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    Home » Recipes » Pizza Recipes » Crispy Baking Stone Pizza

    Crispy Baking Stone Pizza

    Published: Apr 24, 2022 · Modified: Feb 15, 2023 by Jenna Passaro · This post may contain affiliate links.

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    Jump to Recipe Jump to Video Print Recipe
    Stone Baked Pizza Recipe Images with text overlay

    Wondering how to use a pizza stone? See tips for oven baking stone crust pizza that’s crispy with the best cooking temperature. Let’s make it!

    Stone Baked Pizza Recipe
    My pizza stone method makes pizza that’s crispy with perfectly melted cheese.

    HEY THERE — Are you on instagram? I share weekly pizza tips @sipbitego.

    Table of Contents

    • Why it’s at the top of pizza stone recipes…
    • Ingredients
    • How to bake with a pizza stone in the oven
    • FAQs
    • The Perfect Pizza Setup
    • More pizza recipes from Sip Bite Go
    • Are you a foodie, too?
    • Crispy Pizza Stone Crust Pizza Recipe (+ Dough Tips) | Sip Bite Go

    Why it’s at the top of pizza stone recipes…

    • Simple instructions for making great pizza baked on a stone.
    • Ready in about 20-25 minutes.
    • Top with anything you’d like!
    • My way of making homemade pizza is always better than delivery!
    • Tips for baking stones in FAQ at bottom of page. 
    • Newer home chefs: see my step by step video for beginners (scroll to bottom of page). 
    Cheese and Pepperoni Stone Baked Pizza

    No pizza stone? Then you need my OTHER pizza recipe. See how to bake pizza in oven without pizza stones (using a baking sheet instead).

    Ingredients

    Here’s what you need for cooking pizza with pizza stones to make a tasty crispy crust…

    Infographic with ingredients for baking pizza stone pizza recipe
    • Pizza dough (see my store bought pizza dough recommendations or make homemade pizza dough by hand or with one of those popular KitchenAid attachments).
    • Flour
    • Olive oil (substitute ghee or unsalted butter)
    • Pizza sauce (or use pasta sauce for pizza with a sprinkle of salt and pepper in it)
    • Mozzarella cheese
    • Pepperoni
    • Parsley
    Homemade Baked Pizza Stone Pizza

    How to bake with a pizza stone in the oven

    Now I’ll walk you through it…

    Infographic with recipe for how to use a pizza stone in oven

    Quick look at this recipe

    1. Preheat oven with pizza baking stone in it and stretch dough. 
    2. Parbake pizza crust on the hot stone for 8 minutes. 
    3. Add toppings and finish baking pizza on stone until done.
    4. Cool and serve with fresh parsley. 
    Sliced Pizza With Pizza Stone

    Detailed recipe steps

    1. Preheat oven with pizza baking stone in it, to 475 degrees F (or whatever pizza stone temperature is safe for the one you’re using). Don’t forget to let the dough stay out so it comes to room temperature before using it!
    2. Create a work surface to prepare pizza dough for stone baking. Sprinkle half the flour on the work surface (large cutting board, etc.) and put half the flour to the side of the board to use as you stretch the dough.
    3. Stretch pizza dough. (See my pizza dough stretching tutorial)
    4. Half-bake pizza crust on stone. Carefully remove pizza stone from the oven and prepare the crust quickly. Brush half the olive oil on the top of the pizza stone. Add the stretched pizza dough on top. Brush the remaining olive oil on the outside inch of the pizza dough crust (this will make a tasty crust). Bake pizza dough “naked” for 8 minutes on the middle or top oven rack. When done, remove it from the oven, and leave the oven on.
    5. Add toppings. Leave an inch around the outside of the dough for the crust when you assemble toppings. First, add dollops of pizza sauce on the parbaked dough and spread it around. Then top with mozzarella cheese and pepperoni slices.
    6. Bake stone crust pizza in the oven at 475°F for 8-12 minutes, or until the cheese has melted and starts to bubble, and the bottom pizza crust is golden brown.
    7. Let pizza cool and serve it. Transfer pizza-stone pizza to a cutting board, sprinkle cooked pizza with some fresh parsley, slice and serve it when cool enough to eat.
    Pizza Stone Crust Pizza Recipe with cheese and pepperoni
    And there you have it, pizza stone baked pizza ready in under 30 minutes. 

