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Pizza a la Piedra

Name: Pizza a la Piedra
Prep time: 60 min
Cook time: 15 min
Yield: 4
Ingredients: 3 1/2 cups all-purpose flour; 1 1/2 cups warm water; 2 tsp instant yeast; 1 tsp salt; 2 tbsp olive oil, plus more for drizzling; 1 cup tomato passata or plain tomato sauce; 8 oz mozzarella, shredded; 1 tsp dried oregano; 1/2 tsp chili flakes (optional)

The Uruguayan pizzeria classic: a thin, blistered stone-baked crust with simple tomato sauce and mozzarella — ideally topped with a slice of fainá.

⏱ 1 hrPrep time

🔥 15 minCook time

🍽 4Servings

🏷 DinnerCategory

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Uruguay takes its pizza seriously, and the a la piedra style — baked directly on a hot stone so the bottom blisters and crisps — is the gold standard of the Montevideo pizzeria. The classic order is ‘muzza con fainá’: a slice of chickpea fainá laid right on top of the pizza, folded together and eaten by hand.

Thin crust, hot stone, and a slice of fainá on top

The crust comes out thin, chewy, and leopard-spotted with char, with just enough tomato and milky mozzarella to keep it juicy without weighing it down. A swipe of dried oregano and a drizzle of olive oil finish it like a proper Montevideo pizzeria slice.

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Step by stepInstructions

Mix the flour, yeast, and salt in a bowl, add the warm water and olive oil, and stir into a shaggy dough.
Knead for 8 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 45 minutes to 1 hour, until doubled.
Meanwhile, place a pizza stone (or inverted baking sheet) on the lowest rack of the oven and preheat to 500°F for at least 30 minutes.
Divide the dough in half and stretch each piece into a thin 12-inch round on a floured peel or parchment paper.
Spread each round with half the tomato sauce, scatter on the mozzarella, and sprinkle with oregano and chili flakes.
Slide the pizzas onto the hot stone and bake for 8 to 10 minutes, until the crust is blistered and charred in spots and the cheese is bubbling.
Drizzle with olive oil and serve hot, topped with a slice of fainá if you're doing it the Uruguayan way.

💡 Chef tips & storage

A screaming-hot stone is everything — preheat at least 30 minutes. If you don't have a stone, use the back of an inverted baking sheet. Leftover pizza keeps 2 days refrigerated and crisps up in a hot skillet.

Recipe details

Prep1 hr

Cook15 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Pizza a la Piedra

Thin crust, hot stone, and a slice of fainá on top

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

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Pizza a la Piedra

Thin crust, hot stone, and a slice of fainá on top

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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