Baking Pizza in a Home Oven
Discussion started by Dennis Hackethal
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With an account, you can revise, criticize, and comment on ideas, and submit new ideas.Iteratively improving on pizza at home. Inspired by itsdoughguy on Instagram but mistakes are my own.
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I’ve made dozens of pizzas by now. I’ve gotten pretty good at it.
Ingredients
- Store-bought dough (312g)
- Tomato sauce (70g, low sodium)
- Mozzarella (whole milk, fresh, 100g)
- 2g extra virgin olive oil (optional)
- Semolina flour
Then, for garnish:
- Oregano
- Fresh basil leaves
- A dash of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere around 450°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 650°F.
- In the meantime, rest dough on counter top until it reaches room temperature.
- Grate cheese and measure tomato sauce.
- Dust counter with semolina flour and stretch the dough.
- Add tomato sauce.
- Place dough on peel.
- Place dough on steel; still on top rack with the broiler still on.
- Bake for 2 minutes.
- Take out to add cheese and oregano.
- Bake for another 1.5 minutes on top rack; again, the broiler is still on. Can turn it off halfway through if the pizza is burning on top but the center of the dough needs more time to bake.
- Optional: take out steel and let pizza rest on steel for another minute to make the bottom crispy.
- Optional: in the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust. (Kind of overrated, not really worth the extra calories.)
- Remove from steel and serve.
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I’ve tried dough from a local pizzeria and compared how their dough tastes when they prepare it vs how it tastes when I prepare it at home. The crust wasn’t as crispy at home but overall the dough didn’t taste all that different. That tells me that my oven is at least decent for making pizza.