Baking Pizza in a Home Oven

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The dough was bland and not very crispy.

#1507 · · Dennis HackethalOP, 22 days ago · context · ← 1st of 2 versions → · CriticismCriticized2

Presumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.

#1508 · · Dennis HackethalOP, 22 days ago · Criticized1

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

#1516 · · Dennis HackethalOP, 17 days ago
#1516 · expand

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

#1539 · · Dennis HackethalOP, 16 days ago
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I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.

#1540 · · Dennis HackethalOP, 16 days ago · Criticism of #1508
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#1508 · expand

Might be better if I made my own dough.

#1532 · · Dennis HackethalOP, 17 days ago · Criticized1

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.

#1533 · · Dennis HackethalOP, 17 days ago · Criticism of #1532
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#1532 · expand

Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.

#1534 · · Dennis HackethalOP, 17 days ago · Criticized1

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.

#1548 · · Dennis HackethalOP, 16 days ago · Criticism of #1534
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#1534 · expand

Describing it as “not very crispy” is vague. That could mean it was too soft or too hard. In reality, it was too hard.

#1541 · · Dennis HackethalOP, 16 days ago · Criticism of #1507
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Superseded by #1542. This comment was generated automatically.

#1543 · · Dennis HackethalOP, 16 days ago · Criticism of #1507
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#1507 · expand