How to Cook Pizza in a Gas Oven Without a Pizza Stone

For decades, I've been making homemade pizza without the use of a pizza stone, and we love the results! This traditional method allows for a perfectly crispy and delicious pizza every time.

Key Ingredients and Tools Needed:

Homemade dough 9x13 rectangular baking sheet Oil or butter (for a crisp crust) Instructions for the desired pizza toppings

Preparation: Dough and Toppings Assembly

To start, prepare your homemade dough. Flour, yeast, sugar, and salt should be mixed to form the base. I butter my dough, not margarine, to create a delicious, crispy crust. Once the dough is ready, spread it onto a 9x13 rectangular baking sheet. Use flour, yeast, sugar, and salt to form the dough into a base, ensuring the dough rises to the edges. Bunch the dough to make a stuffed crust pizza, adding mozzarella string cheese at the edges.

Finishing touches include sprinkling garlic powder for a fragrant kick. The pizza is then assembled, with the stuffed crust, mozzarella cheese, 8oz block of Monterey Jack cheese, pepperoni, sauce, and a thin layer of Parmesan on top. Preheat your oven to 350°F and cook for 30 minutes. Enjoy your homemade pizza with a side of beer and some 3-episode series on Friday nights with your family and friends!

Alternative Methods for a Perfect Crust

Just cook it on a pre-heated metal baking tray. We managed to make pizzas for decades before someone came up with the idea of pizza stones. If you don't have a stone, a pizza steel or cast iron skillet/griddle are also great options.

Using a Skillet or Griddle: Preheat your furnace with the skillet or griddle in it for at least 45 minutes before baking the pizza. Cook smaller pizzas on a cast iron skillet or griddle.

For a sheet pan, your crust might not turn out as well, but it's still an option. Just remember, the crust on a sheet pan might be a bit soggy.

My Experience without a Pizza Stone

I have a stone that I now only use for bread, while using a pizza steel for my pizzas. If I don't have either, I'll make smaller pizzas on a cast iron skillet or griddle, preheating the oven for at least 45 minutes before adding the pizza to the skillet or griddle.

According to popular belief, pizza stones are difficult to manage. However, I use a pizza steel, which has been a game-changer for me. It provides the same crisp crust as a stone without the hassle.