pizza, though, you don’t have to rely on restaurants or take-out services.
Continue reading for helpful hints on how to bake your own pizza at home.
We’ll go through how to prepare a pizza dough, how to top a pizza, what temperature to bake pizza at, and how long to bake pizza.

In addition, we’ll offer some of our favorite homemade pizza recipes that you can try out at home.

How to Make Homemade Pizza

Pizza Crust

First and foremost, let’s talk about the foundation, the crunchy crust that binds everything together.
You have a few options when it comes to the crust: You may create homemade pizza using store-bought dough, pre-baked crusts (such as Boboli), or even English muffins and pita bread for personal pizzas; or you can make your own pizza dough from scratch using the instructions below.
Here’s how to prepare a basic no-knead pizza dough, as shown by Chef John.
(He also makes a fantastic Cauliflower Pizza Crust, which you should try.) Check out the video to see precisely how the pizza dough should appear before it is placed in the refrigerator to rise.

The ″rotation, stretch, and tuck″ method used by Chef John to shape the dough will also be demonstrated in this video.

Pizza Sauces

It’s time for the sauce.
A wide variety of tasty pre-made marinara sauces are available for use as pizza sauce.
We also offer a plethora of recipes for homemade pizza sauce.
Aside from traditional red pizza sauces, other options include pesto sauces, white sauces, and even a basic olive oil and garlic sauce.

They have the ability to increase the size of your pizza by virtually endless proportions.