Baking Pizza in a Home Oven
Showing only #1506 and its comments.
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With an account, you can revise, criticize, and comment on ideas.Ingredients
- Store-bought dough (1 pound)
- Crushed tomatoes (120g)
- Mozzarella (part skim, 77g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- A dash of salt
Steps
- Preheat pizza steel for 45 min on middle rack with broiler on (was somewhere between 450 and 500°F).
- Rest dough at room temperature for 20 min (per instructions on the label).
- Stretch the dough.
- Dust the pizza peel with flour and place pizza on peel.
- Add tomato sauce.
- Add cheese.
- Put pizza in oven (on pizza steel).
- Bake for about 10 minutes.
The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.
Results:
The dough was bland and hard/tough.
Presumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.
Might be better if I made my own dough.
I don’t think I’m ready for that. It’s an added difficulty, another task to master; let’s get the other stuff right first. Once I’ve gotten pretty good at that, I can make my own dough.
Need to use more cheese and spread it better.
The toppings were done cooking much faster than the dough and started burning a bit toward the end.
Next time, I could turn the broiler off. And if I have the steel on the top rack, I could maybe move it to the middle, but that could take time and let too much hot air out of the oven.
Improved in #1515 but I saw a video where someone par-baked the pizza and tomato sauce and then put the cheese on later.
The center dough was paper thin while the crust was a too thick.