Eden's Harvest

I love to make pizza... I love to eat pizza! Good pizza that is, particularly pizza I've made myself. No greasy pseudo cheese and pepperoni on my plate! I've finally figured out the secret to having a nicely browned bottom crust. You will need a good pizza stone to preheat in your oven, and baking parchment. You can use this recipe if you haven't one of your own.
I wrote about it on my recipe blog, but thought I'd do so here, also with photos.

Preheat the pizza stone in a 450degree oven. This will take a while, so give yourself plenty of time to get that stone piping hot.


Roll the dough out onto a regular pizza pan, then sprinkle lightly with flour. The flour will help the dough not stick to itself. Fold it over once and ease it off the pan. Place a piece of parchment paper onto the pizza pan; make sure the parchment completely covers the pan. Ease the dough back onto the parchment and place whatever fillings you'd like on top. Can you guess what section of the pizza belongs to Cleo??

The pizza stone should now be heated through in the oven. Bring the pizza in its pan to the stone. Carefully pull one corner of the parchment paper, sliding it with the pizza onto the stone. Be sure the stone supports all of the pizza.

Turn the oven down to 425 and set the timer for 10-12 minutes. When done, the pizza should first have a pleasing aroma!and the side crust should be nicely puffed and browned. Bring the pizza pan next to the stone, and carefully pull the parchment paper toward the pan. If the bottom crust is baked properly, it may slip off the parchment onto other than the pan, so be careful. Pull the paper out from under the pizza; the hot pizza will quickly heat the pizza pan, and help keep the pizza hot.
Use a sharp pizza cutter to portion slices.