Pizza Sticks Recipe - The Cookie Rookie® (2024)

FAQs

Why did pizza stick to pizza stone? ›

The stone must be preheated along with the oven or outdoor pizza oven to bake pizza correctly. The most common cause for pizza sticking to a stone is because the stone was not preheated.

Another way to add flour is by dusting the work surface or peel with flour. This will help to prevent sticking onto the surfaces. Many people use wheat flour to dust their peels or pizza stones. However, you can use cornmeal for dusting especially if you want to add some extra texture.

Set oven rack to middle position and preheat oven to 450°F. Place pizza on middle rack. Do not use a pan or cookie sheet to bake pizza. Bake for 8-12 minutes or until pizza is golden brown.

Sheet pan pizza is also sometimes called “Grandma Pie” for its homey, imperfect appearance. Baked in its namesake sheet pan, the crust doesn't get wafer-crisp, but instead gets a tender crispiness from olive oil in the baking sheet. The crust is usually thick and chewy and loaded with tomato sauce and toppings.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

If you're wondering should I oil my pizza stone, the answer is no. Your pizza stone is designed to be ready to cook with. There's no need to sprinkle it with flour or any seasoning yourself either. Your pizza stone may absorb the seasoning, causing it to smoke when heated or give off a bad smell.

Using a Pizza Stone

Allow at least 30 minutes for the stone to heat before you cook the pizza. Let the dough come to room temperature before baking. If cold dough is placed directly on a hot stone, the abrupt change in temperature may also cause the stone to crack.

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.

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.

Preheat the oven as high as possible, ideally between 450-500°F. Allow at least 15-20 minutes for the oven to fully preheat before baking.

Do you grease a cookie sheet for pizza dough? ›

2) Lightly grease a large aluminum baking sheet (don't use a nonstick baking sheet or the bottom of the pizza will get waaaaay too dark!) and using the instructions described in the first method above, stretch the dough to the desired shape and then press it the rest of the way into the pan.

Olive oil: Oil is needed to stop the pizza dough from sticking to the sheet pan, and also to keep the dough nice and moist and get that crispy crust. I find that olive oil works best for this. Pizza sauce: Use your favorite store bought pizza sauce, I like to use a sugar free one.

Using a pizza peel, place your ready-to-cook pizza directly onto your pizza stone. Cook your pizza for 10-12 minutes or until the cheese is slightly browned. Use your pizza peel to remove the pizza and don't forget to switch off the oven. Leave the pizza stone in the oven to cool.

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.

You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.