Quote:
Originally Posted by heymatty
500 degrees just doesn't cut it for great pizza. Your pizza looks nice but just not enough sear on the crust from the blazing heat.
I'm building a pizza oven someday for sure.
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There is a trick to get past that since few of us will have 700-1200 degree ovens. Also works great on square pizza's but round is fine too. This is assuming your not after the cracker thin super crispy crust and you want a thicker but still very crisp crust. I personally do not go for many cracker type crusts.
1. Heat oven to blazing hot, leave door cracked open so it does not cycle off either. Most ovens will cycle on and off to maintain a given temperature.
2. You will be using a pan with some edges on it, be it round or square.
3. Spread a tablespoon or two of olive oil in the pan, push your dough down into the pan but making sure you do not press so hard the oil runs over.
4. Using finger tips kind of press it down in the center some more making sure there are plenty of dents but the center is key as it can be prone to rising.
5. Coat the top with some more olive oil, another tablespoon or two.
6. Bake it for roughly half of the baking time needed - 10 min or so.
7. Remove from oven, quickly add sauce, cheese, and toppings (helps to precook any wet toppings) and remember to much cheese makes grease.
8. Put back in oven
9. Wait final 5-10 minutes, often on broil now oven wise.
10. Remove, cut and eat.
Bottom will be super crisp thanks to oil, top crust will be golden brown and crisp again thanks to oil and advance baking - plus moisture items will have less time to make it soggy.
Only cooking difference is that when I do it that way I will cook in middle of oven on not on the stones. I will leave stones in there though.