Baking Pizza in a Home Oven

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The dough was bland and hard/tough.

#1542 · · Dennis HackethalOP revised 23 days ago · context · ← 2nd of 2 versions → · Criticism

Presumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.

#1508 · · Dennis HackethalOP, 29 days ago · Criticized1

I have since bought a thermometer gun so this will be easier to figure out.

#1516 · · Dennis HackethalOP, 24 days ago
#1516 · expand

In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.

#1539 · · Dennis HackethalOP, 23 days ago
#1539 · expand

I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.

#1540 · · Dennis HackethalOP, 23 days ago · Criticism of #1508
#1540 · expand
#1508 · expand

Might be better if I made my own dough.

#1532 · · Dennis HackethalOP, 24 days ago · Criticized1

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.

#1533 · · Dennis HackethalOP, 24 days ago · Criticism of #1532
#1533 · expand
#1532 · expand

Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.

#1534 · · Dennis HackethalOP, 24 days ago · Criticized1

I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.

#1548 · · Dennis HackethalOP, 23 days ago · Criticism of #1534
#1548 · expand
#1534 · expand
#1542 · expand