using a new oven, only goes up to 500f but still pretty good!
trying out different recipes for dough, anyone got any good ones to try?
by lolzmania
15 Comments
hideao101
I use my over all the time. I put an inverted. Cookie sheet on the bottom and preheat then just drop the pizza on top with some parchment paper for easy removal. Get a nice crisp crust every time.
jaredsparks
I know I’ll get downvoted for this, but I don’t see any big reason to cook pizza in a 500° f oven. I make pizza all the time at 400° f and it comes out perfect.
shockwave_supernova
How do you get the edges of the dough to rise so much?
8_snowman
Looking good. Do you use a stone or a steel? Any shots of the undercarriage?
EclecticEel
Less sauce more cheese
Merlin_perkins69
Pies look good.
bjorno1990
Looks class!
swollenPeaches9000
Nice! I cook mine in a similar setup, also an oven that goes to 500 max. Try using a steel plate instead of stone and perhaps try a 2 stage baking to makeup for the temp limitations of the oven. Bake the pizza with just the sauce on it for 4-5 minutes. Remove, add cheese topping, then put back in for the remainding cook time. I do it this way and the pizza is amazing. Nicely cooked/ colored crust and undercarriage, lots of bubbling and spotting and without the overcooked cheese. 👌 perfection
swollenPeaches9000
Also to add….middle rack position. Max oven temp in a convection roast type setting.
15 Comments
I use my over all the time. I put an inverted. Cookie sheet on the bottom and preheat then just drop the pizza on top with some parchment paper for easy removal. Get a nice crisp crust every time.
I know I’ll get downvoted for this, but I don’t see any big reason to cook pizza in a 500° f oven. I make pizza all the time at 400° f and it comes out perfect.
How do you get the edges of the dough to rise so much?
Looking good. Do you use a stone or a steel? Any shots of the undercarriage?
Less sauce more cheese
Pies look good.
Looks class!
Nice!
I cook mine in a similar setup, also an oven that goes to 500 max.
Try using a steel plate instead of stone and perhaps try a 2 stage baking to makeup for the temp limitations of the oven. Bake the pizza with just the sauce on it for 4-5 minutes. Remove, add cheese topping, then put back in for the remainding cook time. I do it this way and the pizza is amazing. Nicely cooked/ colored crust and undercarriage, lots of bubbling and spotting and without the overcooked cheese.
👌 perfection
Also to add….middle rack position. Max oven temp in a convection roast type setting.
🥰😋🍕🍕🍕🍕🍕
nicely done
I used [J. Kenji Lopez-Alt’s NY style recipe](https://www.seriouseats.com/basic-new-york-style-pizza-dough) for years (adding diastatic malt). Lately I have been using [Tony Gemignani’s master dough/poolish recipe](https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340). Many people love [Vito Iacopelli’s double-fermented recipe](https://www.youtube.com/watch?v=u7Hd6ZzKgBM), but I haven’t tried it yet.
Absolutely oven can bake great pies! Great looking pies!
How do I get mine to look like this