A moveable feast: the perfect pizza party

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Monday, April 30, 2012

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Tips for making wood-fired style pizza in your home oven

// Photo by Paula Watts

By Cathy Whims, executive chef and owner of Portland restaurants Nostrana and Oven & Shaker

Preheat a pizza stone in the oven at least one hour before making pizza. Oven should be at its highest setting: 500 to 550 degrees. Pizza stone needs to be brought up to temperature slowly; a cold stone placed in a hot oven can crack.
The thicker the pizza stone, the more it will help approximate a wood-burning pizza oven.
At 500 to 550 degrees, a thin crust pizza will take 9-12 minutes to cook.
Assembling all your pizza toppings ahead of time allows you to make pizzas like a pro.
If you don’t have a pizza peel to slide pizza into the oven, the back of a baking sheet works well. Just be sure to flour a peel or baking sheet well.
For the best tomato sauce, puree drained canned tomatoes (San Marzano tomatoes are the best) and season with salt. No need to precook.

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