Modern technology is great, except when it comes to replicating certain taste and food texture experiences that only an open fire or wood fired stone oven can produce. This is where utilizing certain tools and bakeware can help immensely!
Emile Henry has done a brilliant job with their GRAND CRU Pizza Stone - II, which is developed specifically to recreate the wood fired stone oven pizza experience. This pizza stone is made from refractory ceramic, and is ridged to allow for airflow under the pizza, creating a crispy crust without overbaking. Best part, the edges of the tray are raised so that your pizza will not go sliding while you put it in the oven, or when removing it with a pizza peel. Because the stone retains the heat, you can take it from oven to table - use a trivet and make sure everyone knows it will be very hot! - to keep the pizza hotter for longer during your meal. Shop the GRAND CRU Pizza Stone - II right on our website here.
All Emile Henry products are made in France and offer a ten years guarantee. And don't forget - for the month of October, we have our Emile Henry products on sale for 20% off if you shop in-store!
Need a pizza cutter? Here's a beauty of a pizza wheel from OXO Good Grips!
We carry Epicurean's Pizza Peel, which you can pop right into the dishwasher when the meal is done. (Shop it here)
Now all you need is a great recipe book, and we have picked a great one from Jim Lahey's 'My Pizza', which you can purchase here online. (Shop it here) We are sharing the 'Pepperoni Pie' recipe with you, which we have to pass on Lahey's words in regards to this pizza: "Right off I have to tell you there's no pepperoni sausage on this pie...but the title is accurate nevertheless: The word is the Italian plural for pepper. And peppers make this pie....This pie is, in fact, adorned with dollops of sausage, but it's merguez here, a lamb sausage that's a fixture North African cuisine, and a natural pairing for the peppers."
1 ball of Pizza Dough, shaped and waiting on a floured peel
80 grams (1/2 cup) Red Pepper Sauce
50 grams (about 1 3/4 ounces) pecorino fresco or fresh mozzarella, cut into 1/2-inch cubes
50 grams (1/4 cup) Merguez
Pinch of chili flakes
4 grams (about 1 very thin slice) red onion
6 to 8 mint leaves for garnish
• 500 grams (17 1/2 ounces or about 3 3/4 cups) all-purpose flour, plus more for shaping the dough
• 1 gram (1/4 teaspoon) active dry yeast
• 16 grams (2 teaspoons) fine sea salt
• 350 grams (1 1/2 cups) water
1. In a medium bowl, thoroughly blend the flour, yeast and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72ºF) for 18 hours or until it has more than doubled. It will take longer in a chilly roomand less time in a very warm one.
3. Four a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the centre; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room termperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed. Don't freeze the dough.
Red Pepper Sauce
• 15 grams (2 small) dried pasilla peppers, toasted under the broiler, seeded, pith removed
• 350 grams (3 medium) red bell peppers, peeled and seeded
• 25 grams (1 1/2 tablespoons) water
• 20 grams (about 1 1/2 tablespoons) nam pla (fish sauce)
Combined the pasillas, bell peppers, and water in a food processor or blender and puree until smooth. Add more water if necessary. Stir in the fish sauce. Use immediately or cover and refridgerate for up to 5 days; bring back to room temperature before using.
If you do not wish to make your own red pepper sauce, check out BOVE's Red Pepper Pizza Sauce (Shop it here)
• 40 grams (about 1/4 cup) extra-virgin olive oil
• 75 grams (generous 1/2 cup) finely diced Vidalia onion
• 75 grams (1/2 cup) finely diced celery
• 2 grams (1 tablespoon) finely chopped rosemary leaves
• 2 grams (1 tablespoon loosely packed) finely chopped fresh mint
• 250 grams (9 ounces) ground lamb
• 2 grams (1 teaspoon) sumac powder
• 4 grams (2 teaspoons) sweet paprika
• 2 grams (1 1/2 teaspoons) chilli flakes
• 4 grams (about 1 1/2 teaspoons) fennel seeds
• 3 grams (scant 1/2 teaspoon) fine sea salt
1. Heat the oil in a saute pan over medium heat and cook the onion and celery until tender, about 5 minutes. Stir in the rosemary and mint and cook briefly until fragrant, 30 second to 1 minute. Transfer the mixture to a medium bowl and set aside until cool.
2. Stir in the lamb, sumac, paprika, chili flakes, fennel seed, and salt. Use immediate or cover and refrigerate for up to 3 days.
Instructions for the Pizza
1. Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500ºF for 30 minutes. Switch to broil for 10 minutes.
2. With the dough on the peel, spoon the pepper sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Distribute the mozzarella and clumps of sausage evenly over the pie. Season with the chili flakes and scatter the onion.
3. With quick, jerking motions, slide the pie onto the stone. Broil for about 3 1/2 to 4 minutes in a gas oven and somewhat longer - say five mintues in an electric. Watch closely as it's done when the top is bubbling and the crist is nicely charred but not burnt.
4. Using the peel, transfer the pizza to a tray or serving platter before slicing it into wedges. Garnish with mint and serve immediately.
Delish for a lovely meal on a chilly day!