I use 1kg flour, about 630ml water (depending on the meal more or less), 25Gramm salt and yeast 3-5Gramm. For this you can still give a little olive oil and, depending on how long can go to the dough a little sugar.
The best results I have achieved with no added sugar, wherein the dough 48hours has gone in the fridge. (Dough was doing in small boxes already portioned)
2 hours before the pizza to be baked the dough comes out of the refrigerator. So I can shape it perfectly (as it is not too cold) and he also does not remain on the wood pusher stick (because it is not too warm).
I bemehle the dough slightly and pull it collapse or drift apart with your hands, without damaging the rim. (Ensures an airy edge)
The wooden plunger is then easily wetted with flour and then I put the pizza dough on it. Now quickly prove, so that the pizza does not begin to stick and slide the pizza onto the stone with slightly jerky movements.
The oven with the stone I vorgeheitzt approx 45mins at full temperature on top / bottom heating. If you're a bit experienced, you will be faster and can close the oven quickly so that does not escape as much heat.
This pizza bakes faster.
Hope help feel free to use for any questions / suggestions in the comments, the advice.
5 stars, with a little practice you have a lot of fun with this pizza stone!
