Baking Pizza in a Home Oven
Showing only those parts of the discussion which lead to #1508 and its comments.
See full discussion insteadLog in or sign up to participate in this discussion.
With an account, you can revise, criticize, and comment on ideas.Discussions can branch out indefinitely. Zoom out for the bird’s-eye view.
Ingredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 3-4 dashes of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 1 hour on gas range (biggest burner). Reached about 565°F in the center.
- Rest dough at room temperature for about 50 min.
- Stretch the dough.
- Add tomato sauce.
- Add cheese.
- Dust the pizza peel with flour and place pizza on peel.
- Place pizza on steel and put in oven.
- Bake for about 5 minutes.
- Move to bottom rack, bake for 3 more 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 (markedly better than last time):
Criticized2oustanding criticisms
The dough was bland and hard/tough.
Criticism of #1524
Presumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.
Criticized1oustanding criticism
I have since bought a thermometer gun so this will be easier to figure out.
In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.