Italian Bread Baked on a Pizza Stone

Italian Bread Baked on a Pizza Stone

Diane 0

"Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings 93 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
  3. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
  5. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 85 Ratings

Most helpful positive review

Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.

Most helpful critical review

This bread is baking as I write this review. So far, I'm thinking not a good recipe. I added 1/2 extra flour into the bread machine prior to starting cycle. It came out so sticky I had to need...

Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.

This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not...

This bread is the closest to real Italian bread I've found. After the egg, I dust flour over the tops of the loaves. If you like a crunchy crust try spritzing a little water in your oven a few...

Excellent recipe!! I have made 30-40 batches, using this recipe for Christmas gifts for neighbors and friends. If you have a Kitchen-Aid or similar bread capable mixer, double the recipe, ...

This is a delicious bread. On my first attempt it stuck to the cutting board. It tasted good, but looked messed up. The next time I put parchment paper under the loaves so they would move eas...

Good basic Italian Bread recipe. Good texture and taste. I sprayed a bit of water in the oven, several times,as it was baking and gave it a nicer crust. I reccomend trying this one.

This recipe was GREAT. I did notice the dough was a little sticky while I was mixing it so I added another 1/4 cup flour and it turned out great. I didn't have any problem with it sticking. I...

What an easy and fabulous bread - it had a great crispy crust when I took it out of the oven, but it softened by the time it cooled - next time I'll spritz the water rather than just put water i...

The bread was delicious! I put the ingredients in the night before, and set the timer to have it ready when I woke up. Still bleary eyed, I separated the dough, let it rise, and put it into th...