    For your next pizza on stone recipe, try my Philly cheesesteak pizza or classic pepperoni pizza.

    FAQs

    What can you use for a diy pizza stone?

    Some people have made pizza stones at home with glazed tile, but you have to be careful and I don’t recommend it, because it’s likely to have lead and there are some steps involved. So that’s a bad idea!

    Why do you preheat pizza stones?

    Because if you stick a cold pizza stone into a really hot oven, you’ll get thermal shock – making it likely the pizza stone will crack from the sudden change from room temperature to high heat. The ceramic needs time to absorb the heat in advance, which is why you need to preheat pizza stones in a cold oven before cooking on them. 

    What type of baking stone do you use for pizza?

    Special thanks to Emile Henry for providing the beautiful pizza stone used in this recipe. I’ve had mine for 1-2 years, used it in many hot ovens and even to make smoked pizza, and love two things about it. First, the handles make it easy to take in and out of the oven. And second, I like the texture of the pizza. It’s not completely flat, it has bumps / grooves which makes a nice pizza crust. Shop my pizza stone.

    Do you need pizza peels for pizza stones?

    I don’t find it necessary to use one. See the recipe for details.

    Homemade pizza on pizza stone with crispy crust

    The Perfect Pizza Setup

    Want to make restaurant style pizza at home? I’ve got you covered! Here are some of my top tips, tricks, secret ingredients and tools for a pizza night everyone will look forward to, again and again.

    1. NEVER do this… Contrary to what most people believe, when baking pizza on a sheet pan, never add toppings to raw pizza dough. Instead, follow my recipe for making homemade pizza with ready made dough, which will teach you how to par bake pizza dough first.
    2. Get help from secret ingredients…
      – This dough seasoning is the secret to real Italian-tasting homemade pizza dough.
      – Add pizza seasoning to store bought pizza sauce. This makes the pizza taste really fresh!
    3. Herbs are for after… In my weekly pizza making practice, I’ve found that fresh herbs, like basil, need to be added to pizza after the pizza is done baking (so the herbs don’t wilt).
    4. Buy fresh dough and get amazing results. Yup, fresh dough from grocery stores is one of my favorite short-cuts. Learn how to use fresh Trader Joe’s pizza dough and Whole Foods pizza dough with my tutorials.
    5. Frozen pizza can taste amazing, too!! Learn how to spruce it up with this recipe for pizza using frozen crust.
    6. Slice pizza pies like a chef with just a few swipes, using big ol’ pizza cutters.
    7. Want to grill pizza? Here are some pizza grilling tools to check out.
    8. Do you really need to cook pizza on the rack? Nope! I basically never do. Here are tools you see me using in my tutorials on cooking pizza in the oven…
      – Bake pizza on a rimmed baking pan set to get a beautiful golden brown crust.
      – Love crispy crust? Let the air flow with this dishwasher safe pizza pan.
      – Get personal – let your fam / friends top their own pies with this set of personal pizza pans.

    More pizza recipes from Sip Bite Go

    • Cheeseburger pizza
    • Philly cheese steak pizza
    • Smoked Traeger pizza
    • Chicken spinach pizza with bacon
    • Homemade pizza dough
    • Pizza sauce recipe
    • White pizza sauce
    • See tips for stretching pizza dough by hand
    • Learn how to make frozen premade pizza crust taste better
    • GUIDE: how to cook chicken breast for pizza
    Cheese pizza on Pizza Stone

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about making a perfect pizza with a pizza stone. I’m working on a few new recipes and trying to perfect using a pizza pan, so I’ll share more on that soon.

