Make your pizza dough and allow it to proof until at least
doubled in size. A good pizza dough recipe usually does contain oil, which can
help prevent sticking - fat-free doughs and ones with weak flour (such as cake
flour or low gluten flour) usually have the highest risk of sticking.
Meanwhile, organise your toppings while the dough proofs.
Pizza stones are
arguably not for precooked pizzas or flat-bread bases, such as pita breads or
Turkish breads, but they are useful for premade breads - to crisp them - as
well as defrosted pizzas. The reason is the precooked bread just needs warming
through, but raw ingredients will not be cooked by the time the base is crisp
and ready.
As frozen products
vary, they have been used with inconsistent success with the stone just warmed
(not as hot as required below), or placing foil on the stone and adding the
thawed pizza on the top, or warming the stone up to the correct temperature and
having the griller / broiler and fan setting on at a medium setting, and then
placing the defrosted pizza on the stone. But in practice, following the
instructions on the frozen pizza box gives a fairly good result or idea on
baking requirements.
NOTE: Don't place
a cold stone and pizza close under a hot broiler or griller, as this is the
easiest way to break the stone, due to uneven heating. It is best to warm the
stone gradually, and then place the pizza.
