Baking Pizza in a Home Oven

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

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

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

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.

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.