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Stone Baked Pizza Recipe

    Crispy Pizza Stone Crust Pizza Recipe (+ Dough Tips) | Sip Bite Go

    Learn how to use a pizza stone? See tips for oven baking stone crust pizza that’s crispy with the best cooking temperature. Let’s bake!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 661kcal
    Author: Jenna Passaro

    Equipment

    • Emile Henry 14″ Pizza Stone (gifted)

    Ingredients

    • 1 ball pizza dough store bought or homemade (rise on a counter 2-6 hours in advance for best fluffy pizza crust results)
    • 1 tbsp flour all-purpose
    • 1 tsp olive oil substitute ghee or unsalted butter
    • 1.5 cup pizza sauce substitute pasta sauce with a sprinkle of salt and pepper in it
    • 2 cups mozzarella cheese shredded
    • 6 oz pepperoni sliced (more or less as desired)
    • 1 tsp parsley fresh chopped (optional, garnish

    Instructions

    • Preheat oven with pizza baking stone in it, to 475 degrees F (or whatever pizza stone temperature is safe for the one you’re using). Don’t forget to let the dough stay out so it comes to room temperature before using it!
    • Create a work area to prepare pizza dough for stone baking. Sprinkle half the flour on the work surface (large cutting board, etc.) and put half the flour to the side of the board to use as you stretch the dough.
    • Stretch pizza dough. (Beginners – see the pizza dough stretching tutorial on Sip Bite Go for more tips.) I like to first push the ball of pizza dough against the floured cutting board, so it can pick up flour all over. Then, pinch the outside 1” of pizza dough, in a circular motion, to outline the crust and help form a circle shape. (don’t force a perfect circle, so you don’t get holes). Switch between pressing the center of the dough against the cutting board, and using the back of your knuckles to stretch the dough from underneath, pulling it outwards in a circular motion. Add a little extra flour as you stretch it to a larger size, so it retains the bigger circle shape. (sometimes I use a rolling pin at the end to really further flatten the dough evenly)
    • Half-bake pizza crust on stone. Carefully remove pizza stone from the oven and prepare the crust quickly. Brush half the olive oil on the top of the pizza stone. Add the stretched pizza dough on top. (Exactly how to transfer pizza to hot pizza stone isn’t a full-on-science… you don’t need a pizza peel, and adding a sprinkle of cornmeal to the top of the pizza stone is optional. I usually just pick up the stretched dough and hold as much of it as possible between my hands and arms, then stretch it out carefully a bit more by pushing it in a circle shape around the hot pizza stone.) Brush the remaining olive oil on the outside inch of the pizza dough crust (this will make a tasty crust). Bake pizza dough “naked” for 8 minutes on the middle or top oven rack. When done, remove it from the oven, and leave the oven on.
    • Add toppings. Leave an inch around the outside of the dough for the crust when you assemble toppings. First, add dollops of pizza sauce on the parbaked dough and spread it around. Then top with mozzarella cheese and pepperoni slices.
    • Bake stone crust pizza in the oven at 475°F for 8-12 minutes, or until the cheese has melted and starts to bubble, and the bottom pizza crust is golden brown.
    • Let pizza cool and serve it. Transfer pizza-stone pizza to a cutting board, sprinkle cooked pizza with some fresh parsley, slice and serve it when cool enough to eat.

    Video

    Notes

    See the recipe: https://sipbitego.com/stone-crust-pizza-baked
    Watch the full-length YouTube recipe video for using a pizza stone on Sip Bite Go’s YouTube channel.

    Nutrition

    Calories: 661kcal | Carbohydrates: 55g | Protein: 29g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2165mg | Potassium: 434mg | Fiber: 3g | Sugar: 10g | Vitamin A: 778IU | Vitamin C: 6mg | Calcium: 304mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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