Best Pizza on a Pizza Stone

Make the Dough: Make my Homemade Pizza Dough recipe.

Position Rack: Place a rack in the center of the oven. Place the pizza stone on the rack.

Preheat the Stone: Turn your oven to its highest setting (500°F or higher) and let the stone heat up for at least 45 to 60 minutes.

Prep the Toppings: Slice the mozzarella into ¼ inch thick pieces. If it’s watery (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.

Prep the Pizza: Stretch your dough and place it on a peel dusted with semolina flour (see How to Stretch Pizza Dough ). Spread the pizza sauce across the dough. Top with the mozzarella cheese. Add a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt .

Transfer: Open the oven door and place the tip of the peel near the back of the stone. With a confident, quick motion, jerk the peel back so the pizza slides onto the stone. (If you’re using a conveyor peel, gently pull back the conveyor.)

Bake: Bake for 5 to 7 minutes.

Cool: Use the peel to remove the pizza: in a quick motion, slide the peel under the pizza, then remove it from the oven. (For the conveyor, gently pull out the pizza using the conveyor.) Let it rest on a wire rack for a minute so the steam can escape. Add the basil leaves, slice into pieces, and serve.