Quote:
Originally Posted by heymatty
Nice ideas but at the end of the day you are still cooking a pizza at 500 degrees, if you're lucky.
I'm afraid the only way for perfect pizza is to get old school in your garden with clay or brick.
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It works.
Fucking with the door alone on an oven can get it closer to 600 or higher.
Using the oil plus that heat - well past its own smoke point will result in a much higher temp on the crust thus charring it some, rising it quick, plus making it super crisp.
Perfect pizza is a myth anyways. To many variables, to many varieties, and well to many people. Deep dish sucks inside of a standard pizza oven and you need more of a bread pit. Chewy crust and again brick ovens then fail and you had better be looking at earthen based ovens plus changing the dough. Desire super thin cracker crust then yes a pizza oven will get it close - yet again not perfect because next people will bitch that you did not use water from NY city, yes it matters and has been proven.
Now if someone wants a great pizza at home without building a couple thousand dollar multi oven in their backyard out of assorted bricks, dirt, mud, and iron and stone work. I highly suggest trying what I suggested.