Emile Henry, the homemade pizzaiola specialist
The secret to making pizzeria-style pizza at home is fairly simple. You need highgluten and high-protein flour, high heat, and the right equipment. Emile Henry pizza stones and bakers are crafted to conduct high heat evenly making them perfect for baking pizzas in a home oven.
When it comes to baking pizza dough in a home oven, nothing beats ceramic. The unique material used in our pizza stones and bakers has the same refractory properties as that used in traditional bread or pizza ovens. The ceramic allows the high temperatures to conduct evenly during the baking, which is a requirement if the pizza is to come out crispy on the edges and bottom while keeping the crust light and airy on the inside.
You don't have to be an expert
Emile Henry pizza stones and bakers make homemade pizza accessible to everyone.
The stones come with recipe ideas and tips for making the perfect pizza!
1. Make sure the yeast is not expired.
2. Use the correct flour. All-Purpose flour will work well but Italian 00 highprotein flour is best.
3. Knead the dough until it has a soft, supple, elastic, and smooth consistency.
Do not rush this as you do not want to “overheat the dough.”
4. Place the dough in the refrigerator so the pizza dough can slowly ferment in the refrigerator for hours.
5. Less is more. Even on an “everything” pizza, you still only want to use the toppings sparingly to prevent the dough from sticking due to weight.
6. If you get a hole in your dough while you’re stretching it, it’s OK. Dough is pretty forgiving and you can typically pinch it back together. Once it’s sealed shut, avoid stretching that part.
7. Make it hot! The high temperature of your home oven is what’s needed to help make that pizza have that pizzeria look, feel, and taste.
8. Hand-tossed pizzas and 2 pizza stones – Start your pizza out on the bottom pizza stone and bake until almost fully baked. The last minute of baking, transfer the pizza from the bottom stone to the top stone just to add that last bit of browning to the crust.
Pan Pizza/Focaccia Tips
1. Prepare your pan for baking by coating it in unsalted butter. After 5+ bakes in it, the pan should be seasoned so you can switch to olive oil if desired.
2. After the first rise, place the pizza dough into the prepared pan and gently nudge/press it into the corners and edges. If it springs back, it means the dough is not relaxed enough. Simply cover the dough with plastic wrap and allow to rest 15-20 minutes. Remove the plastic wrap and try again. Depending on the ambient temperature in your kitchen this could take a couple attempts.
3. Be creative! Your toppings can be traditional or non-traditional.
4. Preheat the oven for at least 15-20 minutes.
5. Ensure that the pizza is done by inserting an oven-proof thermometer into the crust. When it reads 200°F, remove the pan from the oven.
6. Remove the baked pizza/focaccia from the hot pan and onto either a cooling rack or cutting board.
Making Pizza Dough